Spinach and Green Garlic Soufflé

Ingredients for Spinach and Green Garlic Soufflé

• 110 to 150g minced green garlic, about 5 small heads

• 240ml cream or half-and-half

• 1 rametto di timo

• 4 tablespoons unsalted butter, plus extra for the dish

• 1/2 tazza di Parmigiano Reggiano grattugiato fresco

• 1 bunch spinach, stems removed, or 12 to 450g loose, young spinach leaves

• 4 tablespoons plain flour

• 325ml milk

• sea salt and freshly ground pepper

• 1 scant cup (about 110g ) mild goat cheese

• 4 egg yolks

• 6 egg whites

1. Preheat the oven to 191°C. Butter a 6-cup soufflé dish or gratin dish and dust it with a few tablespoons of the Parmesan cheese.

2. Put the garlic, cream, and thyme in a small saucepan over low heat. Bring slowly to a boil, then turn off the heat, cover, and let steep for 15 minutes.

3. Wash the spinach well, then wilt it in a skillet with the water clinging to the leaves. Tip it into a colander, press out the moisture, then finely chop.

4. Melt the 4 tablespoons butter in a saucepan, stir in the flour, and cook for 1 minute while stirring. Whisk in the milk and stir until it thickens. Add 1 teaspoon salt, then stir in the goat cheese and remaining Parmesan. Turn off the heat and stir in the egg yolks, spinach, and the garlic-cream mixture. Season with pepper.

5. Whisk the egg whites with a pinch of salt until they form firm peaks that are just a bit on the soft side. Fold the whites and base together. Scrape the batter into the prepared dish and bake until golden brown and set, about 25 minutes for a gratin dish, 30 minutes if using a soufflé dish.

Avvertenza

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