Preparation:

Melt butter over low heat, add flour and mix rapidly. Add milk gradually and continue stirring until mixture thickens. Remove saucepan from heat and add grated
Provolone Valpadana PDO, parsley, a generous grind of black pepper, salt, and egg yolks. Beat egg whites into peaks and gently fold into milk and cheese mixture. Fill 8 buttered molds and bake in a bain-marie in pre-heated 180 ° C oven for about 20 minutes.