Chipá is eaten at all times. Once it is out of the oven, it invites to be devoured with its strong scent. Or as appetizer near a cascade or at the Falls, this skewer with tomatoes, is ideal.
for 8 persons
| 500 g. | FLOUR OR MANIOC STARCH |
| 150 g. | SARDINIAN CHEESE |
| 150 g. | TYBO CHEESE |
| 50 g. | BUTTER |
| 3 units | EGGS |
| 1 teaspoon | SALT |
| n/a | MILK |
Sweetened tomatoes
| 3 units | CHERRY TOMATO |
| 1 clove | GARLIC |
| n/a | OLIVE OIL |
| n/a | FESH THYME |
| 10 g. | SUGAR |
| n/a | SEA SALT |
Chipá
Add eggs to manioc flour. Add ointment butter and salt. Mix and add a milk jet. Join. Add milk as necessary. Add grated cheeses and take the dough till it becomes homogenous. Place in a buttered plate and to the oven at high heat till it becomes brown.
** Tomatoes**
Slice tomatoes in quarters and remove seeds. Place the tomatoes slices in a plate and cover with thyme, garlic layers, sea salt and sugar. Place above a bit of olive oil. Take to high heat during 30 minutes approximately. In case you want to preserve, dip in olive oil.
Chipá is the “bread” of the region. It is made with manioc flour and cheese, and is eaten at all times. Its shape and flavor is like the cheese bread (“pão de queijo”) of our neighbor country Brazil.
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