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Preheat oven to 350 degrees. Prepare a soufflé dish by spreading the insides and collar, if using, with butter and then sprinkling with the grated Parmesan cheese. Set aside.
Melt the 2 tablespoons butter with the Fustini’s Garlic Olive Oil over medium heat and add the flour. Whisk to combine and turn the heat to low. Cook the roux, whisking constantly, for a few minutes. Add the warm milk and whisk over low heat until thickened and smooth, 3 to 5 minutes. Remove from the heat and add the egg yolks, one at a time, whisking to combine after each addition. Whisk in the Fustini’s Parmesan-Asiago Tapenade and season with nutmeg, salt and white pepper.
Whisk the egg whites to stiff peaks. Add half the egg whites to the béchamel and whisk to combine. Fold the other half of the egg whites into the batter with a spatula and then fold the Swiss cheese in quickly and pour into the prepared soufflé mold. Place in preheated oven and bake, undisturbed for 20 to 30 minutes. Do not peak at the soufflé as you do not want to lose heat from the oven. Bake until fully puffed and brown. Serve immediately.
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