Sformato Di Pomodori – Tomato Mold:


One celery stalk
few leaves parsley
One small onion
One carrot
2 oz. prosciutto
1/4 lb. butter
1 lb. ripe tomatoes, peeled, seeded, and diced
One clove chopped garlic
1 cup bechamel
One pinch of sugar
Five eggs

How to make the Sformato Di Pomodori – Tomato Mold:

Chop the celery, parsley, onion, carrot, and prosciutto and saute with 3 oz. Butter, then add the tomatoes and the garlic. Salt and let cook for about 1/2 hour, stirring frequently. Blend to a coarse consistency (the mixture should not be very liquid) and set aside.

Pass the tomato sauce through a fine sieve and blend in the bechamel, adding a pinch of sugar, salt, and pepper. Let cool, stirring frequently; then blend in the beaten eggs.

Combine all the mixtures. Pour in a buttered 12-in. mold and cook in a bain-marie in a pre-heated oven at 400F for about one hour.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.