A fulfilling and impressive hors d'oeuvre.
- 0,5 l. milk
- 120 gr all-purpose flour
- 100 gr. butter
- 4 eggs
- 200 gr. Gorgonzola cheese
- 70 gr. shelled walnuts
- Parmigiano, grated
Prepare a bechamél sauce with milk, flour and butter.
Add the egg yolks, the Gorgonzola and the chopped walnuts.
When the mixture has almost cool off, add the beaten egg whites. Season with salt.
Fill up some buttered soufflé moulds for 3/4. Sprinkle on the Parmigiano cheese.
Bake into the oven at 200ºC for about 10 minutes.