Chipá Argentino

Chipá

Ingredients:

• Tapioca flour, 1 kg
• Cheese from Mar del Plata, 1/4 kg
• Eggs, 5
• Butter, 200 gr
• A little less than a cup of milk with a small spoonful of salt.
  

Preparation:

Set out on the table the tapioca flour in the shape of a circle.

In the center put the eggs, half of the cheese cut up and the other half grated, the stick of cold butter also cut in cubes, and then add the milk little by little to make a paste.

Work from the center out only to unite the ingredients.

Make small rolls, with a cross on top with a knife and put them on a lined baking sheet.

Spread them with butter and finally put them in a previously pre-heted  oven at 180°C for about 30 minutes.

Chipá del litoral

Ingredients:

• Tapioca flour, 1 kg
• Salt, 3 tsp
• Eggs, 4
• Margarine, 150 gr
• Mar de Plata or Fontina cheese, 500 gr
• Grated sardo cheese, 500 gr
• Milk, water, or orange juice (at room temperature)

Preparation:

Put the flour in a bowl; add salt, eggs, melted butter, and then mix.

Continue by grating into thick pieces the semi hard cheese and finely grating the sardo cheese. Add the milk, orange juice or water until you make a light dough.

Don’t make it too pasty. Let it sit 30 minutes, and later make small rolls, rings or sticks or whatever shape you like.

Put the pieces on a baking sheet, not necessarily buttered, and bake them in a previously pre-heated oven at 200ºC for 15/20 minutes.

Take them out of the oven when they begin to brown.