Pecorino cheese puffs or salty puffs or bignè
( Bignè al pecorino )

Pecorino cheese puff recipe

Preparation and cooking

• - Prepare savory puff dough.
  Put water and butter in a saucepan.
  Season to taste with salt and bring to the boil.
  Turn off the stove and sprinkle flour through a strainer slowly, beating with a whisk continuously.
  Turn on the stove again and stir continuously over a high heat until your mixture moves away from the saucepan sides.
  Turn off the stove and take away the saucepan from heat.
  Add eggs, one at a time, stirring, and then stir in cheese, paprika and chives.
• - Fry pecorino puffs.
  Heat oil in a non-stick frying pan and pour in spoonfuls of your mixture.
  Remove your bignè with a skimming ladle and put them on absorbent kitchen paper to remove the excess of fat.

Just before serving

• - Your pecorino puffs are ready to serve.
  Serve them hot.

Note

Tips

• - These pecorino puffs must be made at last minute and so you have to plan well.

Menu planning

• - There are a lot of ways to serve pecorino puffs.
  In a meal, buffet-style
  In your happy hour (aperitivo time) at home, paired with a glass of wine or a cocktail.
  As finger food served to your guests waiting for sitting at table, BBQ party included.
  To complete an assorted antipasto platter of cold cuts.

Useful links for this recipe

• - You could also be interested in the recipe for salty puffs filled with mushrooms and shrimps. They are not fried and can be prepared in advance.

Healthy eating

• - 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 fried dish.

Loretta

What's the right wine for " Pecorino cheese puffs or salty puffs or bignè "?

My husband and I knew Goccio (white wine from Sardinia) during a holiday in that fantastic isle and we think it is perfect to pair to these salty puffs.