Brazilian recipe
Quick stuffed cauliflower (Couve-flor recheada)
Make stuffed cauliflower with clear steps, faithful measurements and the original character of the recipe preserved.
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Ingredients
1 cauliflower média, inteira e limpa
300 g de presunto fatiado
300 g de mussarela fatiada
2 colheres (sopa) de margarina
1 onion média, bem chopped
1 copo pequeno de requeijao creamy
1 lata de cream
Salt to taste
300 g de presunto fatiado
300 g de mussarela fatiada
2 colheres (sopa) de margarina
1 onion média, bem chopped
1 copo pequeno de requeijao creamy
1 lata de cream
Salt to taste
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, coxinha and moranga are best used as originally named; substitutes should only be used when necessary and treated as substitutes.
Preparation method
- Cook a cauliflower em água com salt até ficar al dente
- Escorra bem e acomode em um refratário untado de aproximadamente 28 cm de diâmetro
- Prepare o filling: enrole uma fatia de presunto com uma fatia de cheese mussarela
- Corte cada rolinho ao meio e distribua entre as flores da cauliflower, preenchendo os espaços
- In a pan média, derreta a margarina em medium heat
- Add a onion chopped e saute até brown
- Add o requeijao creamy e mix bem
- Junte o cream e aqueça a mistura sem deixar ferver
- Season com salt to taste
- Despeje o sauce creamy sobre a cauliflower recheada
- Leve ao oven pré-aquecido em temperatura alta para gratinar até brown
Observations
Quick stuffed cauliflower is stuffed cauliflower, 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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