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  1. Home
  2. broccoli recipes

Broccoli & Ricotta Soufflé

Light and fluffy - by Barbara Northwood
  • 23 May 2019
Broccoli & Ricotta Soufflé
Prep: 15 Minutes - Moderately Easy - Serves 4
Proudly supported by

As this soufflé is based on ricotta cheese, it won’t rise as much as a conventional soufflé

Ingredients

60g/2½oz small broccoli florets

2 tbsp olive oil

50g/2oz unsalted butter

1 onion, finely chopped

1 garlic clove, crushed

400g/14oz ricotta cheese

50g/2oz Parmesan, or vegetarian

Parmesan-style cheese, grated

5 eggs, separated, yolks lightly beaten

1 pinch nutmeg

1 pinch cayenne pepper

1 pinch cream of tartar

3 tbsp dry breadcrumbs

Method

  1. Heat oven to 190C/170C fan/gas 5. Cook the broccoli florets in boiling salted water for 4 mins, then drain well and roughly chop. Heat the olive oil and butter in a frying pan. Add the onion and garlic and sauté over medium heat for 5 mins, or until the onion has softened. Transfer to a large bowl and add the broccoli, ricotta, Parmesan or vegetarian Parmesan-style cheese, egg yolks, nutmeg and cayenne pepper. Season
    with sea salt and freshly ground black pepper. Mix well.

  2. In a clean, dry bowl, whisk the egg whites with the cream of tartar and a pinch of salt until stiff peaks form. Stir one-third of the beaten egg white into the broccoli mixture to loosen, then gently fold in the remaining egg white. Grease a 1.5-litre soufflé or baking dish. Sprinkle with the breadcrumbs, turn the dish to coat, then shake out the excess. Spoon the broccoli mixture into the dish. Bake for 45-55 mins, or until puffed and golden brown. Serve immediately.

PER SERVING

492 kcals, protein 25g, carbs 10g, fat 39g, sat fat 19g, fibre 1g, sugar 4g, salt 0.89g

Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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