12 oz. carrots
5 oz. Robiola di Roccaverano cheese
1 whole egg
1 egg yolk
1 tbsp. grated Parmigiano Reggiano or Grana Padano cheese
4 cups + 3 tbsp. whole milk
1 tbsp. flour
1 tbsp. bread crumbs
6-7 zucchini flowers
4 toasted hazelnuts
2 tbsp. butter
olive oil, salt, pepper, nutmeg
How to make the Carrot Souffle with Robiola di Roccaverano:
Peel, wash, chop and steam the carrots. Then fry them for 2 minutes in a pan with 1 tbsp. of butter and a little olive oil. Pass them through a food mill or puree them in the blender.
Prepare a very thick bechamel sauce with the butter, the flour and the milk. Keeping the bechamel over the flame, stir in the carrot puree, a pinch of the nutmeg, salt and pepper to taste. Remove from the flame and add the grated Parmigiano Reggiano or Grana Padana cheese, one whole egg and the extra yolk.
Butter 4 ramekin dishes and dust with the breadcrumbs. Pour in the bechamel-carrot puree. Place these in a baking dish filled half way with cold water. Bake in a preheated oven at 325°F for about 30 minutes. When cooled, serve accompanied by Robiola di Roccaverano cheese.
Recipe courtesy of The Italian Trade Commission.