Soufflé of radicchio
Instructions
To prepare the bechamel cream melt the butter in a small saucepan, add the sifted flour and mix with a wooden spoon until you get a smooth mixture without lumps.
Pour the cold milk does not pausing to mix and, when it starts to boil, add salt and Cook 10 minutes.
Add the cream, return to a boil, then reduce and extinguish the flame.
Cook in lightly salted boiling water the leaves of radicchio for 8 minutes.
Drain, water current, raffreddatele strizzatele and pass through a sieve.
In a saucepan melt 10 g butter and insaporitevi the radicchio with half a cup of white sauce, add salt, add pepper and let simmer a little for a few minutes.
Turn off the heat, add the cheese, raisins soaked and squeezed, two egg yolks and three egg whites stop mixing it up from top to bottom.
Grease with butter remained 4-dose soufflé molds, put inside the compound filled for 2/3, and dates to the surface of the dough a dome shape.
Bake in hot oven at 190 degrees for about 15-20 minutes to open the door during cooking.
Served at the table i just have them baked soufflé.
Ingredients and dosing for 4 persons
- 70 g of clean red radicchio
- 2 eggs
- 1 egg whites
- 1 tablespoon of sultanas
- 1 tablespoon of grated emmenthal cheese
- 20 g of butter
- Salt
- White pepper
- For the bechamel cream:
- 25 g of butter
- 25 g of flour
- 1 cup of milk
- 1/2 cup of cream
- Salt