Parmigiano-Reggiano Soufflé
  • ½ cup Bertozzi Freshly Grated cheese
  • ½ cup flour
  • 2 cups milk
  • 2 tbsp butter
  • 5 eggs
  • Salt and pepper
  • 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.
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