Prep Time

20 Minutes

Cook Time

45 Minutes

Yield

Serves 6

Most ingredients are available in Antonio’s Market!

Ingredients

2 oz Butter, Unsalted
2 oz All-Purpose Flour
2 1/8 cups Milk
5 oz Parmigiano-Reggiano, Grated
6 ea Eggs, Separated
Salt and Freshly Ground Black Pepper
Nutmeg
Butter and Flour for the Soufflé pan

Method of Preparation

1. Mel

t the butter and whisk in the flour.
2. Slowly pour the milk into the mixture while continuously stirring.
3. Boil for 1 minute to thicken.
4. Season with salt, pepper and nutmeg.
5. Remove from the heat and stir in the Parmigiano-Reggiano.
6. Whisk in 6 egg yolks, one at a time.
7. Beat the egg whites until stiff.
8. Carefully fold the egg whites into the dough mixture.
9. Butter and flour the soufflé pan and pour the mixture in.
10. Using a knife, round the edges of the soufflé mixture along the sides of the pan.
11. Bake for 15 minutes at 300 degrees F.
12. Increase the temperature to 350 degrees F and bake for an additional 30 minutes.
13. Serve immediately.

Recipe Source

The Cheeses of Italy, Ars Vivendi