Pea souffle. Here we are at new dish prepared for the monthly challenge dell'Mtchallenge: the soufflé! The theme was chosen by Fabiana, but aimed at an alternative method to the classic to prepare your soufflés, that proposed by Cyril Lignac, a student of Alain Ducasse. An extremely easy. I opted for a souffle that crosses the spring just arrived with the Roman tradition and I made a pea souffle, guanciale and pecorino with a saffron sauce. I really like the souffle and make them in so many ways but rarely li photographer to post the recipe on the blog. Don't you want to know why? I'm used’ evident: Why would deflate before I can photograph them!!! Even in this case I couldn't catch the moment of greatest splendour of this dish, When it comes out of the oven triumphant, bloated with air and pride. I did my best… but a picture and had already accommodated on itself. I hope that you will enjoy, the flavor was really great!
Ingredients for 4 people:
- 150 ml of cream
- 3 whole eggs
- 1 and a half spoon of cornflour
- 15 grams of butter in addition to that needed for Buttering the molds
- 50 grams of grated pecorino cheese Dop
- 200 grams peas net of pods
- salt and pepper
- medium scallions
- a tablespoon of extra virgin olive oil
- a pinch of nutmeg
for the sauce
- 100 ml of cream
- 2 grams of Saffron pistils
- a pinch of ground black pepper
- 50 grams of bacon cut into small cubes
Butter thoroughly and store in the refrigerator for souffle stencils. Preheat oven to 200 degrees static.
Finely chop the shallots and Brown it in a pan until it Wilts, then add the peas, Brown, season with salt and add half a glass of water. Cook covered for 15 minutes. Drain excess liquid from peas and processing them with a hand blender, then pass the resulting puree through a sieve and set aside.
Dissolve the cornstarch in a little cream, then add the remaining cream and bring to a boil over low heat, stirring constantly with a whisk for not sticking the cream, that gradually take body gathering. When it is very dense, pretty much sticky, Join 15 grams of butter and allow to cool.
Fry the bacon in a pan without other fats, drain the excess fat and set aside.
Separate the yolks from the whites and put these aside. Combine the egg yolks, one at a time, the mixture of cream and cornstarch, beating with a whisk to obtain a homogeneous mixture without lumps. Combine the mashed peas, 30 grams of grated pecorino cheese, a pinch of nutmeg and season with salt and pepper. Whisk the egg whites until stiff and add slowly to the mixture, mixing from top to bottom with a spatula to incorporate as much air as possible.
Sprinkle the molds with remaining pecorino and pour the mixture filled up to two-thirds height. Put a few small chunks of bacon on each souffle, Bake in the oven Cook for 15 minutes (20 if your cocotte is a little’ bigger than mine, It had a diameter of 8 cm).
While the souffle bake, prepare the sauce by putting the cream into a pan and saffron. Bring to a boil and add the grated cheese and black pepper.
Serve the soufflés immediately, but just running, why you droop over this instant, with hot sauce. Bon appétit!
THE PAIRING: We suggest a sparkling Rosé for this recipe that combines the flavor of bacon and pecorino cheese, balanced by the sweetness of the peas, the intense aroma of Saffron and a general greasiness that characterizes the soufflé. We chose the Bardolino Chiaretto Doc Sparkling Brut the company Valetti. A fresh wine, scents of red berries, with a fine and persistent perlage.