Rosemary Yuca Cheese Rolls (Traditional Pan de Yuca) vs. The World Cup Finals (Gluten & Grain-free Free Snacks)

I’ve never been one to watch American Football and consider this a major flaw on my part, you know, being American and all. I do however enjoy football, as in soccer. Players gracefully maneuver their way up and down the field guiding the ball strategically into a goal (gracefully that is, until one player bites another).  In 2006 when Italy won the World Cup title, fans in my old neighborhood in Queens drove up and down the streets with their red, white and green flags hanging out of car windows. A cacophony  of cheers and car horns blasted through the night into the wee hours of the morning. The entire neighborhood came together in a fit of blissful victory that could only be achieved through that one moment. Traffic came to a jammed halt and a cluster of cars spewed out clouds of exhaust and waves of screams in heavy Italian accents cheered, “Victory!!!” Bystanders crowded the sidewalks in excitement and amazement. Everyone was invited to the party, participation not required,  attendance mandatory. I am excited to see what today’s 2014 World Cup final Argentina vs. Germany brings to the streets of the city and if I’ll be attending the party.

If you’re watching the match at home today here’s a simple recipe to make. I originally found these Colombian treats at one of my favorite New York City bakeries, Big Booty.  After some inspiration and much experimentation, I finally learned how to make a version of them for myself. The blend of yucca flour and cheese makes a chewy soft texture that pulls apart like a ripe slice of pie.

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Cheese Rolls or Pan de Yuca

1 1/4 cups of Yuca or Tapioca flour

2 cups of grated Queso Blanco or mozzarella cheese

2 sprigs of rosemary

1/2 teaspoon salt or to taste

1/2 tsp baking powder

1/2 stick of butter room temperature

1 tablespoon olive oil

1 large egg room temperature

Preheat oven to 450˚. Chop rosemary leaves into very fine pieces or grind using a pestle and mortar. Blend flour, salt, baking powder with a whisk. In a separate bowl, blend butter, egg and olive oil, when combined add to the flour mixture. The dough will come to a rubbery texture. Add the cheese and rosemary then knead dough until all ingredients are blended. Bake for about 10-12 minutes on parchment paper until the edges and top have a golden brown color. Makes about two dozen small rolls.

*Inspiration for this recipe came from this great site.

 

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