PEA AND HAM SOUFFLÉ
- 100 g I FRESCHI DI CAMPO extra fine peas
- 100 g ricotta
- 6 slices Parma ham
- 100 g grated Parmesan
- 200 ml white sauce
- 4 eggs
- salt and pepper
How to prepare
Beat two eggs and two yolks together in a bowl and season with a pinch of salt.
Beat the whites in another bowl until they form stiff peaks.
Add the peas, ricotta, white sauce and Parmesan to the eggs.
Fold in the whites.
Transfer the mix into lightly buttered ramekins, and cover with a slice of ham, a spoonful of white sauce, continuing to layer until all the ingredients have been used.
Bake at 180° for 15 minutes.