Soufflé of Parmigiano Reggiano and Pancetta


200 g Emmental Grated Cheese
250 ml fresh milk
100 g Parmigiano Reggiano Grated Cheese “Cascine Emiliane”
100 g Diced Bacon
80 g superfine white flour
40 g butter
3 eggs
salt to taste

How to prepare:
First prepare a béchamel sauce: in a saucepan melt the butter on a low heat, then add the flour and mix well without allowing any lumps to form; slowly add the milk and continue to stir until it thickens; finally, add a pinch of grated nutmeg and salt to taste. Remove from the head and add the Diced Bacon and the Parmigiano Reggiano Grated Cheese “Cascine Emiliane” and Emmental Grated Cheese to the béchamel whilst still hot. Separate the eggs and add the yolks to the mixture, stirring well. Set aside to cool. In the meantime, whisk the egg whites until stiff and incorporate delicately to the mixture with a spatula, moving the spatula from the bottom to the top. Grease individual soufflé dishes and fill up to two thirds with the mixture and bake in a pre-heated oven at 170 °C for 35 minutes. Once ready, switch off the oven and leave the soufflés to rest for 5 minutes. Then remove from the oven and serve immediately.