Best 2 Spinach And Parmesan Souffles Recipes
Spinach and parmesan soufflés are a delightful and elegant dish that can be enjoyed for breakfast, lunch, or dinner. With their light and fluffy texture, vibrant green color, and rich cheesy flavor, these soufflés are sure to impress your family and friends. From classic recipes passed down through generations to modern variations incorporating unique ingredients and cooking techniques, there's a spinach and parmesan soufflé recipe out there for every taste and skill level. Let's dive into the world of soufflés and discover the secrets to creating the perfect spinach and parmesan soufflé.
Here are our top 2 tried and tested recipes!
SPINACH AND PARMESAN SOUFFLES
Steps:
- 1. Place a baking sheet in the oven. Preheat oven to 425°. 2. Coat 4 (6-ounce) ramekins with cooking spray; sprinkle evenly with breadcrumbs, tilting and turning dishes to coat sides completely. 3. Heat a large nonstick skillet over medium-high heat. Lightly coat pan with cooking spray. Add spinach; cook for 2 minutes or until spinach wilts, tossing constantly. Place spinach in a colander; let stand 5 minutes. Squeeze excess liquid from spinach. Coarsely chop spinach. 4. Combine 2/3 cup milk and the next 4 ingredients (through black pepper) in a small saucepan over medium-high heat, stirring with a whisk until smooth. Cook for 2 minutes or until mixture is thick and bubbly, stirring constantly. Spoon mixture into a large bowl, and let stand for 10 minutes. Stir in spinach, cheese, and egg yolks. 5. Combine egg whites and cream of tartar in a large bowl, and let stand at room temperature for 15 minutes. Beat with a mixer at high speed until medium peaks form (do not overbeat). Gently stir one-fourth of egg whites into spinach mixture, and gently fold in the remaining egg whites. Gently spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times on counter to level. Place dishes on preheated baking sheet; return baking sheet to 425° oven. Immediately reduce oven temperature to 350°; bake soufflés at 350° for 21 minutes or until puffy and golden brown. Serve immediately.
SPINACH AND PARMESAN SOUFFLES
The Italian-Parmigiano- Reggiano cheese has a superior nutty flavor you won't find in the domestic alternatives.
Provided by weekend cooker
Categories Lunch/Snacks
Time 55m
Yield 4 ramekins, 4 serving(s)
Number Of Ingredients 12
Steps:
- Place a baking sheet in the oven and preheat to 425 degrees.
- Coat 4 (6 ounce) ramekins with cooking spray, and sprinkle breadcrumbs, tilting and turning dishes to coat sides completely.
- Heat a non-stick skillet over medium-high heat, and lightly coat with cooking spray.
- Add spinach, cook 2 minutes or until wilts, tossing constantly.
- Place spinach in collander, and let stand 5 minutes.
- Squeeze excess liquid from spinach, and coursely chop.
- Combine milk, flour, salt, nutmeg, and black pepper in a small saucepan over medium-high heat stirring with a whisk until smooth.
- Cook 2 minutes or until mixture is thick and bubbly, stirring constantly.
- Spoon mixture in a large bowl, and let stand 10 minutes.
- Stir in spinach, cheese, and egg yolks.
- Combine egg whites, and cream of tartar, in a large bowl, and let stand at room temperature for 15 minutes.
- Beat with a mixer at high speed until medium peaks form(do not overbeat).
- Gently stir 1/4 of egg whites into spinach mixture, and gently fold in remaining whites.
- Gently spoon mixture into prepared dishes, and sharply tap dishes 2 or 3 times on counter to level.
- Place dishes on prepared baking sheet, and return to a 425 degree oven.
- Immediately reduce oven temperature to 350 degrees for 21 minutes or until puffy and golden brown.
- Serve immediately.
Tips:
- For a lighter soufflé, use a combination of whole eggs and egg whites.
- Make sure the egg whites are stiff but not dry. Over-beating will make them collapse.
- Gently fold the egg whites into the spinach mixture. Over-mixing will deflate the soufflé.
- Bake the soufflé immediately after assembling. The longer it sits, the more likely it is to deflate.
- Serve the soufflé immediately. It will start to fall as soon as it comes out of the oven.
Conclusion:
Spinach and Parmesan soufflés are a delicious and elegant dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover spinach. With a few simple tips, you can make perfect soufflés every time.
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