Le Ricette

Ham and Asparagus Soufflé

di Academia Barilla

Le ricette
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forma
PREPARATION TIME
55 min
forma
DIFFICULTY
Difficult
forma
TYPE
Main course


Ingredients for 4 people


1 lb ham
5 tablespoons of Béchamel sauce
1 cup + 2 tablespoons grated Parmigiano Reggiano cheese
5 egg yolks
7 egg whites
7 ounces asparagus tips
Butter as needed


Ingredients


asparagus
béchamel sauce
cooked ham
egg white
egg yolk

Preparation 20 minutes preparation + 35 minutes cooking

1
Mince lean part of ham in a food processor. A bit at a time, add 3 tablespoons of cold Béchamel sauce. Strain through a sieve.

2
In a bowl, combine ham purée, remaining 2 tablespoons of Béchamel sauce, grated Parmigiano Reggiano and egg yolks.

3
Fold in egg whites, whipped to stiff peaks. Butter individual soufflé mold and alternate layers of soufflé mixture and asparagus tips, ending with a layer of mixture.

4
Level the surface and place in a bain marie (in another, larger pan containing water at the simmering point).

5
Cook in a preheated 350°F oven for about 30 - 35 minutes. Serve immediately.


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