Grilled Vegetable Sformato Recipe
This layered sformato recipe makes a filling main dish that can be made ahead of time.
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Cooking tools:
- Food processor
- Springform pan
- Grill pan
- Barbecue grill
- Oven
- Mixing bowl
- Pot
- Mesh colander
- Airtight container
- Chef's knife
- Cutting board
- Pastry brush
- Serving platter
- Measuring cup
- Measuring spoon
- Spatula
Ingredients
- 3 large yellow bell peppers, or jarred roasted yellow peppers
- 1/2 cup olive oil
- 2 large eggplants, thinly sliced lengthwise
- 4 large eggs, lightly beaten
- 2 cups ricotta cheese
- 6 ounces Romano cheese, shredded
- 4 ounces Fontina cheese, shredded
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 1-1/2 cups fresh basil leaves, washed and dried
- 3 cloves garlic, peeled
- 1/2 cup pistachios, shelled
- 1 cup sun-dried tomatoes, rehydrated
- 1/4 teaspoon cayenne pepper
- 1-1/2 cups whole wheat penne, cooked
- 1/2 cup dry breadcrumbs
- Basil leaves
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