Brazilian recipe
Homemade savoury pamonha with cheese (Pamonha salgada)
Make savoury corn pamonha with clear steps, faithful measurements and the original character of the recipe preserved.
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Ingredients
12 espigas de corn com palhas, frescas e limpas
2 teaspoons de salt
3 tablespoons de cheese tipo minas ou parmesão grated
1/2 teaspoon de sugar
1 cup de chá de milk integral
1 tablespoon de margarina ou butter
2 teaspoons de salt
3 tablespoons de cheese tipo minas ou parmesão grated
1/2 teaspoon de sugar
1 cup de chá de milk integral
1 tablespoon de margarina ou butter
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, requeijao, catupiry, cassava flour, goiabada, cachaca, pacoca, charque, feijoada and moranga are best used as originally named; substitutes should only be used when necessary and treated as substitutes.
Preparation method
- Retire cuidadosamente as palhas das espigas de corn, mantendo algumas inteiras para a montagem
- Corte os grãos de corn das espigas com uma faca afiada
- Coloque os grãos no liquidificador e beat até obter uma dough bem triturada
- Add o milk ao cream de corn e processe novamente até ficar homogêneo
- Pbake a mistura por uma peneira grossa para eliminar fibras e obter um cream liso
- Transfira o cream peneirado para uma tigela e mix o salt, o sugar e o cheese grated
- Higienize as palhas reservadas em água corrente
- Modele pequenos saquinhos com as palhas, formando porções individuais
- Preencha cada saquinho com o cream de corn, fechando bem as extremidades e amarrando com barbante culinário
- Leve as pamonhas para cook In a pan com água fervente
- Cook por aproximadamente 10 minutes até firmar
- Retire as pamonhas da água, escorra e serve quente ou em temperatura ambiente
Observations
Homemade savoury pamonha with cheese is savoury corn pamonha, 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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