RADICCHIO SOUFFLES FOR THE MOST DELICATE PALATES


This article is also available in: Italian

SERVES 4
 
DIFFICULTY medium
 
PREPARATION TIME 15 minutes
 
COOKING TIME 20 minutes + 20 minutes for the souffle

INGREDIENTS

• 70g radicchio
• 2 eggs
• 1 egg white
• 1 tbsp raisin
• 1 tbsp white cheese
• 45g butter
• 25g all-purpose flour
• 1 cup milk
• ½ glass single cream
• pepper

METHOD

Prepare the béchamel: melt 25g of butter in a small pot. Add sifted flour and mix with a wooden spoon until the mixture is smooth. No lumps should remain. Stir cold milk into the mixture until it boils. Add salt and cook for 10 minutes.
Pour the cream into the boiling mixture. Simmer until reduced and remove from heat.

Bring a pot of slightly salted water to the boil. Cook radicchio leaves for 8 minutes. Drain, cool under running water, squeeze water out and sieve.

Melt 10g of butter in a pot. Add radicchio and half a glass of béchamel. Season with salt and pepper and simmer for a few minutes. Combine with cheese, soaked and squeezed raisin, 2 egg yolks and whipped egg whites with a lifting motion.

Grease 4 ramekins with butter. Fill 2/3 of each ramekin with the mixture and shape the surface into a small dome.
Bake at 190° for 15-20 minutes and avoid opening the oven while cooking. Serve warm.

THANKS TO Luca Sbarbada

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