California Cheese Puffs, con il Parmacotto!

07/10/17 - 2 minuti di lettura



Dry Ingredients

½ cup All Purpose flour

½ tsp Finely ground mustard seeds

½ tsp Cayenne pepper

½ tsp Salt

½ tsp Pepper

¼ tsp Ground nutmeg


2 Eggs, beate1 cupGrated and loosely chopped Gruyere cheese

½ cup Finely diced Parmacotta (è il Parmacotto!) ham

2 tbsp Finely chopped cilantro (coriandolo!) leaves (no stems!)

½ cup Water

½ cup Butter (room temperature, reserve foil wrapping to grease baking sheets)

Preheat oven to 400 degrees. Lightly grease 2 baking sheets.Bring butter/water to medium boil over medium/high heat. Remove from heat and add dry ingredients, mixing with wooden spoon until thoroughly combined; mixture will form a ball and pull away from sides of sauce pan – approximately 2 minutes.

Add ham/cheese/cilantro and thoroughly combine – approximately 1 minute.

Add half of egg mixture and thoroughly combine – approximately 1 minute, until mixture becomes fairly thick to stir.

Add remaining egg mixture and thoroughly combine – approximately 1 minute, until mixture becomes fairly easy to stir. Let sit for 10 minutes.

Using 2 teaspoons, scrape and dole out ½ teaspoon balls onto baking sheets, leaving 2 inches perimeters around balls. 20 balls per sheet. (4 x 5 grid)

Bake each sheet for 16-18 minutes, or until cheese puffs are golden brown. Transfer to baking rack for 2 minutes, then serve warm with an ice cold amber ale.

La Newsletter Technology Insider Group ci porta ogni volta il profumo di una ricetta mai banale, spesso molto “profumata” e quasi sempre con uno o più ingredienti italiani. Questa volta è previsto il Parmacotto.

Douglas Weinstein

Doug is the Managing Editor and co-founder of TIG. As the manager of the website, he can wax prophetic about his career, if that was in his mind to do so. Here’s his top achievement – he co-founded the non-profit Elf Foundation, a charitable org that created Room of Magic entertainment theaters in children’s hospitals across America.

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