Text 6024, 103 rader
Skriven 2011-01-20 07:41:00 av Dave Drum (1:124/311)
Ärende: Gourmet 569
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Potato & Mozzarella "Soufflé" w/Almond & Parsley Pesto
 Categories: Cheese, Potatoes, Nuts
      Yield: 10 servings
 
MMMMM--------------------------POTATOES-------------------------------
      3 lb Russet (baking) potatoes

MMMMM---------------------------PESTO--------------------------------
      2 c  Packed flat-leaf parsley
           - sprigs
      2 oz Whole almonds with skin;
           - well toasted, cooled
      1 c  Extra-virgin olive oil;
           - divided
  1 1/2 c  Grated Parmigiano-Reggiano

MMMMM---------------------------SOUFFL--------------------------------
    2/3 c  Whole milk
      6 tb Unsalted butter; divided
    3/4 c  Grated Parmigiano-Reggiano
      2 lg Eggs; lightly beaten
    1/4 c  Fine dry bread crumbs
      1 lb Mozzarella, in 1/2" cubes
    1/4 lb Emmenthal cheese; diced
 
  Equipment: a potato ricer or food mill fitted with medium disk; a
  2-quart soufflé dish
  
  A mixture of cheese is buried in mashed potatoes, lightened slightly
  with eggs, and baked until golden and crusty-not really a soufflé but
  just as rich and delicious. And, unlike a real soufflé, it can be
  made a day ahead.
  
  Cook potatoes: Generously cover potatoes with cold water in a large
  pot, then briskly simmer until tender, about 45 minutes. Drain and
  peel while still hot (protecting your hands with a kitchen towel).
  
  Make pesto while potatoes cook: With motor of food processor running,
  drop parsley sprigs through feed tube, then slowly add almonds and 2
  tablespoons oil, blending until nuts are finely ground, leaving some
  texture.
  
  Transfer mixture to a bowl and whisk in remaining oil in a slow
  stream, then whisk in cheese, 1/2 teaspoon salt, and 1/4 teaspoon
  pepper.
  
  Make soufflé: Preheat oven to 350øF with rack in middle.
  
  Heat milk, 4 tb butter, 1 teaspoon salt, and 1/2 teaspoon pepper in a
  4 to 5 quart heavy pot until butter is melted.
  
  Force warm potatoes through ricer into warm milk mixture and stir in.
  Stir in parmesan and salt and pepper to taste, then stir in eggs.
  
  Melt remaining 2 tablespoons butter and brush half of it over bottom
  and side of soufflé dish. Add bread crumbs to dish, turning to coat
  bottom and side, then shake out excess and reserve for topping
  soufflé.
  
  Put about two thirds of potato mixture in soufflé dish, pushing it up
  sides to create a well in center. Toss together mozzarella and
  Emmenthal and add to well. Top with remaining potato mixture to cover
  completely (dish will be full), then brush with remaining tablespoon
  melted butter and sprinkle with remaining bread crumbs.
  
  Bake soufflé 35 minutes, then increase oven temperature to 425øF and
  continue baking until soufflé is heated through and top is golden, 15
  to 20 minutes more.
  
  Serve soufflé with pesto.
  
  Cooks’ notes:
  
  Pesto can be made 1 day ahead and chilled, covered. Bring to room
  temperature before serving.
  
  Soufflé can be assembled (but not baked) 1 day ahead and chilled,
  covered. Bring to room temperature (at least 1 hour) before baking.
  
  Carla Tomasi, TASTING PLACES, Veneto, Italy
  
  May 2008 | Gourmet
  
  Serves 8 (main course) or 12 (first course or side dish)
  
  MM Format by Dave Drum - 09 April 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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