[vc_row][vc_column][vc_column_text]Il soufflé di zucca è un piatto molto delicato e gustoso. È un modo originale per sorprendere i commensali e richiede una preparazione attenta per un risultato ottimale. [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][mkd_section_title enable_separator=”no”]Lista della spesa[/mkd_section_title][mkd_separator position=”left” color=”#f38436″][mkd_lists bullet_type=”icon” unordered_list_items=”%5B%7B%22icon_pack%22%3A%22font_awesome%22%2C%22fa_icon%22%3A%22%22%2C%22fe_icon%22%3A%22%22%2C%22ion_icon%22%3A%22%22%2C%22linea_icon%22%3A%22%22%2C%22simple_line_icons%22%3A%22%22%2C%22dripicon%22%3A%22%22%2C%22text%22%3A%2280%20gr%20di%20burro%20(considerate%20qualche%20grammo%20in%20pi%C3%B9%20per%20imburrare%20gli%20stampini)%22%7D%2C%7B%22icon_pack%22%3A%22font_awesome%22%2C%22fa_icon%22%3A%22%22%2C%22fe_icon%22%3A%22%22%2C%22ion_icon%22%3A%22%22%2C%22linea_icon%22%3A%22%22%2C%22simple_line_icons%22%3A%22%22%2C%22dripicon%22%3A%22%22%2C%22text%22%3A%22450%20gr%20di%20polpa%20di%20zucca%2C%20gi%C3%A0%20sbucciata%20e%20senza%20semi%22%7D%2C%7B%22icon_pack%22%3A%22font_awesome%22%2C%22fa_icon%22%3A%22%22%2C%22fe_icon%22%3A%22%22%2C%22ion_icon%22%3A%22%22%2C%22linea_icon%22%3A%22%22%2C%22simple_line_icons%22%3A%22%22%2C%22dripicon%22%3A%22%22%2C%22text%22%3A%2220%20gr%20di%20farina%2000%22%7D%2C%7B%22icon_pack%22%3A%22font_awesome%22%2C%22fa_icon%22%3A%22%22%2C%22fe_icon%22%3A%22%22%2C%22ion_icon%22%3A%22%22%2C%22linea_icon%22%3A%22%22%2C%22simple_line_icons%22%3A%22%22%2C%22dripicon%22%3A%22%22%2C%22text%22%3A%22300%20ml%20di%20latte%20parzialmente%20scremato%22%7D%2C%7B%22icon_pack%22%3A%22font_awesome%22%2C%22fa_icon%22%3A%22%22%2C%22fe_icon%22%3A%22%22%2C%22ion_icon%22%3A%22%22%2C%22linea_icon%22%3A%22%22%2C%22simple_line_icons%22%3A%22%22%2C%22dripicon%22%3A%22%22%2C%22text%22%3A%22sale%22%7D%2C%7B%22icon_pack%22%3A%22font_awesome%22%2C%22fa_icon%22%3A%22%22%2C%22fe_icon%22%3A%22%22%2C%22ion_icon%22%3A%22%22%2C%22linea_icon%22%3A%22%22%2C%22simple_line_icons%22%3A%22%22%2C%22dripicon%22%3A%22%22%2C%22text%22%3A%22pepe%22%7D%2C%7B%22icon_pack%22%3A%22font_awesome%22%2C%22fa_icon%22%3A%22%22%2C%22fe_icon%22%3A%22%22%2C%22ion_icon%22%3A%22%22%2C%22linea_icon%22%3A%22%22%2C%22simple_line_icons%22%3A%22%22%2C%22dripicon%22%3A%22%22%2C%22text%22%3A%224%20uova%20(di%20cui%20separare%20tuorli%20e%20albumi)%22%7D%2C%7B%22icon_pack%22%3A%22font_awesome%22%2C%22fa_icon%22%3A%22%22%2C%22fe_icon%22%3A%22%22%2C%22ion_icon%22%3A%22%22%2C%22linea_icon%22%3A%22%22%2C%22simple_line_icons%22%3A%22%22%2C%22dripicon%22%3A%22%22%2C%22text%22%3A%2260%20gr%20di%20parmigiano%20reggiano%22%7D%2C%7B%22icon_pack%22%3A%22font_awesome%22%2C%22fa_icon%22%3A%22%22%2C%22fe_icon%22%3A%22%22%2C%22ion_icon%22%3A%22%22%2C%22linea_icon%22%3A%22%22%2C%22simple_line_icons%22%3A%22%22%2C%22dripicon%22%3A%22%22%2C%22text%22%3A%22noce%20moscata%20q.b.%22%7D%5D” animate=”no” padding_left=”” icon_size=”18″ icon_color=”” text_size=”15″ text_color=””][/vc_column][/vc_row][vc_row][vc_column][mkd_section_title enable_separator=”no”]Lorem ipsum dolor sit amet, consectetur adipiscing elit.[/mkd_section_title][mkd_separator position=”center”][mkd_lists bullet_type=”icon” unordered_list_items=”%5B%7B%22icon_pack%22%3A%22font_awesome%22%2C%22fa_icon%22%3A%22%22%2C%22fe_icon%22%3A%22%22%2C%22ion_icon%22%3A%22%22%2C%22linea_icon%22%3A%22%22%2C%22simple_line_icons%22%3A%22%22%2C%22dripicon%22%3A%22%22%7D%5D” animate=”no” padding_left=”” icon_size=”” icon_color=”” text_size=”” text_color=””][/vc_column][/vc_row][vc_row][vc_column][mkd_section_title enable_separator=”no”]Preparazione[/mkd_section_title][mkd_separator position=”left” color=”#f38436″][vc_column_text]Preriscaldate il forno a 200°, in modalità statica.
Procuratevi degli stampini di ceramica monoporzione, ungeteli con il burro e riponeteli in frigo per qualche minuto.
Tagliate a cubetti i due terzi della polpa di zucca, cuocetela a vapore per circa 15 minuti e, quando si sarà ammorbidita, schiacciate i cubetti con una forchetta fino a ottenere una purea uniforme. Per velocizzare questo passaggio, è possibile usare un mixer.
Il restante terzo della polpa, dovrà invece essere tagliata a striscioline. La userete in un secondo momento per la decorazione delle monoporzioni.
In un tegame ampio, sciogliete il burro a fuoco medio e aggiungete la farina mescolando in modo continuo. Aggiungete il latte, portate a ebollizione e condite con sale e pepe a piacimento. Unite i tuorli uno per volta, continuando a mescolare. Aggiungete il parmigiano grattugiato e insaporite con noce moscata. Continuate a mescolare per qualche minuto, così da amalgamare meglio il composto.
In un’altra terrina montate a neve gli albumi, uniteli alla purea di zucca e mescolate con una frusta muovendola dal basso verso l’alto. Aggiungete un pizzico di sale.
Appena il composto sarà ben amalgamato, versatelo nelle monoporzioni. Spolverizzate con del parmigiano grattugiato e decorate con le striscioline di zucca precedentemente tagliate.
Terminate la cottura in forno per circa 20-30 minuti.
Si consiglia di servire i soufflé ancora fumanti.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][mkd_section_title enable_separator=”no”]Buon appetito![/mkd_section_title][/vc_column][/vc_row]