Buon appetito!
Ricotta soufflé with tomatoes and pepperoni
Italy with tomato
made by Harry Belmans
Credits: Photos by Heikki Verdurme
Ingredients
4 persons
- 1 jar ELVEA Tomato and Pepper
- 6 proteins
- 4 tablespoons of milk
- 400 grams ricotta
- 40 grams grated parmesan
- 1 teaspoon oregano
- 40 grams grated provolone
- butter
Preparation
-
1
Preheat the oven to 180 °C.
-
2
Whip the egg whites until stiff.
-
3
Blend the tomatoes and bell peppers with the milk and ricotta.
-
4
Stir in the parmesan, provolone, and oregano below.
-
5
Gently fold the egg whites into the mixture as the last step.
-
6
Fill buttered ramequins three-quarters full with the mixture and bake for 20 minutes.
-
7
Serve warm.
Buon appetito!
