Ever gone to Rodigio’s or Tucano’s and they serve that AMAZING cheesy bread pop-over things to toss into your mouth? The little white bubbles of sticky cheesy goodness? Yeah. That’s this stuff.
Ok, bear with me. This recipe is one that I am copying from my cookbook and it is written in Portuguese and all the ingredients are measured in metric units instead of standard. There is a standard “equivalent” written next to it, but I’ve actually made these a lot and they come out a LOT better when you use the right ratios – so use metric if at all possible.
2 Whole Eggs
200 mL Milk, Whole milk preferred (1 cup)
200 mL Vegetable Oil (1 cup)
200 mL Parmesan, the dry powdery kind you sprinkle on your Spaghetti works best (1 cup)
1 Tsp Salt
3 Tablespoons Olive Oil
600 mL Polvilho, which is Tapioca Flour, usually you can find this ingredient in the “Bulk” section of a health foods store, or if you are lucky, your local grocer has a bulk health foods section. My local Winco carries it and it is very inexpensive. 600 mL is close (but not exactly) to 3 cups.
Blend milk, eggs, oils and parmesan in a blender until smooth. Add Tapioca flour last, one cup at a time. Pour into greased miniature muffin tins and bake at 375 degrees for 10 minutes or until you begin to see the edges turn slightly golden. Immediately remove and dump cheesey breads onto a tea cloth to cool.
3sisters1cookbook 