Fagagna's cheese soufflè with artichoke cream


  • 300 gr Mezzano
  • 100 gr of butter
  • 100 gr of 00 flour
  • 6 eggs
  • 1 l of fresh milk
  • salt
  • pepper
  • nutmeg
  • 1 spoon of minced shallot
  • 2 spoons of extra virgin olive oil
  • 300 gr of artichoke hearts
  • vegetable stock
  • 100 gr of flakes of Fagagna's 18 months aged Latteria cheese


For the soufflè

Prepare the bechamel with butter, flour and milk, add grated cheese and leave to cool. Always stiring, add the egg yolks. Sift the mixture and leave it to rest, then mix the egg's whites beated until stiff and pour the mixture in 6 buttered cutters. Bake in a waterbath for 20 minutes at 180°C.

For the artichoke cream

Sti-fry the shallot in oil, add artichoke segments, add seasoning and let it cook for 1 hours on low heat adding somtimes some vegetable stock. Drain the artichokes, blend and add the cooked stock until it reachs a good density. Cook apart entire bottoms of artichokes and fill them with the cream. Serve the soufflè as entrèe garnished with the cream, the artichoke hearts and the flakes of cheese, all must be extra hot.