Soufflé of Vinschgau radicchio with a Velloi soft cheese sauce

Do you like radicchio and cheese? So, we have definitely the perfect recipe for you

Basic information

  • Preparation time: 01:30 h.
  • Persons: 4


    • 40 g onions, sliced
    • 40 g butter
    • 1 garlic clove, chopped
    • 200 g radicchio from the Vinschgau valley, washed and cut into thin strips
    • 100 ml South Tyrolean Lagrein
    • 40 g butter
    • 50 g durum wheat flour
    • 250 ml milk
    • 70 g Sextner Alpine cheese
    • 3 eggs
    • salt and pepper
    • 125 ml soured cream
    • 100 g Velloi soft cheese
    • 10 g butter for greasing the ramekins
    • ½ schüttelbrot crispbread, grated


Sauté the onions in 40 g butter until light brown, add the garlic and radicchio, then season with salt and pepper. Deglaze with the Lagrein wine and leave to simmer for approx. 10 minutes. Melt the remaining butter in a separate saucepan, add the durum wheat flour and sauté lightly until clear. Add the hot milk, stir until smooth and then heat through to make a thick sauce. Remove from the heat and add the egg yolks, the sautéed radicchio and the grated Sextner Alpine cheese. Mix well. Whisk the three egg whites until stiff and then fold into the cooled mixture. Spoon it into ramekins greased with butter and sprinkled with the grated schüttelbrot. Cover and bake in a bain-marie at 150 °C for approx. 40 minutes. Sauce: In a saucepan, bring the soured cream and soft cheese slowly to the boil, season with salt and pepper and then blend with a hand mixer. Serve the radicchio soufflés in the ramekin or inverted together with the Velloi soft cheese cream.

A special tip:

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