Recipe: Parmigiano-Reggiano Cheese Soufflé

Recipe: Parmigiano-Reggiano Cheese Soufflé

At 8 pm, Italians across the country are encouraged to prepare a meal that uses the cheese and to sit down collectively to a "web 2.0" dinner.

Here's a recipe courtesy of Italy's Parmigiano-Reggiano Cheese Consortium:

Parmigiano-Reggiano Cheese Soufflé

100 g extra-matured Parmigiano-Reggiano

100 g flour

½ litre milk

2 knobs of butter

5 eggs

salt and pepper

Mix the flour with a half glass of cold water, pour the mix in a pot and, with a low flame, gradually add the hot milk.

Before coming to a boil, add the grated Parmigiano-Reggiano cheese. Remove from the flame and continue to stir while adding the egg yolks one at a time, salt and pepper. Finally, whip the egg whites and then add gradually to the mix. Pour into a mould, which has been previously buttered and floured. Cook in a well-heated oven (220ºC) for approximately a half hour.