I lined the bottom of my souffle dish with a thin layer of capocollo and prosciutto meat. I added a pinch of nutmeg to the souffle mixture. It tasted delicious. You can also use a mixture of Italian cheeses (combine parmesan, romano, provolone and/or mozzarella). We are trying to cut down on salt, so we just used all mozzarella in ours (the entire 3/4 cup of cheese was shredded mozzarella). You can check out some of my souffle recipes on this site: Low Calorie Mozzarella Souffle or my Prosciutto, Dubliner, Romano Souffle.
Key tips for a successful souffle:
1) Have all of your ingredients measured out and ready before you start cooking. This will allow you to combine everything efficiently for the best souffle possible.
2) Use room temperature eggs. 3) Temper the egg yolks into the milk/butter/flour mixture to avoid scrambling. 4) Don't over beat your egg whites (once they resemble stiff peaks, stop mixing). 5) Mix/whisk in the first 1/3 of the egg whites into the egg yolk/cheese/flour and milk mixture with a whisk. Fold in the remaining 2/3 of the egg whites lightly with a spatula. You want the souffle to be light and fluffy! 6) Serve and enjoy right away. Once the souffle is removed from the oven it will have risen beautifully. If you wait too long to eat it... it could start to droop. Enjoy!
Remember to keep it creative in the kitchen! Try new things... even if they are out of your comfort zone. You won't regret it!
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