🍮The soufflé is a kind of pie baked in the oven, not to be confused with the flan which has a compact consistency, thanks to the cooking in a bain-marie and the use of whole eggs. The soufflé, as the name suggests – soufflé in French means puffed – it is swollen and soft and this is due to the recipe that calls for whipped egg whites.
🇫🇷 The origin of this dish is French, but we are Tuscan people at Agrimarconi, so we offer the recipe of a soufflé with the addition of Tuscan pecorino cheese and our Italian extra virgin olive oil, that is Tuscan too. 🇮🇹
It is known that Tuscan pecorino is a cheese under Protected Origin Denomination, produced exclusively with sheep’s milk.
Vegetarian soufflé recipe with extra virgin olive oil
We recommend cauliflower and zucchini.
- Brown the vegetables (250 gr) directly in extra virgin olive oil (40 ml), with a sprinkling of pepper and then mash them with a fork
- Add the vegetables to the béchamel sauce (ready-made, if you know you have little time)
- Mix 3 egg yolks
- Add a pinch of nutmeg
- add grated Tuscan pecorino cheese (60 gr)
- Whip the whites of the 3 eggs with a pinch of salt and slowly incorporate them into the other ingredients
- grease the cocottes in which you pour the mixture and bake in a preheated oven at 180 ° for 25 minutes.
🚨Warnings!
During cooking, it is forbidden to open the oven in the first 15 minutes, otherwise the soufflé will deflate!
👩 🍳 The soufflé puts even experienced chefs to the test, because the steps are by no means trivial.
For the less experienced: preparation takes only 20 minutes and cooking 25; 45 minutes but perceived at least double! When the oven timer finally rings, it will seem that much more time has passed, also because the contemplative phase of the dish in the oven always has the same effect: it seems to never end…
When you take your vegetarian soufflés out of the oven, however, the satisfaction will be great!
Claudia Zucca
Web Content Creator
Sono Matteo Marconi, la mia è una famiglia di agricoltori.
Sono cresciuto in un contesto di azienda agricola e mi sono addentrato sempre più in questo mondo fatto di cura e rispetto per la natura, cominciando fin dall’adolescenza a seguire le orme di mio padre, con i primi lavori in campagna.
La mia giornata? Sveglia all’alba per sfalciare l’erba negli oliveti e controllo attento delle mie piante che tratto con Spintor Fly, un insetticida biologico.
C’è poi la fase più faticosa ma anche la più attesa dell’anno: la raccolta delle olive in autunno, per ottenere l’olio extra vergine d’oliva di qualità superiore che produco e imbottiglio. In base al periodo dell’anno, mi occupo anche del fieno per i miei animali.
Sono giovane, ma totalmente coinvolto nelle attività dell’azienda di famiglia e il nome dell’olio che produco con passione (e orgoglio) ne è chiara dimostrazione: Azienda Agricola Marconi Matteo. Nel logo c’è solo la lettera M, iniziale del mio nome e del mio cognome, non per manie di protagonismo, ma perché ci metto davvero tutto Me stesso.
