Pao De Queijo (Brazilian Cheese Bread)

Ingredients

• 3 cups tapioca flour
• 1 cup grated Asiago cheese 
• 1 cup milk 
• 1 cup vegetable oil, plus for oiling the pan 
• 1 tablespoon salt 
• 1 teaspoon minced garlic 
• 3 eggs

Directions

1. Special equipment: a 48-cup mini muffin pan
2. Preheat the oven to 400 degrees F. Grease a 48-cup mini muffin pan with vegetable oil.
3. In a food processor, combine the tapioca flour, Asiago, milk, vegetable oil, salt, garlic and eggs. Process for 2 minutes, scraping down the sides of the bowl as needed.
4. Fill each mini muffin cup with 1 tablespoon of the mixture. Bake for 12 to 14 minutes, then remove from the oven and let stand for 2 minutes.
5. Remove the pao de queijo from the muffin pan and enjoy.

Cook’s Note
This is a very forgiving gluten-free bread. For a sweeter option, cut out the garlic and replace the cheese with 1 cup chocolate.

From: https://www.foodnetwork.com/recipes/pao-de-queijo-brazilian-cheese-bread-3303576

Cheese Ravioli with Lemon Basil Butter Sauce

 
Ingredients

• 22 ounces frozen cheese ravioli
• 1/4 cup Salted Butter
• 1/4 cup Olive Oil
• 1 tablespoon minced shallot
• 1/3 teaspoon lemon extract (or 1t lemon zest)
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped basil
• Salt and black pepper to taste
• 1/3 cup shredded Parmesan cheese for garnish
• Extra basil for garnish optional

Instructions

1. Bring a large pot of water to boil. Add a pinch of salt and cook ravioli according to package instructions. Drain and set aside.
2. While the ravioli is cooking, make the butter sauce. In a small saucepan, melt the butter over medium heat. Add the shallot and cook until tender, about two minutes. Stir in the lemon zest, lemon juice, and basil. Cook for an additional 2 minutes. Season with salt and pepper, to taste.
3. Pour the ravioli in a serving bowl. Pour lemon basil butter sauce over the ravioli and stir gently to combine. Garnish with Parmesan cheese and extra basil, if desired. Serve immediately.

Based on: https://www.twopeasandtheirpod.com/cheese-ravioli-with-lemon-basil-butter-sauce/

Arrabbiata Sauce Recipe

Ingredients

• 2 tablespoon olive oil
• 1 tablespoon butter
• 1/3 tablespoon crushed red pepper flakes more or less to taste
• 1 medium yellow onion minced
• 8 cloves garlic minced
• 2 tablespoon tomato paste
• 2 (28 ounce) cans whole tomatoes
• 2 teaspoon sugar (optional)
• salt + pepper to taste

Instructions

1. Cook the aromatics. Add the olive oil and butter to a large, deep sauté set over medium heat. Add the crushed red pepper flakes and cook, stirring continuously, for approximately 2 minutes. Add the onions and mix well to combine. Cook for 4-6 minutes, or until soft and translucent, stirring often. Finally, add the minced garlic. Cook until fragrant, 1-2 minutes.
2. Add the tomato paste and tomatoes. Increase heat to medium-high. Mix in the tomato paste and cook, stirring continuously for approximately 2 minutes. Add the tomatoes with their juice and sugar and mix well to combine.
3. Simmer. Cook the sauce, mashing the tomatoes with a potato masher or wooden spoon. Allow the sauce to come to a low simmer before reducing heat to low. Allow the sauce to cook, uncovered, for approximately 25 minutes, mashing occasionally as needed.
4. Blend (optional). If you prefer a smoother sauce, transfer part, or all, of the sauce to a large blender and process until desired consistency is reached. For this recipe, I pulsed half of the sauce in the blender until smooth (but not soupy).
5. Season to taste. Season with salt and pepper, to taste, and additional crushed red pepper flakes, if desired.

Notes

• This makes a generous batch of arrabbiata sauce - perfect for a nice and saucy pasta when tossed with a 1-pound box of cooked noodles. When mixing with cooked pasta, if you find that the sauce is too thick, easily thin it out with hot and starchy pasta water (preferred choice) or regular hot water (second choice).
• Add 1lb Italian sausage for meat

Based on: https://theforkedspoon.com/arrabbiata-sauce/