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INGREDIENTS |
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Spinach |
300 |
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g |
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Standard baking-flour |
2 |
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Spoonfuls |
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Grated Parmigiano Reggiano |
2 |
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Spoonfuls |
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Grated nutmeg |
1/2 |
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Teaspoon |
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Butter |
35 |
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g |
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Milk |
2 |
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dl |
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Eggs |
4 |
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Egg white |
1 |
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Salt |
To taste |
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dl |
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PREPARATION |
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| 1. |
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Clean the spinach carefully, making sure you remove the roots, the damaged parts of the leaves and the thickest stalks. Wash the leaves 3-4 at a time, using lots of water and then drain them well, using a centrifuge to remove all the water. Proceed to chop the leaves, a few at a time, very finely. |
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| 2. |
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Turn on the oven and prepare a soufflé tin, greasing the bottom and sides. In a saucepan over a low flame, prepare a fairly thick besciamella sauce. In the meantime, separate the yolks from the whites of the eggs, putting the latter in a deep bowl. Whip them until firm but not stiff. Mix the yolks into the besciamella sauce. |
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| 3. |
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At this point put the chopped spinach into a bag, add a spoonful of flour, seal and shake briskly; this operation will make sure that the spinach remains on the surface rather than all sinking to the bottom of the soufflé. |
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| 4. |
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Add and mix into the besciamella the chopped spinach, the nutmeg and the Parmigiano Reggiano cheese. |
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| 5. |
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One third at a time, fold the egg whites into the resulting batter, delicately stirring with a wooden spoon, using gentle upward strokes. Pour the mixture into a soufflé tin that should be about 4/5 full. |
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| 6. |
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Place the soufflé tin in the center of the oven. Only observe the baking process through the glass window of the over door. Don't open the door until the soufflé has puffed up and turned sufficiently golden brown, indicating that it's done. Opening the door prematurely could cause the soufflé to fall and thwart all your efforts.Serve immediately. |
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CHEF'S NOTE |
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Depending on the temperature of the oven and time, you can either have a soufflé that's well done all the way through (180° for 35/40 min), or one that's slightly less cooked and soft in the center (200° for 25/30 min). |
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Here we recommend a red wine, velvety and harmonious, with wild notes, like a Barolo, which should be uncorked an hour before serving, or a Malvasia with its uniquely intriguing bouquet. |
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