---------- exported from cookworks for meal-master, v7.0
title: pesto souffle
categories: french
servings: 8
2 c fresh basil leaves
3 t garlic
1/4 c pine nuts
1 c parmesan cheese
1/2 c olive oil
1/2 t salt
1/2 c unsalted butter
1/3 c flour
1 c milk
1/4 t white pepper
1/4 t freshly ground nutmeg
8 ea egg yolk
1/4 c scallions
4 c tomato concasse
10 ea egg white
combine basil, garlic, pine nuts, one-third of the parmesan cheese, and
half the salt in a food processor
process to chop fine
with machine running, add oil in a thin-steady stream process until
thickened, set aside
butter large souffle dishes
sprinkle each with parmesan cheese, set aside
heat three-fourths of the butter in a skillet, over a medium flame
whisk in flour, heat and stir to make a pale-blond roux gradually whisk
in milk
heat and stir until thickened
season to taste with half of the remaining salt, white pepper, and nutmeg
mix in yolks, a tablespoon at a time, until well blended
saute scallions in remaining butter to soften
add tomatoes, heat and stir over a moderate flame, until liquid nearly
evaporates
remove from heat
combine with pesto and cheese mixture-mix well
beat whites and remaining salt together, until stiff
stir one-fourth of whites into souffle mixture-mix well gently fold in
remaining whites
pour into prepared souffle dishes
place into a 400 degree oven
reduce heat to 375
bake @ 375 degrees for 30-35 minutes
serve at once
