NHOCÃO POTATO STUFFED

NHOCÃO POTATO STUFFED



ingredients:

1quilo potatoes with skins, washed, steamed, peeled and squashed
1 tablespoon (soup) full of butter
2 tablespoons (soup) of grated Parmesan cheese
1 teaspoon (tsp) full of salt
4 tablespoons (soup) of wheat flour not put too much flour the dough gets hard
2 eggs or egg yolks 4

How to prepare the Nhocão:

Wash potatoes, steaming, peel and squeeze while hot, or go through the processor.

In a large bowl, place the potato dough add eggs, butter, grated cheese, and salt.
Mix all ingredients well and gradually add the flour gradually and slowly until a homogeneous mass neither too soft nor hard.
If steaming potatoes do not get a lot of water.
Spread the dough on a napkin (and clean) floured lightly, let the thickness of one centimeter.

Place the chosen filling, roll up jelly roll as the longest part.
Tie the ends of the dishcloth, with tight string.
If you can make two (2) nhocão units, that is, if you think you got too big.
Cooking each in a separate pot.
Take to the kitchen in a large pot (wide) with plenty of water for 20 'minutes.

Once cooked take wings with a napkin in each hand with the utmost care.

Place in a large meat taboo, let lose a little heat.

Take the napkin, pass the nhocão to an ovenproof dish, cover with hot tomato sauce.
Bring to a preheated oven for 10 to 15 minutes to avoid losing heat.

Before serving sprinkle Parmesan cheese handful over.
Notice:

The dishcloth is only to put out the stuffed nhocão.


Filling I:

300 grams. mozzarella sliced ​​thin,
300 grams. thin sliced ​​ham.
stuffing II

Ground beef with homemade tomato sauce, or ground beef with spices and sauce only on the roof.

Tomato Sauce :

½ kilo of ground beef, duck, topside or rump
½ kilo of grated onion or finely chopped.
If you can decrease the onion in half
1 liter of homemade sauce, or
1 can of concentrated tomato sauce diluted with cold water cans 3
1 tablespoon (soup) of grated fresh ginger or ½ teaspoon (coffee) ground ginger, salt to taste,
1 tablespoon (soup) of sugar, or substitute a whole raw carrot. (Cooking in the sauce).
Some people use 1 teaspoon (tsp) baking soda, see below.
1 only white part of leek, cut into thin slices
1 piece of cinnamon stick or
1 teaspoon (tsp) ground cinnamon,
1 tablespoon (soup) dried oregano.
2 bouillon tablets (optional).
1 twig basil and other mint.
If using industrialized sauce not forget to put enough finely chopped onion and other seasonings.

Notice:

 Beware of baking soda do not use in a pressure cooker, it very foam and can clog the pressure cooker valve.

Mode Prepare the sauce:

and fry the meat, if you need to go, dripping hot water gradually and slowly until meat is cooked. To reserve.
Separately fry the onion and garlic until wilted pore.
Then mix the ingredients of the two pans.

Return to heat add the tomato sauce, broth and three cans of water and sugar.
Water is placed to finish cooking the meat well and the homemade sauce or industrialized.

Leave the fire until it is a thick sauce for at least 1 hour.

Ten minutes before the end of cooking, put the herbs and spices, (condiment) withdrawing before serving.

The tomato sauce serves as a filling and topping.

Accompanying green salad. arugula, chicory, watercress and others.