Prosciutto and Cheese Puffs2021-01-06
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 25m
- Ready In: 35m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat2.1 g
Trans Fat1.0 g
Unsaturated Fat0.1 g
Prosciutto and cheese puffs. A classic and easy appetizer that your guests will love.
What is the difference between prosciutto and culatello?
These two types of salumi, which are both made from pork, are often confused. They are similar in their flavor profiles but have distinct differences in terms of production.
Prosciutto is dried and cured with salt and spices such as fennel pollen and coriander seeds. It is typically eaten by slicing it thin and serving it with bread. Culatello is rubbed on the outside with salt for up to three weeks then wrapped in netting or caul fat that prevents the delicate meat from drying out too quickly. It is usually smoked rather than dried like prosciutto then served thinly sliced on bread or crackers.
What are some ways to serve cheese puffs?
Some ways to serve cheese puffs are as follows:
– Topping the puff off with a little bit of cream cheese and serving it with a side of bacon
– Adding some crumbled bacon or cheddar cheese to the mixture before baking
– Add a thin layer of chopped green onion before baking.
What is the origin of prosciutto, and what is the difference between it and ham?
Prosciutto is a dry-cured, salt-cured, and semi-dried ham. It is often flavored with ground spices, herbs, garlic, or wine. Prosciutto can be served as an appetizer or a main course.
The difference between prosciutto and ham is that the latter is made from the hind leg of the hog while the former only comes from one-half of the hog’s meat. The production process of prosciutto differs from that of ham.
Prosciutto and Cheese Puffs
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- 1 cup (250 ml) water
- 6 tablespoons butter
- 1/8 teaspoon freshly ground black pepper
- 1 cup all-purpose flour
- 5 large eggs
- 3/4 cup finely chopped prosciutto
- 1/4 cup minced chives
- 3/4 cup Italian Fontina cheese, coarsely grated
In a large saucepan, combine the water, butter, and black pepper. Mix and bring mixture to a boil.
Add all-purpose flour at once and stir until smooth ball forms. Remove from the heat and set aside for 5 minutes
Add eggs, one at a time, beating well after each edition. Continue beating until the mixture is smooth.
Stir in chopped prosciutto, Fontina cheese, and chives. Drop by heaping teaspoonfuls onto greased baking sheets.
Preheat oven to 425°F (210°C).
Bake for 20-25 minutes or until golden brown. Remove baked puffs to the wire rack. Serve prosciutto and cheese puffs warm.