Rinse the arugula. Put in a frying pan dripping wet and sauté just until it has just collapsed. Drain in a sieve and squeeze lightly, then chop coarsely with a chopping knife.
Bring the cow’s milk and salt (1) to the boil. Add semolina and cook on low heat for four to five minutes, stirring continuously. Later add butter and cheese. Remove from heat. Add the arugula, then stir in the egg yolks one by one. Season with salt, pepper and nutmeg. Cool down a bit.
Butter a souffle dish and sprinkle with breadcrumbs. Preheat the oven to 200° Celsius.
Whip the egg whites with salt (2) until stiff. Fold into the cheese-griess mixture and fill it into the prepared mold. Bake the souffle on the spot on the lowest rack of the 200° Celsius oven for fifty to sixty minutes. After twenty minutes, reduce the heat to 180° Celsius. Serve hot on the table.
Serve with green salad.
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