(Savoury profiteroles with ewe's cheese - Traditional recipe from Rome)

150 g (5 1/2 oz) white flour
3 eggs
150 g (5 1/2 oz) grated Roman sharp ewe's cheese
50 g (1 3/4 oz) unsalted butter
1 tablespoon dried chives
500 ml (16 fl oz - 2 C) water
Pinch of paprika
Extra virgin olive oil for frying
Salt

Time:
preparation: 35 minutes
cooking: 20 minutes
Difficulty:
difficult recipe
Nutrition Facts (amount per serving):
Calories: 430 (kCal) - 1799 (kJ)
Protein: 19.2 (g)
Total fat: 26.8 (g)
Total carbohydrate: 29.8 (g)
Sugars: 1.5 (g)

Delicious appetizers made with ewe's cheese; you can taste them with a glass of a good Italian wine while you're waiting for lunch or dinner.
Put water and butter in a saucepan; season to taste with salt and bring to the boil. Switch off gas and sprinkle white flour through a strainer slowly, beating with a whisk continuously. Switch on gas and stir continuously over a great heat until the mixture moves away from the saucepan. Switch off gas and take away the saucepan from the heat. Add eggs, one at a time, stirring, and then 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 100 g of this dish.

What's the right wine?

Our suggestion is: Goccio (white wine from Sardinia).

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".

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