Black Cabbage Soufflé with Anchovy Sauce

Black Cabbage Soufflé with Anchovy Sauce

Soffiato di cavolo nero con salsa di acciughe

Laura Edwards

MOF, MOF (which means ‘minimum of fuss, maximum of flavour’) is my motto, but it does not apply in this recipe, which requires a little more attention. There is, however, considerable compensation in the resulting incredible flavour. It will also attest to your cooking expertise – for soufflés are not easy…


Quantity Ingredient
2-3 leaves of cavolo nero
2-3 stalks of cavolo nero
120g unsalted butter
80g self-raising flour
400ml milk, warmed
80g parmesan, freshly grated
1/2 teaspoon cayenne pepper
3 medium eggs, separated
freshly ground black pepper

To serve

Quantity Ingredient
bagna cauda


  1. Cut the black cabbage leaves and stalks into smaller pieces, and boil in slightly salted water for 10–12 minutes. Drain, then, when cool enough to handle, squeeze out any excess water. Put into a blender.
  2. Make a thick béchamel sauce by melting 80g of the butter in a saucepan. Add the flour, and stir to amalgamate the flour with the melted butter. Add the warmed milk slowly, stirring constantly to avoid lumps, until the sauce is very thick. Stir in the Parmesan, salt, pepper and cayenne pepper. Remove from the heat.
  3. Preheat the oven to 200°C. Use the remaining butter to grease the inside of six small ramekins.
  4. In a roomy bowl, beat the egg whites until stiff.
  5. Add the béchamel sauce and the egg yolks to the leaves in the blender, then process until smooth. Pour into a bowl. Into this carefully fold the egg white, using a metal spoon.
  6. Pour the mixture into the buttered ramekins to come threequarters of the way up the sides. Place on a baking sheet, and bake in the preheated oven for 13–14 minutes. The mixture should rise over the rim of the ramekin, and turn brown.
  7. Serve by making an incision in the top and pouring some bagna cauda into it. Delicious!
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