From "From Portland’s Palate...A Collection of Recipes from the City of Roses," published in cooperation with your Daily Inbox newsletter.


  • 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


    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.

    SERVES: 4

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