Soufflé - cooked ingredients

Menu: Side dish

Allergens: Gluten, Egg, Dairy

Intermediate

This recipe is preset to 8 people

This soufflé with pasta and ground meat can be served as a main course or as a brilliant starter served with green salad. Easily prepared throughout the year, this dish with a luxurious cheesy crust, is guaranteed to impress. This recipe will become a firm family favourite.

Ingredients

white wheat flour

3 tbs

salt

1 pinch

eggs

4 pcs

milk

700 ml

onions

1 pcs

parsley

2 sprigs

ground meat

0.8 kg

pepper

1 pinch

oregano

1 pinch

grated cheese

350 g

green bell pepper

1 pcs

pasta

½ kg

vegetable oil

3 tbs

Preparation

Sauté the onions over some oil. Add meat and cubed bell pepper and season.
Cook the pasta in salt water and combine with meat.
Separate the egg yolks from the whites. Beat the egg whites with some warm water until stiff peaks form.
Whisk the egg yolks with milk and flour.
Combine the mixture of egg yolks, milk, and flour with the meat. Then, carefully fold with the beaten egg whites.
Pour the mixture into a greased baking dish and sprinkle cheese on top.

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