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Noodle soufflé
4 servings
Ingredients
375 grams of noodles
¼ cup (60 grams) of butter
¼ cup (30 grams) flour
75 grams of gruyere cheese, grated
4 egg yokes, beat slightly
200 grams of smoke ham, cut in strips
freshly ground black pepper
7 eight whites
Preparation
- Cook the pasta ‘al dente’ in plenty of water with salt. Drain and set aside.
- Melt the butter in a pot sauté the flour for 1-2 minutes. Take off the fire, pour in the milk, beat and put back on the fire. Lower the flame and cook, mixing constantly until the sauce thickens. Let it cool a bit.
- Mix this sauce with the cheese, yokes, ham and pepper.
- On the side, beat the whites until hard. Add them to the pasta mix and empty it all into a greased soufflé mold (1 lt. capacity). Bake for 25-30 minutes or until the soufflé grows and turns golden.
Note
Oven temperature 200C
This soufflé is ideal to give an elegant touch to a brunch or a light meal.
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