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    Angel Hair Souffle


    Source of Recipe


    Grandpoohbah/EDC

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=9045.3

    List of Ingredients




    4 ounces angel hair pasta
    8 egg whites
    6 egg yolks
    3/4 cup freshly-grated Parmesan cheese
    3/4 cup prosciutto ham, finely diced (see note)
    1/2 teaspoon freshly-ground black pepper
    1/8 teaspoon red pepper sauce

    NOTE: Domestic or imported prosciutto is available at specialty markets and delicatessens. Boiled ham may be substituted.

    Recipe



    Preheat oven to 375 degrees. Grease a 2-quart souffle dish.

    Cook and drain pasta according to package directions.

    In a large mixing bowl, beat 6 egg yolks with electric mixer until thick and lemon colored, approximately 5 minutes. (This may also be done in a food processor.) Stir in Parmesan cheese, ham, pepper, red pepper sauce and cooked pasta.

    In another mixing bowl, beat 8 egg whites until soft peaks form. Fold about 1/2 cup of whites into yolk mixture to lighten it, then fold yolk mixture carefully into whites, using a rubber spatula and being careful not to over mix.

    Pour mixture into a prepared souffle dish. Smooth the top, then draw a circle with your finger or a knife on top of souffle about 2 inches from rim of dish. This causes the center to rise higher than sides and forms a cap.

    Bake at 375 degrees for 20 to 25 minutes.

    SERVES 4

 

 

 

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