Egg soufflé seasoned with chives
A small soufflé of fresh eggs and ….then unchain your fantasy in order to enrich it! Liberate your fantasy wish an accompaniment of vegetables chosen by you to enrich the dish, zucchini squash are perfect but cooked spinach or asparagus do just as well.
And the wine will be fresh and savory, mineral, and therefore Zagra ,our Grillo, and although it pairs well with this dish, from grapes grown on yellow soil, it offers a freshness and warmth which are totally Sicilian.
Ingredients for 4 persons
3.5 fluid ounces of milk
2 tablespoons of grated Parmesan or Grana Padano cheese
5 fluid ounces of cream
Mix the ingredients together.: eggs, cream, milk, salt, pepper, curcuma, nutmeg, and finely chopped chives, and a tablespoon of cheese, and stir gently. Take some small moulds, approximately 2.5 inches in diameter (aluminum ones are quite suitable as well), butter them, and rub the remaining grated cheese onto the bot- tom and walls. Put the moulds into a pre-heated (to 320°C) oven and bake for approximately 20 minutes. When they are ready, detach the soufflé from the moulds with a knife and turn them into a plate for serving.