Broccoli Rabe Souffle

Name: Broccoli Rabe Souffle
Yield: 8 portions
Ingredients: 3 ounces Fontina cheese, cut into small cubes (¾ cup); Freshly ground black pepper, to taste; ¾ teaspoon salt; 1½ cups milk; Few drops of fresh lemon juice; 6 egg whites; 4 egg yolks; 1 head garlic; 1 tablespoon olive oil; 2 cups broccoli rabe (leaves, stems, and florets) in 1-inch pieces; 4 tablespoons (½ stick) unsalted butter; 3 tablespoons unbleached all-purpose flour

Preparation info

8
portions

Difficulty
Complex

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

This soufflé matches up sweet roasted garlic and bitter broccoli rabe with happy results for an ideal luncheon or late-night-supper dish.

Ingredients

1 head garlic
1 tablespoon olive oil
2 cups broccoli rabe

Side dish

Method

Preheat the oven to 350°F
Remove the papery outer skin of the garlic. Place the garlic head on a square of double-thickness aluminum foil. Drizzle it with the olive oil, and wrap it up in the foil.