Le ricette

Soufflè di pecorino di fossa (‘pit’ pecorino cheese soufflé)

Baroni Baron 0217Chestnut honey, 150 grams of formaggio di fossa shavings, 16 walnut kernels, 8 slices of pear, 50 grams of butter, 2 spoons of flour, 400 cc of milk, 4 eggs, separated, salt and pepper.

First of all, prepare the béchamel. Melt the butter in a saucepan, add the flour and the milk a little at a time and stir continually until the sauce becomes thick and lump-free. Add the formaggio di fossa and continue stirring, then remove from heat and add the egg yolks, one at a time.
Add a pinch of salt and pepper, then the stiffly beaten egg whites. Butter 12 individual ramekins, 3 per serving, and distribute the soufflé mixture into them. Put into the oven pre-heated to 180°C and while they are cooking, prepare the dishes: on each plate arrange two slices of pear and four walnut halves on one side, then drizzle the honey according to taste. Turn out the soufflés into the centre of the composition … and serve them!