Directions
Do you spell soufflé or soufflè? Both spellings are correct so don’t worry.
But we don’t want to talk about grammar today, but about great recipes and for this reason, we asked Valentino Marcattilii, chef of the San Domenico restaurant in Imola, the recipe for making this delicious cheese soufflé.
Preparing the perfect cheese soufflé is not difficult, but we advise you to follow the recipe to the letter for an exceptional result.
Add a drizzle of balsamic vinegar, two asparagus sautéed in butter and you’ll make a great appetizer!
The dish is based on a delicate balance between sweetness and saltiness and the final flavor could be heavy and too “cheesy” so serve the soufflé with salad or vegetables seasoned with a light vinaigrette.
Ingredients to make the perfect cheese souffle
For 2 person
- 50 grams of flour
- 1/2 liter of milk
- 50 grams of sliced truffle (optional)
- 150 grams of grated sweet fontina cheese
- 50 grams of Parmigiano Reggiano
- 70 grams of butter
- 4 eggs
- salt and nutmeg
How to prepare the ultimate cheese soufflé
Melt the butter in a saucepan with high sides, add the flour and stirring constantly, lightly brown over low heat (about 3 minutes).
Then add the milk a little at a time and bring it to a boil. Remove from the heat, add the Fontina and Parmesan a little at a time and mix again.
Season with salt and a sprinkle of nutmeg.
Leave to cool, stirring occasionally to prevent a crust from forming on the surface of the preparation, then add the lightly beaten egg yolks.
Whisk the 4 egg whites separately until they get stiff and gently incorporate them into the mixture with a continuous rotating movement from top to bottom to prevent the egg whites to collapse.
Pour the mixture into a greased and floured soufflé mold, so that it is 3/4 full.
Put it in the oven at 180 ° C and take it out when it has doubled in volume, about 20 minutes of cooking.
Bring it immediately to the table and serve.
If you want to make a divine dish, add truffle flakes. If you prefer a lighter dish, add four pear wedges, valerian, walnuts and season the salad with balsamic vinegar.
Which wine to pair with cheese soufflé?
The dish is very tasty, with sweet and buttery notes, so the wine must accompany, wrap without being too intrusive. We choose the Pecorino Vigna Giulia from the Dianetti winery a wine of great character, savory and round, sculpted and endowed with rare elegance, perfect to accompany the intense flavors of the cheese pie.
If you prefer a cocktail, the Moscow Mule is divine!
Recipe courtesy of the San Domenico restaurant
