December 17, 2010

friday food: ricotta souffles with prosciutto

The other night I had a few of the girls over and got it in my head to try to replicate a dish I had (and remember so fondly and with much salivating!) in Italy this fall. The recipe went over well (I mean, how can you go wrong with prosciutto?) and the ladies asked me to post it.

One note: this might not technically be a souffle, but it's not a fritatta and it's not an omelette, so this was the best description. Second note: I freestyled this recipe, so feel free to tweak yours to your liking as well. You could add some fresh herbs to the egg and cheese mixture, or you could add spinach, which would be delicious too. Oh, and the leftovers, if any, are good for breakfast as well. Eggs and bacon, right? Bon appetit!

via flickr {your results will look something like this!}

prosciutto-wrapped ricotta souffles

3 eggs
1 egg white
1/2 c parmesan, grated
16 oz ricotta
1/2 c half and half
four slices prosciutto

In a large bowl, beat the eggs and egg white til just mixed and then slowly whisk in half and half, ricotta, and parmesan. Season generously with salt and pepper. Wrap proscuitto around the inside of four ramekins. Ladle egg and cheese mixture into center of ramekins. Bake at 350° for 40 minutes. Let cool for a few minutes then turn out right side up onto plates.

zucchini puree

2 medium zucchinis
1 clove garlic
olive oil
1/4 c parmesan, grated

While the souffles are baking, make this delicious puree to serve with them. Slice zucchinis and saute in olive oil with garlic til softened. Puree in food processor til smooth, adding in olive oil slowly. Add parmesan. Puree again til as smooth as possible. Rewarm and serve on the side with the souffles.

1 comment:

Rene said...

YUM! It's a souflatta-ette :) Might have to try this one Casey. Have a great weekend.

-Rene

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