1 no ingredients
Directions
~Brazil
1/2 lb Parmesan cheese, ~freshly grated
1/2 lb Mozzarella cheese, ~freshly grated
3 lg Egg whites
2 tb (heaping) flour Vegetable oil for frying
Salgadinhos are small, usually savoury, fried appetizers that are a
large part of Brazil's before dinner rituals. They are frequently
balls of fish, cheese, or vegetables which are served with a variety
of spicy sauces. These cheese balls would be prepared from the
wonderful white cheese that comes from Minas Gerais in Brazil. Here a
mixture of Parmesan and Mozzarella is substituted.
Mix the cheeses together in a large glass or ceramic bowl. Beat the
egg whites into stiff peaks in another large bowl; and add them to
the cheese, and fold in well. Form the mixture into balls and roll
them in the flour. Meanwhile, heat 4 or 5 inches of oil in a large
heavy saucepan to 350 to 375^F over medium-high heat.
Drop in the cheese balls a few at a time and fry them until they are a
golden brown. Remove them with a slotted spoon and drain them on paper
towels. Serve hot with cocktails.
Source: Tasting Brazil
>From The Cookie Lady's Files. Posted on GEnie's Food & Wine RT by
COOKIE-LADY [Cookie] on 9/18/93
MM by QBTOMM and Sue Woodward (S.WOODWARD/GEnie; 72772,2247/CIS;
SWOODWARD/NVN)
Nutritional Information per serving: xx calories, xx gm protein, xx
gm carbohydrate, xx gm fat, x% Calories from fat, x mg chol, xx mg
sodium, x g dietary fiber
>From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet
sylvia.steiger@lunatic.com
Servings: 1 servings
Bolinhos De Queijo (Cheese Balls) Recipe brought to you by Recipe Ideas
Categories: Appetizer; Cheese
The History of Recipes
It is possible to read the history of meal recipes way back into distant history, in truth as far into history as pharonic Egypt, and potentially, even further back. Interesting though that is, these, ancient cook books were just very basic pictorial instructions for food preparation.
In fact, the most ancient recipe found, according to academics is a series of ancient tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. Later on, in The time of the roman empire 25BC a roman called Apicius compiled a collection of documents which described recipes cooked by wealthy Romans. In his works, he describes how the roman meals were separated into appetizers, entrees and dessert, something that is very familiar to us today. He also tells us how the early Romans used a good variety of spices, including a few you will know like basil, fennel and dill. Later, there were two interesting recipe books which were published in the fourteenth century - a cookery book called `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these two books are nothing to do with the indian food that appears on menues today, but rather descriptions of the types of food eaten by the rich and wealthy people of the period. Later, in the fifteenth century, knights returning from the crusades brought back many new foods and spices from the East, including spices like coriander, parsley, and basil. The introduction of these new culinary ideas led to a surge in recipe manuscripts, some of which still exist in private collections. By the time we get to the 1900s, cookery publications were starting to become popular as a result of increased literacy, people having increased spare time and having more disposable income. |
We hope you enjoy this Bolinhos De Queijo (Cheese Balls) recipe.
