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Serves: 6
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Sformati, a molded Italian egg dish, are something like a soufflé: light and soft, but not as airy, and can be sweet or savory. They often have a béchamel sauce as a base, but here is an example using creamy-soft cauliflower and ricotta and fontina cheeses. Served with lemony arugula or watercress, it makes a light, lively starter for a dark winter’s evening.
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Ingredients
A 5- to 6-pound first-cut beef brisket
3 tablespoons vegetable oil
3 large yellow onions, cut into 1/2-inch pieces (about 5 cups or 3 pounds)
2 or 3 large garlic cloves, or to taste, minced
1 teaspoon paprika, preferably Hungarian
3/4 teaspoon salt
3/4 teaspoon freshly ground pepper
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Instructions
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For more information about our appliances click:
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