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updated: 8/15/2011 3:08 PM

Chizze Reggiane -- Cheese Puffs

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1 cup white flour

4 teaspoons butter

4 teaspoons lard

⅛ ounce (half a packet) dry yeast

-1 cup parmesan cheese

Extra virgin olive oil

Oil for frying

Arrange the flour on a flat surface with a crater in the middle and knead with butter, oil, lard, yeast, pinch of salt and eventually a drop of water, until you obtain a smooth and even mixture. Cover and allow the dough to rest for 1 hour.

Roll out dough with a rolling pin to form a sheet about ⅛ inch thick. Cut out small circles of dough and place a piece of Parmigiano on one half of the circle. Fold over to form a moon shape gently pressing out any air. With a fork, press the seam to seal in the cheese.

In a large skillet, heat oil to 375 degrees. Fry a few cheese puffs at a time until golden; drain on paper towels and lightly sprinkle salt while still hot. Serve warm.

Serves four.

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