Brazilian recipe
Calabresa coxinha (Coxinha de calabresa)
Make calabresa coxinha with clear steps, faithful measurements and the original character of the recipe preserved.
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Ingredients
1 cup (chá) de água
2 cups (chá) de milk
2 tabletes de caldo de bacon ou costela
200 g de calabresa sem pele e moída
1/2 cup (chá) de potato cozida e espremida
1 colher (sopa) de butter
2 e 1/2 cups (chá) de wheat flour
Margarina para untar
20 azeitonas verdes sem caroço
Breadcrumbs para empanar
1 egg batido
Oil para fry
2 cups (chá) de milk
2 tabletes de caldo de bacon ou costela
200 g de calabresa sem pele e moída
1/2 cup (chá) de potato cozida e espremida
1 colher (sopa) de butter
2 e 1/2 cups (chá) de wheat flour
Margarina para untar
20 azeitonas verdes sem caroço
Breadcrumbs para empanar
1 egg batido
Oil para fry
Where to find ingredients
Look for the ingredients in well-stocked supermarkets, fresh produce markets, butchers, fishmongers, baking suppliers and shops that carry Brazilian or Latin American foods. Cultural ingredients such as palmito, catupiry, polvilho, coxinha, quindim, moranga, pastel and pão de queijo are best used as originally named; substitutes should only be used when necessary and treated as substitutes.
Preparation method
- Coloque a água, o milk, os tabletes de caldo, a calabresa moída, a potato e a butter In a pan grande
- Place over the heat e aguarde a mistura ferver
- Despeje toda a wheat flour de uma vez só
- Mix vigorosamente até que a dough se solte completamente do fundo da panela
- Coloque a dough sobre uma superfície lisa previamente untada
- Sove a dough cuidadosamente e espere esfriar
- Separe pequenas porções da dough e abra-as com o auxílio das mãos
- Posicione uma azeitona no meio de cada porção
- Feche a dough dando o formato característico de coxinha
- Mergulhe cada unidade no egg batido
- Pbake as coxinhas na breadcrumbs para empanar
- Fry em oil quente até obter uma coloração dourada
- Escorra sobre papel absorvente para remover o excesso de gordura antes de servir
Observations
Calabresa coxinha is prepared in a way that keeps the dish's original identity, ingredients and technique intact. The quantities, cooking times and temperatures follow the source recipe so the flavour and texture stay faithful.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
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