- 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!