Main courses
A silky emerald flan of fagiolini with aged Parmigiano Reggiano, baked gently in bain-marie, finished with a warm Parmigiano fonduta and a lemon-scented crisp crumble—comfort refined into a clean, modern plate.
Mise en place + mold setup (critical for clean unmolding)
Set oven to 150°C / 300°F (fan 140°C). Put a kettle on to heat water. Prepare a large bowl of ice water next to the stove. Lightly butter the ramekins (use ~10 g total), then dust with Parmigiano and tap out excess—this creates a delicate savory “shell.” Place ramekins on a deep baking tray; lay a folded towel in the tray (prevents sliding and uneven heat).
Blanch the green beans (color + flavor control)
Trim beans. Salt the boiling water until it tastes “pleasantly of the sea.” Blanch beans 3 minutes (they should be bright green and just tender). Shock immediately in ice water to lock color. Drain very well and pat dry—excess water = watery sformatino and dull flavor.
Build the base + blend (smooth but not foamy)
Sweat shallot in 20 g butter + 10 g oil over low heat 4–5 minutes (no browning). Add beans (reserve a small handful diced if you want micro-texture), warm 1 minute, season lightly. Blend with cream, Parmigiano (90 g), lemon zest, pepper, nutmeg until very smooth. Pass through a fine sieve for a fine-dining texture (this step is the “restaurant polish”).
Temper the eggs (avoid scrambling)
In a bowl, whisk eggs + yolk just to combine (don’t whip air in). Add the warm green-bean mixture gradually, whisking steadily. Critical point: if the base is too hot, eggs curdle—aim for “warm, not steaming.” Rest 5 minutes, then skim any foam for a glassy surface.
Fill + bake in bain-marie (gentle set, no bubbles)
Fill ramekins ¾ full. Place tray in oven, then carefully pour hot water into the tray until it reaches halfway up the ramekins. Bake 18–22 minutes: edges set, center still has a soft wobble. If you have a thermometer, target 72–74°C / 162–165°F in the center. Remove from water bath and rest 10 minutes (it finishes setting without tightening).
Parmigiano fonduta (silky, never boiling)
Warm milk + cream on low heat. Mix cornstarch with a spoon of cold milk, whisk in, then add Parmigiano gradually, stirring until melted and smooth. Do not boil or it can turn grainy. Keep warm around 55–60°C / 131–140°F.
Crisp crumble + plating (contrast and lift)
Toast breadcrumbs in 5 g oil over medium heat until golden, salt lightly, finish with a whisper of lemon zest. Unmold: run a thin knife around the edge, invert onto warm plates. Spoon fonduta to the side or under the sformatino, crown with crumble, add a few blanched bean tips, micro herbs, and 2–3 drops of lemon juice for brightness.
Dish type
Contemporary Italian fine-dining antipasto (vegetarian starter)
Garnish / accompaniment
Parmigiano fonduta + lemon crumble + micro herbs (chervil, basil tips, or chives). Optional: a few drops of herb oil (parsley or chive oil) for a “green lacquer.”
Notes, time, difficulty, kcal (per serving)
Time: ~25 min prep + 22 min bake + 10 min rest = ~57 min total
Difficulty: Medium (precision + water bath control)
Critical points: dry beans well; temper eggs gently; bake in gentle bain-marie; keep fonduta below a simmer
Kcal (approx.): ~430 kcal per serving (varies by cream/cheese)