Vegetable soufflé with ricotta and white cheese

Name: vegetable soufflé with ricotta and white cheese
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 200 g garden peas extra fine (frozen, pack a 450 g); 250 g ricotta Italian cheese; 100 g white cheese crumbled; 4 Eggs; 1 bag rucola lettuce 75 g; 2 el balsamic vinegar; 2 el extra virgin olive oil

A tasty recipe. The vegetarian starter contains the following ingredients: garden peas (extra fine (frozen, pack a 450 g)), ricotta (Italian cheese), white cheese (crumbled), eggs, rucola salad (75 g), balsamic vinegar and extra virgin olive oil.

Ingredients

Kitchen Stuff

food processor
4 small soufflé dishes

Directions

Grease the molds and sprinkle with a little flour or breadcrumbs.
Preheat the oven to 180 ° C.
Boil the garden peas in 5 minutes and cook and finish them.
Grind the ricotta cheese with the white cheese and the eggs into a smooth mass in the food processor.
Shake the excess flour or breadcrumbs from the soufflé dishes and scoop half of the ricotta mixture.
Keep a hand apart garden peas, grind the rest with the rest of the mixture, stir in the last garden peas.
Spoon the green part of the mixture onto the white part.
Fry the soufflé in the oven for 30 minutes until done.
Spoon the arugula with the balsamic vinegar and the olive oil and spread over the plates.
Cut the soufflé when it comes out of the oven, with a sharp knife and pour carefully on the plates.
You can also serve the soufflé with a plate and all; that saves time and he drops less quickly..