Tomato And Mozzarella Bread-Bowl Souffles
Serves: 6
Amie Torphy
1 January 1970
Based on User reviews:
52
Spice
52
Sweetness
51
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
110 g
Mozzarella (fresh)1 cup
Unsalted Butter3 tbsps
All-Purpose Flour1 cup
Whole Milk1 cup
Heavy Cream4 large
EggDirections:
1
Preheat oven to 375°F
2
In a small bowl cover dried tomatoes with boiling water by 1 inch
3
Soak dried tomatoes 30 minutes
4
Drain tomatoes in a sieve and pat very dry
5
Quarter and seed plum tomatoes
6
Cut tomatoes into 1/4-inch dice and drain on paper towels
7
Pat tomatoes dry
8
Cut mozzarella into 1/4-inch dice
9
Cut off and discard top thirds of rolls
10
Hollow out centers of rolls, leaving a 1/3-inch-thick shell
11
Melt 2 tablespoons butter and brush insides of shells
12
Season shells with salt and pepper and arrange on a baking sheet
13
In a saucepan melt remaining 2 tablespoons butter over moderately low heat and whisk in flour
14
Cook roux, stirring, 3 minutes and whisk in milk and cream
15
Bring mixture to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes
16
In a food processor purée together milk mixture, dried tomatoes, parsley, and salt and pepper to taste until smooth
17
Separate eggs
18
Transfer purée to a large bowl and stir in yolks, plum tomatoes, and mozzarella
19
Cool mixture completely
20
Bread shells, egg whites, and tomato mixture may be chilled, covered, up to 6 hours
21
In a large bowl with an electric mixer beat whites with a pinch salt until they just hold stiff peaks
22
Stir one fourth whites into tomato mixture to lighten and fold in remaining whites gently but thoroughly
23
Divide soufflé mixture among shells and run tip of a knife around edges of soufflés to aid rising
24
Bake soufflés in lower third of oven until puffed and golden brown, 18 to 20 minutes
25
Preheat oven to 375°F
26
In a small bowl cover dried tomatoes with boiling water by 1 inch
27
Soak dried tomatoes 30 minutes
28
Drain tomatoes in a sieve and pat very dry
29
Quarter and seed plum tomatoes
30
Cut tomatoes into 1/4-inch dice and drain on paper towels
31
Pat tomatoes dry
32
Cut mozzarella into 1/4-inch dice
33
Cut off and discard top thirds of rolls
34
Hollow out centers of rolls, leaving a 1/3-inch-thick shell
35
Melt 2 tablespoons butter and brush insides of shells
36
Season shells with salt and pepper and arrange on a baking sheet
37
In a saucepan melt remaining 2 tablespoons butter over moderately low heat and whisk in flour
38
Cook roux, stirring, 3 minutes and whisk in milk and cream
39
Bring mixture to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes
40
In a food processor purée together milk mixture, dried tomatoes, parsley, and salt and pepper to taste until smooth
41
Separate eggs
42
Transfer purée to a large bowl and stir in yolks, plum tomatoes, and mozzarella
43
Cool mixture completely
44
Bread shells, egg whites, and tomato mixture may be chilled, covered, up to 6 hours
45
In a large bowl with an electric mixer beat whites with a pinch salt until they just hold stiff peaks
46
Stir one fourth whites into tomato mixture to lighten and fold in remaining whites gently but thoroughly
47
Divide soufflé mixture among shells and run tip of a knife around edges of soufflés to aid rising
48
Bake soufflés in lower third of oven until puffed and golden brown, 18 to 20 minutes