Soffiato di Paglia e Fieno

Name: Soffiato di Paglia e Fieno (Paglia e Fieno Soufflé)
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: Italian
Ingredients: 25 g (1 oz) butter, plus extra for greasing; 60 g (2¼ oz) parmesan cheese, grated; 20 g (¾ oz) dried porcini; 600 ml (1 pint) béchamel sauce; 3 large eggs (size 2), separated; 100 g (3½ oz) Gruyère cheese, grated; ½ teaspoon grated nutmeg; 150 g (5 oz) flat mushrooms, sliced; 1 garlic clove, crushed lightly with the flat of a knife; salt and pepper; 200 g (7 oz) paglia e fieno

Paglia e Fieno Soufflé

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 30

Appears in

Pasta-lover's Cookbook

By Anna Del Conte

Published 1994

About

This is one of the most elegant of all pasta dishes, yet it is easy to make and, being supported by the pasta, it never sinks as other soufflés can.

Ingredients

20 g (¾ oz) dried porcini
25 g (1

Europe
Italy
Main course
Vegetarian
Pasta
Mediterranean

Method

Soak the dried porcini for at least 20 minutes in boiling water. Lift them out and, if still gritty, rinse quickly under cold water. Dry thoroughly and chop them coarsely.
Preheat the oven to Gas Mark 6/200°C/400°F. Generously butter a 2-litre (3½-pint) s