Chipa Day: different versions to do at home

This Friday is the Day of Chipaa gastronomic ephemeris created for honor to one of the national foods of Paraguay. The date is intended to protect identity from the neighboring country, considering that a great variety of typical meals from there they were recorded in other parts of the world. In this frame of festivitieswe bring you three recipes to do at home.

Chipa Day: different versions to do at home

Classic chipa by Agustín Brañas, chef at Benedetta

INGREDIENTS (for 30 units of 30 g)

Preheat the oven to 180-200°C. In a bowl, mix the cassava starch with the baking powder. Then add the eggs, butter at room temperature and milk. Integrate the cheeses, season to taste and unite all the preparation with your hand. Make balls of approximately 30 g, arrange on a plate and cook in a strong oven until they take on a good color and are cooked on the inside.

Benedetta restaurant.jpg

Chipa stuffed with mushrooms from AVG Electric Café

INGREDIENTS (for 20 units)

• Corn starch, 1 kg
• Butter, 300g
• Reggianito cheese, 320 g
• Gruyère cheese, 700 g
• Eggs, 4 u
• Salt, 25g
• Milk, 300g
• Orange juice, 150 ml

• For the anticucheros mushrooms:

• Panka chili, 250 g
• Garlic, 125g
• Hot water, 375ml
• Spirit vinegar, 125 g
• Dark beer, 500 g
• Pepsi Soda, 87.5 ml
• Black pepper, 20g
• cumin seed, 25 g
• oregano, 5 g
• Green onion, 10 g

PROCEDURE

For the anticucheros mushrooms: in a bowl, hydrate the panka pepper with hot water for 20 minutes. Separately, toast the seeds. Arrange all the ingredients (except the mushrooms) in a food processor until a very homogeneous mixture is obtained. Sauté the mushrooms in a pan with olive oil. Add the panka pepper mixture and stir. Once cold, add the green chiffonade cut.

For the chipa: in a bowl, sift the cassava starch, pour it over a counter and make a hole in the center. There, place the eggs, the butter cut into cubes, the cheeses cut into small cubes, the salt, the milk and the orange juice. Then, begin to join the ingredients from the center with the help of your hands and, little by little, add the cassava starch. Knead for about 5 minutes until you get a smooth and homogeneous dough. Form buns of the same size, make a hole in each one, fill with the mushrooms and close. Arrange on a plate and take to the oven at a medium temperature for approximately 15 minutes (or until they grow a little and are golden). Once this time has elapsed, remove from the oven and let it rest.

AVG Electric Café – Chipa de fungus anticucheros.jpg

Plant-based chipa bread from Mudrá restaurant

INGREDIENTS (for 8 units)

• Manioc starch, 2 tzs
• Almond milk, 1 tsp
• Rawmesan Parmesan cheese, ½ cup
• Yeast cube, 1 u
• Olive oil, 2 tbsp
• Organic sugar, 1 tbsp
• Fine sea salt, 1 tsp
• Xanthan gum, 1 tsp

Mudrá – Burguer Power.jpg

PROCEDURE

In a bowl, mix the cassava starch, raw Parmesan cheese, fine sea salt, and xanthan gum. With a mixer, add a mixture of yeast, milk and sugar to the dry ones. At the end, add the olive oil and form a homogeneous mass. Place 120 grams of the resulting mass in 10 cm diameter rings and leave to rise. Place the rings in a greased roasting pan and bake at 160°C for 12 minutes.