Chipás + Mate + Friends, for sure it's a good day!
If you want to try Chipás:
300 gr Yuca Flour (Tapioca flour)
150 cc Milk
50 gr Butter
10 gr Salt
150 gr Provolone cheese
150 gr Parmesan cheese
Combine dry ingredients with cheese. Mix in milk + egg + butter until dough has formed. is going to be a compact dough.
Form balls and place them on a baking tray.
Ove 325 for 15 min or until chipas slightly browned.
Enjoy with coffee, mate or with a cold beer and friends.
Tip: If you feel adventurous, you can try the same recipe, but just vary the kinds of cheese.
~ R E C E T T E 🥗
Ingrédients: (pour 4 personnes)
-2 courgettes (2 vertes ou une verte et une jaune)
-3-4 belles tomates (ou 300g de tomates cerises)
-2 gousses d'ail
-60g parmesan fraîchement râpé
-herbes de Provence
Préchauffer le four à 180°C.
🥗Laver les légumes. Couper les extrémités des courgettes et les couper en dès réguliers, couper également les tomates en dès de la même taille que les courgettes.
🥗Peler, dégermer et hacher les gousses d'ail.
🥗Placer les légumes dans un grand plat à gratin ou quatre petits plats individuel, arroser chaque plats d'une cuillère à café huile d'olive puis parsemer d'ail haché et d'herbes de Provence, saler, poivrer et mélanger.
🥗Recouvrir les légumes du couche de parmesan râpé.
♨️Enfourner environ 30 minutes, le fromage doit être bien gratiné.
Bon ap’ 🤗
Sorry...I promise last pizza / waffle post for a while but I had to share this gf pizza crust that @christinembailey shared recently, as it’s soooo quick and easy (basically egg and coconut flour) and you cook it in a frying pan!! I topped with tomatoes, sweet corn, yellow courgette and purple basil from my @farnhamcommunityfarm veg bag plus some oregano, roasted celeriac, passata, capers and Parmesan, which made a super speedy and very tasty working from home lunch today 😋
What's for dinner tonight? How about Latin Steak Salad with Corn Salsa from #MealVillage ? Have this delivered by ordering right now at MealVillage.com or find us in the App Store!
Sautéed Gulf Coast tender #shrimp with a lemon-garlic butter sauce served over angel hair #pasta , fresh Roma #tomatoes and sweet #basil , topped with grated #parmesan cheese.
🧀🧀🧀🧀🧀 According to legend, Parmigiano-Reggiano was created in the course of the Middle Agesin Bibbiano, in the province of Reggio Emilia. Its production soon spread to the Parma and Modena areas. Historical documents show that in the 13th and 14th centuries, Parmigiano was already very similar to that produced today, which suggests its origins can be traced to far earlier.
It was praised as early as 1348 in the writings of Boccaccio; in the Decameron, he invents a 'mountain, all of grated Parmesan cheese', on which 'dwell folk that do nought else but make macaroni and ravioli, and boil them in capon's broth, and then throw them down to be scrambled for; and hard by flows a rivulet of Vernaccia, the best that ever was drunk, and never a drop of water therein.' During the Great Fire of London of 1666, Samuel Pepys buried his "Parmazan cheese, as well as his wine and some other things" to preserve them.
In the memoirs of Giacomo Casanova, he remarked that the name "Parmesan" was a misnomer common throughout an "ungrateful" Europe in his time (mid-18th century), as the cheese was produced in the town of Lodi, Lombardy, not Parma. Though Casanova knew his table and claimed in his memoir to have been compiling a (never completed) dictionary of cheeses, his comment has been taken to refer mistakenly to a grana cheese similar to "Parmigiano", Grana Padano, which is produced in the Lodi area.
Parmigiano-Reggiano has been the target of organized crime in Italy, particularly the Mafia or Camorra, which ambush delivery trucks on the Autostrada A1 in northern Italy between Milan and Bologna, hijacking shipments. The cheese is ultimately sold in southern Italy.Between November 2013 and January 2015, an organized crime gang stole 2039 wheels of Parmigiano-Reggiano from warehouses in northern and central Italy. #parmesan#parmegianoregiano#italy#cheese#cheesesoftheworld
One day I dream of being strong enough to get as much parmesan as I actually want, rather than saying 'that's it, thank you' through sheer awkwardness 🙃
@gustorestaurants brought me a whole ingredient and allergy declaration with the menu, which was nice and informative. The pasta bolognese was tasty as usual, but could probably have done with a bit more sauce! Always a good spot to visit if you're around the #AlbertDock
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Hungry? 🍕 Thirsty? 🍺 Pretty smart? 📚
Yeah, we know you are. Grab some friends, or even just yourself if you’re a legend, and come on down to @enegrenbrewing TOMORROW 8.16.18 5-9PM for some pies, brews and trivia.
Cool? Cool. 🍕