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SOUFFLÉ - Fallen Leek Soufflé with Parmesan & Prosciutto Fondue
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Fallen Leek Soufflé with Parmesan & Prosciutto Fondue The Chew - Mario Batali | |
4 tablespoons | Unsalted Butter |
1 | Leek,, (whites & light green part thinly sliced) |
2 | Garlic Cloves,, (minced) |
Salt | |
4 tablespoons | Flour |
1 1/2 cups | Milk |
Salt | |
Freshly Ground Black Pepper | |
Freshly Grated Nutmeg | |
6 | Egg Whites |
1 teaspoon | Cream of Tartar |
6 | Egg Yolks |
Leek mixture | |
1/2 cup | Freshly Grated Parmigiano-Reggiano |
Egg White Mixture Parmigiano-Reggiano For Leek Soufflé: Preheat oven to 350°F. Grease a jelly roll pan with Butter, then line with a sheet of parchment paper, and then grease that with more Butter and dust lightly with Flour, Parmigiano-Reggiano, and Black Pepper. In a large sauce pot, heat the Butter over medium-low. Add the Leeks and sauté until translucent, but not brown. Add the Garlic, season with Salt and cook until fragrant. Sprinkle in the Flour and stir until a pale golden paste forms. Whisk in the Milk and season with Salt, Pepper and fresh Nutmeg. Cook for 8-10 minutes until slightly thickened. Remove from heat and allow to cool slightly. In a large bowl, whip the Egg Whites until frothy, sprinkle in the Cream of Tartar and continue to whisk until stiff peaks form. Stir the Egg Yolks into the cooled Leek mixture until combined. Stir in the Parmigiano-Reggiano. Transfer to a large bowl. Mix a quarter of the Egg Whites into the mixture to lighten. Once incorporated, gently fold in the remaining Egg Whites until only some small streaks appear. Pour into the prepared pan and use a spatula to evenly spread, getting into the corners, as it will not spread while cooking. Sprinkle with more Parmigiano-Reggiano. Bake for 15-20 minutes, until golden and puffed. Remove from oven and allow to fall. While still warm, starting from the short end, roll to form a log and slice into 8 pieces. Serve warm with a drizzle of Fondue, crispy Leeks and Frico. For Fondue: | |
1 1/2 cups | Heavy Cream |
3/4 cup | Freshly Grated Parmigiano-Reggiano |
3/4 cup | Grated Fontina Cheese |
Salt | |
Freshly Ground Black Pepper | |
Stir together the cream and cheese in a heat proof bowl. Place over a double boiler and stir just until the cheese melts. Adjust seasoning to taste. For Frico: | |
2 cups | Freshly Grated Parmigiano-Reggiano |
4 slices | Prosciutto, (thinly sliced) |
1/4 teaspoon | Cayenne Pepper |
Pinch | Freshly Grated Nutmeg |
Toss together the ingredients in a bowl until evenly distributed. Divide into small mounds on a silicon lined baking sheet. Gently pat down to form discs. Bake for 8-10 minutes or until crisp. Remove from oven and allow to cool completely before serving. For Crispy Leeks: | |
2 | Leeks,, (thinly sliced) |
Olive Oil | |
Salt |
Heat a large skillet with about 1/2 inch of Olive Oil. Add half of the Leeks, making sure not to over crowd the pan. Fry until crispy, about 30 seconds. Remove with a spider or slotted spoon to a paper towel lined plate. Season with Salt immediately. Repeat with remaining Leeks.
Helpful Tips:
1. Souffle in French means a breath.
2. Sauté leeks until they are translucent and not brown.
3. Push the batter to edge of the pan with a spatula.
4. If the batter cools too much it stands the chance of breaking while being rolled, but can still be served as a square.
5. Roll into form of a log, cut roll into piece, lay on the plate like a jellyroll and place the fondue over it.
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