souffle with ricotta and feta cheese

Preparation

1. Butter the souffle forms, then sprinkle with a bit of flour or breadcrumbs.
2. Heat the oven to 180 C.
3. Cook the green peas for approx. 5 minutes, then pour them into a colander. Crumble the feta cheese. Using the food processor, blend the ricotta, feta and eggs to a smooth mass.
4. Shake the surplus of flour / breadcrumbs out of the souffle forms, then spoon half of the cheese mass into the forms. Keeping a handful of green peas apart, mix the remaining peas with the remaining cheese mass in the food processor (until it's a smooth paste). Then spoon the remaining (green) mass on top of the (white) mass in the souffle forms.
5. Bake off the souffle for approx. 30 minutes.
6. Mix the rucola salad with the olive oil and aceto balsamico, then sprinkle the salad on the plates.
Serving suggestion
Carefully cut the souffle from the forms (using a very sharp nife), then topple it over on the rucola salad, and serve immediately.
Tip!
Serve the souffle in the forms, to keep them from 'shrinking'
Tip!
Souffle 'shrinks' after 3 to 4 minutes. Wait until everybody is seated before removing the souffle forms from the oven. They'll keep their form a bit longer.
7. Rating: 2.92/5 (13 votes)
   Rating 2.92/5
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