2165. CHEESE SOUFFLE with BACON and PIMENTON DE LA VERA PICANTE

4 large eggs, yolks and white separated
5 ounces Manchego cheese, grated
1 ounce parmesan, finely grated
butter for the souffle dish
4 slices bacon, cut in thirds

White Sauce
3 tablespoons butter
3 tablespoons flour
1 cup milk
1 1/2 teaspoons pimenton de la vera picante
1/2 teaspoon salt

Preheat the oven to 350 degrees and prepare a souffle dish by buttering it well and dusting with the finely grated parmesan.

Melt the butter in a shallow pot. Add the flour, salt and pimenton and cook until the flour and spices are thoroughly melded with the butter. Add 1 cup milk and cook until thick and bubbling. Remove from heat. Stir in the egg yolk and grated Manchego and stir over very low heat until cheese melts. Set aside to cool briefly.

Beat the egg whites until stiff but not dry and gently fold the white sauce/cheese mixture into the egg whites. Carefully pour into the prepared souffle dish and arrange the bacon slices on top.

Bake in the preheated oven for 30 minutes. Serve immediately!


bacon recipe courtesy of: Herb and Kathy Eckhouse, La Quercia, 400 Hakes Drive, Norwalk, Iowa 50211