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David Wray
Ingredients
- 250g (8oz) broccoli
- 125g pasta shells
- 45g butter
- 45g plain flour
- 315ml milk
- 90g grated cheese
- salt & pepper
- freshly grated nutmeg
- 3 eggs, separated, plus 1 extra egg white
Method
1. Divide broccoli into small flowerets. Cook in boiling salted water until just tender but still crisp. Drain.
2. In a large sauce-pan of boiling salted water, cook pasta shells until tender.
3. Preheat oven 200C/400F. Grease a souffle dish.
4. In sauce-pan melt butter and stir in flour. Cook for 2 minutes stirring over gentle heat. Gradually add milk and cook stirring until sauce thickens. Simmer gently for 5 mins then stir in grated cheese. Season with salt pepper and nutmeg. Leave for a few minutes to cool slightly.
5. In large bowl whisk four egg whites until stiff but not dry.
6. Stir three egg yolks into cheese sauce, then add broccoli and pasta. Stir in a spoonful of yolk whites, then gently fold in rest (remember it
