Gruyère ... and leeks is a souffle!
velvety flavor that meets the sweetness of the leeks, available in single portions, leeks and Gruyère soufflé is a note unusual and engaging, good for an appetizer for Easter dinner! Very seductive. S embrava very complicated, it is actually "fattibilissimo" even by inexperienced hands like mine! Preheated oven when you bake. The heat has reached the bottom well. The egg whites until stiff with a pinch of salt. In order not to remove and facilitate the addition of air to delicate movements from below upwards. The molds do not fill to the brim ... ... as I did!
So ... good luck!
forgot ... the idea is from Sale & Pepe, April 2008! The pesto of sun-dried tomatoes, I added myself. The original recipe included a cream with cream and Parmesan cheese!
Ingredients:
- 3 leeks
- 30 g of flour
- 2.5 dl milk
- 90 g Gruyere
- 3 egg yolks 4 egg whites
- a sprig of marjoram
- 50 g of butter
- extra virgin olive oil salt
- 15 dried tomatoes, capers
- a clove of garlic
- dry basil and oregano
- a handful of pine nuts
Clean the leeks, remove the green of the leaves and root , wash and cut into thin slices. Simmer in a saucepan with two tablespoons of extra virgin olive oil and the chopped marjoram and salt for 5-6 minutes.
Dissolve 30 g of butter in a saucepan, combine the flour, roast it for a few minutes, pour in the milk and cook for 5-6 minutes, stirring often. Adjust salt, add the diced or grated Gruyere and leeks and allow to cool.
lightly beat the egg yolks, add to the mixture before, beat the egg whites with a pinch of salt and mix gently.
Pour the batter into buttered souffle molds with the remaining butter and bake in hot oven 180 ° C for 20 minutes.
Remove the molds from the oven, let that deflate and turn them into serving dishes.
In a cutting chop the sun dried tomatoes, add capers, garlic, basil and oregano. Gather the mixture into a bowl and add extra virgin olive oil until pesto has reached the desired consistency. A handful of pine nuts e. .. on, eat!
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