Coxinha de Costela
Coxinha filled with rib meat.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Coxinha itself emerged in São Paulo during the 19th century, with various theories surrounding its creation, from resourceful cooks utilizing leftover chicken to its association with the Brazilian royal family. Coxinha de Costela, a variation using rib meat, is a more recent innovation, building upon the established popularity of the classic chicken coxinha.
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Coxinha, including the Costela variant, is deeply embedded in Brazilian culinary culture as a popular street food, snack, and party staple.
Street Food Staple
Coxinhas are widely available in lanchonetes (snack bars), bakeries, and street food stalls across Brazil, making them an easily accessible and affordable treat.
Party Food
Coxinhas are a common sight at parties and gatherings, often served as appetizers or snacks. Their portable nature and delicious flavor make them a crowd-pleaser.
Regional Variations
While the classic chicken coxinha is ubiquitous, regional variations like Coxinha de Costela showcase Brazil's culinary creativity and resourcefulness, adapting traditional recipes to local ingredients and preferences.
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Coxinha de Costela offers a savory and rich flavor profile, contrasting the tenderness of slow-cooked rib meat with the crispy, golden crust.
The primary flavor is undeniably beefy, stemming from the slow-cooked rib meat, which is typically seasoned with onions, garlic, and herbs like parsley and thyme. The creamy filling often includes requeijão (Brazilian cream cheese) or another cheese, adding a smooth, tangy element. The exterior is a delightful contrast, with a crispy coating that's often subtly seasoned with salt and pepper. The overall experience is a blend of savory, creamy, and crunchy textures, creating a satisfying and indulgent snack.
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Slow Cooking is Key
Slow-cooking the ribs until the meat is incredibly tender is crucial for a flavorful and easily shreddable filling. Braising or pressure cooking are excellent methods.
Seasoning Matters
Don't skimp on the seasoning for the rib meat. A combination of aromatics like onions, garlic, and herbs will enhance the flavor profile.
Proper Shaping
Mastering the coxinha shape (resembling a teardrop or chicken thigh) is important for even cooking and a visually appealing presentation. Use wet hands to prevent the dough from sticking.
Oil Temperature
Maintain the correct oil temperature (around 350°F or 175°C) during frying. Too low, and the coxinhas will absorb too much oil; too high, and they'll brown too quickly without cooking through.
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