Herbed ricotta soufflé from Meatless: More Than 200 of the Very Best Vegetarian Recipes by Martha Stewart Living

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Notes about this recipe

  • Emily Hope on June 03, 2013

    This was a solid, if not spectacular, recipe, and easier to throw together than a bechamel-based souffle. The end result was not as delicate as a traditional souffle, but felt more substantial as an entree. I added some lemon zest, a little thyme, and some grated parmesan and pecorino, as the batter prepared as given in the recipe seemed a little bland. I baked it in a gratin pan rather than a souffle pan (a tip from Joanne Weir), but I'd like to try the other way as well. Served with an arugula tomato salad and some good bread.

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