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Tagliatelle Soufflé

SERVES 8

  • 6 oz. dried weight tagliatelle, cooked al dente
  • 12 oz. half and half
  • 2 tbl butter
  • 2 tbl flour
  • 4 oz. ground parmigiano reggiano
  • 2 tbl chives, sliced
  • pinch nutmeg
  • salt and cayenne to taste

Special Equipment: 8 each  6 oz. ceramic ramekins

Preheat oven to 350 degrees. Melt butter and add flour in a small pan over medium low heat. Cook until light golden about 5 to 10 minutes. Set aside to cool to room temperature. Bring half and half to a simmer and whisk in flour mixture (a roux). Bring back a simmer and let thicken. It will get as thick as paste. Turn off heat, add cheese and stir to melt. Season with nutmeg, salt and cayenne. Allow to cool for 15 minutes in the pan. This is the soufflé base.

  • 2 egg yolks
  • 4 egg whites

In a clean, dry bowl, whisk whites to soft peaks. Stir yolks into the soufflé base. Gently fold in the whites and chives.

  • 2 tbl softened butter for ramekins

Butter the insides of the ramekins. Fill the ramekins with half way with the pasta. Top off with the soufflé mixture. Place in a baking dish with hot water to halfway submerge the ramekins. Bake for 30 minutes. The soufflés should rise and turn golden brown. May need 5 to 10 minutes more cooking. Remove the pan and let cool in the hot water bath. After 30 minutes, run a small knife around the soufflé and tap the soufflé out into your hand. Place on a buttered or oiled baking sheet. Raise oven temperature to 400 degrees.

  • ½ cup cream

When ready to serve. Pour a little cream over each soufflé. Place in oven and bake until cream evaporates and soufflés rise again. Serve immediately with a sauce of your choice. I suggest creamed artichokes, fresh tomato sauce, or a sausage ragù.