AUBERGINE AND RED PEPPER SOUFFLE’ WITH ALPEGGIO CHEESE

A mountain-style dish from our mountain-born chef

Serves:

2 people

Difficulty:

Preparation time:

15 min.

Cooking time:

20 min.

Ingredients

1 packet

Red and rich
With aubergines and red peppers

25 g

water

30 g

butter

50 g

flour

170 g

milk

2

medium eggs

70 g

Trentingrana cheese

140 g

Alpeggio cheese

Method

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.

Chef’s tip

The chef suggests serving your soufflé with a pesto sauce made from watercress or rocket.