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Tomato Vermicelli Soufflé

Tomato Vermicelli Soufflé

Oxmoor House JANUARY 1984

  • Yield: 6 servings

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

Drain and chop tomatoes, reserving 1/2 cup liquid; set aside.

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.

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.

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.

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Tomato Vermicelli Soufflé recipe

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