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Receta Parmesan Souffle Rolled With Greens And Leeks With Red Pepper Sauc

by Global Cookbook

Ingredientes

1 x Red Bell Pepper Sauce see * Note 3 Tbsp. Extra virgin olive oil 2 c. Minced red onions 2 tsp Chopped garlic 1 c. Thinly sliced leeks     (both the white and tender green parts) 3/4 c. Dry white wine 2 Tbsp. Chopped fresh tarragon     (or possibly 1 Tbsp. dry tarragon) 2 Tbsp. Chopped fresh basil     (or possibly 1 Tbsp. dry basil) 1 lb Washed, stemmed, and minced baby greens     (such as spinach leaves, chard, or possibly kale) 2 1/2 c. Coarsely grated Gruyere cheese

1 3/4 c. Coarsely grated dry Jack or possibly Asiago cheese     Kosher salt to taste     Freshly grnd black pepper to taste 5 lrg Large eggs separated 1 1/2 c. Half-and-half 4 Tbsp. Unsalted butter plus     additional butter for the baking sheet 5 Tbsp. All-purpose flour plus     additional flour for the baking sheet 1 1/2 tsp Kosher salt, plus a healthy pinch for the egg whit 1/2 tsp Freshly grnd white pepper 1/4 tsp Freshly grated nutmeg 1/2 c. Freshly grated Parmesan cheese

Direcciones

1. For the Greens and Leek Filling: In a large saute/fry pan, heat the extra virgin olive oil and saute/fry the onions till lightly brown and caramelized. Add in the garlic and leeks and saute/fry for 3 min longer or possibly till soft. Add in the wine and herbs. Cook till most of the liquid has evaporated. Add in the greens and cook till just tender, approximately 1 minute for spinach and longer for heartier greens. Remove to a colander, drain, and cold. Gently squeeze the greens to remove any excess moisture. Place the greens in a bowl and lightly toss with the cheeses. Season with salt and pepper. The filling can be stored, covered and refrigerated, for 1 day.
2. For the Souffle Layer: Preheat the oven to 400 degrees. In a medium bowl, lightly beat the egg yolks and set aside.
3. In a small saucepan, heat the half-and-half to scalding. In a separate small saucepan, heat the butter and add in the flour, stirring to make a roux. Cook for 3 min without browning. Whisk the scalded half-and-half into the roux, and cook, stirring constantly, for another 3 min till thickened. Remove from the heat. Stir in the salt, pepper and nutmeg. Gradually whisk the hot mix into the egg yolks and set aside.
4. In a medium bowl, beat the egg whites, with a healthy pinch of salt, till they hold stiff peaks. Stir a quarter of the beaten egg whites and half of the Parmesan into the egg-yolk mix to lighten it. Gently mix in the rest of the whites.
5. Butter a 10-by 15-inch jellyroll pan and line with waxed paper. Lightly butter the paper and dust with flour. Pour the souffle mix onto the prepared baking sheet, spreading proportionately to the corners. Sprinkle with the remaining 1/4 c. Parmesan. Bake for 15 min, till the top is browned and puffed. Remove from the oven and cold. Invert and remove the waxed paper. Invert again so the top faces up. The souffle may be made in advance to this point, wrapped in plastic wrap and refrigerated.
6. To assemble the souffle roll: Preheat the oven to 350 degrees. Proportionately spread the greens and leeks filling on top of the souffle layer. Starting with a long edge, carefully roll the souffle, jellyroll-style.
7. Place the rolled souffle on a baking sheet and bake for 8 to 10 min or possibly till heated through and the cheese is melted. Remove from the oven.
8. To serve, spoon the hot red bell pepper sauce in the center of hot plates. Slice the rolled souffle and arrange in the center of the plates. Garnish with a drizzled ring of curry-saffron oil and rosemary sprigs, if you like.
9. This recipe yields 8 servings.

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