pão de queijo

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What do you know about ‘pão de queijo’ the most delicious (and so easy to prepare) brazilian snack?

( pão de quijo : pane al formaggio : cheese bread : käse brötchen )

If you have never been to Brasil, and don’t have a brazilian friend, you are going to love me forever – and ever – for this tip/recipe!

And if you are from Brasil, you will also love me…  because this recipe tastes sooo good, you’ll never dare to buy any baking mixture ever again!

This recipe is not one of my own, but after several tries I can say: This one is the ultimate ‘pão de queijo’s recipe! It is one of Carla Pernambuco’s recipes, and if you don’t know either her,  ‘las chicas‘ and ‘carlota‘ – restaurants of her – or ‘brasil no prato‘ – a tv show hosted by herself – it is time for you to do some homework!

At Carla’s recipe she uses ‘queijo coalho’. I’ll suggest a different mix, but you can actually use whatever hard or semi-hard cheese you prefer.

If you can’t manage to find ‘polvilho’ where you live you can mix 1/3 of cornstarch + 2/3 of potato stark + 1 coffee-spoon of baking soda. You’ll have delightful breads when they are still warm, but then they got a little bit too hard (what doesn’t happen to the polvilho one).

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pão de queijo (makes about 24 ):

needed

40 ml. olive oil (Carla uses Corn oil)

90ml.milk

50 ml. water

250 g of sour polvilho starch.

1 egg

125 g of hard cheese ( I use: 75 g. of grana padano + 100 g. of aged goat’s cheese) .Grated in a thick grater.

method

In a pan, put together oil + milk + water and warm it up (don’t bring it to boil ).

Place the polvilho (or your mix) in a large bowl, add the liquids mixture, and then add the egg.

Now add your cheese and let the mixture aside for half an hour (if it’s summer – south Italy or Brasil – bring it to the fridge).

Pre-heat your oven at 190˚, and prepare a tray (about 40 x 30 cm.) with parchment paper.

When your mixture is done make little balls (about 3 x 2 cm.).

Bring it to the oven for about 18 / 20 min.

Tip: I really hate food with a ‘shape’ , so instead of rolling balls I just used a tea-spoon (to collect around the same amount of the mixture) and dropped ‘whatever I caught at my tray!

What else? It is 100% gluten-free!

Enjoy,

dp bye

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2 comments

  1. Virginia Brown Howell Davies

    Dany, I will try it. The way you put it seems to be easy to make and bake.
    I will let you know of the outcome.
    Big kiss,
    Virginia

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