Preparation:
combine basil, garlic, pine nuts, one-third the parmesan, and half the salt in a food processor process to chop fine with machine running, add oil in a thin-steady stream process until thickened, set aside butter 2 large souffle dishes sprinkle each with parmesan cheese, set aside heat 1/3 cup butter in a skillet, over a medium flame whisk in flour, heat and stir to a pale-blond color gradually whisk in milk, heat and stir until thickened season to taste with salt, white pepper, and nutmeg mix in yolks, a tablespoon at a time, until well blended saute scallions in remaining butter to soften add tomatoes, heat and stir over a moderate flame, until liquid nearly evaporates remove from heat combine with pesto and cheese mixture-mix well beat whites and remaining 1/8 teaspoon salt together, until stiff stir one-fourth of whites into souffle mixture-mix well gently fold in remaining whites pour into prepared souffle dishes place into a 400 degree oven reduce heat and bake @ 375 degrees for 30-35 minutes serve at once |
