Ricotta Puffs

 

4 eggs

6 T. grated pecorino

2 cups flour

2 tsp. baking powder

1 lb. solid ricotta (very well drained)

4 oz. small diced smoked mozzarella or provolone

6 T. water, if needed

Salt, pepper and garlic powder to taste

 

Preheat oven to 375F. Line two cookie sheets with parchment paper and set aside. Break the eggs into a large bowl. Beat them lightly with a fork. Add grated cheese, salt, pepper and garlic powder to taste. Blend with fork. Add the flour, a little at a time, and continue to blend with fork. Mix will be dry. Add water, a couple T. at a time, mixing to achieve a smooth batter (similar to cake batter). Add baking powder and blend until incorporated. Cut ricotta into big chunks. Add the ricotta chunks to the batter and carefully stir them into the batter trying to avoid breaking them too much. Using a serving spoon, place mounds of batter (about 2” in diameter) onto prepared baking sheets. Leave enough room between them because they will expand. Bake one sheet at a time for about 20-25 minutes or until golden. Makes 20 to 25 ricotta puffs.