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Luluweezie
Vegetable soufflé with ricotta and white cheese
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.
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Ingredients
Directions
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Grease the molds and sprinkle with a little flour or breadcrumbs.
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Preheat the oven to 180 ° C.
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Boil the garden peas in 5 minutes and cook and finish them.
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Grind the ricotta cheese with the white cheese and the eggs into a smooth mass in the food processor.
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Shake the excess flour or breadcrumbs from the soufflé dishes and scoop half of the ricotta mixture.
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Keep a hand apart garden peas, grind the rest with the rest of the mixture, stir in the last garden peas.
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Spoon the green part of the mixture onto the white part.
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Fry the soufflé in the oven for 30 minutes until done.
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Spoon the arugula with the balsamic vinegar and the olive oil and spread over the plates.
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Cut the soufflé when it comes out of the oven, with a sharp knife and pour carefully on the plates.
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You can also serve the soufflé with a plate and all; that saves time and he drops less quickly..
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Nutrition
335Calories
Sodium5% DV130mg
Fat38% DV25g
Protein42% DV21g
Carbs3% DV8g
Fiber4% DV1g
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