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Spring Onion Sformato
Provided by: Chef Mark Ladner
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Ramps and leeks get all the glory this time of year, but spring onions (a.k.a. green onions), with their healthful tops attached, have their fans too. Milder in flavor than fully developed bulb onions, they’re delicious simply drizzled with extra-virgin olive oil and grilled, and even better in this Italian flan recipe from Del Posto’s Mark Ladner. --Robin Raisfeld & Rob Patronite
Ingredients
3 tablespoons extra-virgin olive oil1/2 pound spring onions including tops, roughly chopped (available at the Union Square Greenmarket)
1/4 cup fresh spinach juice (available at the Life Thyme Natural Market juice bar)
1 whole egg
2 egg yolks
1/2 cup heavy cream
Cooking spray, such as Pam