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Parmigiano Reggiano Cheese Souffle Print Email


3.5 oz Parmigiano Reggiano
3.5 oz flour
2 cups fresh whole milk
2 TBS Parmigiano Reggiano Butter
5 fresh eggs
sea salt and cracked black pepper

Mix the flour with a half glass of cold water, pour the mix in a pot and, with a low flame, gradually add the hot milk.

Before coming to a boil, add the grated Parmigiano-Reggiano cheese.
Remove from the flame and continue to stir while adding the egg yolks one at a time, salt and pepper. Finally, whip the egg whites and then add gradually to the mix.

Pour into a mold, which has been previously buttered and floured. Cook in a well-heated oven (425° F) for approximately a half hour. 4 servings
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