Dievole's blog

Recipe of the month: Ricotta soufflé with fresh spring salad

For our recipe of the month this May, Dievole’s Chef Monika Filipinska has invented a wonderfully light, summery ricotta soufflé topped with crunchy spring vegetables. An optional “caviar” prepared with our Rosato di Sangiovese, adds an unexpected gourmet touch. With a little patience and preparation, it is surprisingly easy to make, especially if you follow our illustrated recipe. Served as a starter, it’s sure to impress your guests.

Illustrated Recipe


Download a printable version of the illustrated recipe for ricotta soufflé in English and Italian.

Ricotta soufflé recipe

The finished dish

The finished dish

Ingredients (serves 8)

  • 500 g fresh ricotta
  • 5 egg whites
  • 50 g choped mixed fresh herbs (such as thyme, marjoram, basili)
  • 200 g baby salad, thin asparagus, celery (or other crunchy seasonal vegetables)
  • A handful of edible flowers
  • Pinch of salt and pepper
  • 50 g of “caviar of rosato Chianti Classico” (see below)


  • Mix ricotta, egg whites, herbs, salt and pepper, and put into 8 molds
  • Heat oven to 140 degress Celcius. Prepare a pan of water and put the molds in it to cook in a water bath (double boiler) in the oven for 30 minutes. When done, bring to room temperature.
  • Meanwhile, wash the salad and thinly slice the vegetables. Put the vegetables in a bowl of ice water.
  • Place the soufflé at the center of the plate and arrange a selection of salad and vegetables on top. Optional: decorate the plate and soufflé with edible flowers and the “caviar” (instructions below)

For the “caviar of rosato Chianti Classico” (optional)

The "caviar"

The “caviar”

  • Ingredients: 300 ml Dievole rosato wine, 3 g agar agar
  • In a saucepan, bring to boil the rosato wine, add agar agar and stir the boiling liquid for 2 minutes.
  • Put the liquid in a syringe or baby bottle with nipple. Fill a bowl with cold sunflower oil and let the liquid drop into here. The balls will form by themselves. Drain and put on absorbent paper to gather the “caviar”.
Our chef!

Our chef!