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Puffed Angel Hair

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Ingredients
  Angel hair pasta 4 Ounce
  Egg yolks 6
  Shredded gruyere/Havarti /cheddar cheese 1 Cup (16 tbs)
  Finely chopped prosciutto/Canadian bacon 1 Cup (16 tbs)
  Snipped chives 3 Tablespoon
  White pepper 3⁄4 Teaspoon
  Ground red pepper 1⁄2 Teaspoon
  Egg whites 8
Directions

GETTING READY
1. Preheat the oven to 375°.

MAKING
2. Take a 6-quart Dutch oven, add 3 quarts boiling salted water and cook pasta for about 2 to 4 minutes or till pasta turns firmly tender. Drain off excessive water.
3. Take a large bowl and using an electric mixer, beat egg yolks till they turn lemon colored and thick.
4. Mix prosciutto, white pepper, cheese, red pepper, chives and pasta.
5. Clean the beaters.
6. Beat egg whites till tips curl over.
7. Mix a large spoon egg whites with yolk mixture and then stir the remaining beaten whites gently.
8. Take a buttered 2-quart soufflé dish and transfer the mixture into the dish. Keep the top smooth.
9. Using a knife, make a 2 inch deep circle around soufflé’s top, 2 inches away from the edge of the dish.
10. Keep in the preheated oven and bake for about 15 to 20 minutes or till soufflé turns golden and puff.

SERVING
11. Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Beating
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
8

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