Have you ever heard of popovers?
These particular sandwiches, particularly appreciated in the United States, have a rather ancient history. In fact, it seems that they date back to the 17th century, so much so that they can be found in Practical Cooking, a cookbook written by M. F. Henderson.
Today, we offer you this recipe in a savoury key, with a delicious topping of salted sage butter and San Daniele ham.
Popovers recipe with Prosciutto di San Daniele and salted sage butter:
Popovers with San Daniele ham and salted sage butter
- Popovers recipe with Prosciutto di San Daniele and salted sage butter:
- 150 g salted butter
- 360 g milk
- 160 g 00 flour
- 3 eggs
- 30 g grated Parmesan cheese
- 1 clove of garlic
- 5 g instant yeast for savoury pies
- Salt and pepper to taste
- Sage to taste
- Sufficient quantity of butter to grease the moulds
- Preheat the oven to 220°C.
- Melt 30 g of butter in a small pan.
- Fry the garlic and sage until the butter takes on a nutty colour.
- In a bowl, beat the milk and eggs vigorously until frothy.
- Add the browned butter, flour, Parmesan, baking powder, salt and pepper. Mix all the ingredients thoroughly.
- Grease the walls of the moulds with a splash of release agent or with a knob of butter. Divide the batter evenly among the popover ramekins, filling them about 3/4 full.
- Transfer to the oven and cook for 20 minutes.
- Lower the oven temperature to 180°C and bake another 20 minutes, until the popover is puffy, golden brown and crispy.
- In the meantime, soften the remaining butter with a spoon and add a handful of minced sage leaves.
- Remove the popovers from the oven, remove them from the moulds and let them cool.
- Serve them with a knob of salted sage butter and a slice of San Daniele ham.