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Perciatelli Souffle

Fettuccine.Inn's picture
Ingredients
  Perciatelli 1 Cup (16 tbs), broken into 1-inch pieces, cooked very al dente, drained (A Hollow Pasta, Larger Than Spaghetti)
  Grated sharp aged cheddar cheese 1 Cup (16 tbs)
  Butter 1⁄4 Pound, softened
  Light cream 1 Cup (16 tbs)
  Eggs 3 , separated
  Worcestershire sauce 1 Teaspoon
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Paprika 1⁄8 Teaspoon
  Dry mustard 1⁄4 Teaspoon
  Breadcrumbs 1 Cup (16 tbs)
Directions

Blend the cooked pasta with the cheese; set aside.
In a bowl, blend the butter, cream, egg yolks, Worcestershire sauce, salt, pepper, paprika, and dry mustard.
Place in a saucepan and heat (do not boil or the egg yolks will set).
Place the breadcrumbs in a bowl and pour the egg yolk and cream, etc., mixture over them, letting it stand for 5 minutes or until the liquid is absorbed.
Blend the cheese and pasta with the breadcrumbs mixture.
Beat the egg whites until they are stiff and rising in peaks.
Fold into the pasta and breadcrumbs mixture.
Spoon into a buttered souffle dish, and bake, uncovered, in a preheated 350-degree oven for 30 minutes or until set and golden on top.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked
Ingredient: 
Cheese
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes

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