Proscuitto, Dubliner-Romano Souffle

Serves 6-8
392 calories, 18 grams protein, 33.1 g fat, 243 mg cholesterol, 630 mg sodium, 123 mg potassium, 3.6 g carbs
You'll Need: 4 Tbsp butter, 3 Tbsp flour, 1 cup cream, pinch of salt, pinch of black papper, pinch of nutmeg, 4 large egg yolks, 7 large egg whites (make sure eggs are at room temperature), 1/2 cup dubliner cheese (finely grated), 1/4 cup pecorino romano cheese (finely grated), 3 oz proscuitto, 3 green onions or scallions (chopped, greens only)
How to Prepare: With about 1 Tbsp worth of flour and butter, butter a small baking dish (can be a round souffle dish* or if you don't have one of those, use a 6"x9" baking or casserole dish that's 2" deep) and sprinkle flour inside to coat the base and sides. Pour out remaining flour. Put the dish in the refrigerator for 30 minutes. In a saute pan combine the remaining butter (3Tbsp) and flour (2Tbsp)on low, stirring regularly til it sizzles, then remove sauce pan from heat. Add the cream, salt, pepper and nutmeg with a whisk and return to the stove on medium heat, til it reaches a boil; whisking the entire time. Remove from the heat and whisk in the egg yolks (temper it to avoid scrambling). Set aside. With an electric mixer (or if you have a copper bowl to whisk in) whip the egg whites into firm peaks. Whisk in a third of the egg whites and the cheeses into the yolk mixture. Fold in the rest of the egg whites (to keep them light and fluffy). Line the baking dish with the prosciutto (thin layer covering the bottom of the dish). Pour the souffle mixture evenly over the prosciutto. Place in a 400 degree F oven for 25 minutes. Remove from oven and garnish top with green onion slices. Cut into slices/pieces and serve immediately, as the souffle is best when it is fresh.
*Note, the round souffle dish will likely allow the eggs whites to rise higher than the rectangular dish, but use what you have on hand, as I do. They both taste amazing! You could serve this for breakfast, brunch or lunch.

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