|Menu Part||Appetizer/Small Plate|
Chef Miguel Monteros
New York City
This no-waste recipe uses up the scraps of prosciutto that fall to the cutting board during slicing. Served warm in a basket, the puffs make a savory appetizer for the table to share. Or menu them as a grab-and-go snack or accompaniment to a bowl of soup or pasta.
1 cup water
½ cup butter
1 cup all-purpose flour
4 large eggs
½ tsp. kosher salt
½ cup prosciutto, minced
½ cup finely grated Parmigiano-Reggiano cheese
1 tsp. minced fresh rosemary
1. Preheat oven to 425°F. In medium saucepan over medium heat, combine water and butter. Cook until butter is melted and mixture is simmering.
2. Add flour; stir until flour absorbs the liquid and forms a dough. Continue cooking, stirring constantly for 1 to 2 minutes.
3. Transfer dough to stand mixer with paddle attachment. Let cool slightly. Add eggs, one at a time, and salt, beating until eggs are blended and dough changes from shiny to slippery. Stir in prosciutto, cheese and rosemary.
4. Transfer dough to a piping bag; pipe small puffs onto baking sheet, 2 inches apart. Bake 10 minutes. Reduce oven temperature to 350 F and bake an additional 15 minutes or until puffed and golden.
Photo courtesy of Conzorzio Prosciutto di Parma