Sage and Parmigiano Reggiano Souffle

So since I discovered that I can make souffle successfully, I'm a little bummed that I didn't go for chocolate (yum), but this was delicious for the savory side of things...

1 Quart Souffle Dish, buttered and lightly floured on all sides

4 tbsp butter
3/8 c flour
1 1/8 c cold milk
2 1/2 egg yolks (the half is great in case you accidentally break one :)
5 egg whites
a block of Parmigiano Reggiano cheese (1/4 - 1/2 lb, depending on how cheesy you like things)
Salt and Pepper to taste
1/2 tbsp fresh Sage, finely chopped

Preheat oven to 400 degrees.

Over medium heat, melt butter in a medium sauce pan.

Slowly whisk in flour, and continue stirring until fully smooth. Cook for 5 minutes.

Slowly whisk in milk until smooth again. Cook until very thick - another 4-5 minutes, stirring constantly.

Remove from heat and let cool for about 5 minutes, which is about how long separating the eggs takes.

Separate the eggs - put the whites into your mixer bowl, and put yolks in another small mixing bowl. I really believe that it's much easier to do this using your hands... using the shells often causes the yolks to break.

Add yolks to the flour milk mixture, one at a time, until fully incorporated.

Switch to a spoon and mix in the cheese, sage, salt and pepper.

Whip the eggs whites on medium until foamy, then on high until soft peaks form (I add a pinch of fine grain salt to the whites to help break them up).

Now switch to a spatula, and put the flour cheese mixture in a mixing bowl.

Add about 1/4 of the egg whites to the bowl and mix with spatula until smooth.

Add another half of the egg whites and gently fold into the mixture, careful not to break up the foam.

When the mixture becomes uniform, add the rest of the whites and gently fold in again.

Transfer the entire mixture to the souffle dish, and bake for 35 minutes.

Do NOT open the oven door at any point during baking. It is fun, however, to sit on the floor in front of the oven with the light on and watch it rise :)

The souffle should tower over the top of the dish, and the edges should be golden.

Serve immediately (it will collapse if it sits for even a few minutes) garnished with a little more cheese and a sprig of sage.

Serves 4 people.


We made this dish with roasted leeks and fingerling potatoes which was a lovely combination. It also goes great with arugula salad with a light balsamic dressing.

What I drank:
2008 Margerum Riesling, Santa Barbara County