Bignè al pecorino
Pecorino cheese puffs or salty puffs or bignè
Pecorino cheese puffs (salty puffs or bignè in Italian) is a typical recipe of Rome. Delicious appetizers made with ewe's cheese. You can taste them with a glass of a good Italian wine waiting for your lunch. What about to start your BBQ party with these tidbits?
- 150g (5 1/2ounces) all-purpose flour
- 3 eggs
- 150g (5 1/2 ounces) grated Roman pecorino (sharp ewe's cheese)
- 50g (1 3/4o ounce) unsalted butter
- 1 tablespoon dried chives
- 500ml (1 pint - 2 cups) water
- Pinch of paprika
- Extra virgin olive oil for frying
- Salt
- Time:
preparation: 35 minutes
cooking: 20 minutes
total: 55 minutes - Difficulty:
difficult recipe - Nutrition Facts (amount per serving):
Calories: 430 (kCal) 22 % GDA (*) - 1799 (kJ)
Protein: 19.2 (g) 39 % GDA
Total fat: 26.8 (g) 39 % GDA
Total carbohydrate: 29.8 (g) 12 % GDA
Sugars: 1.5 (g) 2 % GDA
Pecorino cheese puff recipe - Salty puff recipe
Put water and butter in a saucepan.
Season to taste with salt and bring to the boil.
Switch off gas and sprinkle the flour through a strainer slowly, beating with a whisk continuously.
Switch on gas and stir continuously over a high heat until the mixture moves away from the saucepan.
Switch off gas and take away the saucepan from the heat.
Add the eggs, one at a time, stirring, and then the cheese, paprika and chives.
Heat oil in a non-stick frying pan and pour into spoonfuls of your mixture.
Take away your bignè and put them on absorbent kitchen paper to remove the excess of fat.
Serve them hot.
It's very difficult to have the real amount of the oil used for frying.
So nutrition facts don't include this ingredient. If you want to include this ingredient, you have to add about 100 kcal per 100g of this dish.
What's the right wine for " Salty pecorino cheese puffs " ?
Our suggestion is: Goccio (white wine from Sardinia).
Greetings from Italy!
If you want to combine this dish with other ones for a complete menu, consult our "Members-only Area".
