YUCCA CHEESE BREAD/PAO DE QUEIJO COM AIPIM.

This is such a famous bread in Brazil. It is originally from the state of Minas Gerais but it is made and consumed throughout the country. This version is from Northeast region of Brazil where yucca is wisely cultivated and it is a staple in every kitchen. You can easily find its franchise stores at most airport in Brazil called "Pão de queijo Mineiro".

Ingredients:

1 lb of yucca root cooked and mashed (cooked into water and salt until soft and than pureed)

8 oz  of yucca flour (called polvilho azedo in portuguese) 

2 eggs

1 tbs of canola oil

10 oz of mozzarella cheese or Queijo Minas

3 oz Parmesan cheese

1 oz salt

Into a bowl combine the mashed yucca, yucca flour(polvilho azedo),

eggs, oil, cheeses, and salt. Mix it with your hands until it forms a ball.

With your hands make little balls of 50g each, and put them onto a baking sheet.

Bring them to the freezer for 1 hour, remove the rolls and store them into a freezer bag.

To bake, Pre heat the oven to 375° F and bake it for  20-25 minutes or until the rolls are done.

Serve it hot.

To serve as a desert, I like to serve it with guava sauce to dip the little bread in it. I call it "Romeu and Juliet". It is how we call deserts in Brasil that have cheese and guava.

Guava sauce.

7 oz of guava paste cut in little pieces

1/2 cup of water

2 tbs brandy or cognac 

Into a sauce pan place guava pieces, water and bring to a heat source. Cook it until all the guava pieces are melted. Whisking.Than add brandy or cognac and cook for 1/2 minute.

Serve into a separated container.

To serve as an appetizer I like to serve it by it self, that is already so good, or to innovate, I like to serve it with basil pesto:

Basil pesto:

2 cups of fresh basil leaf

1 oz of walnut 

1/2 cup of Parmesan cheese

1-2 cloves of garlic

salt to taste

About 1/2 cup of extra virgin olive oil to emulsify. 

Into a food processor or blender, combine basil leaf, walnut, Parmesan cheese,

garlic, and salt. Pulse it 3-4 times. Open the lid and pour the olive oil slowly with the machine on until the desired consistency.

Serve it into a separated container.

Tips:

The yucca flour is called polvilho. It can be doce or azedo either one can be used, although the azedo(sour) is preferable. You will be able to find it at Global market at the Brazilian section. The most popular brand is called yoki.

The yucca root is called aipim in Portuguese. You can also find it at the same place. They also sell it canned and cooked. The most popular brand is Goya. If you are to by the root itself, look for fresh ones. They should have a very white flesh. You have to peel it and boil in water as you would a potato. After soft, you mash it with a potato masher.Sometimes you are able to find it at shop'n save.

The guava paste you can find at the same place.It comes in a plastic container of 1 lb 5 oz. And it will say guava paste / pasta de guayaba and the popular brand is also Goya.

Voila.
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PÃO DE QUEIJO COM AIPIM

Ingredientes:
500g de aipim cozido e amassado
250g de polvilho azêdo
2 ovos
1 colher de sopa de oleo vegetal
300g de queijo Minas ralado
100g de queijo parmesão ralado
30g de sal

Numa tigela combine o aipim cozido e amassado com o povilho azêdo,  ovos, oleo,  os queijos e o sal. Amasse tudo bem amassado com as mãos ate que se forme uma bola homogenea.
Faça bolinhas de 50g cada com as mãos e va colocando numa assadeira.  Asse-os imediatamente ou coloque a assadeira no freezer por pelo menos1 hora, ate que os pães fiquem mais firmes. Retire-os da assadeira e coloque-os em sacos de congelar para guardar no freezer. Congelados voce pode guarda-los por ate 2 meses.  Ai e so tirar do freezer e assar diretamente sem descongelar.
Para assar, esquente o forno a 200°C e asse por 20-25 minutos ou ate eles descolarem da assadeira. E melhor quando quente.


"Romeu e Julieta",
Para servir como sobremesa, eu sirvo eles com uma calda de goiabada para ir molhando o pãozinho dentro.
Calda de goiaba:
200g de goiabada cortada em pequenos pedaços
1/2 copo de agua
2 colheres de sopa de Conhaque ou Brandy
Em uma panela coloque os pedaços de goiabada e a agua, e leve ao fogo ate que a goiabada derreta por completo mexendo sempre. Quando derreter toda a goiabada, coloque o Conhaque ou Brandy e cozinhe por 40 segundos mais para que o alcool evapore. Sirva em uma vasilha separada.

"Basil pesto"
Para servir como aperitivo eu gosto de servir o paozinho sozinho que ja e uma delicia, ou para inovar, eu gosto de servi-lo com uma pasta de mangericão (Basil pesto).
Basil Pesto: (Pasta de mangericão)
2 copos cheios de folhas de mangericão
30 g de nozes
1/2 copo de queijo parmesão ralado
1-2 dentes de alho
sal a gosto
1/2 copo de azeite doce extra virgem
No liquidificador coloque o mangericão, nozes, queijo ralado, o alho e o sal e pulse 3-4 vezes.
Tire a tampa pequena do liquidificador e com a maquina ligada, va colocando o azeite aos poucos (fio de azeite) ate colocar todo, para que emulsifique a mistura. Coloque azeite ate a consistencia desejada.
Sirva separadamente e coloque uma colherinha para que se coloque aos poucos no pãozinho.

Voilà.