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10 April 2013
Calabrian cookie pub food quail egg stuffed Gastronomy gastronomy alcoholic pub snack snacks recipes recipes pub Save save friends and bar table mates. Here comes the summer !! Even if not officially, there's no denying tax that the most ~ ~ transante season of the year has begun. Temperature above 35, crowded beaches, tax cold beer to ward off the heat and best of all, a good pub food to close the loop. Pondering all these aspects, officially opened haul pub food season in #EstiloPdB. It took? To begin, place to roll a recipe way to cookie stuffed pepperoni quail egg.
Ingredients pro Calabrian cookie stuffed quail egg sausage pasta 200 g of pepperoni sausage without casing 1 tablespoon flour 1 tablespoon oil tablespoon chopped onion 1 tablespoon of garlic tea Cookie 100g Mass sausage 1 tablespoon chopped onion 1 tablespoon olive oil dessert 10 quail eggs 1 clove of garlic 100 g of tomato sauce egg and breadcrumbs to coat wheat flour QEM uantidade necessary to thicken oil for frying Salt to taste To Make the Calabrian cookie stuffed quail egg
Sausage Pasta Saute sausage with onion and garlic Knock everything in a blender and add the flour to bind Cookie In a saucepan, saute garlic and onion in olive oil; Add the sausage paste and tomato sauce and cook for another 5 minutes; Add flour to thicken and set the salt; Remove from heat and allow to cool; Cook the quail eggs for about 5 minutes, peel and let cool; Wrap each quail egg with the cookie batter; Dip each cookie already modeled in the egg and in the wake of breadcrumbs Fry in hot oil and is ready to eat Finishing
Even not taking any drop of alcohol in revenue, this snack is not without the stamp of #EstiloPdB and goes very well together with the vienna beers, Märzen, Oktoberfest, dark lager and amber lager. I ate accompanied by a Schlenkerla Rauchbier Märzen Aecht and was a stick and both the nut. Worth it
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