Artichoke Soufflé
By Caterina
This is what I would call a ‘dish of memories’. I remember perfectly how meticulously my mother Agata would stir the béchamel sauce and wait in front of the oven for it to rise… at which point everyone would rush to the table!
ingredients for 4 people
12 artichokes
2 sprigs of parsley
500 g frozen peas
Onion to taste
½ teaspoon of bicarbonate of soda
6 eggs
100 g of Emmenthal cheese
4 tablespoons of Parmesan cheese
Fresh breadcrumbs to taste
1 glass of water
For the béchamel sauce:
150 g of 00 flour
750 ml of milk
100 g of butter
Salt to taste
Nutmeg to taste
preparation
Cut the artichokes into wedges and boil them with a sprig of parsley, leaving them al dente. Then prepare the peas. Chop the onion and fry it in a pan with a drizzle of oil and another sprig of parsley.
Once the onion is golden brown, add the peas, a glass of water and the bicarbonate of soda and leave to evaporate until the peas are soft. In the meantime, prepare the béchamel sauce, which should be very thick. Melt the butter in a saucepan, add the flour and warm milk. Season with salt, add a little nutmeg and stir until the béchamel sauce has thickened.
At this point, add the artichokes, peas, egg yolks, beaten egg whites, Parmesan cheese and chopped Emmenthal to the béchamel sauce. Mix everything gently from the bottom up and then pour the mixture into a round baking tin with a diameter of 34 cm, previously buttered and covered with breadcrumbs. Bake at 170°C for 45 minutes, until the surface is golden brown. Finally, serve the soufflé piping hot.
Pair with a glass of Isesi Pantelleria Bianco DOC.
ingredients for 4 people
12 artichokes
2 sprigs of parsley
500 g frozen peas
Onion to taste
½ teaspoon of bicarbonate of soda
6 eggs
100 g of Emmenthal cheese
4 tablespoons of Parmesan cheese
Fresh breadcrumbs to taste
1 glass of water
For the béchamel sauce:
150 g of 00 flour
750 ml of milk
100 g of butter
Salt to taste
Nutmeg to taste
preparation
Cut the artichokes into wedges and boil them with a sprig of parsley, leaving them al dente. Then prepare the peas. Chop the onion and fry it in a pan with a drizzle of oil and another sprig of parsley.
Once the onion is golden brown, add the peas, a glass of water and the bicarbonate of soda and leave to evaporate until the peas are soft. In the meantime, prepare the béchamel sauce, which should be very thick. Melt the butter in a saucepan, add the flour and warm milk. Season with salt, add a little nutmeg and stir until the béchamel sauce has thickened.
At this point, add the artichokes, peas, egg yolks, beaten egg whites, Parmesan cheese and chopped Emmenthal to the béchamel sauce. Mix everything gently from the bottom up and then pour the mixture into a round baking tin with a diameter of 34 cm, previously buttered and covered with breadcrumbs. Bake at 170°C for 45 minutes, until the surface is golden brown. Finally, serve the soufflé piping hot.
Pair with a glass of Isesi Pantelleria Bianco DOC.
