Leek and Ricotta Soufflé

Soft and juicy, this recipe for a light and airy soufflé is a quick and easy option for an appetiser, or even as a main course!

  • ( Scored 5 on 1 reviews )

Vanessa:

I always order soufflé at the restaurant when it's on the menu. I never thought I would be able to make it at home with not much effort at all. This r...

read all reviews...

If the notion of souffles is intimidating for you, fear no more! This quick-to-pull together recipe calls for the lighter appeal of ricotta cheese rather than traditional bechamel sauce which, while delicious, can weigh down this airy dish.
Using lovely spring-time leeks, their sweetness carries through after a quick sauté in silky extra-virgin olive oil. The ricotta cheese enhances the quality of local products, especially if you're able to source fresh, local ricotta cheese produced preferably with sheep's milk and seasonal leeks, making this the perfect Italian first course dish to make during the first warm rays of spring sunshine, when leeks are bountiful and particularly toothsome.
For added fluffiness, our chefs suggest whipping the egg yolks and whites separately, then carefully blending both together to incorporate air into the mix, making this classic Tuscan souffle recipe a guaranteed success with your lunch table.
Perfect for either a daytime or evening meal, you might even want to consider this for an in-between meal, like brunch. The blend of savory leeks and creamy ricotta make this one classic light Italian vegetable recipe that your family and loved ones will adore - get ready to repeat the process many times!
If you're interested in learning more about classic Italian veggies, be sure to check out our Blog post for Part 1 and Part 2! Sign up below for Mamablip's weekly newsletter for lots of amazing wine, food, culture and travel inspiration from the heart of Italy!

50 minutes to prepare


8 ingredients


180 kCal


3 steps to complete the preparation

Ingredients

for 4 servings

Leek and Ricotta Soufflé Ingredients

  • Leeks 4
  • Egg 3
  • Ricotta cheese (Sheep's Milk) 200 grams
  • Salt and Pepper as needed
  • Extra-virgin olive oil as needed
  • Oregano as needed
  • Thyme (Stalk) as needed
  • Butter as needed (to butter the stamps - per imburrare lo stampo)

Perfect Match

more pairings...

Filippo Bartolotta

Filippo Bartolotta

Garda DOC Spumante Wine
0.75l

Elegant, modern and bright - a very special bottle of bubbles

View product

Preparation

for 4 servings

Step

1

Of 3

Prepare the leeks

Clean the leeks and finely cut into small slices. Cook in a non stick pan with extra virgin olive oil and a bunch of thyme.
Salt and Pepper to taste. Cook taking care not to burn, however do not undercook either.

Step

2

Of 3

Prepare the Soufflé

In a bowl place the three eggs and beat them, then add the ricotta cheese and mix well. Add the leeks with the oil that they were cooked in. Work the mix well, and then pour into a well buttered souffle dish or baking tray.

Step

3

Of 3

Bake and Serve

Put in the oven at 160 degrees for 30 to 40 minutes.

Serve hot or cold.

Perfect Match

more pairings...

Filippo Bartolotta

Filippo Bartolotta

Garda DOC Spumante Wine
0.75l

Elegant, modern and bright - a very special bottle of bubbles

View product

Pairing

Garda DOC Spumante Wine
0.75l

Elegant, modern and bright - a very special bottle of bubbles

View product
Garda DOC Spumante Wine
0.75l

Elegant, modern and bright - a very special bottle of bubbles

View product

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Reviews

V

Vanessa Wednesday 17th of February 2021

I always order soufflé at the restaurant when it's on the menu. I never thought I would be able to make it at home with not much effort at all. This recipe is amazing!