The savory puffs with cheese are crispy on the outside and soft and creamy on the inside. They can be served as appetizers and for parties on the buffet and finger food table. Certainly suitable for filling the gaps that sometimes occur in the stomach at any time of day. I found this recipe among the old forgotten recipe magazines in the drawer. I spent a day flipping through magazines and found it interesting and decided to make them as soon as possible. It took me a while to gather all the ingredients and I prepared these delicious puffs in the savory version that I had never eaten before, but often sweet ones. The recipe is challenging because it requires time for frying and also attention, but it is doable. I advise not to move away from the stove. It would take little to risk burning the savory puffs.
- Difficulty: Medium
- Cost: Expensive
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 1/4 cups Flour
- 3 1/2 oz Pecorino Romano (grated)
- 2 tbsps Butter
- 3 Eggs
- 4 1/4 cups Water
- as needed Sunflower oil
Tools
- Pot tall and narrow
Preparation
Put the water in a pot to heat on the stove with the butter and a little salt.
Gradually pour in the flour, stirring carefully (to avoid lumps) until the dough separates from the sides.
Remove the pot from the flame and add the eggs, chopped chives, and cheese.
Finally, return to the flame and mix everything for a few minutes. Fry the mixture by spoonfuls in the tall pot, in plenty of very hot oil, and remove them when they are golden and puffy.
Then eat the puffs warm, served on a bed of green salad.
Savory Cheese Puffs
Tips for the “savory cheese puffs” recipe: Do not replace the Pecorino Romano with other types of cheese for this recipe, as it wouldn’t be the same. Use a small pan or saucepan for frying, to immerse no more than three or four puffs at a time in plenty of oil. Also, come peek at my social media pinterest instagram twitter facebook
