Apicius' Souffle' Di Broccoli (Broccoli Souffle) Recipe

Name: Apicius' Souffle' Di Broccoli (Broccoli Souffle)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1200 g broccoli, floweretts; 150 g tomato sauce; 2 eggs, separated; butter; salt; pepper; tomato sauce; 12 liter milk; 30 g flour; 30 g butter, melted

Servings: persons

1
Boil the broccoli, set 3 floweretts aside for decoration and pass the rest through a food mill.
2
Make the besciamel sauce.
3
First melt butter till bubbling.
4
2nd, add flour then milk.
5
High heat till boiled then smallest fire till creamy.
6
Add the besciamel sauce and egg yokes then fold in already beaten hard egg whites, a pinch of sald and beated until stiff.
7
Butter 6 ramekins and gently fill with the mixture and bake at 180C for 30 minutes
8
Remove from the molds and garnish each with half a broccoli flouwerette, tomato sauce, salt, pepper and olive pil.
9
Tomato sauce can be made with garlic or onion with oil, sugar, salt and pepper.

2091

kcal

Calories

101

Fat

179

Carbs

107

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1200 g broccoli, floweretts, 150 g tomato sauce, 2 eggs, separated, butter, and more.

Yes, Apicius' Souffle' Di Broccoli (Broccoli Souffle) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apicius' Souffle' Di Broccoli (Broccoli Souffle)

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