Leek and ricotta soufflé Paired with Cecchi - Val delle Rose | 15 minute recipe

Just a few ingredients for this amazing soufflé: deliciously soft with ricotta and leeks, they are perfect as an appetiser or side dish.

Today, wine expert Filippo Bartolotta and Chef Sara are feeling romantic!

These Leek and ricotta soufflés are elegant, hearty, and perfect to share at the center of a table on a first date, just like a sweet dessert.

These deliciously soft leek flans with ricotta are perfect as an appetiser or side dish.

With their pleasantly soft and creamy texture and delicate flavour, these leek flans go perfectly with any second dish or main course, although they are one of our favourite ways of starting a meal!

If you thought making soufflés was hard  work, watch Chef Sara Lai make it in just a few simple steps and in under 15 minutes, sparing the time to crack open a bottle of perfectly paired Val delle Rose by Cecchi winery.

15 Minute Italian Dinner Recipe Leek and ricotta soufflè Paired with a Val delle Rose, Litorale 2020, Maremma Toscana DOC Vermentino

Ingredients for 2-4 servings

  • Leek, 1
  • Eggs, 3
  • Ricotta cheese (Sheep's Milk), 200 grams
  • Salt and Pepper, as needed
  • Thyme (Stalk), as needed
  • Butter, 50 gr (40 gr for the sformato, 10 gr to grease the mold)
  • All purpose flour, 80 gr

‘LIVE DINNER IN 15’ is the video format created by Mamablip, with Chef Sara Lai and wine expert Filippo Bartolotta

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