Angel Hair Souffle

Angel Hair Souffle Recipe
Not your ordinary pasta dish


INGREDIENTS:
• 4 ounces angel hair pasta
• 8 egg whites
• 6 egg yolks
• 3/4 cup freshly-grated Parmesan cheese
• 3/4 cup prosciutto ham, finely diced (see note)
• 1/2 teaspoon freshly-ground black pepper
• 1/8 teaspoon red pepper sauce

TO PREPARE:

Preheat oven to 375 degrees. Grease a 2-quart souffle dish.

Cook and drain pasta according to package directions.

In a large mixing bowl, beat 6 egg yolks with electric mixer until thick and lemon colored, approximately 5 minutes. (This may also be done in a food processor.) Stir in Parmesan cheese, ham, pepper, red pepper sauce and cooked pasta.

In another mixing bowl, beat 8 egg whites until soft peaks form. Fold about 1/2 cup of whites into yolk mixture to lighten it, then fold yolk mixture carefully into whites, using a rubber spatula and being careful not to over mix.

Pour mixture into a prepared souffle dish. Smooth the top, then draw a circle with your finger or a knife on top of souffle about 2 inches from rim of dish. This causes the center to rise higher than sides and forms a cap. Bake at 375 degrees for 20 to 25 minutes.

NOTE: Domestic or imported prosciutto is available at specialty markets and delicatessens. Boiled ham may be substituted.
I used chicken thighs which I had cooked in wine and seasonings - use your own. It is a great recipe that's easy to make.

SERVES: 4