The first year I lived in the States I had several culinary issues. Just to mention one, I only discovered the difference between baking powder and yeast after some disastrous cake baking, and do not let me go into oven temperature incomprehension. Per farla breve, long story short, to make peace with the kitchen, I bought a big book on Mediterranean cuisine, thinking I would only use it to get used to cups, ounces and Fahrenheit temperatures. Well, I ended up loving the book, that’s full of nice recipes, like the one I’ll share with you today.
Souffle’ con patate e asparagi.
2, 1/2 lbs potatoes – patate
6 asparagus – Asparagi
3 eggs – Uova
2 oz grated emmental cheese -Formaggio emmental
1 tbsp Yogurt
1 teaspoon chopped chives – Erba cipollina
1 teaspoon parsley – Prezzemolo
breadcrumbs – Pangrattato
olive oil – Olio d’oliva
salt – Sale
pepper – Pepe
Boil the potatoes, peel them and mash them with a potato ricer. Steam the asparagus, slice tips and purée stems in a food processor.
Combine puréed potatoes, pureed asparagus and asparagus tips in a bowl. Add salt, pepper, grated emmental cheese, chopped herbs, yogurt and stir well. Add baking powder and eventually the eggs.
Brush 6 individual soufflé molds with olive oil, and then sprinkle them with breadcrumbs. Divide the mixture in the molds and bake at 350 in a preheated oven for about 30 minutes. Remove your soufflé from the molds and serve while still warm.
Ricordate: the word “asparago”, Italian for asparagus, in the plural will be asparagi, not asparaghi!!