This recipe has been my mother's favorite souffle since I first made it for her. As it cooks the flavor of the tomato mixture suffuses up through the eggs and at the end you have a wonderful, built-in sauce for the souffle. Instead of 1-cup ramekins, I susually make this souffle in a 1 quart souffle dish. This is because there isn't room in the ramekins for both the sauce and the souffle. (Larger image.) Serves 2.
Prep Time: 30 minutes
Cook Time: 35 minutes
Ingredients:
- *** Sauce ***
- 2 tomatoes; seeded and chopped
- 1/2 sm. carrot; finely chopped
- 1/2 sm. celery stalk; finely chopped
- 1/4 sm. onion; finely chopped
- 1 sm. garlic clove; finely chopped
- 1 Tbsp. olive oil
- 1 tsp. dried Herbes de Provence (in spice section at grocery)
- 2 Tbsp. white wine
- 1/2 tsp. salt
- 1 pinch crushed red pepper
- ************
- Basic Cheese Souffle recipe (see below)
- 1/4 cup shredded gruyere
- 1 oz. proscuito
- 2 Tbsp. finely grated parmesan
Preparation:
Sauce:
1. Heat oil in a skillet over medium heat. Add carrots, celery, onion, salt, and herbs and sautè until softened. Add garlic and tomato and cook 5 minutes. Add wine and increase heat to medium high and cook, stirring occasionally, until most liquid has evaporated. Taste, adjust seasoning, and allow to cool.Soufflé:
2. Heat oven to 425F.3. Mince proscuito until very fine in a food processor.
4. Follow directions for the Basic Cheese Souffle, adding gruyere, prosciutto, and additional parmesan after mixing in egg yolks.
5. Pour tomato sauce into bottom of souffle dish, then top with souffle mixture.
6. Bake in center of oven for 30 - 35 minutes.
Note: You can find a souffle photo tutorial here, and some souffle tips here.
