Ingredients to make Potato soufflé bites:
- 3 tablespoons flour
- Nutmeg
- Pinch of cayenne powder
- 2 tablespoons grated Parmesan
- 1/2 glass of milk
- 1 clear
- 2 egg yolks
- 6 large potatoes
- Salt
- A knob of butter
How to make Potato soufflé bites:
Wash and peel the potatoes, cut the potatoes into four centimeter cubes and place them in a bowl filled with water. Using a strainer, remove a ball from the center of the potato. Steam the bases in a basket, being careful not to break them. Let cool completely. In a non-stick saucepan, lightly toast the butter with the flour; Stir with a whisk as you add the milk little by little, until you get a thick cream. Season with salt, cayenne and nutmeg. Remove from the heat and mix with the grated cheese and the egg yolks, stirring the cream until it cools. Place the potato bases on a lightly buttered baking dish. Beat the egg whites to stiff peaks, with a pinch of salt and add to the cream cheese. Introduce into a sleeve with a fluted nozzle, and fill the potatoes making the cream stand out. Bake in a preheated oven at 200°C for five to ten minutes until they puff up and serve immediately. Present between escarole leaves or the leftover fried potato balls and sprinkle with cayenne pepper.
