Name: Cacio e Pepe Popovers
Yield: Makes 6 Popovers
Cuisine: American
Ingredients: ½ tsp table salt; 2 Tbsp unsalted butter, melted and cooled slightly; ½ tsp freshly ground black pepper; ¾ cup [45 g] finely grated pecorino romano cheese, plus more for sprinkling; 3 eggs, at room temperature; 1 cup [140 g] all-purpose flour; 1 cup [240 ml] whole milk, at room temperature

Preparation info

Makes
6
Popovers

Difficulty
Easy

Appears in

The Vintage Baker

By Jessie Sheehan

Published 2018

About

Recipes for popovers are featured in lots of booklets from those advertising baking powder to cornstarch to food mixers. The one from Metropolitan Cook Book (1933) calls very simply for eggs, milk, flour, salt, and shortening. With a more savory, up-to-date popover in mind, I substituted butter for the shortening and added a generous helping of finely grated pecorino romano cheese (cacio) and freshly ground black pepper (pepe). Popovers with cheese te