AUBERGINE AND RED PEPPER SOUFFLE’ WITH ALPEGGIO CHEESE
A mountain-style dish from our mountain-born chef
Red and rich
With aubergines and red peppers
Melt the butter in a pan, add the flour and then the milk to obtain a smooth mixture.
Separately, beat two medium eggs, add 25 g of water and the contents of the packet of Frittatù Red and Rich with aubergine and red pepper. Leave for 5 minutes to rehydrate.
Next, combine the two mixtures and add the Trentingrana cheese and the Alpeggio cheese, diced.
Finally, pour the mixture into a disposable aluminium dish, measuring 8cm in diameter, and cook in a pre-heated oven at 180° for 20 min.
The chef suggests serving your soufflé with a pesto sauce made from watercress or rocket.