savory pecorino cheese puffs

Bignè al pecorino

Pecorino cheese puffs or salty puffs or bignè Authentic Italian recipe of Rome

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?

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 ?

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