Tomato Soufflé à la Napolitaine (Layered with Macaroni)

Ingredients

• 3 décilitres tomato purée
• 50 grammes grated Parmesan
• 2 spoonfuls sauce Béchamel
• 3 egg yolks
• 3 egg whites
• freshly cooked macaroni
• butter
• grated Parmesan for the macaroni
• butter for the timbale

Instructions

1. Prepare 3 décilitres of well reduced tomato purée.
2. Incorporate into it 50 grammes of grated Parmesan, 2 spoonfuls of very stiff sauce Béchamel and 3 egg yolks.
3. Whip 3 egg whites to a very firm snow and add them.
4. Bind freshly cooked macaroni with butter and grated Parmesan.
5. Arrange the mixture in layers in a buttered soufflé timbale, placing a small bed of the macaroni on each layer.
6. Cook like an ordinary soufflé.