2000s Recipes + Menus

Potato and Mozzarella “Soufflé” with Almond and Parsley Pesto

Serves8 (main course) or 12 (first course or side dish)
  • Active time:1 hr
  • Start to finish:2 1/2 hr
CARLA TOMASI, TASTING PLACES, VENETO, ITALY
May 2008
A mixture of cheese is buried in mashed potatoes, lightened slightly with eggs, and baked until golden and crusty—not really a soufflé but just as rich and delicious. And, unlike a real soufflé, it can be made a day ahead.

For potatoes

  • 3 lb russet (baking) potatoes

For Pesto

  • 2 cups packed flat-leaf parsley sprigs
  • 2 oz whole almonds with skin (rounded 1/3 cup), well toasted and cooled
  • 1 cup extra-virgin olive oil, divided
  • 1 1/2 cups grated Parmigiano-Reggiano (3 oz)

For Soufflé

  • 2/3 cup whole milk
  • 3/4 stick unsalted butter, divided
  • 3/4 cup grated Parmigiano-Reggiano
  • 2 large eggs, lightly beaten
  • 1/4 cup fine dry bread crumbs
  • 1 lb mozzarella, cut into 1/2-inch cubes (3 cups)
  • 1/4 lb Emmenthal (Swiss cheese), diced (3/4 cup)

  • Equipment:

    a potato ricer or food mill fitted with medium disk; a 2-quart soufflé dish

Cook potatoes:

  • Generously cover potatoes with cold water in a large pot, then briskly simmer until tender, about 45 minutes. Drain and peel while still hot (protecting your hands with a kitchen towel).

Make pesto while potatoes cook:

  • With motor of food processor running, drop parsley sprigs through feed tube, then slowly add almonds and 2 tablespoons oil, blending until nuts are finely ground, leaving some texture.
  • Transfer mixture to a bowl and whisk in remaining oil in a slow stream, then whisk in cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Make soufflé:

  • Preheat oven to 350°F with rack in middle.
  • Heat milk, 1/2 stick butter, 1 teaspoon salt, and 1/2 teaspoon pepper in a 4- to 5-quart heavy pot until butter is melted.
  • Force warm potatoes through ricer into warm milk mixture and stir in. Stir in parmesan and salt and pepper to taste, then stir in eggs.
  • Melt remaining 2 tablespoons butter and brush half of it over bottom and side of soufflé dish. Add bread crumbs to dish, turning to coat bottom and side, then shake out excess and reserve for topping soufflé.
  • Put about two thirds of potato mixture in soufflé dish, pushing it up sides to create a well in center. Toss together mozzarella and Emmenthal and add to well. Top with remaining potato mixture to cover completely (dish will be full), then brush with remaining tablespoon melted butter and sprinkle with remaining bread crumbs.
  • Bake soufflé 35 minutes, then increase oven temperature to 425°F and continue baking until soufflé is heated through and top is golden, 15 to 20 minutes more.
  • Serve soufflé with pesto.
Cooks’ notes:
  • Pesto can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
  • Soufflé can be assembled (but not baked) 1 day ahead and chilled, covered. Bring to room temperature (at least 1 hour) before baking.
Keywords
italian,
cheese,
potato,
web-exclusive recipes,
carla tomasi

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