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Pao de Queijo July 10, 2011

Filed under: bread — Austin Frugal Foodie @ 4:41 pm

Great Balls o' Cheese!

    Pao de Queijo
    makes about 21 or 22 little balls

    1/4 cup ghee
    1/4 cup water
    3/4 tsp. salt–I like Real Salt
    1/4 tsp. turmeric (optional)
    1 cup tapioca flour, lightly spooned
    1 local egg
    1/3 cup yogurt
    1/2 cup grated pecorino romano
    1/2 cup shredded mozzarella–I love Full Quiver Farms, available at Barton Creek Farmers Market and Central Market.

    Preheat oven to 450°.
    Combine first four ingredients in a small saucepan and bring to a boil. Place flour in a bowl and pour in the boiled mixture. Stir briskly until mixed. Beat in the egg. Blend in the yogurt and then the cheeses. The batter may look a bit lumpy.
    Using a spring-loaded scoop or a measuring cup with a spout, fill a mini-muffin tin. I find that a nonstick pan encourages better browning and produces more attractively domed tops than a shiny aluminum pan, and requires no greasing. You’ll have enough batter for about 21 or 22 cavities, filled mostly full. Poor a little water into the empty cups to help ensure even baking.
    Place tin(s) in the oven and turn the heat down to 350°. Bake the balls for about 14 minutes, until lightly browned on the bottoms and gooey (but not liquid) on the insides.
    Eat ’em hot!