Spinach souffle
8 servings
80 minutes
Spinach soufflé is a delicate, airy dish embodying the culinary sophistication of Italian cuisine. This dish combines nutritious spinach, the creamy softness of sour cream, and the richness of cheese, born from Italian chefs' pursuit of perfect texture. The flavor of the soufflé is harmonious: the slight acidity of spinach blends with buttery smoothness and cheesy saltiness. Rising to airy lightness in the oven, the soufflé becomes an ideal addition to dinner or a festive table. It is served directly in its form, preserving its delicate structure. This culinary masterpiece highlights Italians' love for fresh ingredients and skillful flavor combinations.
1
Sort, wash, boil, and chop the spinach.
- Spinach: 1 kg
2
Heat 50 g of butter in a shallow pot, add flour and lightly fry, add spinach and hold for a few minutes over the heat, gradually pouring in sour cream and stirring continuously. Remove from heat, mix with grated cheese and salt to taste. When the spinach cools, beat in the egg yolks, then the whipped egg whites.
- Butter: 100 g
- Wheat flour: 15 g
- Spinach: 1 kg
- Sour cream: 100 g
- Cheese: 50 g
- Salt: to taste
- Chicken egg: 3 pieces
3
Grease the baking dish with a thick layer of butter, add the spinach mixture, drizzle with melted butter on top, and sprinkle with grated cheese. Place in the oven for 45-50 minutes until the soufflé rises. Serve at the table in the dish.
- Butter: 100 g
- Cheese: 50 g
