Tempo di Lettura: 2 minuti

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 salati con Prosciutto di San Daniele e burro salato alla salvia
Prep Time 10 mins
Total Time 50 mins
Course Appetizer
Servings 6 portions


  • 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.

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