Thyme-scented Seirass soufflé

Ingredients

  • 250 g Longo Seirass Reale
  • 400 g bechamel sauce
  • 60 g flour
  • Butter for greasing
  • 4 eggs
  • 1 sprig of thyme
  • Salt

Preparation

  • 1

    Mix the egg yolks, finely chopped thyme, salt and Seirass with the warm bechamel sauce.
    Whisk the egg whites until stiff and add to the mixture.

  • 2

    Grease the ramekins and fill them with the mixture. Bake in a water bath in a preheated fan oven at 180°C for 25-30 minutes. Serve immediately. 

Related Recipes

The Recipes of the Caseificio Longo

Empanadas with Toma Piemontese

Empanadas with Toma Piemontese

Chop the onion and soften in a pan with some oil. Add the diced chicken and fry

Difficoltà media
Preparazione 30 minuti
Speck and Toma Piemontese Toastie

Speck and Toma Piemontese Toastie

Reduce the cheese into leaves and roughly chop the walnuts...

Difficoltà bassa
Preparazione 15 minuti
Fresh 35 Gram Tomini Sushi

Fresh 35 Gram Tomini Sushi

Roll the Tomini in the chopped apricots and almonds to form two cylinders...

Difficoltà alta
Preparazione 30 minuti
Cooked artichoke, fresh tomato and Tomino salad

Cooked artichoke, fresh tomato and Tomino salad

Clean the artichokes, slice them finely and toss them in a pan with the scallion

Difficoltà bassa
Preparazione 10 minuti
Glass of Tomino cream, aubergine and dried tomatoes

Glass of Tomino cream, aubergine and dried tomatoes

Cut the aubergines in half, season with olive oil, salt and oregano and bake in

Difficoltà alta
Preparazione 1 minuti
Piedmontese Fassona toma meatballs

Piedmontese Fassona toma meatballs

Difficoltà media
Preparazione minuti
Tomino and pistachio rolls

Tomino and pistachio rolls

Place the Tomino in a bowl, season with salt, pepper and oil... 

Difficoltà media
Preparazione 20 minuti
Primosale and pumpkin pie

Primosale and pumpkin pie

Peel and dice the pumpkin and potatoes. Steam for about 15 minutes...

Difficoltà media
Preparazione 40 minuti
Diced Toma su gratin

Diced Toma su gratin

Cut the Toma into 1 cm cubes, roll then in flour, then egg beaten with a pinch

Difficoltà bassa
Preparazione 20 minuti
Pisarei con sushi di salame varzi

Pisarei con sushi di salame varzi

Difficoltà media
Preparazione minuti
Ricotta and spinach pie

Ricotta and spinach pie

Rinse the spinach thoroughly in cool running water. Heat it for 10 minutes in a

Difficoltà alta
Preparazione 30 minuti
Tomino and cream mousse

Tomino and cream mousse

Mix the Tomini and cream to a smooth consistency and place in the fridge until

Difficoltà bassa
Preparazione 15 minuti
Load more recipes
Caseificiolongo
Caseificiolongo

Copyright © Caseificio Longo 2025. All rights reserved.
Via Leonardo da Vinci 43 10086 Rivarolo Canavese (TO) Iscritta al Registro delle imprese di TORINO sezione ORDINARIA CF P. IVA 06357760013 . Iscrizione REA: 780524