Mortadella and cheese soufflé

Course

Appetizers

Recipe

Preparation

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.

Credits

Recipe created by Rossella Friggione www.caramelcandybyrf.com

40g flour
60g mortadella
200g grated grana padana cheese
70g gorgonzola cheese
40g butter
300ml milk
3 medium-sized eggs
Nutmeg
Salt

Felsineo SpA Società Benefit
Felsineo Group Company

Via C. Masetti 8-10, 40069 Zola Predosa (BO) - Italy | Tax Code 00291700375 - VAT Number 00499291201