The Gruyere souffle, parsley and anchovies. A delicious appetizer or a second light that will make a great impression and that you can ' customize’ using the cheese you prefer. Hard to do? Absolutely no: the souffle is just a matter of weights, they must be accurate, and timing in sfornarlo and serve immediately. The basic recipe is by Michel Roux and, If you follow his directions, you are in a ' heart of steel '. If you feel quite safe to prepare it for new year's Eve dinner or definitely will impress your guests, and several!
Ingredients for 4 people:
- 50 grams of butter to grease the cocotte
- 200 grams of grated Gruyère
- 20 grams of flour
- 250 ml whole milk
- salt and pepper
- 6 egg yolks
- 10 egg whites
- a pinch of paprika
- just enough butter for greasing ramekins
- 4 anchovy fillets chopped and other 4 for garnish
- a handful of chopped parsley
Grease well inside the cocotte from butter soufflé. Melt over low heat the remaining 20 grams of butter, Add flour, stirring well and cook 2 minutes over low heat to dry. Add the cold milk and bring to a boil stirring constantly, to avoid lumps. Season with salt, pepper and combine the paprika. Remove the mixture from the heat and incorporate, one at a time, the egg yolks, stirring vigorously. Leave the mixture to cool by covering it with plastic wrap placed in contact with the cream.
Preheat oven to 200 degrees ventilated. Whisk egg whites with a pinch of salt and incorporate all, floor plan, to the mixture of eggs and milk. Unite, Finally, finely chopped parsley and anchovies and the grated Gruyère, mescolandoil all carefully but not too long. Pour the cmposto into the molds filled up to 5 mm over the edge, trimming the edges with a knife: in this way the soufflé will swell more easily and with more uniformity. Put the Casserole in a pan filled with water up to 2/3 the height of the cocotte and cook for 6-8 minutes, until puffy and Golden. I recommend, do not open the oven during baking. Serve immediately, garnishing the soufflé with an anchovy curled and some’ parsley.
THE PAIRING: We chose a white wine from Switzerland: a Roussette de Savoie, product with the grape varieties Altesse, the company Cave de Chautagne: a wine pleasantly mineral and harmonious, aromas of almonds and honey.