Sunday, February 26, 2012

Ricotta & Pesto Souffle

I wanted to try a basic souffle, and this one was very tasty! I've left out the pepper, because I don't like my dishes with a lot of that.

a little melted butter and grated Parmesan for the souffle dish
1 lb ricotta cheese
6 eggs, separated and at room temperature
2 Tbs unbleached white flour
1/2 tsp salt
1/3 cup grated Parmesan
1 cup pesto

Preheat oven to 375 degrees F. Lightly brush a 2-quart souffle dish with melted butter, and sprinkle it with grated Parmesan.

Place the ricotta in a large bowl. Add all, some, or non3 of the egg yolks, the flour, salt, 1/3 cup Parmesan, and the pesto. Beat until well combined.

Beat egg whites until they form stiff peaks. Gently fold the beaten whites into the ricotta mixture. Use a rubber spatula, and turn the bowl as you fold. Transfer the batter into the prepared souffle dish.

Place the souffle in the oven, and reduce the temperature to 350 degrees F. Let it bake undisturbed for 45 minutes.

The New Enchanted Broccoli Forest, Mollie Katzen, 2000.

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