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White cheese and leek risottos
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
10 servings
Clarice Ledur
@clariceledur- Ingredients
- Recipe
- Water2 cup
- Salt1 teaspoon
- Butter1 tablespoon
- Minas Cheese150 mg
- Garlic50 mg
- Olive oil2 tablespoon
- Egg1 unit(s)
- Breadcrumbs1 cup
- Oil200 ml
- Fresh herbs1 tablespoon
- Black pepper1/8 teaspoon
- Wheat flour3 cup
- Crush the white cheese
- Finely chop the garlic
- Fry in a hot skillet with a little extra virgin olive oil.
- Mix the leek and cheese
- Season with salt, pepper and herbs. Reserve
- In a heavy-bottomed pan, add the water, butter and salt.
- When boiling, add the fRibh in a single addition, off the heat.
- Return the pan to the heat and stir well to obtain a firm mixture, without lumps.
- Place the dough on a bench. Cool a little and knead
- Open with a roller and use hoops to cut
- Use all the dough, opening the surplus until you finish
- Stuffing with white cheese
- Join the ends.
- Dip the risoles (pastels) in the beaten egg and then in the breadcrumbs
- Fry in hot oil
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