Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 4 | 40 minuti |
Ingredients
| 100 g | emmental |
| 100 g | grated parmesan cheese |
| 4 | egg |
| 400 mL | Béchamel Sauce Sterilgarda |
| 20 g | butter |
| q.b | salt and pepper |
Preparation
- Get a soufflé mold and grease it with butter.
- Crack the eggs and set aside the yolks. Beat the egg whites.
- Cut the Emmental into cubes.
- Allow the Sterilgarda Béchamel to cool.
- Add the egg yolks, Emmental and Parmesan to the Sterilgarda Béchamel sauce, then mix.
- Season with salt and pepper.
- Incorporate the egg whites, mixing from bottom to top.
- Pour the mixture into the molds, filling them 2/3 full.
- Leave to rest in the refrigerator for 40 minutes.
- Bake at 200° for 30 minutes.
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