The other day I tried this new recipe, a souffle dish with ‘bite’, that is why I call it ‘arrabbiato’ (angry).

I made a strong tomato sauce, using
• 1 Spanish onion, chopped
• 2 garlic cloves
• 6 anchovies
• 1 chilly
• fresh rosemary, sage and bay leaves
• 800 gr peeled tomatoes

• cook the sauce on low heat for about 30 minutes, until thick
• oil an oven proof dish
• spread the tomato sauce evenly on the bottom

• then make a soufflé, using:
• 4 organic eggs, separated
• 50 gr unsalted butter
• 50 gr plain flour
• about 500 ml hot milk
• 150 gr Gruyère cheese, grated
• 50 gr Parmigiano, grated
• little salt and pepper
• melt the butter
• add the flour and cook for a few minutes, making sure you do not let it go brown
• add the hot milk, whisking vigorously so that no lumps form
• when it has become a thick consistency, add
• the 2 cheeses
• salt and pepper
• stir until the cheese has melted
• turn off the heat
• add the egg yolks and mix well
• beat the whites separately
• fold them into the mixture

• butter 3-4 ramekin
• spread the souffle` mixture between them
• bake in a preheated oven at 180˚ for about 25 minutes

The soufflé should be golden brown and all puffed up
• carefully turn the souffle` out onto the dish with the tomato sauce
• bake an other 15 minutes

It should have a beautiful light crunchy top and the center should be soft and fluffy. This combination with the sharpness of the tomato sauce is absolutely delicious.

I served a mixed green salad with the soufflé.