Filled Cheese Puffs
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- 180 g water
- 120 g flour
- 30 g Gruyere cheese
- butter
- 30 g Bologna mortadella
- 3 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.