Parmigiano Reggiano Cheese Soufflé

  • Difficoltà


  • Stagionatura

    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.