From the menu of … Fogo de Chao Brazilian Steakhouse, 3101 Piedmont Road N.E., Atlanta; 404-266-9988; www.fogodechao.com
Q: We love the cheese rolls from Fogo de Chao Brazilian Steakhouse on Piedmont. Can you get us the recipe? Many thanks. — Millie Jacob, Atlanta
A: Because Fogo de Chao's Pao de Queijo should be eaten immediately out of the oven, they are baked continuously during service at the restaurant and served hot and fresh. This recipe makes a soft, chewy roll with a pronounced cheese flavor.
Manioc starch is a gluten-free flour made from the tuber of the manioc plant, which is also called cassava. Sour manioc starch comes from the same tuber, but it’s fermented. You need both for this recipe, and they’re available on Aisle 4 of the Buford Highway Farmers Market. Don’t purchase manioc flour by mistake.
Because of the amount of oil in this recipe, be sure to put your muffin tin on a rimmed baking sheet to catch any oil that may bake out. We’ve added the half teaspoon salt to the recipe. Leave it out if your Parmesan is very salty.
Fogo de Chao Pao de Queijo
1 1/2 cups corn oil, plus more for greasing tin
1 1/2 cups grated Parmesan
1 cup whole eggs (about 4 large eggs)
1 cup 2% milk
1 1/4 cups manioc starch
1 1/4 cups sour manioc starch
1/2 teaspoon salt
Preheat oven to 350 degrees. Lightly grease a muffin tin with corn oil. Place muffin tin on a rimmed baking sheet.
In a large bowl, whisk together 1 1/2 cups oil, Parmesan, eggs and milk. Whisk in manioc starch, sour manioc starch and salt. Spoon batter into prepared tin, filling each cup to the top. Bake 15 minutes or until light brown.
Serve immediately. Makes: 12 rolls
Per roll: 432 calories (percent of calories from fat, 68), 8 grams protein, 27 grams carbohydrates, trace fiber, 33 grams fat (6 grams saturated), 108 milligrams cholesterol, 319 milligrams sodium.
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