BASQUE MURMUR WITH PIQUILLOS
- 4 pers.
- 20 mins of preparation
- 20 cooking minutes
Ingredients
- 4 eggs
- 150 g piquillos
- 6 candied tomatoes
- 500 g of sheep's milk
- 200 g of Iraty Ossau
- some cherry tomatoes
- chopped parsley
- salt, pepper
Preparation
Grate the Iraty Ossau sheep's milk cheese.
Separate the whites from the yolks and mix the yolks with the drained sheep's cheese.
Add to this mixture the Ossau Iraty and the diced piquillos. Salt, pepper and mix well. For a typical Basque recipe, replace the pepper by Espelette chilli powder.
Whisk the egg whites until the mixture is firm. Then, delicately add the egg whites to the preparation.
Preheat your oven to 180°.
Pour the preparation into a buttered mould. Place the cherry tomatoes on top and press them lightly into the mixture. Sprinkle with chopped parsley.
Cook in a bain-marie for 20 minutes.
This soufflé can be eaten warm or cold. For cheese lovers, this soufflé is a pure delight!
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