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Nonstick spray for greasing the ramekins |
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1/4 cup fresh bread crumbs, plus extra for the ramekins |
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1 pound whole-milk Ricotta |
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1 cup freshly grated young Pecorino Toscano |
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1/4 pound smoked Mozzarella, coarsely grated |
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1/8 teaspoon freshly ground black pepper |
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2 sage leaves, thinly sliced |
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3 bunches arugula, stems removed, thinly sliced |
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2 pints cherry tomatoes, halved |
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1/4 cup extra-virgin olive oil |
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1/8 teaspoon freshly ground black pepper |
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Make the soufflés: Preheat the oven to 400 degrees (preferably set on convection).
Generously grease twelve 1-cup ramekins with nonstick spray and sprinkle with bread crumbs.
In a large bowl, beat together the Ricotta, Pecorino, smoked Mozzarella, eggs, salt, pepper, sage, and the 1/4 cup of bread crumbs. Spoon into the prepared ramekins and place the ramekins on a large ovenproof tray. (The soufflés can be prepared up to this point 12 hours ahead and refrigerated.)
Bake in the preheated oven for 20 minutes, or until golden, puffed, and set.
Meanwhile, make the salad: Toss the arugula and tomatoes with the olive oil, salt, and pepper in a medium bowl. Divide among 12 plates.
Serve the soufflés hot, over the salad.
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