This was a recipe designed and demonstrated by our good friend and frequent collaborator, Chef Simon Bryant (Dirty(inc)) at CheeseFest 2010!
A tricky recipe not for the faint of heart, this French/Italian mash up is oh so worth it and an absolute show stopper on the dinner table.
Serves 6
----------------------------
INGREDIENTS
500 g pack San Remo hollow spaghetti
50 g grated Alexandrina Cheese Romano *
100 g Woodside Cheese Wrights Brie cut into 4 mm thick slices
60 ml olive oil
30 g b.-d. Farm Paris Creek butter
40 g Laukes plain flour
350 ml good pasture fed (happy roaming cow!) milk
5 South Australian free range eggs, separate yolks from whites
1 cup roughly chopped Italian parsley
1/3 a nutmeg grated
Extra 80 g Alexandrina Romano, grated
80 g B.D. Farm Paris Creek Gouda, grated
Coarsely ground black pepper
Sea salt
3 Litre oven proof bowl
A little extra chopped parsley, sea salt, olive oil and nutmeg for serving
----------------------------
METHOD
- Cook Spaghetti for about 6 mins (half the usual al dente time) or until it is just bendy
- Drain and toss in the grated 50 g of Romano cheese and 40 ml of the olive oil
-
Grease the 3 Litre oven proof bowl with the remaining olive oil and set all this aside for a minute.
- Melt butter and add flour in a 1 Litre pot. Cook out a few minutes and gradually add milk, whisking to keep smooth. Cook over low heat until thick. Season heavily with sea salt and lots of cracked pepper, add nutmeg and remove from heat, cool down to 60-odd degrees or less.
- Add egg yolks one at a time and beat into the sauce, add Gouda and remaining Romano.
-
Add chopped parsley.
-
Whisk egg whites to a soft peak. Fold half of the whites into the cheese sauce above, combine well, add remaining half of whites and gently mix through trying to keep the trapped volume of air in the egg whites (do NOT whisk, use a pastry card to chop the mixture through or gently fold with your hand)
- Line the greased pasta bowl with 1/5th of the par-cooked spaghetti, place woodside Mclaren slices around. Fold the remaining pasta into the souffle cheese mix and dump into the middle of the bowl. It will look a bit wet and sloppy but remember the par cooked pasta will absorb excess moisture during cooking.
-
Cook at 140 c for about 50 mins or until set and cool for 5 mins. Slide a spatula down sides of bowl to release and turn out onto platter, sprinkle with extra chopped parsley, a little EVOO , sea salt and cracked black pepper and freshly grated nutmeg for oomph!
