I've got taste, my dear Cristina in this contest of your anchovies, or maybe I'm starting to get a taste for blue fish, who knows.
fact is that as soon as I saw the title of this recipe, I exclaimed to myself, "This is the certainly do." I have read and reread and I finally decided.
Thanks to you plus, I approached the wonderful, magical world of the soufflé.
It 's the first time that I attempt in this preparation and I was very satisfied.
Ti Therefore, I dedicate this recipe, because your contest I are opening a world!
SOUFFLE 'ANCHOVY
From E. Knam - Soufflé - Idea Books
already cleaned and filleted fresh anchovies
100 g milk 50 g water
4 egg whites
flour 30 g 30 g olive oil 30 g capers
salt
butter and flour for molds
Bring to a boil the milk with water, a pinch of salt and olive oil, add the flour and stir well with a whisk. Then combine the anchovy fillets cut into small pieces and mix well to dissolve it. Add the capers. Blend everything in the blender to mix the ingredients.
Whisk the egg whites and mix cream leaving the rest of the dough.
amalgam Divide into 4 buttered and floured soufflé molds filled to 3 / 4, then bake in a water bath in a preheated oven at 200 ° C. Cook for 20 minutes and serve immediately, accompanied with roasted potatoes.
This recipe is in the contest "Something About the anchovies" in Poverimabelliebuoni.
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