Ingredients
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1 teaspoon (5 milliliters) fresh dill, chopped
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1 teaspoon (5 milliliters) fresh chives, chopped
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1 teaspoon (5 milliliters) fresh parsley, chopped
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1 teaspoon (5 milliliters) fennel seeds
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1 teaspoon (5 milliliters) garlic powder
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1 cup (240 milliliters) pecorino romano, grated
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1 cup (240 milliliters) parmesan, grated
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1/2 cup (120 milliliters) unsalted butter, cut into chunks
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1/4 teaspoon (2 milliliters) salt
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1 1/2 cups (360 milliliters) water
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1 1/2 cups (360 milliliters) flour
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4 large eggs
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Pinch of cayenne pepper, for topping
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Extra shredded cheese, for topping
Directions
- Preheat oven to 375F (190C).
- Chop fresh herbs and put in bowl. Add fennel seeds and garlic powder to bowl.
- Put butter in a pot on the stove. Add salt and water, and bring to a boil.
- When boiling, add flour and stir constantly until dough pulls away from the sides of the pan.
- Take off the heat and let cool slightly.
- Add grated cheeses and herbs and stir to mix.
- Add eggs and stir with gusto until eggs are incorporated.
- Spoon dough onto a baking sheet lined with parchment paper, leaving room for expansion.
- Top with a sprinkle of cayenne pepper and a bit of shredded cheese.
- Bake for 35-45 minutes or until golden.
- Take out of oven and let cool.
- Enjoy!
