Filled Cheese Puffs
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g water
- g flour
- g Gruyere cheese
- butter
- g Bologna mortadella
- eggs
- salt
Instructions
- Boil water with butter and salt, add the cheese then all the flour at once, and cook the paste about 10 minutes; cool.
- Work in the eggs one at a time (yolk then whipped white), then fold in the diced mortadella before frying.
- Fry into hollow puffs and serve hot with a meat or liver fry.