Tomato Vermicelli Soufflé

Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 1 (14 1/2-ounce) can whole tomatoes, undrained
  • 3 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 1/2 cup grated Romano cheese
  • Salt and pepper to taste
  • 1 (8-ounce) package vermicelli, broken into 1-inch pieces
  • 3 eggs, separated

Preparation

  1. Drain and chop tomatoes, reserving 1/2 cup liquid; set aside.
  2. Heat olive oil in a large skillet; add flour, stirring until smooth. Gradually add reserved tomato liquid; cook over medium heat 2 minutes, stirring constantly. Add reserved tomatoes; continue cooking, stirring constantly, until mixture is thickened and bubbly. Stir in cheese, and salt and pepper; mix well.
  3. Cook vermicelli according to package directions; drain. Combine tomato mixture and vermicelli, mixing well. Beat egg yolks in a medium mixing bowl until thick and lemon colored. Gradually stir one-fourth vermicelli mixture into yolks; add to remaining mixture, stirring well.
  4. Beat egg whites (at room temperature) until stiff but not dry. Fold into vermicelli mixture; spoon into a lightly greased 1 1/2- quart casserole. Bake at 350° for 10 minutes. Serve immediately.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Tomato Vermicelli Soufflé Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy