Remember all that pesto I made and froze? I sent a bag of pesto “cubes” with Emily to keep in her freezer in her apartment. But there is still a lot of pesto in my freezer. So, it is time to thaw some!
This dinner highlighted my pesto and Farmer Kim’s eggs in Molly Katzen’s Ricotta & Pesto Souffle. I used her recipe except that I used my own pesto recipe.
It was a tasty, light dinner that we ate with tomato cucumber salad. For tonight I used a good red wine vinegar and olive oil in making the dressing, and added in some dried oregano. Sorry, no pictures – we ate that before I thought to grab the camera.
Cam (the 3 year old) even ate his whole serving of souffle. It always makes me happy to see a little one eating weird looking green food!
Ricotta & Pesto Souffle
from Molly Katzen’s Enchanted Broccoli Forest
a little melted butter (I used cooking spray) and grated parmesan for the souffle dish
1 lb ricotta cheese (I used part-skim)
6 eggs, separated and at room temperature (from Farmer Kim)
2 Tbsp unbleached white flour
1/2 tsp salt
freshly ground black pepper, lots
1/3 cup grated parmesan
1 cup pesto (home-made if possible)
Preheat the oven to 375F. Lightly brush a 2 qt souffle dish with melted butter or spray with cooking spray. Sprinkle the bottom with some grated parmesan.
Place the ricotta in a large bowl. Add the egg yolks, four, salt, pepper, parmesan, and pesto.
Beat with a whisk until well combined.
In a separate bowl, beat the egg whites until they form stiff peaks (I used my electric mixer). I probably should have beaten them more, but they were pretty stiff.
Gently but persuasively (Mollie’s words) fold the beaten egg whites into the ricotta mixture. Use a firm rubber spatula and turn the bowl as you fold.
Transfer the batter to the souffle dish.
Without a moment’s hesitation (also Mollie’s words – why would I ever change these?), place the souffle into the oven, and reduce the heat to 350F. Let it bake undisturbed for 45 minutes.
Serve immediately. Enjoy!