Italian Soufflé

Ingredients

While the French soufflé traditionally uses ingredients like Gruyère cheese and nutmeg, this Italian version incorporates Italian cheeses such as Parmigiano-Reggiano and Pecorino Romano. Additionally, the Italian soufflé is seasoned with herbs like basil and oregano, giving it a distinct Mediterranean twist. We alse have the original recipe for Soufflé, so you can check it out.

• 4 tablespoons (60g) unsalted butter, plus extra for greasing 4 tablespoons (60g) unsalted butter, plus extra for greasing
• 4 tablespoons (30g) all-purpose flour 4 tablespoons (30g) all-purpose flour
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 4 large eggs, separated 4 large eggs, separated
• 1/2 cup (50g) grated Parmigiano-Reggiano cheese 1/2 cup (50g) grated Parmigiano-Reggiano cheese
• 1/4 cup (25g) grated Pecorino Romano cheese 1/4 cup (25g) grated Pecorino Romano cheese
• 1/4 teaspoon dried basil 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano 1/4 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat: 20g (12g saturated)
• Carbohydrates: 10g (2g sugars)
• Protein: 15g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease the ramekins with butter and sprinkle them with grated Parmigiano-Reggiano cheese.
2. 2.
   In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until it forms a smooth paste.
3. 3.
   Gradually whisk in the milk, ensuring no lumps remain. Cook the mixture for 2-3 minutes until it thickens.
4. 4.
   Remove the saucepan from heat and let it cool slightly. Stir in the egg yolks, grated Pecorino Romano cheese, dried basil, dried oregano, salt, and pepper.
5. 5.
   In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the cheese mixture.
6. 6.
   Divide the mixture evenly among the prepared ramekins. Place the ramekins on a baking sheet and bake for 20-25 minutes until the soufflés are puffed and golden.
7. 7.
   Serve immediately while the soufflés are still hot and fluffy.

Treat your ingredients with care...

• Parmigiano-Reggiano — Use freshly grated Parmigiano-Reggiano for the best flavor and texture.
• Pecorino Romano — Opt for aged Pecorino Romano for a stronger and more distinct cheese flavor.
• Basil and oregano — If possible, use dried herbs from Italy for an authentic Italian taste.
• Eggs — Separate the eggs carefully, ensuring no traces of yolk mix with the whites, as this can affect the volume when beating.

Tips & Tricks

• Be gentle when folding the beaten egg whites into the cheese mixture to maintain the airiness of the soufflé.
• Serve the soufflés immediately after baking, as they tend to deflate quickly.
• Experiment with different Italian cheeses to create unique flavor combinations.
• Add a pinch of red pepper flakes for a subtle kick of heat.
• Serve the soufflés with a side of fresh tomato sauce or a green salad for a complete meal.

Serving advice

Serve the Italian soufflés straight from the oven while they are still puffed and golden. Accompany them with a side of tomato sauce or a crisp green salad for a delightful and satisfying meal.

Presentation advice

To enhance the presentation, sprinkle some freshly grated Parmigiano-Reggiano cheese and a few basil leaves on top of each soufflé. Serve them in individual ramekins to showcase their elegant appearance.