Ecomely

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Cuñapé: photo of the dish
Illustrative photo: Mascats — CC BY-SA 4.0, Wikimedia Commons
Breakfast

Cuñapé

A small, soft and stretchy cheese bread from Santa Cruz, made with cassava starch (tapioca) and fresh cheese. Eaten warm for breakfast or with coffee, it keeps only a few hours because it is so tender.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

914 kcal per serving

Protein
19.4 g
Carbohydrates
113.9 g
of which sugars
7.4 g
Fat
41.9 g
of which saturated fat
27.2 g
Fiber
1.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 200 °C. In a bowl, mix the cassava starch and salt.
  2. Add the fresh cheese, Parmesan and melted butter, then mix by hand until you have a crumbly dough.
  3. Gradually work in the beaten eggs and lukewarm milk, kneading until the dough is smooth, supple and no longer sticky.
  4. Shape small balls the size of a walnut, pressing the dough well between your fingers.
  5. Place them on a baking sheet lined with baking paper, spaced 3 cm apart.
  6. Bake for 18 to 20 minutes, until they puff up and are lightly golden on top.
  7. Take them out of the oven and let them cool for 5 minutes so they stay soft inside.
  8. Serve them warm, on their own or with a coffee.

Variations and tips

Extra-gooey version. Replace the Parmesan with Gruyère and add 50 g more grated cheese for a stringier centre.

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Original Ecomely recipe.