Potato and Herbs Soufflés

• Preheat the oven to 180°C. Peel and wash the potatoes, cut into rough chunks and cook in salted water for about 25 minutes. Drain, leave to dry then press through a potato ricer while still hot. Stir in the butter.
• Separate the eggs. Stir the egg yolks into the potato mixture and season with salt, pepper and nutmeg.
• Wash the herbs, shake dry and chop finely. Add the pecorino cheese and the milk to the mixture.
• Whisk the egg whites stiffly with 1 pinch salt, then fold into the mashed potato with the herbs. Fill the moulds you previously buttered with the soufflé mixture to within a finger’s breadth of the rim.
• Stand the moulds in a shallow baking dish, add hot water to a depth of about 2 - 3 cm and bake in a preheated oven for about 30 minutes, until golden brown.
• Pay attention not to open the oven during the cooking to let it raise well and serve it immediately.

Wine pairing: Vino Nobile di Montepulciano