MASSA ESPECIAL DE COXINHA TIPO RAGAZZO EM 3 SABORES / CHEF ALEXANDRE ALARCÃO

LEARN HOW TO MAKE THE BEST COXINHA PASTA IN 3 FLAVORS / CHEF ALEXANDRE ALARCÃO COURSE ON MARCH 28 IN 2 SCHEDULES / CENTRO CULINÁRIO KAROL FESTAS (CAMPO GRANDE – RJ) TEL: (21) ) 3593-9655 TALK TO JANE 2 chicken breasts 2 cloves of garlic (chopped) 1 onion (grated) Rosemary (to taste) 1 chicken bouillon cube (tablet) 1 tomato without seeds, cut into cubes Olive oil parsnips 700ml of water Preparation: sauté the chicken breasts in olive oil, garlic, onion and salt to taste. Add the other ingredients, add the water and let it cook. After cooking, separate the chicken broth and set aside. Shred the chicken and set aside PASTA 500 ML OF CHICKEN BROTH 3 POTATOES |(LARGE) BOILED 3 CUPS OF WHEAT FLOUR 1 TBS (SOUP) OF MARGARINE OR BUTTER 200 GR OF CREAM SALT TO TASTE FILLINGS / CALABRESA 1 CALABRESA WITHOUT SKINNED 1 ONION (GRATED) CHILI A DRIPPLE OF OLIVE OIL FILLING FOR MARGARITA MOZZARELLA CHEESE CUT INTO CUBES TOMATOES WITHOUT SEEDS IN CUBES GRATED PARMESAN CHEESE BASIL OREGANO SHREDDED CHICKEN CHOPPED TOMATO CHILI 1 TEASP OF COLORAL BREADING FLOUR PANKO Sincerely Alexandre Alarcão Confeitaria Online a channel dedicated to lovers and beginners of confectionery FOLLOW ME ON FACEBOOK:   / alexandre.alarcao.3   Or in the Confeitaria Online group: https://www.facebook.com/groups/41053...