450 g mozzarella, cut in 1 cm (½ "), such as. 3 cups
200 g Swiss cheese or butter, cut into 1 cm (½ "), such as. 1 cup
Salt
Pepper
Optional: paprika room
Cover:
½ cup toasted bread crumbs, broken
¼ cup parsley, mince
¼ grated Parmesan cheese
½ cup fresh breadcrumbs, ground beef
1
Peel the cassava and cut into chunks.
2
Boil in water until tender.
3
If manioken still hot stamping flat with a potato masher to mash.
4
Heat the milk with 1 / 3 cup butter and add to the cassava.
5
Add ¾ cup of the Parmesan cheese and mix.
6
Season with salt and pepper.
7
Add beaten eggs and mix.
8
Fat with the remaining butter the bottom and sides of a baking dish 2-liter.
9
Pour half of the puree in it and sprinkle cheese.
10
Cover with the rest of the puree.
11
Cover:
12
Mix the bread crumbs with dry and fresh chopped parsley and Parmesan cheese.
13
Sprinkle the puree and place in preheated oven at 180 º C for 35 minutes. Increase the temperature to 220 º C and continue to bake 15 up to 20 minutes until the souffle has risen more, warm and light.
14
This souffle can be prepared on the preceding day, and keep covered in the fridge until 2 hours before baking.
450 g mozzarella, cut in 1 cm (½ "), such as. 3 cups
200 g Swiss cheese or butter, cut into 1 cm (½ "), such as. 1 cup
Salt
Pepper
Optional: paprika room
Cover:
½ cup toasted bread crumbs, broken
¼ cup parsley, mince
¼ grated Parmesan cheese
½ cup fresh breadcrumbs, ground beef
Directions
1
Peel the cassava and cut into chunks.
2
Boil in water until tender.
3
If manioken still hot stamping flat with a potato masher to mash.
4
Heat the milk with 1 / 3 cup butter and add to the cassava.
5
Add ¾ cup of the Parmesan cheese and mix.
6
Season with salt and pepper.
7
Add beaten eggs and mix.
8
Fat with the remaining butter the bottom and sides of a baking dish 2-liter.
9
Pour half of the puree in it and sprinkle cheese.
10
Cover with the rest of the puree.
11
Cover:
12
Mix the bread crumbs with dry and fresh chopped parsley and Parmesan cheese.
13
Sprinkle the puree and place in preheated oven at 180 º C for 35 minutes. Increase the temperature to 220 º C and continue to bake 15 up to 20 minutes until the souffle has risen more, warm and light.
14
This souffle can be prepared on the preceding day, and keep covered in the fridge until 2 hours before baking.
