SWEET CORN AND RICOTTA SFORMATO

Sweet Corn and Ricotta Sformato image

Think of a sformato as a soufflé that requires no technique. This one is fluffy and rich at the same time. A cheesy base of ricotta, Parmesan and crème fraîche is combined with a double dose of corn: whole kernels and a purée. Lightness and rise comes from egg whites, whipped to stiff peaks and folded through right before cooking. Make sure your eaters are assembled at the table when you pull this out of the oven. It's best eaten immediately, still puffed up and drizzled with crushed basil oil.

Provided by Clare de Boer

Categories brunch, dinner, casseroles, vegetables, main course, side dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons unsalted butter, plus more for greasing
6 ears fresh corn, kernels removed (about 5 cups kernels), cobs discarded
2 tablespoons flaky sea salt, plus more to taste
6 tablespoons extra-virgin olive oil
2 cups fresh ricotta
1/2 cup heavy cream
2 tablespoons crème fraîche or sour cream
1 1/2 cups grated Parmesan
4 large eggs, whites and yolks separated
Coarsely ground black pepper
1/3 packed cup fresh basil leaves (about 20 leaves)
2 tablespoons fresh lemon juice (from 1/2 lemon)

Steps:

In a large skillet, melt 2 tablespoons butter over medium heat. Add the corn kernels and 1 tablespoon salt and cook, stirring occasionally, until corn is just beginning to soften, about 5 minutes. Transfer half the kernels to a food processor and purée with 2 tablespoons olive oil. Transfer the corn kernels and puréed corn to a large bowl and let cool, about 30 minutes.
Heat the oven to 450 degrees. When the corn mixture has cooled, add the ricotta, heavy cream, crème fraîche, 1 cup Parmesan and the remaining 1 tablespoon salt; season to taste with more salt, if desired.
In a stand mixer fitted with the whisk attachment, whip the egg whites to stiff peaks on high speed, 1 to 2 minutes. Stir the yolks into the ricotta mixture until combined then gently fold in the whites, working delicately to avoid deflating.
Rub the sides and crannies of a 6-by-10-inch oval or 8-by-8-inch square (or similar 2-inch-deep) baking dish with a knob of butter. Add 3 tablespoons grated Parmesan, knocking it around the baking dish to coat the entire thing, then follow with a few grinds of pepper.
Pour the ricotta batter into the dish. Top with another 3 tablespoons Parmesan. Bake until the cheese has browned and the sformata has set in the center, 35 to 40 minutes.
Using a mortar and pestle, grind the basil with the lemon juice and a pinch of salt, then stir in the remaining 1/4 cup oil.
Just before serving, top the warm sformata with the remaining 2 tablespoons grated Parmesan, drizzle with basil oil and serve.