A timeless souffle with basic pasta the striped penne (penne rigate) to wrap beautifully around the ingredients and their taste. This soufflé has a very "sinful" content, so sinful that we make it, eat it and do not approach the scales again for a couple of weeks… However I give the ingredients and their proportions and if you are "brave" you make it and enjoy it.
It remains a very tasty pasta dish that few will resist trying. Ideally eaten hot, like all soufflés. We have said that Souffle is not waiting, we are sitting at the table and we are waiting for it.
Yours!
It remains a very tasty pasta dish that few will resist trying. Ideally eaten hot, like all soufflés. We have said that Souffle is not waiting, we are sitting at the table and we are waiting for it.
Yours!
| work: 20′ | time: 1h:00′ | easy: |
Ingredients (~8 servings)
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In boiling water add 1 teaspoon of salt and the penne. Stir and bring to a boil 2΄-3΄ less than what the package instructions say. |
When they are ready, take them with the slotted spoon or with the tongs of the pasta (let them have paranasal water) and throw them in a large bowl. Season with salt and pepper and set aside for a while. Keep some of the water in which they boiled, you may need it. |
Grate the cheese on a coarse grater straight into the bowl with the penne, holding a little cheese for the end above the souffle. Cut the ham into small squares and add it to the bowl together with the toasted bacon. |
Finally add half the cream and milk and mix. |
Season with salt and pepper and taste if you need to add a little of the boiled water, so that they do not become dry.. |
Season with salt and pepper and taste if you need to add a little of the boiled water, so that they do not become dry. |
Spread with a fork to fill the base of the refractory. Pour the rest of the cream on top and the rest of the grated cheese. |
Bake with air at 190℃ (374℉, Gas Mark 5) for ~35΄ until it swells and turns golden. Remove the souffle from the oven and serve immediately. |
