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Pumpkin soufflé and fontina

ingredients

servings

5

Fontina

100 grams

Panna da cucina UHT

150 grams

Pangrattato

to taste

Uova

4 unit

Sale iodato

to taste

Pepe

to taste

Noce moscata

to taste

Farina di frumento tipo 00

70 grams

Burro

70 grams

Latte intero

500 mL

Zucca

500 grams

Parmigiano grattugiato

1 spoon

second courses from Italy

Pumpkin soufflé and fontina

Pumpkin soufflé and fontina

vegetarian with gluten with eggs with lactose high in calcium source of D vitamins high in potassium high in phosphorus

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pumpkin soufflé and fontina

Tasty recipe and easy to prepare

Pumpkin soufflé and fontina step 1

step 1

Cut the sliced ​​pumpkin, cut it off from seeds and peel and bake it in a 180 ° oven for about 20 minutes until it turns soft. Let it cool and, with the help of a blender, reduce it to cream.

Pumpkin soufflé and fontina step 2

step 2

Prepare the béchamel: melt the butter in a pot of high edges, add flour and mix with a whip to melt the lumps until the mixture darkens slightly.

Pumpkin soufflé and fontina step 3

step 3

At this point add the warm milk to the wire but it can also be added at room temperature and continue mixing with the whip.

Pumpkin soufflé and fontina step 4

step 4

After pouring all the milk, add a pinch of salt, a bit of pepper, and a grunt of nutmeg.

Pumpkin soufflé and fontina step 5

step 5

Continue to mix on fire until the béchamel does not thicken it should be very compact. Pour the béchamel in a bowl and wait until it cools slightly.

Pumpkin soufflé and fontina step 6

step 6

Open the eggs and divide the egg yolks from the egg whites and mount them in the snow.

Pumpkin soufflé and fontina step 7

step 7

Mix the pumpkin cream with the béchamel, with a handful of Parmesan cheese, salt and yolks, and add the broths gently stirring to avoid disassembling the mixture.

Pumpkin soufflé and fontina step 8

step 8

Grind and fill with the breadcrumbs the soufflé or terracotta molds, fill with the mixture, add a large grating of Parmesan cheese and cook at 180 ° for at least 20 minutes.

Pumpkin soufflé and fontina step 9

step 9

The souffle will be ready when it will be well swollen and will have formed a crust on the surface.

Pumpkin soufflé and fontina step 10

step 10

Prepare the fontina cream to accompany the souffle: cut the fontina in pieces and put it to melt in low heat in a pan with pan

Pumpkin soufflé and fontina step 11

step 11

Do not heat the cream too much otherwise it will be granular.

Pumpkin soufflé and fontina step 12

step 12

Once baked the souffle pour over the cream of fontina and serve it on the table: good appetite and attention, it is burning!

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