Chipa with Ricotta Cheese

Name: Chipa with Ricotta Cheese
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 24 serving
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; 3 large eggs; 100 g Semi-hard or hard cheese

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
24
Calories
147 kcal
Course
Bread
Cuisine
Paraguayan

Chipa with Ricotta Cheese

Deacon Moody

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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.

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Ingredients

Servings

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).

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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.

Notes

How to Store
How to Store
Store any leftover Chipa in an airtight container at room temperature for up to 2 days. When ready to serve, reheat them in the microwave for a few minutes. Be careful not to overheat, as this can make them tough.
Store any leftover Chipa in an airtight container at room temperature for up to 2 days. When ready to serve, reheat them in the microwave for a few minutes. Be careful not to overheat, as this can make them tough.