Apicius' Souffle' Di Broccoli (broccoli Souffle)

Total Time: 50 mins Preparation Time: 40 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1200 g broccoli, floweretts
• 150 g tomato sauce
• 2 eggs, separated
• butter
• salt
• pepper
• tomato sauce
• 1/2 liter milk
• 30 g flour
• 30 g butter, melted

Recipe

• 1 boil the broccoli, set 3 floweretts aside for decoration and pass the rest through a food mill.
• 2 make the besciamel sauce. first melt butter till bubbling. 2nd, add flour then milk. high heat till boiled then smallest fire till creamy.
• 3 add the besciamel sauce and egg yokes then fold in already beaten hard egg whites, a pinch of sald and beated until stiff.
• 4 butter 6 ramekins and gently fill with the mixture and bake at 180c for 30 minutes
• 5 remove from the molds and garnish each with half a broccoli flouwerette, tomato sauce, salt, pepper and olive pil.
• 6 tomato sauce can be made with garlic or onion with oil, sugar, salt and pepper.