Aug 21, 2012

POPOVERS - Baking with Julia

   English / Italiano


Did you know that our group “Tuesdays with Dorie - Baking with Julia” counts 450 bloggers, and that many of us are publishing this delicious popovers recipe today? It's a kind of “Popping over around the world”!

Even the torrid heat wasn't able to keep me away from my “beloved” oven and from this great group, united by the passion for baking...

Speaking of baking, my dear friends, I'd like to take this opportunity to introduce the “international and virtual cookie swap”. I am constantly looking for “sharers” and I'd be delighted to have you among them. It won't take you long to read “how to join” and admire the “delicious cookie recipes” we have so far. Thank you!


Lo sapevate, cari amici lettori, che il nostro gruppo di Tuesdays with Dorie - Baking with Julia è composto da 450 bloggers e che oggi molti di loro pubblicheranno questa squisita ricetta, votata e scelta da noi tutti?

Nemmeno il caldo torrido è riuscito a tenermi lontana dal mio amato forno e da questo grandioso gruppo, unito dalla passione della cucina. Per non parlare dei popovers: splendidi e deliziosi mini soufflés, dolci o salati che siano. Buon Appetito!

Prima di mostrarvi la ricetta però, vorrei parlarvi brevemente del "club internazionale e virtuale dello scambio del biscotto". Sono continuamente alla ricerca di appassionati di dolci che desiderano condividere una loro ricetta, e sarebbe veramente fantastico avervi nel club. Grazie per dedicarmi un attimo e leggere come fare per parteciparvi. Se desiderate farvi venire l'acquolina, ecco le deliziose ricette condivise finora. 


RICETTA POPOVERS

Ingredienti (foto 1):
140 g farina
240 ml latte, a temperatura ambiente
1/2 cucchiaino di sale
3 uova, a temperatura ambiente
28 g di burro non salato, fuso
burro fuso, per imburrare le forme

Procedimento:
Assicurarsi che tutti gli ingredienti siano a temperatura ambiente.
Imburrare 9 pirottini di ceramica da 180 ml e disporli su una teglia da forno, ben lontani tra di loro.
Oppure utilizzare due teglie per muffins e imburrare in modo alternato 10 stampini da 120 ml (utilizzare solo 5 stampini per teglia, in quanto i popovers hanno bisogno di spazio per potersi gonfiare e cuocere bene).

Preriscaldare il forno a 210 °C.
Mescolare con una frusta elettrica tutti gli ingredienti, fino a quando non risulti una pastella senza grumi (NB: quando ho preparato i popovers per la seconda volta non ho utilizzato una frusta elettrica ma un comune frustino. Dapprima ho sbattuto le uova, poi ho aggiunto il latte ed il burro, mescolato bene il tutto ed infine aggiunto la farina e rimescolato: perfetto!)
Versare 80 ml nei pirottini di ceramica, dividendo l'impasto superfluo tra di loro; oppure
versare 60 ml nelle formine dei muffins, dividendo l'impasto superfluo tra di loro.

Cottura:
Cuocere per 25 minuti a 210°C senza MAI aprire lo sportello del forno, fino a quando i popovers non siano gonfi, ben colorati e croccanti all'esterno. Abbassare la temperatura a 175 °C e cuocere per altri 15-20 minuti, per asciugare l'interno, che rimarrà comunque sempre un po' pastoso (e squisito) all'interno.
(NB: curateli mentre stanno cuocendo: ho dovuto ridurre un po' i tempi di cottura e abbassare il forno dopo i primi 15 minuti, perchè stavano diventando troppo scuri)
Servire caldi. Successo assicurato!

Piccoli problemi che ho avuto:
Pirottini in ceramica: nonostante li abbia imburrati bene, non sono riuscita a togliere i popovers senza romperli, in quanto erano attaccati al fondo ed in parte anche alle pareti.
Al secondo tentativo li ho imburrati ed infarina: la situazione è migliorata ma alcuni popovers si sono rotti comunque.
Stampini per muffins: imburrati ed infarinati: i popovers sono praticamente scivolati fuori!

Please don't forget to POP OVER and say "Hi" to Paula of Vintage Kitchen Notes and Amy of Bake With Amy, the hosting ladies. On their blog you will find the complete recipe for these delicious popovers.

Short instructions.:
Picture 1: Eggs, milk, butter, flour and salt: that's all you need!
Picture 2: The custard cups were filled and are ready to be baked.
Picture 3: After about 12-14 minutes baking time they woke up
Picture 4: and grew and grew (that's how they looked like after about 20-22 minutes). 

Some small troubles I had:

Custard cups: even if I had buttered them, I could not remove the popovers without breaking them: they were attached to the bottom and some to the walls.
On my second attempt I've buttered and floured the custard cups: the situation improved but some popovers broken anyway.
Muffins cups, buttered and floured: the popovers just slipped out! 


As I was not happy about the fact that I could not serve them "intact", I found in their wonderful texture and delicious taste the strength to bake them again.
This time I was brave enough to add some "extra taste" the "basic batter". So I made a double batch (without doubling the salt content!) and:
A) I poured the batter into 6 muffin cups and before baking I just sprinkled some  sugar and vanilla  on them. 
B) To the rest of the batter I added 50 g of grana cheese (sliced and chopped), some rosemary, ground white and black pepper and nutmeg.


Good news: Even if I had to wait at least 40 minutes before baking the second batch (I wish I had a huge oven!), the popovers came out perfectly. The waiting time didn't do them any harm! 


Secondo tentativo:

Questa volta ho avuto il coraggio di aggiungere un po 'di "gusto extra" alla "pastella di base" e ho preparato una porzione doppia, ma senza raddoppiare la quantità del sale. Poi ho diviso la pastella di base in due e:
A) Ho versato la pastella in 6 formine per muffins e prima di infornare li ho cosparsi con dello zucchero e vaniglia.
B) Alla pastella rimanente ho aggiunto 50 g di formaggio Grana (affettato e spezzettato), un po' di rosmarino, pepe bianco, pepe nero e noce moscata e l'ho versata in 7 pirottini.

Buone notizie: Nonostante abbia dovuto aspettare almeno 40 minuti prima di infornare la teglia dei muffins (quanto vorrei avere un forno enorme!), i popovers si sono gonfiati benissimo!

Picture 1: 
50 g of grana cheese (sliced and chopped), some rosemary, ground white and black pepper and nutmeg.
Picture 2 / 4 / 5: Watch them grow!
Picture 3: The batter of this batch was sprinkled with sugar and vanilla.

We loved them sweet and we loved them salty and we loved them so much that we will make them again. This recipe is a winner (and less risky than the souffé one)!

Non dimenticatevi di passare a salutare le hosting Ladies: Paula di Vintage Kitchen Notes e Amy di Bake With Amy. Sui loro blogs troverete la ricetta originale in inglese.


(If you haven't read my previous posts, you may be wondering why I've written the full recipe in Italian. Since the book has not been translated into Italian, TWD's administrators have kindly given me the permission to translate the recipes of the book for my Italian speaking friends, who do not understand English).
(Dato che il libro non è stato tradotto in italiano, gli organizzatori del gruppo mi hanno dato il permesso di tradurre e scrivere la ricetta al completo per tutti gli amici che non parlano inglese e che non possono così approfittare delle ricette delle "Hosting Ladies").


Dove acquistare il libro. You can buy the book from:



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44 comments:

  1. Wow, your popover flavor variations are wonderful! Nice pics of the whole process!

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    1. Thank you Paula. You wrote a great hosting post.

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  2. Great variations. this was one fun recipe with so many possibilities. Good job.

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  3. Your popovers came out great. You're very creative in the kitchen!

    Carmen

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  4. They look great! Glad you tried again ~ we really liked these.

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    1. They were too gooood not to give them a second chance, weren't they?

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  5. Your variations sound delicious. I'm also impressed by how you persevered until they turned out perfectly.

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    1. Thank you Teresa,
      They were too good to "abandon" them.

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  6. Well done on the second go-around. Your variations sound lovely.

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  7. I have a small oven too and it is hard to be patient sometimes. Your popovers turned out beautifully! Thanks for the tips on your variations!

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  8. I like how they look baking in custard cups.. Sorry that you couldn't take them out intact..

    Cheese one sounds delicious..

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    Replies
    1. Well, it was a good excuse to bake them again :-)

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  9. Carola, you made two very delicious sounding varities of the popovers. They all look picture perfect and I am sure that they were just wonderful - my kids adored their odd shapes and they were fun to make even with this heat wave!

    Very nice presentation! Hope you are going to have a wonderful (less warm) week!

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    1. Hi Andrea, thank you for visiting.
      I've put the children in front of the oven and said to them:" want to see something magic happening?"
      They were so excited as they started to puff!
      (Who said that television is the only baby sitter?)

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  10. I like how you used the little ramekins to bake them. I'll be doing that next time.

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    1. Welcome back, yummy chuncklet.
      Make sure to butter and flour the ramekins or you'll need a hammer to get them out :-)

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  11. Your popovers came out beautiful…nice variations!

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    Replies
    1. Thank you Kathy, I really loved your philosophy of life.

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  12. Beautifully done! And I love both your sweet and savory additions...yummy!

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    1. Thank you Lizzy, your pictures are gorgeous.

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  13. Looks Yummy! I wasn't feeling creative enough to add extras to my batter, but it looks like you did a good job at that!

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    1. Thank you Stephanie.
      Making them again gave me more time to think about the extras :-)

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  14. I love how your popovers turned out in the ramekins. I love how easy this recipe is.

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    Replies
    1. Thanks Katrina, yours with butter and honey looks so delicious!

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  15. They look so good! Perfect with jam! Have a lovely week! Angie xo

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    Replies
    1. Thank you for visiting and commenting Angie.
      You have such a beautiful and "useful" blog.

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  16. The cheese version sounds great!

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  17. Love your persistence! You did an amazing job!

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  18. Wow, so many great variations! all of them look great...and it's nice to know that a second batch can wait around and still POP!

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  19. I love that you translated the recipe into Italian - even though I can't read anything but English it's fun to imagine bakers all over the world making popovers!

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  20. What great additions to your popovers. Glad to know it can be done and just makes them better. So easy and so good!!!

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  21. They all look great and your sweet and savory variations sound delicious!

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  22. Popping around the world - I like it :-)
    Love your variations.

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  23. I love your flavor variations... I also will be making this recipe again. Definitely a winner. And I am intrigued by the cookie exchange... I will keep this in mind!! Sounds fun!

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  24. I sprayed my ramekins with non stick spray and that allowed the popovers to come out easily. The ones that did not release, I used my knife to loosen them around the sides. Then they came out.
    I like your special versions, sweet and cheesy. I have to try them.

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  25. Love the cheese addition- I will try that next time! First time to your blog and I enjoy seeing Italian right next to the English. Thanks for spreading the information to so many more people!

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