Artichoke souffle
Instructions
Rinse and boil the potatoes without peeling.
Peel leeks, green part finely mince them and let them dry in a pan with a little water and a little salt, to reduce them to a cream.
Boil for about ten minutes the artichoke hearts then drain them, beat them and add the mashed got the creamed leeks.
Add the yoghurt, the nut and let dry the mashed potatoes over low heat for a few minutes.
Remove from heat and add the ricotta, grana cheese, potatoes and peeled, grated nutmeg, yolks, one at a time, stirring well.
Snow firmly mounted egg whites and blend the mixture gently.
Grease with a little olive oil a tall mould and pour in the mixture.
Bake at 200 degrees for about 40 minutes, until souffle is puffy and golden surface.
Remove from oven and serve immediately.
Ingredients and dosing for 6 persons
- 500 g of white potatoes
- 300 g of artichoke hearts
- 500 g of leeks
- 200 g of ricotta
- 3 whole eggs
- 100 g of grated grana padano cheese
- 1 jar of nonfat yogurt
- 1/2 nut
- 1 tablespoon of olive oil extra virgin
- Nutmeg
- Salt