For those of you who haven’t yet visited Borgo di Vagli and for those who had the enjoyment of experiencing Dina’s mouth-watering casalinga cuisine in the Hamlet’s trattoria I’ cche c’é c’é, in each newsletter we continue to highlight one of Dina’s popular recipes for you to try at home, this month we highlight her Il soufflé di cavolo nero su fonduta di pecorino.

Ingredients
For the soufflé

• 400gr black cabbage
• 150gr ricotta
• 1 egg
• 150gr grated Parmesan cheese
• 3 tablespoons breadcrumbs, salt, butter

For the sauce

• 350 gr of diced semi mature pecorino cheese
• 125/150 ml of milk
• 50 gr butter

Preparation

1. Boil the black cabbage until soft (al dente).
2. Put the boiled cabbage in a mixing bowl, add the other ingredients and blend it all together.
3. Add the grated Parmesan and mix with a spoon.
4. Grease and sprinkle the molds with breadcrumbs.
5. Put the molds on a pan and bake (static oven) at 180 ° C for about 30 minutes, adding 2 fingers of water in the pan.
6. When cooked, brown the bottom of the flans under the grill.
7. Turn out immediately on a plate to avoid condensation and complete with fondue.

For the sauce

1. Put the butter in a saucepan, add 100 ml of milk and the diced pecorino.
2. Over a low heat, stire continiously until melted.
3. f the sauce is too thick add a little extra milk.

Buon appetito!