Member: Mattia Branciforti
Cuisine Sicilia
Potato Soufflé with Roquefort
| 500 g potatoes (3 large) | |
| 15 cl sour cream (1 tablespoon) | |
| 4 eggs | |
| 75 g Roquefort | |
| butter | |
| salt and pepper |
Member: Mattia Branciforti Cuisine Sicilia Potato Soufflé with Roquefort
| 1. | Cooking time: 55 minutes, |
| 2. | Difficulty: Easy. |
| 3. | Peel the 3 potatoes and cut them into pieces and boil them for 25 minutes. Separate the egg whites from the yolks. Drain the potatoes and put them in the bowl where you placed the egg yolks, mash with a potato masher and add a tablespoon of sour cream and the Roquefort. |
| 4. | Beat the whites until stiff. Fold the whites into the rest of the mixture with a spatula using an upward motion from bottom to top to make it rise, and add salt and pepper. Butter a large baking dish or small terrines and pour in the mixture and place in a preheated oven at 180° and cook for 55 minutes. If you have a fan oven, set it to 150°. |
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