- 30 min
1 tablespoon of Andorinha Organic Olive Oil
1 peeled onion
2.5 cups of Brazilian pine nuts (1 cup of cooked pine nuts and processed and 1/2 cup of cooked and sliced pine nuts)
1 cup of plain milk
2 tablespoons of all-purpose flour
4 tablespoons grated Parmesan cheese
Heat up the Andorinha Organic Olive Oil in a frying pan and fry the finely chopped onions until wilted and browned.
Sauté the cooked, processed and sliced pine nuts.
Season with salt, black pepper and chopped parsley and spring onions.
Let it cool.
In a blender or mixer, beat the milk, wheat flour and egg yolks.
Gradually add the sautéed pine nuts and the grated cheese.
Gently add the four egg whites, beaten until stiff.
Pour the batter in a greased ramekin (soufflé pan).
Bake in medium heat (170 ºC to 190 ºC) for about 20 minutes.
Tip: you can serve it as a starter, accompanied by delicious canapés.