For Leek Soufflé: Preheat oven to 350°F. Grease a jelly roll pan with Butter, then line with a sheet of parchment paper, and then grease that with more Butter and dust lightly with Flour, Parmigiano-Reggiano, and Black Pepper.
4 tablespoons Unsalted Butter
1 Leek (whites & light green part thinly sliced)
In a large sauce pot, heat the Butter over medium-low. Add the Leeks and sauté until translucent, but not brown.
2 Garlic Cloves (minced)
4 tablespoons Flour
Add the Garlic, season with Salt and cook until fragrant. Sprinkle in the Flour and stir until a pale golden paste forms.
1 1/2 cups Milk
Freshly Ground Black Pepper
Freshly Grated Nutmeg
Whisk in the Milk and season with Salt, Pepper and fresh Nutmeg. Cook for 8-10 minutes until slightly thickened.
Remove from heat and allow to cool slightly.
6 Egg Whites
1 teaspoon Cream of Tartar
In a large bowl, whip the Egg Whites until frothy, sprinkle in the Cream of Tartar and continue to whisk until stiff peaks form.
6 Egg Yolks
1/2 cup Freshly Grated Parmigiano-Reggiano
Stir the Egg Yolks into the cooled Leek mixture until combined. Stir in the Parmigiano-Reggiano. Transfer to a large bowl.
Egg White Mixture
Mix a quarter of the Egg Whites into the mixture to lighten. Once incorporated, gently fold in the remaining Egg Whites until only some small streaks appear. Pour into the prepared pan and use a spatula to evenly spread, getting into the corners, as it will not spread while cooking. Sprinkle with more Parmigiano-Reggiano.
Bake for 15-20 minutes, until golden and puffed. Remove from oven and allow to fall.
While still warm, starting from the short end, roll to form a log and slice into 8 pieces.
Serve warm with a drizzle of Fondue, crispy Leeks and Frico.
1 1/2 cups Heavy Cream
3/4 cup Freshly Grated Parmigiano-Reggiano
3/4 cup Grated Fontina Cheese
Freshly Ground Black Pepper
For Fondue: Stir together the cream and cheese in a heat proof bowl. Place over a double boiler and stir just until the cheese melts. Adjust seasoning to taste.
Serve warm, garnished with more freshly grated Parmigiano-Reggiano.
2 cups Freshly Grated Parmigiano-Reggiano
4 slices Prosciutto (thinly sliced)
1/4 teaspoon Cayenne Pepper
Pinch Freshly Grated Nutmeg
For Frico: Toss together the ingredients in a bowl until evenly distributed.
Divide into small mounds on a silicon lined baking sheet. Gently pat down to form discs.
Bake for 8-10 minutes or until crisp. Remove from oven and allow to cool completely before serving.
2 Leeks (thinly sliced)
For Crispy Leeks: Heat a large skillet with about 1/2 inch of Olive Oil. Add half of the Leeks, making sure not to over crowd the pan. Fry until crispy, about 30 seconds. Remove with a spider or slotted spoon to a paper towel lined plate. Season with Salt immediately. Repeat with remaining Leeks.
1. Souffle in French means a breath.
2. Sauté leeks until they are translucent and not brown.
3. Push the batter to edge of the pan with a spatula.
4. If the batter cools too much it stands the chance of breaking while being rolled, but can still be served as a square.
5. Roll into form of a log, cut roll into piece, lay on the plate like a jellyroll and place the fondue over it.