This book celebrates the delicious simplicity of many popular classice, passed down over the generations, as well as introducing innovative recipes with a contemporary twist. All over a trip around Italy without ever leaving home.
Preheat the oven to hot 210 degrees C (415 degrees F/Gas 6-7). Brush a round 6 cup capacity (18 cm/7 inch) soufflé dish with oil. Coat the base and sides with Parmesan. Shake off excess.
To collar a souffle dish, cut a piece of aluminum foil or greaseproof paper 5 cm (2 inches) longer than the circumference of the soufflé dish. Fold the foil in half lengthways. Wrap the foil around the outside of the soufflé dish; it should extend 5 cm (2-inches) above the rim. Secure the foil with string.
Heat the butter in large pan. Add the onion and cook over low heat until tender. Add the flour and stir for two minutes, or until the mixture is lightly golden. Remove from the heat. Gradually blend in the milk and stock, stirring until the mixture is smooth. Return to the heat. Stir constantly over medium heat until the mixture boils and thickens. Reduce the heat and simmer for 3 minutes. Add the egg yolks and whisk until smooth. Add the macaroni, salmon, parsley, lemon rind, and salt and pepper, to taste. Stir until combined. Transfer the mixture to a large bowl.
Using electric beaters, beat the egg whites in a small dry mixing bowl until stiff peaks form. Using a metal spoon, fold gently into the salmon mixture. Spoon into the prepared dish. Bake for 40-45 minutes or until well risen and browned. Serve immediately.
Note: Hot souffles should be made just before you want to serve them as they will collapse very quickly after removal from the oven. The base mixture can be prepared, up the end of Step 3, well in advance. Soften the mixture before folding in the beaten egg whites. Whites should be folded into the mixture just before cooking.
