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Brazilian cake (cassava cake with saffron, stuffed with cheese and ora-pro-nóbis).
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
6 servings
raphael machado
@raphaelnovaes- Ingredients
- Recipe
- Cooked Aipim250 g
- Brown rice flour30 g
- Corn starch50 kg
- Turmeric5 g
- Onion cream10 g
- Salt and Black Pepper to taste
- Olive oil10 g
- Garlic5 g
- Pray for nobis35 g
- Parmesan cheese in cubes30 g
- Diced Mozzarella Cheese40 g
- Soybean oil300 ml
- For mass: Mash the cooked and hot cassava with the help of a fork until you obtain a smooth puree, set aside and let it cool for 10 minutes in the freezer. Then add to the puree, 2 grams of oil, the onion cream, the saffron, the rice flour and 20 grams of the corn starch, mix until you get a homogeneous mass, if necessary add a little corn starch. , Reserve. Filling: Wash ora-pro-nóbis leaves and let dry, cut to desired thickness, the thinner the better, set aside. Cut the garlic into very small cubes and set aside. Already the cheeses cut into small cubes and set aside. In a frying pan add the rest of the oil and add the garlic, lower the heat and mix until golden, then add the ora-pro-nóbis, adjust the salt and pepper and set aside. In a bowl add the cheeses and the ora-pro-nóbis and mix, set aside.
- Add 30 grams of remaining cornstarch in a bool, flour your hands if the dough is sticking. With the help of a spoon, separate the dough and weigh 45 grams on the scale, then make balls, open it with your finger and add 2 teaspoons of the stuffing and close it. Do the same with the rest of the dough. Remembering that when you stick the dough in your hand, add the corn starch.
- After rolling the 6 dumplings, heat a pan with soy oil and fry the dumplings until golden, remove and place on a paper towel and let drain. Assemble the dish as desired.
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