Soffiato di Porri e Formaggio, Worth its Weight in Cheese

Antipasti is often considered a little filler while you await the main course. But that’s not how we do in Italy! Every course is treated with equal importance, meaning that we pay as much attention to the main course as we do to the appetizers. Like this one, Soffiato di Porri e Formaggio a Cheese and leek soufflè a delight to a palate!

Ingredients ( serves 4)

1 large leek

40 g butter

30 g flour

175 ml milk

35 g soft pecorino cheese

1 tbs parmesan cheese

2 eggs

salt and white pepper

Preparation

Preheat the oven to 180°C. Grease four small- to medium-sized ramekins with butter. Trim and chop the leek finely. Sautè the leek with a small knob of butter in a pan with the lid on until it becomes soft. Melt the butter in a saucepan over a moderate heat. Stir in the flour and cook for one minute. Gradually add the milk and bring to the boil, whilst stirring. Simmer for two minutes. Season with salt and pepper, stir in the pecorino, parmesan and leek. Remove from the heat and leave to cool slightly. Beat the egg yolks into the mixture. Whisk the egg whites until fluffy but not really stiff. Stir 1 tbsp whisked egg whites into the mixture to lighten it and then carefully and slowly fold in the rest. Turn the mixture into the prepared dishes, place on a baking tray and bake until well risen and golden (allow approximately 20 minutes). Serve immediately.

Antipasti is often considered a little filler while you await the main course. But that’s not how we do in Italy! Every course is treated with equal importance, meaning that we pay as much attention to the main course as we do to the appetizers. Like this one, Soffiato di…

Antipasti is often considered a little filler while you await the main course. But that’s not how we do in Italy! Every course is treated with equal importance, meaning that we pay as much attention to the main course as we do to the appetizers. Like this one, Soffiato di…