Giselle’s Parmigiano, Tomino & Guanciale Sformato with a Tomino white sauce.

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Makes 2 in individual ‘soufflé’ dishes.

Drop of EVO
1 medium potato, peeled & cubed
1 very small onion, finely chopped
2 thin slices of guanciale, very finely chopped
2 eggs, beaten
drop of milk
Lump – about 75g grated Parmigiano
½ tomino, cubed (small) 
Bit of salt and fresh ground white pepper
Little melted butter.

For sauce – a little béchamel sauce and ½ tomino. Seasoning.

What to do …
Heat oven to 200°C

Boil, drain and mash potato.
In meantime, coat a couple of individual ‘soufflé’ dishes with melted butter and put in fridge to cool.
Heat a drop of EVO in a saucepan or frying pan and gently fry the onion and guanciale until the onion is soft and the guanciale translucent. 
Stir to stop browning.
Add this mix to the mashed potato. Mix.
Add beaten egg. Mix.
Add little drop of milk. Mix.
Add nearly all Parmigiano saving some for topping. Mix.
When the oven is up to heat, add ½ dish of mix and add ½ the tomino cubes.
Add next ½ sformato mix and top with the rest of the tomino cubes and sprinkle with the last of the Parmigiano.

Put in the centre of the oven for about 15 to 20 minutes.

When the sformato has risen above the level of the dish and you can see the cheese has gone golden brown, it’s done. Try not to overdo it, otherwise it’ll be dry.

While the sformato is in the oven, make a quick and thick white sauce (béchamel) and add the other half of the tomino – also cubed and stir over a medium heat until melted. Add some white freshly ground pepper.

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Kate’s Roasted Aubergine Soufflé

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Ingredients:
300g aubergines
3 garlic cloves
2 tbsp olive oil
Dried rosemary and thyme

20g flour
20g butter
200 ml milk
small onion
cloves
cinnamon
nutmeg

65g tuma cheese plus 10g
20g parmesan plus 10g

2 egg yolks
2/3 egg whites

Breadcrumbs and butter for greasing the dish

Method:
Chop up the aubergines and put into a roasting tin with the garlic, olive oil and herbs. Roast at 200 C for about 50 mins until browned and soft. Whizz into a paste in the liquidiser. Set aside. (The quantities given will make too much – there’s enough paste here to make 3 two-person soufflés, or 2 soufflés and a lush vegetable pate for spreading on crostini …)

Make a beurre manié by mashing the flour and butter together. Put back into the fridge to chill. Heat the milk, onion and spices to boiling point, then simmer for 5 mins. Strain. Put back on the heat and add the beurre manié a tsp at a time, whisking constantly, until you get a thick sauce. Leave to cool for a few minutes.

Grate the 65g tuma / 20g parmesan. Separate the eggs. Whisk the egg yolks and the cheese into the white sauce, along with two-thirds of the aubergine paste. Taste for seasoning, then set aside.

Butter the soufflé dish with upward strokes (I forgot to do this. Apparently it has a bearing on the rise, so will try it next time), then coat with breadcrumbs. Put in the fridge to chill.

Heat the oven to 200 C.

Whisk the egg whites to stiff peaks. (I used two in this recipe, but I think 3 would have been better.)

Split the aubergine base into two equal portions. Set one aside for the next soufflé. Fold the egg whites into the other, a third at a time.

Spoon half the soufflé mix into the dish. Sprinkle over the 10g tuma. Add the rest of the soufflé mix. Sprinkle over the parmesan. (I put both cheeses on top of the soufflé on this attempt, but think the tuma would be better in the middle.) Put straight into the oven and drop the temperature immediately to 190 C. Bake for 25-30 minutes.