Provolone Valpadana PDO Soufflé


30 g of butter
3 tablespoons of flour
200 g of hot milk
180 g Provolone Valpadana DOP
3 egg yolks
4 egg whites
black pepper
extra virgin olive oil


Melt butter over low heat, add flour and mix rapidly. Add milk gradually and continue stirring until mixture thickens. Remove saucepan from heat and add grated
Provolone Valpadana PDO, parsley, a generous grind of black pepper, salt, and egg yolks. Beat egg whites into peaks and gently fold into milk and cheese mixture. Fill 8 buttered molds and bake in a bain-marie in pre-heated 180 ° C oven for about 20 minutes.