Nose

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  • Publicado : 8 de marzo de 2011
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Introduction:

like Brazil itself, varies greatly by region. The natural crops available in each region add to their singularity.
Some typical dishes are caruru,which consists of okra, onion, dried shrimp and toasted nuts (peanuts and/or cashews) cooked with palm oil until a spread-like consistency is reached; feijoada, asimmered bean-and-meat dish; tutu de feijão, a paste of beans and cassava flour; moqueca capixaba, consisting of slow-cooked fish, tomato, onion and garlic toppedwith cilantro; and chouriço, a mildly spicy sausage. Salgadinhos, cheese buns, pastéis and coxinha are common finger foods, while cuscuz branco, milled tapioca, is apopular dessert. Brazil is also known for cachaça, a popular native liquor used in the caipirinha.

Today our go to prepare, braço de rainha, an easy preparation toall the family.

INGREDIENTS:

6 eggs
● 6 spoons of flour with baking powder
● 6 spoons sugar
● 1 / 2 kilo of delicacy
● nuts to decorate

PREPARATION:1. Beat the egg whites until they are stiff, and is adding sugar by spoonfuls then add the yolks one at a time while beating.

2. With a large spoon well bewrapping the mixture gently without beating and add flour a tablespoon.

3. It is put into a buttered baking sheet and placed in the oven before ignition, will beready as 20 minutes or when a toothpick inserted comes out phosphorus and dry.

4. Add the dish is separated a little for decoration and all the dough iswrapped to form a roll slowly.
is decorated with caramel and nuts.
Serve cold.

Should be cooked in the oven until cheese is browned parmesan soft
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