Soufflè with Parmigiano-Reggiano
There's a touch of nouvelle cuisine in this Parmigiano-Reggiano soufflé. Begin by diluting 100 g of flour in half a glass of cold water and pouring the mixture into a pan. Over a low heat, gradually add a pint of milk, while stirring constantly. A little before the boiling point add 100 grams of freshly grated Parmigiano-Reggiano. Continue stirring, and remove the pan from the heat. Add the egg yolks, one at a time, salt and pepper. Gently fold in the mounted egg whites, pour the mixture into a buttered and floured souffle pan and bake well in hot - 220°C oven for half an hour.
