This will surely wow them, its soo easy and incredibly easy, flavorful! We used to make this at the restaurant I trained in up in northern Tuscany and served with a nice light white wine will be a perfect light meal or something to serve along with a meat dish.
YOU'LL NEED:
(serves six)
- 1 lb (600 grams) prosciutto cotto or cook ham.
- 5 tablespoons bechamel
- 3 1/2 oz grated parmigiano (i like Reggiano)
- 5 egg yolks
- 8 egg whites
- 8 oz asparagus tips
- unsalted butter (2 tablespoons)
PREPARATION:
- With your food processor, chop the lean meat of your prosciutto into cut pieces, then add 3 tablespoons of the bechamel (cooled). Pass this mixture through a sieve to collect the puree in a bowl and add in the remaining 2 tablespoons of your bechamel as well as the grated parmigiano cheese and the egg yolks.
- Whip the egg whites separately until they form stiff peaks and then fold them into the above with the other ingredients.
- Now you need to butter the souffle' molds and layer them with the souffle batter and the asparagus tips. You can use the cupcake molds or a low pie pan if you like.
- Flatten the top and cook in a bain marie at 350F for approx. 30 minutes.
Note for the bechamel:
Did you know that the Bechamel sauce was origionally prepared in Tuscany from around the early to mid 1600's and was called at that time "Salsa Colla" or a gluey sauce.... mmmm interesting and this was introduced into France, along with the fork by Catherine De' Medici. You need the following to prepare the salsa colla:
- 2 cups whole milk
- 1 1/4 oz butter
- 1 1/2 oz all purpose flour
- salt, white pepper and nutmeg to taste, oh.. I like to add a bayleaf to the milk while heating and then remove it before adding in the flour. Make sure you stir slowly with a whisk and continuously.
ENJOY !
This sounds DIVINO!
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