FABULOUS FARGOZAS
A moist and tender cheese, garlic, onion and rosemary muffin is quick to make and wonderful served alongside homemade soup, especially potato or Italian-flavored soups. It's a nice change from yeast-type breads or rolls.
Provided by FunwithFood
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C). If using dark-coated muffin pans, preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
- In a large bowl, stir together flour, sugar, salt, baking powder, and rosemary until the mixture is smooth and without lumps. Lightly mix in the mozzarella cheese, Parmesan cheese, onion, and garlic. In another bowl, whisk together the egg and melted butter, then whisk into the milk. Make a well in the center of the dry ingredients, and pour the milk mixture into the well. Stir just to moisten, 12 to 15 full circular strokes that scrape the bottom of the bowl. The batter will look lumpy. Pour batter into the prepared muffin cups, filling them about 2/3 full.
- Bake the muffins in the preheated oven until browned, about 25 minutes. Cool in pan for about 5 minutes before removing from the cups.
Nutrition Facts : Calories 185.4 calories, Carbohydrate 21.6 g, Cholesterol 37.8 mg, Fat 7.6 g, Fiber 0.8 g, Protein 7.6 g, SaturatedFat 4.6 g, Sodium 336 mg, Sugar 4.6 g
GOUGèRES WITH PANCETTA AND SAGE
What could be better than warm cheese puffs straight out of the oven? How about warm cheese puffs studded with bacon - or in this case, pancetta - and fresh sage? They are salty, brawny and rich; crisp on the outside and soft within. Gougères are best baked just before serving, but if you like you can make the batter ahead, form it into balls, and freeze them, unbaked. Bake while still frozen, adding 5 to 10 minutes onto the baking time.
Provided by Melissa Clark
Categories snack, finger foods, appetizer
Time 1h
Yield About 5 1/2 dozen
Number Of Ingredients 9
Steps:
- Put pancetta in a large skillet and place over medium heat. Cook slowly, stirring, until fat is rendered and meat is well browned and crispy all over, 12 to 17 minutes. Use a slotted spoon to transfer to a paper towel-lined plate.
- Sprinkle sage into the hot fat in the skillet and cook until crisp, about 1 minute. Transfer to plate with pancetta. When cool, finely chop pancetta and sage together.
- Heat oven to 425 degrees and line two rimmed baking sheets with parchment paper. Have ready an electric mixer fitted with the paddle attachment (or use a sturdy mixing spoon).
- In a saucepan, bring 1 cup water, butter, salt and cayenne to a boil. Stir in flour all at once, and cook, stirring continuously with a wooden spoon, until dough forms a mass and pulls away from the sides of the pot, 2 to 3 minutes. The dough will be quite stiff.
- Scrape into the mixer and beat until cooled slightly, about 30 seconds. Add one egg at a time, letting it fully incorporate before adding the next. (If you don't have a mixer, you can do this by mixing dough vigorously with a sturdy spoon.)
- When eggs are incorporated, add Gruyère and continue to beat until it is mostly melted into batter, then add pancetta and sage and mix until combined.
- Transfer batter to a large resealable plastic bag, and snip off 3/4-inch from one corner, or use a pastry bag. Pipe into balls, about 2 teaspoons each, leaving 1 inch of space between them. (Or, use a spoon to form the balls and drop onto baking sheets.)
- Sprinkle Parmesan on top, and bake 15 minutes. Reduce oven temperature to 350 degrees, and continue to bake until golden and cooked through, 10 to 15 minutes more. Serve immediately, while still warm.
Nutrition Facts : @context http, Calories 39, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 3 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 56 milligrams, Sugar 0 grams, TransFat 0 grams
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