| Recipe from the Black Countess of Soufflé ai Broccoli Ingredients400 g of broccoli60 g of butter butter for the mould50 g of sifted flour25 cl of milk1 tablespoon of lemon juice4 grated eggmeg, pepper Preparation Wash the broccoli, drain them and chop them roughly with a knife. Butter a 20 cm diameter soufflé mould. In a saucepan with a thick bottom, heat the butter over medium heat, add the flour and stir for 1 minute. Pour the milk flush, continuing to stir for about 8 minutes, until the mixture thickens. When the heat is off, add the lemon juice, salt, pepper and a pinch of grated nutmeg. Add the broccoli, stir well and leave to cool. Preheat the oven to 220°C. Break the eggs, separating the egg whites from the yolks. Add the egg yolks one by one to the broccoli preparation, stirring until a homogeneous mixture is obtained. In a bowl whip the egg whites to stiff snow with a pinch of salt and incorporate them into the preparation, lifting the mass with a spatula. Pour the mixture into the mould and bake for 25-30 minutes, without opening the oven. Help yourselves now. |
