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Mortadella and cheese soufflé



40g flour, 60g mortadella, 200g grated grana padana cheese, 70g gorgonzola cheese, 40g butter, 300ml milk, 3 medium-sized eggs, nutmeg and salt


In a small pan melt the butter and add the flour slowly, trying not to create lumps. Stir in the milk and cook until getting a smooth cream. Add a pinch of salt and one of nutmeg. Then add the grana padano and gorgonzola cheese. Separate the egg whites from the yolks and then add the yolks to the rest of the mixture continuing to stir. Pour into a bowl and leave to cool. Cut the mortadella in dices and add them to the mixture. Lastly whisk the egg whites to stiff peaks and gently fold into the cheese mixture. Pour the mixture into the moulds and cook at 170°C for 35 minutes. Serve when warm or cool, if preferred.


Recipe created by Rossella Friggione