Vegetable Soufflé
Ingredients for 4 people
  • 150 g soft Asiago
  • 2 tbsp grated aged Asiago
  • 4 medium-sized zucchini
  • 2 round ripe tomatoes
  • 2 medium-sized onions
  • 2 eggs
  • 1 tbsp chopped parsley
  • milk, butter, salt
  • 1 pack potato purée mix (three portions)
Stew the zucchini for 7-8 minutes in salted water. Cut them in half lengthwise and remove pulp.

Stew the whole peeled onions for about 30 minutes. Cut them in half and separate the layers.

Prepare the potato purée with milk and butter, following the instructions. Melt in the soft cheese (Asiago).

Warm it and mix in the chopped parsely, eggs and the grated cheese. Heat the oven to 180°C.

Cut the tomatoes in half. Remove pulp, salt them and leave to stand upside down on a cloth for 5 minutes.

Fill the vegetables with the potato mixture.

Arrange them in a casserole dish and bake for 40-50 minutes in the oven.

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