2 ounces Asiago Pressato DOP
2 ounces Asiago D’Allevo DOP
2 ounces Speck Alto Adige IGP, chopped
6 large eggs
1 / 2 cup half and half
8 ounces Mascarpone Cheese
Nonstick cooking spray
Blender or food processor with steel blade
4-quart Soufflé dish, individual soufflé dishes or cupcake pans
Preheat oven to 375 degrees.
Place the Speck Alto Adige IGP in the food processor and finely mince. Add cheeses and mince.
Add the eggs, and half-and-half. Blend until smooth.
With processor running, break off pieces of Mascarpone and add to the processor. After all mascarpone cheese is incorporated, blend at high speed for 5 seconds.
Spray a 4-cup soufflé dish or equivalent deep baking dish with nonstick cooking spray. You can also make 10-12 individual soufflés in a cupcake or muffin pan. Pour in the batter and place in the oven.
Bake until puffed and golden:
Large soufflé for 45 minutes
Small for 15-20 minutes
Note: Surface could crack during baking.
Chef’s Tips: After baking, soufflé can be held in oven with door ajar for short time before serving.
Serving suggestion: prepare individual soufflés and serve atop a mixed green salad with vinaigrette dressing or on a bed of sautéed spinach.