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.
Ricotta soufflé recipe
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)
- 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”.