Guazú
The chip is a typical dish of Paraguay, for those who do not know, would be something like a "corn cake with cheese" ...
Its name derives from a combination of two words. The first, "chip" refers generically to a range of cakes and "guasú" in Guarani means "large", or "the largest of the chip" (Source: wikipedia).
Now there ways to prepare and measures that vary by Paraguayan there .... since all give that "personal touch" .. some will put more onions, others more cheese, etc. etc. etc. .. I a "humble" in Argentina, with all the respect he deserves a national dish, I took the audacity to make this recipe, longing for the approval of at least one national cook assiduous in Chipa Guazu
INGREDIENTS -1 / 2 kilo of corn grain (corn / cob)
-1 / 2 liter milk cheese
-250 (can be parmesan, mozzarella, Cuartirolo) Here we Paraguay cheese is a cheese special. (Another day we can talk about if it differs with other cheeses.
-3 eggs -1 onion-salt
.
STEP BY STEP
first kitchen onion in a little olive oil or sunflower oil until transparent, add salt, and let cool.
or liquefied We process the corn and added milk.
Consistency is something like this: not all 100% to be processed has to be bits of corn, to feel the bite .. not have to be a paste.
Beat 3 eggs, well beaten until foamy.
Mix: the corn processed milk, we add cheese, onion and beaten eggs.
all together well, with smooth movements. If necessary, add a little more salt.
THE SECRET: The preparation has to be loose, or must be able to "move" if I turn the cup ... remember .. Light ..
a useful source in baking, add a little cooking spray (or spray) or butter or margarine, whatever you have and dump the preparation. It takes a 200 º oven for 45 minutes ...
let cool, cut into pieces and it's girls as a prelude to a roast family or snack between friends!
From the kitchen of Marisa fondly
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