Recipe of Chianti Kitchen, the Tuscan
School of Cooking

Ingredients:
4 tablespoons Soufflé mix (see Base Soufflé recipe)
8 tablespoons of sautéed mixture of
seafood: prawns, crabs and baby clams
½ chopped onion
1 chopped garlic clove
1 tablespoon extra virgin olive oil
1 pinch chopped parsley
4 fresh oysters
6 egg whites well mounted
50 g (2 oz) butter for ramekins
Salt and pepper to taste

Download pdf of the recipe

Preparation:
Sauté in a frying pan oil, onion and
garlic until lightly coloured. Then add
the sautéed seafood mixture cut into
pieces, and cook for a minute or so. Salt
and pepper to taste. Set aside. Blend
the soufflé mix with the seafood mixture
and fold in mounted egg whites. Half fill
soufflé ramekins, then place an oyster
removed from shell in the middle of the
ramekin and then fill the form to the top
with the remaining mixture. Place in
preheated oven at 490° F for five
minutes. Serve immediately.

Makes 4 servings