Looking for light   recipes? Best selection   of fish recipes
 
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
 
 
  Most shared
 
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
 
Bookmark and Share
Save in my
recipe box
E-mail to a friend Print version Rate this recipe
    YUCCA AND CHEESE SOUFFLE     

   Ingredients :
  Souffle:
3 lb 5 oz (1 ½ k) yucca, peeled and cut into medium size pieces
2/3 cup milk, approximately
1/3 cup unsalted butter + 2 tablespoons
1 cup grated parmesan cheese
2 large eggs, lightly beaten
1 lb (450 g) mozzarella cheese, cut into ½ in 8 (1 cm) pieces (aprox 3 cups)
¼ lb (120 g swiss, emmenthal or similar cheese, diced (aprox. 1 cup)
Salt
Pepper

Topping:
½ ground dry bread crumbs
½ fresh bread crumbs, crumbled
¼ cup parsley leaves, finely chopped
¼ cup grated parmesan cheese

   Preparation:
Souffle:
Place yucca pieces in a large saucepan, cover with water, add salt and cook over medium heat until soft and tender. Remove from heat and drain yucca. Heat milk in a medium saucepan with 1/3 cup butter. Force hot yucca pieces through a strainer into hot milk stirring to form a puree. Add parmesan cheese, mix well and season with salt and pepper. Fold in eggs.
Melt remaining butter and brush sides and bottom of a soufflé dish (8 cups capacity). Coat sides and bottom with half of the dry bread crumbs.
Spoon half of yucca puree into prepared soufflé dish. Combine swiss cheese and mozzarella cheese and cover puree. Spoon remaining puree.

Topping:
Combine remaining dry crumbs with fresh bread crumbs, chopped parsley and grated parmesan cheese and sprinkle on top.

Bake in preheated oven to 350ºF (180ºC) for 35 minutes. Increase the temperature to 425ºF (180ºC) and continue baking for 15 to 20 minutes more until soufflé is hot and the top part is golden. This soufflé can be prepared without baking 1 day ahead and kept covered in the refrigerator. Bring to room temperature before baking.
        8 servings
       
 
054629" data-ad-slot="2127635796">
 
054629" data-ad-slot="2127635796">
 
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
 
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved