A few updates: Ceia has moved across the street to the former site of the Rockfish Grill, 38 State St. in Newburyport. In February, Batista-Caswell will debut Brine, “a contemporary oyster, crudo, and chop bar with a market vibe” in the former Ceia location, 25 State St.
Preserved New England Corn Sformato
Makes ten 4-ounce servings
1 quart bechamel sauce
11/2 cups ricotta (Soucy makes his own.)
4 large eggs, room temperature
1 cup fresh frozen corn puree
1 cup fresh shaved corn kernels
freshly grated nutmeg to taste
1/4 teaspoon ground clove
pinch fleur de sel or gray salt
freshly ground black pepper
3 tablespoons grated Parmigiana Reggiano
Preheat oven to 375 degrees. Slightly beat eggs and ricotta cheese.
Add the remaining ingredients. Pour mixture into ten 4-ounce buttered and breadcrumb-dusted ramekins. Place ramekins in a roasting pan, and pourin hot water in pan so that it reaches half-way up the sides of the ramekins to create a hot water bath.
Bake for 35 to 40 minutes or until set. Turn over onto plate and serve.