Panino Moribido di Formaggio -- Cheese Puffs (Popovers)




1 cup milk, whole
2 eggs, large, whole
1 cup flour, all purpose
2 tbsp. butter, melted, divided
1/2 teaspoon, salt
1/8 teaspoon, black pepper
1/3 cup sharp Provolone cheese,
chopped fine
3 tbsp. Parmesan cheese, grated
1-1/2 tbsp. Chives, chopped


Preheat oven to 425 degrees F., and place
rack in the upper third of the oven.

Whisk together the milk, eggs, flour, 1
tablespoon of the melted butter, salt and
pepper, until smooth. Then stir in the
cheeses and chives. Chill one hour to allow
the batter to set and the flavors to meld.

Butter the muffin pan((s) with the remain-
ing tablespoon of butter, then heat the pan
in the hot oven until the butter is hot and
begins to sizzle, about 2-3 minutes.

Gently stir the chilled batter, then divide
among the muffin cups. Each sup should
be about 2/3 full. Bake until puffed up and
golden brown, about 18-20 minutes.

Serve immediately. Best hot or warm.

Author's Comments

Don’t ask me why, but my Mother seemed to make these like it was second nature to her
She was not a great cook, by any stretch of the imagination, she did get us all fed and
thriving, (her claim), but she was not very imaginative in the kitchen. My father was the
chef! But she made these. Made them for all the holidays and special occasions. By the
way, she called them “cheese puffs” when they are really popovers. Again in the dark!

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