John Myers
Pecorino Souffle
The perfect pecorino souffle recipe with a picture and simple step-by-step instructions.
- 6 pcs Protein
- 3 Pc Egg yolk
- 1 heaped tbsp Butter
- 1 heaped tbsp Plain flour
- 0,5 Glass Milk
- 150 g Grated pecorino
- 1 big portion Patience
- Beat the egg whites into snow.
- In the meantime, sweat the butter and flour (brown them lightly) with milk to make a very thick bechamel sauce.
- Mix it with the yolks and cheese – work in a third of the snow …
- … and now carefully fold the snow / egg / cheese mixture into the rest of the snow – season with salt and pepper. That’s it …
- Briefly heat the buttered form in the preheated oven (200 ° top / bottom heat) and fill in the (hopefully) frothy mixture, and off into the oven.
- Now be patient and wait 30 minutes without looking …
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