Macaroni Soufflé with Parmesan Fondue by Davide Scabin
Procedure
- 200 g cooked pasta
- Yolk
- Album
- 1 tablespoon Parmesan cheese
- 1 pinch salt
- 20 g Butter
- 180 ml Fresh cream
- 150 g grated Parmesan cheese
- Yolk
- Baby
- A brilliant recipe using overcooked and blended leftover pasta by Davide Scabin, who calls it play dough in this and other recipes. I used some...
- A brilliant recipe using overcooked and blended leftover pasta by Davide Scabin, who calls it play dough in this and other recipes. I used some...
- A brilliant recipe using overcooked and blended leftover pasta by Davide Scabin, who calls it play dough in this and other recipes. I used some...
- A brilliant recipe using overcooked and blended leftover pasta by Davide Scabin, who calls it play dough in this and other recipes. I used some...
- A brilliant recipe using overcooked and blended leftover pasta by Davide Scabin, who calls it play dough in this and other recipes. I used some...
- A brilliant recipe using overcooked and blended leftover pasta by Davide Scabin, who calls it play dough in this and other recipes. I used some...
- A brilliant recipe using overcooked and blended leftover pasta by Davide Scabin, who calls it play dough in this and other recipes. I used some...
Take 200 grams of overcooked, blended pasta stored in the fridge, which Scabin calls “pongo,” and place it in a bowl in the microwave to soften it.
I added the egg yolks, salt, and parmesan and mixed well with a wooden spoon to incorporate them into the blended cooked pasta.
Add the egg whites beaten until stiff with a rubber spatula.
Divide the mixture into 4/5 buttered ramekins lined with baking paper up to the rim of the ramekins, because unlike traditional soufflés, this one needs to be removed from the container before serving.
Bake in a preheated static oven at 220° for about 25 minutes.
Ten minutes before the soufflé is cooked, prepare the fondue by heating the cream and butter in a saucepan. When it boils, add the Parmesan and whisk it to melt.
Plate by placing the Parmesan fondue on the bottom of the plate, and finally the hot soufflé.
