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Soufflé Cubes with Untello Tre Latti, Caramelized Confit Cherry Tomatoes, and Fresh Herbs

Soufflé Cubes with Untello Tre Latti, Caramelized Confit Cherry Tomatoes, and Fresh Herbs

@vandelli-formaggi

An elegant and surprising bite: a soft soufflé cube made with Untello Tre Latti, a signature cheese with a creamy texture and rounded flavor, topped with caramelized confit cherry tomatoes and a sprinkle of fresh aromatic herbs. The perfect appetizer for those who love to impress with lightness and taste.

Difficulty: Medium
Cooking: 35 min
Preparation: 20 min
Country: Italia

Ingredients

No. Servings
  • Untello Tre Latti
    Untello tre latti120g
  • Whole fresh milk200mL
  • Eggs3units
  • All-purpose flour25g
  • Butter20g
  • Salt and pepperto taste
  • Parmigiano Reggiano 12 months
    Parmigiano reggiano 12 months20g
  • Cherry tomatoes200g
  • Brown sugar10g
  • Extra virgin olive oil15mL
  • Oregano, fresh thymeto taste
  • Saltto taste
  • Fresh basil, parsley or chivesto taste

Purchasable products

  • Untello Tre Latti (WHOLE FORM 3.5 KG approx.)

    Untello Tre Latti (WHOLE FORM 3.5 KG approx.)

    1 product
    € 91.70
  • Parmigiano Reggiano Frisona Cow 12 months (approx. 1 KG)

    Parmigiano Reggiano Frisona Cow 12 months (approx. 1 KG)

    1 product
    € 20.10
  • BALSAMIC VINEGAR OF MODENA PGI CREAM (150 ml)

    BALSAMIC VINEGAR OF MODENA PGI CREAM (150 ml)

    € 3.60
  • Delicate Mixed Caciotta (WHOLE FORM 1 KG approx.)

    Delicate Mixed Caciotta (WHOLE FORM 1 KG approx.)

    € 19.50

Preparation

  1. STEP 1 OF 11

    Prepare the soufflé with Untello Tre Latti: In a saucepan, melt the butter, add the flour and cook, stirring, for 1 minute (roux).

  2. STEP 2 OF 11

    Gradually pour in the milk while continuing to stir until you obtain a thick béchamel sauce.

  3. STEP 3 OF 11

    Remove from heat, add the Untello Tre Latti cut into cubes and let it melt. Add the Parmigiano. Season with salt and pepper.

  4. STEP 4 OF 11

    Incorporate the egg yolks one at a time.

  5. STEP 5 OF 11

    Beat the egg whites until stiff and gently fold them into the mixture.

  6. STEP 6 OF 11

    Pour everything into a small square mold (about 20x20 cm) lined with parchment paper.

  7. STEP 7 OF 11

    Bake in a preheated static oven at 180°C for 25-30 minutes, until the soufflé is puffed and golden. Let it cool completely, then cut into regular cubes.

  8. STEP 8 OF 11

    Prepare the caramelized confit cherry tomatoes: Cut the cherry tomatoes in half, place them on a baking sheet with parchment paper.

  9. STEP 9 OF 11

    Season with oil, sugar, salt, oregano, and thyme.

  10. STEP 10 OF 11

    Bake at 130°C for about 1 hour, until they are soft and caramelized.

  11. STEP 11 OF 11

    Place a confit tomato on each soufflé cube, finish with a sprinkle of fresh herbs.

Suggestions

  • For an even more elegant effect, add

  • For a sweeter taste, add

General Information

Storage notes

Store in the refrigerator, covered, for up to 1 day. Slightly reheat in the oven before serving to restore fluffiness.

Origin

Italia, Emilia Romagna

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)132.83
Carbohydrates (g)5.74
of which Sugars (g)3.82
Fat (g)9.1
of which Saturates (g)3.99
Protein (g)7.22
Fiber (g)0.26
Sale (g)0.1
  • Proteins
    7.22g·32%
  • Carbohydrates
    5.74g·26%
  • Fats
    9.1g·41%
  • Fibers
    0.26g·1%