Gorgonzola Soufflé with Rapini | culture: the word on cheese

Ingredients

• 1 bunch rapini (about 1¼ pounds)
• Salt
• 2 tablespoons olive oil
• 3 tablespoons chopped onion
• 1 tablespoon chopped garlic
• Freshly ground pepper (white preferred)
• 1 teaspoon balsamic vinegar
• 3 tablespoons unsalted butter (softened)
• 3 tablespoons walnuts (finely chopped)
• 1 cup whole milk
• 3 tablespoons flour
• 3 large egg yolks (at room temperature)
• 1 teaspoon Dijon mustard
• ¼ teaspoon sea salt
• 3 ounces Gorgonzola piccante cheese
• 4 large egg whites (at room temperature)