Chef's Ware: Tomato-Vermicelli Souffle
Updated: Jun 3, 2020
11 Inch Skillet and Cover
3 Tablespoons Olive Oil (45ml.)
2 Tablespoons Flour (30 ml.)
1 Cup Canned Tomatoes (240 ml.)
2 Ounces Parmesan Cheese, grated (60 grams.)
Salt and Pepper to taste
½ Pound Vermicelli (227 grams)
3 Eggs, separated
3-Quart Vegetable Unit
2-Quart Vegetable Unit
In 3-quart vegetable unit heat olive oil at low or medium-low. Stir flour in slowly to make a smooth paste. Add tomatoes which have been cut into small pieces. Increase heat to medium or medium-high and bring tomatoes to a boil. Stir often. Reduce heat to low and add cheese, salt and pepper. Stir again, them remove pan from burner to prevent further cooking.
Break Vermicelli into 1-inch pieces and cook in 2-quart vegetable unit according to package directions. Drain and stir cooked Vermicelli into the sauce.
Beat egg yolk until smooth, and add to other ingredients in the 3-quarter vegetable unit. Whip egg whites until stiff and fold them into other ingredients.
Oil or butter the 11-inch skillet on bottom and sides of cooking surface. Cover skillet and preheat over low or warm heat until cover is hot to touch. Remove cover and turn the prepared mixture into skillet. Top with more grated cheese. Cover pan and cook at low heat for 20 minutes or until firm in the center. Serve from pan while very hot.
A moderate dash of garlic, oregano, thyme, basil, or rosemary will add zest to this recipe.