CLICK HERE TO WATCH THE VIDEO<\/a><\/strong><\/p>\r\n\r\n\r\n\r\n
When the Portuguese arrived in Brazil the Native Brazilian’s diet was based on manioc, a very nutritious and versatile native roof tuber. Manioc may be eaten boiled, fried, may be ground into flour or starch, and is also used in the preparation of a liqueur, the Tiquira. The cassava starch is also used as a thickener instead of potato or corn starch; and also used to prepare this delicious “p\u00e3o de queijo” recipe, by now a fairly known appetizer.<\/p>\r\n\r\n\r\n\r\n
Ingredients<\/strong>
\u2022 500 g sweet manioc starch or sour manioc starch
\u2022 250 ml milk
\u2022 125 ml water
\u2022 125 ml corn oil
\u2022 1 teaspoon salt
\u2022 2 small eggs
\u2022 150 g di grated Parmesan cheese<\/p>\r\n\r\n\r\n\r\nPreparation method<\/strong><\/p>\r\n\r\n\r\n\r\n\r\n- Bring the liquids (milk, water, oil) to a boil with the salt.<\/li>\r\n
- Place the starch into a large bowl and add the boiling liquid.<\/li>\r\n
- Mix well with a spoon.<\/li>\r\n
- Let the mixture cool down a little and then add eggs and the cheese. Work the mixture with your hands until dough comes together (gummy) and doesn’t stick to your hands.<\/li>\r\n
- Cut the dough into pieces, them roll each dough piece into a long roll shape.<\/li>\r\n
- Cut the rolls into pieces and round them with your hands.<\/li>\r\n
- Bake in a preheated oven at 200\u00b0C until a golden crust is formed on the bottom, while the inside remains gummy.<\/li>\r\n
- Serve hot, but they may also be reheated.<\/li>\r\n<\/ol>\r\n\r\n\r\n\r\n
Cheese bread may be frozen raw and baked later without defrosting. Small ones are great as snacks. Cheese bread medium size can be stuffed with cold meat or cheeses.<\/p>\r\n\r\n\r\n\r\n
Posted on: 11 November 2011<\/em><\/p>\r\n <\/p>\r\n","protected":false},"excerpt":{"rendered":"
CLICK HERE TO WATCH THE VIDEO When the Portuguese arrived in Brazil the Native Brazilian’s diet was based on manioc, a very nutritious and versatile native roof tuber. Manioc may be eaten boiled, fried, may be ground into flour or starch, and is also…<\/p>\n","protected":false},"author":2,"featured_media":4871,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[59,81,56,46,55],"tags":[],"class_list":["post-6122","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizers-en","category-feijoada","category-gluten-free-en","category-recipes-en","category-savoury-dishes-en"],"_links":{"self":[{"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/posts\/6122","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6122"}],"version-history":[{"count":2,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/posts\/6122\/revisions"}],"predecessor-version":[{"id":6124,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/posts\/6122\/revisions\/6124"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/media\/4871"}],"wp:attachment":[{"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6122"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6122"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6122"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}