COSTELINHA
Pork ribs 1.2 kg
Fresh rosemary 4 g
Chopped mint 2 g
Lemon juice 1 unit
Chopped garlic cloves 2 units
MASSAGE
Wheat flour 400 g
Chicken broth 625 ml
Green corn 3 can(s)
Delícia Supreme 140 g
RECHEIO
Tomatoes, peeled and seeded, chopped 2 pcs
Chopped onion 1 pcs
Chopped garlic cloves (for stuffing) 3 pcs
Salt, black pepper, parsley and chives as much as needed
COSTELINHA
1. Wash the ribs well, place them on a baking sheet and season them with the lemon juice, garlic, herbs and salt.
2. Leave to marinate for 20 minutes, cover with aluminum foil and bake in a preheated oven for 30 minutes or until cooked through.
3. Remove from the oven, shred the meat and set aside.
MASSA
4. Blend the chicken stock and corn in a blender.
5. Heat the mixture in a saucepan.
6. Add the Delícia Supreme margarine and bring to the boil.
7. Reduce the heat, add the wheat flour and mix vigorously until the dough starts to come away from the bottom of the pan.
8. Correct the salt, remove the dough and wait for it to warm up.
9. Knead the dough with your hands until it is smooth and homogeneous. Set aside.
RECHEIO
10. Heat the Delícia Supreme margarine and brown the garlic and onion.
11. Add the tomatoes and the shredded meat and sauté until they dry out.
12. Correct the salt and season with black pepper and green smell, to taste.
MONTAGE
13. Roll out small portions of dough in the palm of your hand, add a little filling and shape into patties.
14. Pass them through a bowl of water and then through breadcrumbs.
15. Gradually fry in hot oil. Serve immediately.
