Apicius' Souffle' Di Broccoli (Broccoli Souffle)

Submitted by Chef #415744

"Delicious, healthy dish."

 

• Ready In: 50mins
• Ingredients: 10
• Serves: 6

ingredients

• 1200 g broccoli, floweretts
• 150 g tomato sauce
• 2 eggs, separated
• butter
• salt
• pepper
• tomato sauce
• 1⁄2 liter milk
• 30 g flour
• 30 g butter, melted

directions

1. Boil the broccoli, set 3 floweretts aside for decoration and pass the rest through a food mill.
2. Make the besciamel sauce. First melt butter till bubbling. 2nd, add flour then milk. High heat till boiled then smallest fire till creamy.
3. Add the besciamel sauce and egg yokes then fold in already beaten hard egg whites, a pinch of sald and beated until stiff.
4. Butter 6 ramekins and gently fill with the mixture and bake at 180C for 30 minutes
5. Remove from the molds and garnish each with half a broccoli flouwerette, tomato sauce, salt, pepper and olive pil.
6. Tomato sauce can be made with garlic or onion with oil, sugar, salt and pepper.