Prosciutto and Sage Popover

This is one of those happy surprises I discovered while playing around in the kitchen. I’ve always been a big fan of popovers, but struggled to create the right flavor balance. When I add nothing, I get bored. But I didn’t want a full meal either. I had some leftover prosciutto from another recipe, and I have a sage plant in the back yard. Voila!

Pop these in the oven about 45 minutes before your guests are set to arrive. They’ll have a few minutes to cool, but still possess that fresh baked warmth.

1 1/2 cup flour
1/12 cup milk
4 eggs
1 1/2 tsp salt
3 Tbs rendered beef fat from pot roast (optional)
3 oz prosciutto, chopped into small chunks
10 sage leaves

Preheat oven to 425. Combine flour, milk, salt, eggs and beef fat. Stir till just combined. Refrigerate batter.

Heat a shallow frypan over medium heat. Add sage leaves, and roast until nearly dehydrated, remove. Add prosciutto chunks and fry until meat starts to crisp, transfer to a paper towel lined plate.

Mince sage.

Add a small pat of butter to each cup of a 12 cup popover pan (or cupcake pan) and place in oven for 1 minute, until butter just starts to sizzle. Divide the sage and prosciutto evenly in the 12 cups, and then pour batter 2/3 of the way up the pan.

Place in oven for 18-20 minutes. When popovers appear brown, turn off oven, and let popovers sit for 5-10 minutes in oven.


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