Brazilian recipe
Calabresa coxinha (Coxinha de calabresa)
A faithful Brazilian recipe for calabresa coxinha, adapted into natural English while preserving the original ingredients and method.
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Ingredients
1 cups of water
2 cups of milk
2 tabletes de stock de bacon ou costela
200 g of calabresa sausage without pele e moida
1/2 cups of potato cooked e espremida
1 colher (sopa) de butter
2 e 1/2 cups of plain flour
Margarina for greasing
20 azeitonas verdes without caroco
Farinha de rosca for empanar
1 egg batido
Oleo for fritar
2 cups of milk
2 tabletes de stock de bacon ou costela
200 g of calabresa sausage without pele e moida
1/2 cups of potato cooked e espremida
1 colher (sopa) de butter
2 e 1/2 cups of plain flour
Margarina for greasing
20 azeitonas verdes without caroco
Farinha de rosca for empanar
1 egg batido
Oleo for fritar
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, cassava flour, tapioca starch, cachaça, carne seca, moranga squash and farinha láctea in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, seafood, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops.
Preparation method
- Place a water, o milk, os tabletes de stock, a calabresa sausage moida, a potato e a butter in a pan grande
- Take ao heat e aguarde a mistura ferver
- Pour toda a plain flour de uma vez so
- Mix vigorosamente ate que a dough se solte completamente do fundo da panela
- Place a dough sobre uma superficie lisa previamente untada
- Sove a dough cuidadosamente e espere esfriar
- Separe pequenas porcoes da dough e Open-as with o auxilio das maos
- Posicione uma azeitona no meio de cada porcao
- Close a dough dando o formato caracteristico de coxinha
- Mergulhe cada unidade no egg batido
- Passe as coxinhas na breadcrumbs for empanar
- Fry em oil quente ate obter uma coloracao dourada
- Drain sobre papel absorvente for remover o excesso de gordura antes de servir
Observations
This recipe keeps the Brazilian identity of Coxinha de calabresa, preserving the original ingredients, technique, quantities and serving idea. It is localised into natural English while keeping cultural items such as requeijão, Catupiry, palmito, goiabada, cassava, carne seca and moranga when they are part of the dish.
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