Cochinhas e Risoli Brasiliani

flavio_campaniolo

Preparation time

1 ora e 25 minuti

Difficulty

Difficile

Cooking time

10 minuti

Servings

8

Extra time

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Impara a preparare cochinhas e risoli brasiliani con un impasto unico e un ripieno irresistibile. Questa ricetta spiega passo passo come realizzare snack perfetti, ideali per feste o aperitivi. Ingredienti semplici, preparazione facile e sapore autentico: scopri come fare le cochinhas ripiene di pollo cremoso e i risoli al formaggio con prosciutto.

Ingredients

• Chicken broth
  500 ml
• Type 00 flour
  300 g
• Chicken breast
  200 g
• Breadcrumbs
  100 g
• Cheese
  100 g
• High-quality cooked ham
  100 g
• Red onion
  50 g
• Butter
  50 g
• Mascarpone
  50 g
• Extra virgin olive oil
  2 tablespoons
• Eggs
  1 u (60 g)
• Fine salt
  1 teaspoon
• Garlic
  1 clove
• Parsley
  to taste
• Peanut oil
  to taste
• Black pepper
  to taste
• Dried oregano
  to taste

Procedure

0. Cochinha filling: In a pan, heat the olive oil and sauté the onion and garlic until golden. Add the chopped raw chicken breast and cook for 10-12 minutes, stirring occasionally. Shred the cooked chicken with a fork or blend it briefly. Mix in the cream cheese, season with salt, pepper, and parsley.

1. Risotto filling: Dice the cooked ham and cheese. Mix them together and, if desired, add a pinch of oregano for a hint of flavor.

2. Now move on to preparing the single-serving dough. In a large pot, heat the chicken broth with the butter and salt. Bring to a boil.

3. Pour in all the flour at once and stir vigorously with a wooden spoon. Continue stirring until the dough pulls away from the sides of the pan.

4. Let it cool, then transfer the dough to a smooth surface and knead with your hands until smooth and even. Cover it with a damp cloth and let it rest.

5. Cochinhas: Take a small amount of dough (about 30 g), shape it into a ball, and create a hollow in the center with your fingers. Fill with the chicken and close it into a teardrop shape.

6. Risoli: Roll out a portion of dough with a rolling pin, cut out a disk (about 8 cm in diameter), fill with the ham and cheese mix, fold into a crescent shape and seal the edges with a fork.

7. Dip the cochinhas and rice in the beaten egg, then in the breadcrumbs.

8. Heat the oil to 180°C and fry a few pieces at a time until golden brown. Drain on paper towels.

9. Serve the cochinhas and rice dishes hot, accompanied by a spicy sauce or flavored mayonnaise. They can be frozen before breading to enjoy later.

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Creation date Dec 28, 2024

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