These savory custards come in many different forms – or come out of many different forms, as the word “sformato” literally means “unmolded.” They are most often smooth custards based on vegetables and béchamel; but they can also be made with egg and milk base or with ricotta cheese. Some versions even include ground meat or leftover meat sauce. They can range from rustic home-style cooking which uses up left-over cooked vegetables to elegant silky-smooth fine dining custards. Typical versions include artichoke or asparagus sformato.
The tomato sformato above from Godò in Florence is actually more of a gelatin made solid with the use of collagen removed from fish bones.