Serves 6 to 8
2 tablespoons unsalted butter for the dish
2 tablespoons freshly grated Parmesan cheese for the dish
5 tablespoons unsalted butter
10 scallions, finely chopped
¼ cup small dice green pepper
¼ cup small dice red bell pepper
2 tablespoons oil
½ teaspoons salt
½ pound vermicelli
3 tablespoons all-purpose flour
1½ cups half-and-half
1 teaspoon Dijon-style mustard
1½ teaspoons finely chopped fresh basil or ½ teaspoon dried
Pinch of freshly ground white pepper
Pinch of ground nutmeg
1 cup freshly grated Parmesan cheese
3 egg yolks
5 egg whites
Preheat the oven to 350°. Butter a 1½-quart soufflé dish. Sprinkle the 2 tablespoons Parmesan cheese into dish and tap sides of dish to distribute cheese evenly over bottom and sides. Turn upside down and tap to remove excess cheese.
In a medium skillet, melt 2 tablespoons of the butter over medium heat. Add the scallions and peppers and sauté, stirring occasionally, until they begin to soften, about 3 to 5 minutes. Set aside.
Add 1 tablespoon of the oil and 1 teaspoon of the salt to a medium pot of boiling water. Add the pasta and cook over high heat until al dente. Drain well. Pour cold water over the pasta and drain well again. Place in a medium bowl. Add 1 table-spoon oil to prevent sticking and toss. Reserve.
Melt 3 tablespoons of the butter over low heat in a medium saucepan. Add the flour and whisk for about 2 minutes. The mixture should start to bubble but not change color. Add the half-and-half and whisk until thickened. Add the mustard, basil, the remaining ½ teaspoon salt, pepper, nutmeg, and ½ cup plus 2 tablespoons Parmesan cheese. Allow mixture to cool and then whisk in the egg yolks, one at a time.
Beat the egg whites with a pinch of salt until stiff. Fold whites into the cooled cheese mixture.
Spoon the cooked pasta over the bottom of the prepared soufflé dish and sprinkle with 2 tablespoons Parmesan. Spread the sautéed vegetables over the pasta and sprinkle with 2 more tablespoons cheese. Pour the soufflé mixture over the vegetables and sprinkle with the remaining cheese. Bake for 35 to 40 minutes, or until puffed and brown. Serve immediately.