Puffed Angel Hair Recipe
Summary
Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthyServings8
Interest GroupEveryday
Ingredients
| Angel hair pasta | 4 Ounce | |
| Egg yolks | 6 | |
| 1 cup shredded Gruyere, or Havarti, or cheddar cheese | ||
| 1 cup finely chopped prosciutto or Canadian bacon | ||
| Snipped chives | 3 Tablespoon | |
| Pepper white | 3/4 Teaspoon | |
| Ground red pepper | 1/2 Teaspoon | |
| Egg whites | 8 | |
Directions
GETTING READY
1. Preheat the oven to 375°.
MAKING
2. Take a 6-quart Dutch oven, add 3 quarts boiling salted water and cook pasta for about 2 to 4 minutes or till pasta turns firmly tender. Drain off excessive water.
3. Take a large bowl and using an electric mixer, beat egg yolks till they turn lemon colored and thick.
4. Mix prosciutto, white pepper, cheese, red pepper, chives and pasta.
5. Clean the beaters.
6. Beat egg whites till tips curl over.
7. Mix a large spoon egg whites with yolk mixture and then stir the remaining beaten whites gently.
8. Take a buttered 2-quart soufflé dish and transfer the mixture into the dish. Keep the top smooth.
9. Using a knife, make a 2 inch deep circle around soufflé’s top, 2 inches away from the edge of the dish.
10. Keep in the preheated oven and bake for about 15 to 20 minutes or till soufflé turns golden and puff.
SERVING
11. Serve hot.
1. Preheat the oven to 375°.
MAKING
2. Take a 6-quart Dutch oven, add 3 quarts boiling salted water and cook pasta for about 2 to 4 minutes or till pasta turns firmly tender. Drain off excessive water.
3. Take a large bowl and using an electric mixer, beat egg yolks till they turn lemon colored and thick.
4. Mix prosciutto, white pepper, cheese, red pepper, chives and pasta.
5. Clean the beaters.
6. Beat egg whites till tips curl over.
7. Mix a large spoon egg whites with yolk mixture and then stir the remaining beaten whites gently.
8. Take a buttered 2-quart soufflé dish and transfer the mixture into the dish. Keep the top smooth.
9. Using a knife, make a 2 inch deep circle around soufflé’s top, 2 inches away from the edge of the dish.
10. Keep in the preheated oven and bake for about 15 to 20 minutes or till soufflé turns golden and puff.
SERVING
11. Serve hot.
Chef
