Parmigiano-Reggiano Soufflé
Ingredients
- ½ cup Bertozzi Freshly Grated cheese
- ½ cup flour
- 2 cups milk
- 2 tbsp butter
- 5 eggs
- Salt and pepper
Preparation
- Preheat the oven to 425°.
- Mix flour with ½ cup cold water.
- Pour the mixture into a pot, and with a low flame, gradually add the milk.
- Turn up flame and before mixture comes to a boil, add the Bertozzi Parmigiano-Reggiano Freshly Grated cheese.
- Remove from flame, continuing to stir while adding the egg yolks one at a time.
- Salt and pepper.
- Finally whip the egg whites and gradually add them to the mixture.
- Pour into a buttered and floured mold.
- Cook at 425° for approximately a half hour.
