Parmigiano Reggiano Cheese Soufflé
30 months +
- 100 g extra-matured Parmigiano Reggiano
- 100 g flour
- ½ litre milk
- 2 knobs of butter
- 5 eggs
- salt and pepper
Mix the flour with a half glass of cold water, pour the mix in a pot and, with a low flame, gradually add the hot milk.
Before coming to a boil, add the grated Parmigiano Reggiano cheese. Remove from the flame and continue to stir while adding the egg yolks one at a time, salt and pepper. Finally, whip the egg whites and then add gradually to the mix. Pour into a mould, which has been previously buttered and floured. Cook in a well-heated oven (220ºC) for approximately a half hour.