Savoy cabbage flans with fonduta (Sformato di cavolo) from La Cucina: The Regional Cooking of Italy by Italian Academy of Cuisine

  • basil
  • bay leaves
  • Fontina cheese
  • heavy cream
  • onions
  • eggs
  • Savoy cabbage
  • egg yolks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Agaillard on March 13, 2022

    I completely messed up this recipe at least the flan part... way too liquid and did not settle well and the egg whites sank at the bottom fof the ramequin... It did taste good though. I had never heard of this recipe before but fond tons of references when i searched so seems to be quite a staple in Italy. Ibam intrigued and may try again :)

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