Chef Ricardo Albuquerque’s recipe from the hotel Golden Tulip Natal Ponta Negra
INGREDIENTS:
- 1.5 cup cooked corn (you can use canned corn without broth)
- 1 cup of vegetable broth.
- 2 tablespoons- butter
- 2.5 cups wheat flour
- 1 box of cream
- Grated calabrese sausage for stuffing
- salt to taste
PREPARATION MODE:
Blend the corn with the vegetable broth in a blender. In a pan, put the beaten corn with the vegetable broth and add the butter. When it boils, add salt and wheat flour, stirring constantly.
When it’s well mixed, add the cream of milk and mix until the point of the dough. Let it cool down, add the grated pepperoni, shape it, roll it in breadcrumbs and fry.