cookbooks

No. 131. Soffiato Di Cappone (fowl Souffle) Recipe

History of Soffiato Di Cappone (Fowl Souffle)
Soffiato Di Cappone, also known as Fowl Souffle, is a classic Italian dish that originated in the Piedmont region. It is believed to have been created in the late 18th century and has since become a beloved recipe in Italian cuisine.

This dish was traditionally prepared using fowl or turkey meat, creating a rich and flavorful base for the souffle. It was often served as a special occasion dish, reserved for festive gatherings and celebrations. The addition of bechamel sauce, semolina flour, and eggs gives this souffle a light and fluffy texture, making it a delightful treat for the taste buds.

Fun Facts about Soffiato Di Cappone (Fowl Souffle):
1. The word "soffiato" in Italian means "puffed" or "blown." It refers to the light and airy texture of the souffle, which rises and puffs up as it bakes.
2. In Italy, this dish is often enjoyed during the holiday season, particularly on Christmas Day or New Year's Eve.
3. Soffiato Di Cappone is a versatile dish that can be customized according to personal preferences. You can substitute the fowl with game meat or even use a combination of different meats for added flavor.
4. Traditionally, this dish was prepared in large souffle cases. However, it can also be served in individual souffle cases for a more elegant presentation.

Now, let's dive into the recipe for Soffiato Di Cappone (Fowl Souffle):

Ingredients:
- 1 pound fowl or turkey meat, cooked and pureed
- 2 tablespoons grated smoked tongue or ham
- 1 cup bechamel sauce
- 2 tablespoons semolina flour
- 1 boiled potato, mashed
- Salt to taste
- 3 eggs, separated
- Butter for greasing the souffle case

Instructions:
1. Start by preparing the puree of fowl or turkey meat. Cook the meat until tender and then puree it in a food processor or blender. Alternatively, you can use leftover cooked fowl or turkey meat.

2. In a large mixing bowl, combine the pureed fowl meat with the grated smoked tongue or ham. Add a few tablespoons of good gravy or stock while pounding the meat to enhance the flavor.

3. In a saucepan, prepare the bechamel sauce according to your preferred recipe or use a pre-made one. Once the bechamel is ready, add the semolina flour, mashed boiled potato, and salt to taste. Stir well to combine all the ingredients.

4. Cook the bechamel mixture over medium heat until it thickens and forms a smooth consistency. This should take around 5-7 minutes. Remove from heat and let it cool slightly.

5. Once the bechamel mixture has cooled down, add the pureed fowl meat and mix well to combine. Allow the mixture to cool completely before proceeding to the next step.

6. In a separate bowl, beat the egg yolks until smooth and creamy. Add the beaten egg yolks to the cooled fowl and bechamel mixture. Mix well to incorporate the eggs.

7. In another clean bowl, whisk the egg whites until stiff peaks form. Gently fold the beaten egg whites into the fowl and bechamel mixture until well combined. This will help to create a light and fluffy texture in the souffle.

8. Preheat your oven to a moderate temperature.

9. Grease a souffle case with butter to prevent sticking. Pour the prepared mixture into the buttered souffle case, ensuring that it is evenly distributed.

10. Place the souffle case in the preheated oven and bake for approximately 30 minutes, or until the souffle has risen and turned golden brown on top.

11. Once cooked, remove the souffle from the oven and serve hot.

Variations:
- Instead of fowl or turkey meat, you can use game meat such as venison or pheasant for a richer and more gamey flavor.
- For individual servings, you can use little souffle cases instead of one large case. Adjust the baking time accordingly.

Similar Recipe Dishes:
1. Souffle au Fromage: A classic French souffle made with cheese, eggs, and a bechamel sauce. It is a popular dish often served as an appetizer or main course.
2. Zucchini Souffle: A lighter variation of the traditional souffle, made with grated zucchini, eggs, and cheese. It is a delicious way to use up an abundance of summer zucchini.
3. Chocolate Souffle: A decadent dessert souffle made with chocolate, eggs, and sugar. It is a show-stopping sweet treat that is sure to impress any chocolate lover.

Soffiato Di Cappone (Fowl Souffle) is a delightful dish that brings together the richness of fowl meat, the creaminess of bechamel sauce, and the airy texture of a classic souffle. Whether enjoyed during a festive gathering or as a special treat, this dish is sure to impress with its unique flavors and elegant presentation.

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