This is a vegetarian recipe, perfect if you have leftover vegetables, also mixed ones (potatoes, carrots, courgettes*). The addition of cut in square hard-type cheese is optional, since it increases the amount of calories. I call it soufflè, because of its texture, though the traditional recipe doesn’t foresee the use of baking powder
1/2 cup all-purpose flour
1/2 teaspoon baking powder (organic, if possible)
3/4 cup cottage cheese (or
14 ounces steamed cauliflower (or the same quantity of steamed vegetables)
Sea salt and freshly ground black pepper
Optional 7 ounces provolone (smoked or natural or other hard-type cheese)
Optional 1 cup of whole milk (add only if the dough will be hard, usually not necessary)
Preheat oven to 350 degrees.
Line the baking dish with parchment paper.
Mix together the flour and eggs in a food processor, then add the baking powder; put salt and pepper. Mix up. Add the cottage cheese and the cauliflower; blend for a few seconds.
Pour into the dish, add the provolone cheese (optional) cut in square (see photo), and bake in preheated oven (static mode) for 20 minutes, then 5/10 minutes in fan mode, until golden.
This soufflé is excellent hot, but I do not eat it until it has cooled down.
*leftover mashed potatoes are perfect!
Background music: “The Passenger”, by Iggy Pop.
Potographer and author: Mirna