Souffle de l’Epinard et Pecorino

My first recipe I selected for 2016 is a colourful and tasty soufflé made with purée of spinach, a Béchamel sauce and Pecorino di Sardo. This dry, sheep’s milk cheese is made with raw milk and has a lovely salty flavour which is different to many other Pecorinos. The combination of the creamy spinach with the tangy cheese makes a tasty and unusual soufflé. I confess this was cooked by my daughter while I typed this letter but I did take the pictures and enjoyed eating it. I recommend pairing this soufflé with a Hugel Riesling from Alsace.

Ingredients for 4 as a main course

  • 1kg spinach
  • 25g butter
  • 5 eggs
  • 100g Pecorino di Sardo from the French Market shop
  • Salt and Black Pepper
  • Bechamel Sauce
  • 100g butter
  • 100g flour
  • 500ml milk

Directions to make the Bechamel sauce:     

  1. Wash the spinach and trim off all the large stems
  2. Boil in salted water for 10 minutes
  3. Strain off the water, when cooled, press leaves between palms of your hand to remove any excess liquid.
  4. Grate the cheese
  5. Separate the eggs, place the yolks in one bowl
  6. Smear the inside of a soufflé dish with some butter
  7. To make the béchamel sauce, melt the butter in a heavy based saucepan, over a medium heat
  8. Stir in the flour and cook for a few minutes until it goes golden
  9. Add all milk in one go and stir continuously until the mixture thickens and bubbles slightly.
  10. Add nutmeg, black pepper and salt to taste.
  11. Cut the spinach finely and place in a large saucepan
  12. Add the béchamel sauce and mix in thoroughly
  13. Add the egg yolks and mix in, then add the pecorino and stir in
  14. Carefully fold in the whisked egg whites into the mixture and spoon into the buttered dish
  15. Bake in the preheated oven at 180C degrees for about 20 minutes until set


Serve immediately otherwise soufflé flattens. Serve with a crisp baguette and a chilled Hugel Riesling from Alsace


             Bon Appétit!

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