Indigestion In Early Labor

Rissois de Camarao (sofficini shrimp) Portuguese cuisine

ricceta This is dedicated to my friends Rita and Mimmo
Ingredients for cream:
"300 grams of shrimp and prawns fresh and whole / 1 tablespoon of flour Maizena / 2 tablespoons of flour 00/sale little

Cook the shrimp in water with a little salt, put it aside and come unstuck keep the water from the Cott ura
heads separated from the rest of the body.
Cream: When the water (300g, about 400g) of shrimp cooking is cold add 2 tablespoons of flour 00 and a tablespoon of cornflour (cornstarch would be!) Turn to cook on low flame slowly engrosserà you (after cold case was recently consisting add yet another bit of flour 00, still wearing the fire by turning increasingly to engrossare)
At this point, your cream will pronta.Ora the flavor it should: Take the heads of the prawns and place them in passing vegetables such as photo and ground fuoruscirà
the juice of crushed heads: Do this work over the cream, which is still in the pan crema.Ora rimescollate this in cream sauce and you will see that the cream becomes
pink.
little body Peel shrimp, noodles into small pieces and add to
crema.Ok cream is ready if you like you can add the parsley. Now we would


the dough:


OO
A cup of flour a cup of water so salty
One tablespoon of butter or Margerine

In a non-stick pan, boil a cup full of water with a tablespoon of butter or Margerine and a teaspoon of salt.
When you boil the water add the same cup filled with flour OO. Stirring with a wooden spoon and baking the flour will come off slowly from the bottom of the pan and a ball oterrà . (No worries if the flour is to spoon atACC)
AT THIS POINT, place it on a wooden table SPRAYED FLOUR.




Let it cool slightly and knead with your hands.
Now with a rolling pin (armed with holy patience) take a piece just right to make a maximum of 2 sofficini and stenderla.Lo thickness should not be very fine because it is cooked flour tends to break. Always use both hands in the flour for the pastry because it attaca.Un 'accorgimemto other and that when you take the piece of dough with your hands as remescolatele to knead and then roll it out again

Put a teaspoon of cream you did before and close them by pressing the edges with your fingers, then with a glass cut. Acertatevi provided they are properly sealed and not broken because when you fry them
This causes problems now that you have made all ready to fry them in sunflower oil through sbatutto egg (3) and bread crumbs






Good Apetito