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Tomato souffle
1 serving
Cut the tomatoes into pieces, let in their own juice, wipe (remove the skin) and cook until the tomato paste is consistent. After that, add butter or margarine, part of the grated cheese, medium-thick milk sauce, raw yolks, season to taste with sugar, salt, nutmeg, then carefully introduce whipped proteins. Put a layer of cooked mass on a portion dish greased with fat, then a layer of boiled pasta or vermicelli and on top again a layer of tomato mass; the surface is leveled, sprinkled with grated cheese and baked.
Cut the tomatoes into pieces, let in their own juice, wipe (remove the skin) and cook until the tomato paste is consistent. After that, add butter or margarine, part of the grated cheese, medium-thick milk sauce, raw yolks, season to taste with sugar, salt, nutmeg, then carefully introduce whipped proteins. Put a layer of cooked mass on a portion dish greased with fat, then a layer of boiled pasta or vermicelli and on top again a layer of tomato mass; the surface is leveled, sprinkled with grated cheese and baked.
tomatoes - 250 g, cheese - 50 g, margarine - 20 g, or butter - 20 g, sauce - 40 g, eggs - 2 pcs., pasta - 50 g, or vermicelli - 50 g, sugar - 10 g, nutmeg - 0.1 g
