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...
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!
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Ingredients
...Great Italian Goodies!
