From Paraguay to Italy: The Best CHIPA Recipe You’ll Ever Try! 🍞✨

Описание: Think of this Chipa with Ricotta Cheese as the Italian cousin of Paraguayan Chipa. While testing this recipe, I had a container of ricotta in my refrigerator that I wanted to use up. Adding ricotta to the dough transformed it into a delicious cheesy bread. The result is a perfect blend of a golden, crispy exterior with a soft, tender interior. Ricotta Chipa is the perfect snack or accompaniment to any meal. Enjoy them warm from the oven or at room temperature—they're sure to become a new favorite.

INGREDIENTS
500 g Yuca starch
100 g unsalted butter
300 g Ricotta cheese
1-½ teaspoons kosher Salt to taste
1-½ teaspoons baking powder , optional
3 large eggs
100 g Semi-hard or hard cheese , optional (I personally like to add a touch of grated Parmesan or Grana Padano or Mexican cheese blend for an extra boost of flavor).

INSTRUCTIONS
Preheat the oven to 500°F (260°C). Line a large baking sheet with parchment paper or grease it with oil.
In a large bowl, combine the yuca starch, salt, and baking powder. Make a well in the center and add the softened butter and eggs. Cream the butter and eggs together until smooth.

Add the ricotta cheese and semi-hard cheese (if using). Mix well until the mixture is homogeneous. If the dough is too soft, add more starch until it is moldable.

Knead the dough and form small balls, about 50 g each. Place them on the prepared baking sheet.
Bake until the balls are lightly golden brown, about 15 to 20 minutes.