You should make friends with some Brazilian people. Right now. What are you waiting for?
Let me tell you why:
THE FOOD.
(And they’re nice people too, I guess.)
Brazilian food is amazing. Feijoada, brigadeiro. Those are just some of the ones I can pronounce. My favorite though is Pao de queijo, or as my Canadian friends call them: cheesy balls.
Pao de queijo are little cheesy balls of goodness best served hot out of the oven. They’re also super easy to make and, guess what? They’re gluten free too as they use polvilho – or sour tapioca flour to you and I.
The flour can be a little tricky to get a hold of. You may find it in stores such as Whole Foods, as “cassava” in Asian supermarkets, or in specialty Brazilian stores. I promise you, it’s worth tracking down because these suckers are muito saboroso!
When it comes to which cheese to use then it’s up to you. Traditionally parmesan is the cheese of choice for Brazilians – or so I’m told – but I use a blend of parmesan, provolone and mozzarella. Frankly, though, you can use whatever your heart desires.
So here is the recipe my friend Lilian taught me.
By Charlie Butler
yield: around 60 balls depending how small you roll them
What you’ll need:
- 1 cup milk
- 50ml olive oil (4 tablespoons)
- 50ml water (4 tablespoons)
- 1/2 tablespoon of salt
- 250g sour tapioca flour
- 1 egg (beaten)
- 250 of cheese (I used a blend of parmesan, provolone and mozzarella)
How it’s done:
2. In a large mixing bowl put the flour and, once the milk has boiled, pour it over the top and mix everything together with a spoon. Once they’re combined, let them cool so you are able to handle the mixture.
3. Once the mix is cool you can add the cheese and the egg and combine everything together with your hands.
4. Roll the flour mix into small balls about an inch wide and line them on the parchment paper. You will want to leave an inch gap between each ball as they will expand during cooking.
5. Transfer the balls to the oven and cook for 25-30 minutes when they should be nicely puffed up and golden on the top. If you prefer a crispier and darker ball then give them an extra five minutes.
6. Let them cool a little bit – or don’t, I’m not the boss of you – and eat.