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The phrase “chipá” (typically spelled “chipa”) refers to a household of breads and casseroles comprised of a mix of mandioca (often known as yuca or tapioca) starch, corn, and cheese. Loved in northeast Argentina and Paraguay, it’s the keystone of a centuries-old meals canon that fuses long-standing Guaraní corn dishes with dairy, launched by Spanish Jesuits. The recipe that follows is the reigning rendition, a easy cheese and yuca bun loved from daybreak to nightfall, most frequently alongside a cup of yerba mate.
Featured in: “This Superb Root Is Northeast Argentina’s Pantry Staple.”
Chipá (Yuca and Cheese Bread)
This fluffy, dairy-rich bun is greater than a regional staple—it’s a lifestyle.
Yield: makes 12 rolls
Time:
1 hour
Elements
- ⅓ cups milk, plus extra as wanted
- 1 massive egg
- 3⅓ cups cassava starch (11½ oz.), plus extra as wanted
- 7 tbsp. unsalted butter, at room temperature, cubed, plus extra for greasing
- 2½ oz. Argentine sardo cheese (not Italian Pecorino Fiore Sardo), or provolone, reduce into ½-in. cubes
- 2½ oz. Tybo cheese (or Monterey Jack), reduce into ½-in. cubes
- 1 tsp. kosher salt, plus extra to style
Directions
- Place a rack within the middle of the oven and preheat to 450°F. Grease a big baking sheet with butter.
- In a small bowl, whisk collectively the milk and egg. To a big bowl, add the cassava starch and make a effectively within the middle. Pour half of the milk combination into the effectively, then use a fork to include a number of the starch into the liquid. Add the butter, cheeses, salt, and the remaining liquid, and knead till no butter lumps stay and you’ve got a mushy, easy, practically dry dough. (If the dough is crumbly, add extra milk; if it’s sticky, add extra starch.)
- Utilizing your palms, roll 1 ounce of the dough right into a ping pong-size ball. Switch to the baking sheet, then repeat with the remaining dough, spacing the balls at the least 1 inch aside. Bake, rotating the pan midway by means of cooking, till the tops are golden brown and the cheese is oozing barely, about 20 minutes. Serve sizzling.
Notice: Shaped chipá dough might be frozen for as much as two months. Bake straight from the freezer, including about 3 minutes to the cooking time.
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