Corn Sformato With Pancetta, Tomato, English Peas, And Fontina

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James Beard


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4 ounces diced pancetta

Kernels sliced from 4 ears of corn

1/4 cup butter, plus extra for greasing ramekins

1/4 teaspoon red pepper flakes

1 cup chicken stock

Salt and pepper to taste

1 whole egg

3 tablespoons heavy cream

1 tablespoon flour

1/2 cup grated fontina cheese

4 ounces heirloom cherry tomatoes, sliced

4 ounces English peas, blanched

3 tablespoons chopped basil

1 tablespoon red wine vinegar

1 tablespoon extra virgin olive oil

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