-100 g Flour
-1/2 liter milk, warmed
-100 g aged Parmigiano-Reggiano, grated
-5 eggs, separated
-Salt and pepper
Preheat the oven to 22C. Mix the flour in ½ cup cold water until smooth. Pour the mixture into a small saucepan and on low heat, slowly add the milk. Before the mixture boils, add the Parmigiano-Reggiano. Take the pan off the stove and add the egg yolks one at a time, stirring constantly. Season with salt and pepper.
Beat the egg whites and gently fold them into the cheese mixture. Pour the mixture into a buttered and floured soufflé dish and bake for about ½ hour. Serve immediately.