Preparation
Mix the flours and sift.
Knead them with baker's yeast, pepper, cumin, blood and meat-cooking water, in sufficient quantity to obtain a hard dough.
Let rise in a warm environment until cracking.
With wet hands, shape the dough into a cylindrical shape.
Bring the strawberries to boil in boiling water, seasoned with salt, parsley, garlic, orange leaves and bay leaves. As soon as they come to the surface, it is a sign that they are cooked.
Remove the strawberries and place them on a tray, covered between two cloths.
At the time of serving, cut them into thin slices and fry in the drizzle.
Knead them with baker's yeast, pepper, cumin, blood and meat-cooking water, in sufficient quantity to obtain a hard dough.
Let rise in a warm environment until cracking.
With wet hands, shape the dough into a cylindrical shape.
Bring the strawberries to boil in boiling water, seasoned with salt, parsley, garlic, orange leaves and bay leaves. As soon as they come to the surface, it is a sign that they are cooked.
Remove the strawberries and place them on a tray, covered between two cloths.
At the time of serving, cut them into thin slices and fry in the drizzle.
Ingredients
- 1 clove of garlic
- 1 orange leaf
- 1 bay leaf
- 1 bunch of parsley
- 10 g of baker's yeast
- 125 g of rye flour
- 125 g of wheat flour
- 250 g of corn flour
- 70 g of liquid pig blood
- meat cooking water
- pingue (fat to cook rojões)
- salt, pepper and cumin q.s.
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