tag:blogger.com,1999:blog-77244005686712237112024-03-13T12:44:27.138-03:00Cozinha OusadaReceitas; Culinária; Gastronomia, Vinhos, Enogastronomia, Cozinha, Ousada;Unknownnoreply@blogger.comBlogger764125tag:blogger.com,1999:blog-7724400568671223711.post-71621399140175360112024-03-09T20:39:00.000-03:002024-03-09T20:39:37.458-03:00Arroz com Camarões 7 Barbas<p><span style="font-family: verdana;"><b><i style="font-size: xx-large;">E</i></b></span><span style="font-family: verdana;">ssa é uma receita muito rápida e saborosa de arroz com camarões 7 barbas. Sabe aquela receita de "risoto" de mãe com arroz agulhinha mesmo? É isso, sem elaboração rebuscada, sem os arrozes italianos, sem mexer, sem vinho branco. Simples mesmo, mas deliciosa também.</span></p><p><i style="font-family: verdana;">Alla ricetta...</i></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-p5FyxLAhAtQ/X8_cOjmc7OI/AAAAAAAAsI8/-1WnO5ZKzjQRv3SQ8z50IV6mn24n7LdmwCLcBGAsYHQ/s2016/IMG_6458.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="480" src="https://1.bp.blogspot.com/-p5FyxLAhAtQ/X8_cOjmc7OI/AAAAAAAAsI8/-1WnO5ZKzjQRv3SQ8z50IV6mn24n7LdmwCLcBGAsYHQ/w640-h480/IMG_6458.jpg" width="640" /></a></div><br /><div><u style="font-family: verdana;"><b>Ingredientes</b></u><span style="font-family: verdana;">:</span></div><div><span style="font-family: verdana;">2 xícaras (café) de arroz comum</span></div><div><span style="font-family: verdana;">300g de camarões 7 barbas completamente limpos</span></div><div><span style="font-family: verdana;">300ml de caldo de camarões (ou legumes, ave, peixe...)</span></div><div><span style="font-family: verdana;">2 dentes de alho bem picadinhos</span></div><div><span style="font-family: verdana;">1/2 cenoura ralada</span></div><div><span style="font-family: verdana;">1 colher (sopa) rasa de manteiga gelada</span></div><div><span style="font-family: verdana;">Salsinha bem picada qb</span></div><div><span style="font-family: verdana;">Azeite de oliva qb<br /></span><span style="font-family: verdana;">Sal qb<br /></span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;"></span><span style="font-family: verdana;"><b><u>À diversão</u></b>:</span><br /><span style="font-family: verdana;">Eu frito o alho em azeite até ficarem translúcidos.<br /></span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-gdyQkV_YcvE/X8_duUh2l8I/AAAAAAAAsJI/P-Qi2uUGnFMQWa2uHDkVGEtmrcsroAppQCLcBGAsYHQ/s2016/IMG_6446.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://1.bp.blogspot.com/-gdyQkV_YcvE/X8_duUh2l8I/AAAAAAAAsJI/P-Qi2uUGnFMQWa2uHDkVGEtmrcsroAppQCLcBGAsYHQ/w400-h300/IMG_6446.jpg" width="400" /></a></div>Entro com os camarões e deixo que ganhem cor. Retiro do fogo para uma vasilha, salgo e reservo.<br /></span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-cpUb2A38aM8/X8_d6Ae-VQI/AAAAAAAAsJM/3RbHCzVjMV0OYKOu9ATmcuwMsjc6U3cdwCLcBGAsYHQ/s1345/IMG_6437%2B%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1009" data-original-width="1345" height="300" src="https://1.bp.blogspot.com/-cpUb2A38aM8/X8_d6Ae-VQI/AAAAAAAAsJM/3RbHCzVjMV0OYKOu9ATmcuwMsjc6U3cdwCLcBGAsYHQ/w400-h300/IMG_6437%2B%25282%2529.jpg" width="400" /></a></div>Na mesma sartén frito o arroz com um pouco mais de azeite.</span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-gQ5_nrIyuKk/X8_eCCwec_I/AAAAAAAAsJc/aUVL1oPNFj4TNKWrM_6GXtXUvggH0DzpgCLcBGAsYHQ/s2016/IMG_6449.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://1.bp.blogspot.com/-gQ5_nrIyuKk/X8_eCCwec_I/AAAAAAAAsJc/aUVL1oPNFj4TNKWrM_6GXtXUvggH0DzpgCLcBGAsYHQ/w400-h300/IMG_6449.jpg" width="400" /></a></div>Junto a cenoura e frito mais um pouco.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-KgLnoPqkA2U/X8_eCMQe1DI/AAAAAAAAsJU/iX-VPSSXDZgx2X1K1JVdSIjKgYSzhlNggCLcBGAsYHQ/s2016/IMG_6451.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://1.bp.blogspot.com/-KgLnoPqkA2U/X8_eCMQe1DI/AAAAAAAAsJU/iX-VPSSXDZgx2X1K1JVdSIjKgYSzhlNggCLcBGAsYHQ/w400-h300/IMG_6451.jpg" width="400" /></a></div>Entro com o caldo na proporção 2 partes de caldo para uma de arroz. Deixo levantar fervura por 7 minutos descoberto.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-SH6XXzQvrWY/X8_eCFHuUII/AAAAAAAAsJY/PwS23MGcyjMkhHawrbMoBlvHElAYRs_rgCLcBGAsYHQ/s1508/IMG_6452%2B%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1130" data-original-width="1508" height="300" src="https://1.bp.blogspot.com/-SH6XXzQvrWY/X8_eCFHuUII/AAAAAAAAsJY/PwS23MGcyjMkhHawrbMoBlvHElAYRs_rgCLcBGAsYHQ/w400-h300/IMG_6452%2B%25282%2529.jpg" width="400" /></a></div>Cubro, abaixo o fogo por mais 7 minutos.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-LhJN01lloPk/X8_eDD_Mo6I/AAAAAAAAsJg/ixb5J_y71dEnUH81dyt8mbrRqkkRJneKACLcBGAsYHQ/s2016/IMG_6453.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://1.bp.blogspot.com/-LhJN01lloPk/X8_eDD_Mo6I/AAAAAAAAsJg/ixb5J_y71dEnUH81dyt8mbrRqkkRJneKACLcBGAsYHQ/w400-h300/IMG_6453.jpg" width="400" /></a></div>Desligo o fogo entro com os camarões, misturo bem e deixo coberto por mais 7 minutos.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Z6ofuseSVeE/X8_eDh7XmlI/AAAAAAAAsJk/3_OiK28i3RwqG7Eh23-AUJlEasPTT8JnQCLcBGAsYHQ/s1508/IMG_6454%2B%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1131" data-original-width="1508" height="300" src="https://1.bp.blogspot.com/-Z6ofuseSVeE/X8_eDh7XmlI/AAAAAAAAsJk/3_OiK28i3RwqG7Eh23-AUJlEasPTT8JnQCLcBGAsYHQ/w400-h300/IMG_6454%2B%25282%2529.jpg" width="400" /></a></div>Entro com a manteiga e misturo para agregar. Polvilho salsinha e sirvo imediatamente.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-YbPnm1cQkXg/X8_eD4fKBZI/AAAAAAAAsJo/eAM7_igzmRwDuRkh_dXwWC8L9aKDtq1bgCLcBGAsYHQ/s2016/IMG_6455.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="480" src="https://1.bp.blogspot.com/-YbPnm1cQkXg/X8_eD4fKBZI/AAAAAAAAsJo/eAM7_igzmRwDuRkh_dXwWC8L9aKDtq1bgCLcBGAsYHQ/w640-h480/IMG_6455.jpg" width="640" /></a></div>Serve 2 porções. Bom apetite!<br /><br /></span></div><div><span style="font-family: trebuchet;"><b><u>O pulo do Chef</u></b>: A base dessa cocção é conhecida por 7x7x7, ou seja, 7 minutos com fervura aberta, 7 minutos em fogo baixo coberto e 7 minutos coberto sem fogo. Teste para confirmar e faça os ajustes de tempo que desejar.</span><br /><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">Deixe aí abaixo sua avaliação com um simples clique.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7724400568671223711.post-52625712525282335232024-03-08T21:49:00.000-03:002024-03-08T21:49:09.445-03:00Filé de Pescadinha com Legumes e Quinoa<p><span style="font-family: verdana;"><b><i style="font-size: xx-large;">O</i></b></span><span style="font-family: verdana;">lha só esses filezinhos de Pescadinha! É muito comum encontrar nas altas temporadas da pesca e uma espetacular opção para um preparo fácil e rápido, saudável, saboroso e muito versátil.</span></p><p><i style="font-family: verdana;">Andiamo alla ricetta...</i></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Iw7zsLNzLOI/YGs-phMoCaI/AAAAAAAAu-E/5_MQr_b4Fw4RpM9G-1S_F2CHmMXN2tYqQCLcBGAsYHQ/s2016/IMG_7907.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="480" src="https://1.bp.blogspot.com/-Iw7zsLNzLOI/YGs-phMoCaI/AAAAAAAAu-E/5_MQr_b4Fw4RpM9G-1S_F2CHmMXN2tYqQCLcBGAsYHQ/w640-h480/IMG_7907.jpg" width="640" /></a></div><div><u style="font-family: verdana;"><b>Ingredientes</b></u><span style="font-family: verdana;">:</span></div><div><span style="font-family: verdana;">4 (ou 6 se forem muito pequenos) filés de Pescadinha</span></div><div><span style="font-family: verdana;">2 xícaras (café) de quinoa</span></div><div><span style="font-family: verdana;">100g de cogumelos</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-c6kRpldxabg/YGtAJVX7sJI/AAAAAAAAu-M/myJqUXcB2S8RLbbQ9fkiejJYxkeR1pKvACLcBGAsYHQ/s1509/IMG_7897.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1509" data-original-width="1509" height="400" src="https://1.bp.blogspot.com/-c6kRpldxabg/YGtAJVX7sJI/AAAAAAAAu-M/myJqUXcB2S8RLbbQ9fkiejJYxkeR1pKvACLcBGAsYHQ/w400-h400/IMG_7897.jpg" width="400" /></span></a></div><span style="font-family: verdana;">Alguns tomatinhos</span></div><div><span style="font-family: verdana;">Algumas vagens</span></div><div><span style="font-family: verdana;">Alguns miolos de cebolinhas</span></div><div><span style="font-family: verdana;">Tominho fresco qb</span></div><div><span style="font-family: verdana;">Manjericão fresco qb</span></div><div><span style="font-family: verdana;">1 limão</span></div><div><span style="font-family: verdana;">Vinho branco qb</span></div><div><span style="font-family: verdana;">Manteiga qb</span></div><div><span style="font-family: verdana;">Azeite de oliva qb</span></div><div><span style="font-family: verdana;">Sal qb<br /><span><br /></span><span><b><u>À diversão</u></b>:</span></span></div><div><span style="font-family: verdana;">Eu preparo a quinoa assim como se faz um arroz. Faltando uns 10 minutinhos para ficar pronta coloco na superfície as vagens e as cebolinhos para cozinharem no vapor. Reservo.</span></div><div><span style="font-family: verdana;">Tempero os filezinhos com azeite e sal.<br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/--oxFLqWgJ3A/YGtATK_e89I/AAAAAAAAu-U/mM5hN6K6G5wG1QpYVrLhWRMBHcUdTuMXQCLcBGAsYHQ/s2016/IMG_7898.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://1.bp.blogspot.com/--oxFLqWgJ3A/YGtATK_e89I/AAAAAAAAu-U/mM5hN6K6G5wG1QpYVrLhWRMBHcUdTuMXQCLcBGAsYHQ/w400-h300/IMG_7898.jpg" width="400" /></span></a></div><span style="font-family: verdana;">Levo uma <i>sartén</i> ao fogo com azeite e manteiga. Aqueço bem e entro com os filezinhos de um lado e os cogumelos fatiados do outro. Logo depois entro com as vagens e os miolinhos de cebola já pré cozidos no vapor.</span></div><div><span style="font-family: verdana;">Mais um pouquinho viro os filezinhos e entro com os tomatinhos e um pouco de vinho branco.</span></div><div><span style="font-family: verdana;">Cubro a sartén entro com o suco de limão e deixo formar vapor.<br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-O7GM9h6LIHI/YGtATNU5cPI/AAAAAAAAu-Y/SE_UG0kzUAEdSr3t1b__vRUOPg1oe3hkwCLcBGAsYHQ/s2016/IMG_7899.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1512" data-original-width="2016" height="480" src="https://1.bp.blogspot.com/-O7GM9h6LIHI/YGtATNU5cPI/AAAAAAAAu-Y/SE_UG0kzUAEdSr3t1b__vRUOPg1oe3hkwCLcBGAsYHQ/w640-h480/IMG_7899.jpg" width="640" /></span></a></div><span style="font-family: verdana;">Vamos para o empratamento. Um porção de quinoa de um lado, os filezinhos do outro, cogumelos, tomatinhos, vagem e miolinhos de cebola ao redor e brotinhos de tomilho e folhinhas de manjericão por cima. </span><span style="font-family: verdana;">Um tracinho de azeite e pronto! Sirvo imediatamente.</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-o3C-yorj4Ps/YGtATLRZPtI/AAAAAAAAu-Q/OA1qyEt2amAb4F2HeJ3IZWM9ogcf8AppQCLcBGAsYHQ/s2016/IMG_7905.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1512" data-original-width="2016" height="480" src="https://1.bp.blogspot.com/-o3C-yorj4Ps/YGtATLRZPtI/AAAAAAAAu-Q/OA1qyEt2amAb4F2HeJ3IZWM9ogcf8AppQCLcBGAsYHQ/w640-h480/IMG_7905.jpg" width="640" /></span></a></div><span style="font-family: verdana;">Serve 2 porções. Bom apetite!<br /><span><br /></span></span><span style="font-family: trebuchet;"><b><u>O pulo do Chef</u></b>: Os filezinhos de pescadinha são muito delicados e de rápido cozimento. Então, cuidado com o tempo para não passar do ponto e ficar com aquela aparência de borrachinha!</span><br /><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">Deixe aí abaixo sua avaliação com um simples clique.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7724400568671223711.post-71625875158689881732024-03-01T23:52:00.000-03:002024-03-01T23:52:03.771-03:00Lombo de Olho de Cão com Eryngui e Legumes<div dir="ltr" style="text-align: left;" trbidi="on">
<div><span style="font-family: verdana;"><span face=""verdana" , sans-serif"><b><i style="font-size: xx-large;">U</i></b></span>m peixe pouco conhecido que entrega excelentes filés.</span></div>
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<a href="https://1.bp.blogspot.com/-BUPc8pVH5xU/XvArhnjaC1I/AAAAAAAAhSA/2JaCvomjr8s8iJfKQIx0MtmEls_VD_zqwCLcBGAsYHQ/s1600/IMG_1263.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://1.bp.blogspot.com/-BUPc8pVH5xU/XvArhnjaC1I/AAAAAAAAhSA/2JaCvomjr8s8iJfKQIx0MtmEls_VD_zqwCLcBGAsYHQ/s640/IMG_1263.jpg" width="640" /></span></a></div>
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<span style="font-family: verdana;"><u><b>Ingredientes</b></u><span face=""verdana" , sans-serif">:</span></span></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif">2 lombos de peixe Olho de Cão com +/- 250g cada</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: trebuchet;"><i>Foto Ilustrativa</i></span></td></tr>
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<a href="https://1.bp.blogspot.com/-Y0QX-6RiCFM/XvAr6_dQevI/AAAAAAAAhSQ/2nk32kFDsyE6nHIhKuYT-kGGWlOZxqHKQCLcBGAsYHQ/s1600/IMG_1239.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-Y0QX-6RiCFM/XvAr6_dQevI/AAAAAAAAhSQ/2nk32kFDsyE6nHIhKuYT-kGGWlOZxqHKQCLcBGAsYHQ/s400/IMG_1239.jpg" width="400" /></span></a></div>
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<a href="https://1.bp.blogspot.com/-bTzyCYJ1vcg/XvAr6zPWrdI/AAAAAAAAhSY/NrpAQZcaRoUOSQmhoDGoTZl0-9SQrk-eACLcBGAsYHQ/s1600/IMG_1240.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-bTzyCYJ1vcg/XvAr6zPWrdI/AAAAAAAAhSY/NrpAQZcaRoUOSQmhoDGoTZl0-9SQrk-eACLcBGAsYHQ/s400/IMG_1240.jpg" width="400" /></span></a></div>
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<a href="https://1.bp.blogspot.com/-9zsgGGICdts/XvAr6yVlv5I/AAAAAAAAhSU/cWMmTwp6iporeIMfkHJh3gYpSo3Qqrp0QCLcBGAsYHQ/s1600/IMG_1241.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-9zsgGGICdts/XvAr6yVlv5I/AAAAAAAAhSU/cWMmTwp6iporeIMfkHJh3gYpSo3Qqrp0QCLcBGAsYHQ/s400/IMG_1241.jpg" width="400" /></span></a></div>
<span style="font-family: verdana;"><span face=""verdana" , sans-serif">200g de cogumelos <i>Eryngui </i>inteiros</span><br />
<span face=""verdana" , sans-serif">1 batata média picada grande</span><br />
<span face=""verdana" , sans-serif">1 cenoura média picada grande</span><br />
<span face=""verdana" , sans-serif">1/4 de abobrinha picada grande</span><br />
<span face=""verdana" , sans-serif">2 talos de salsão picados grande</span><br />
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<a href="https://1.bp.blogspot.com/-dAUzzZ1ieQ4/XvAutggYwTI/AAAAAAAAhTw/XZBVavp2Wycxr9q-CFMbY7sPLoVFOm9QACLcBGAsYHQ/s1600/IMG_1245.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1508" data-original-width="1508" height="400" src="https://1.bp.blogspot.com/-dAUzzZ1ieQ4/XvAutggYwTI/AAAAAAAAhTw/XZBVavp2Wycxr9q-CFMbY7sPLoVFOm9QACLcBGAsYHQ/s400/IMG_1245.jpg" width="400" /></span></a></div>
<span style="font-family: verdana;"><span face=""verdana" , sans-serif">Folhas de coentro frescas qb (parte para decorar)</span><br />
<span face=""verdana" , sans-serif">Talos tenros de coentro fresco bem picadinhos</span><br />
<span face=""verdana" , sans-serif">Suco de 1 laranja</span><br />
<span face=""verdana" , sans-serif">1 colher (café) de trigo</span><br />
<span face=""verdana" , sans-serif">Noz moscada ralada na hora qb</span><br />
<span face=""verdana" , sans-serif">Pimenta do reino branca ralada na hora</span><br />
<span face=""verdana" , sans-serif">1/2 limão Taiti</span><br />
<span face=""verdana" , sans-serif">Manteiga qb</span><br />
<span face=""verdana" , sans-serif">Azeite de oliva qb<br />Sal qb</span><br />
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<span face=""verdana" , sans-serif"></span><span face=""verdana" , sans-serif"><b><u>À diversão</u></b>:</span><br />
<span face=""verdana" , sans-serif">Eu seco bem os filés em temperatura ambiente enrolando em folhas de papel absorvente.</span><br />
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<a href="https://1.bp.blogspot.com/-J7j5bJiY5g0/XvAuDWVNGHI/AAAAAAAAhSw/qYYWjm_st48XLcz8RSfv-AytIauJTOkHwCLcBGAsYHQ/s1600/IMG_1242.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-J7j5bJiY5g0/XvAuDWVNGHI/AAAAAAAAhSw/qYYWjm_st48XLcz8RSfv-AytIauJTOkHwCLcBGAsYHQ/s400/IMG_1242.jpg" width="400" /></span></a></div>
<span style="font-family: verdana;">Depois tempero com sal, azeite, suco de limão e pimenta do reino branca. Massageio espalhando por todos os lados e deixo repousar.<br />
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<a href="https://1.bp.blogspot.com/-tORj12XEwbc/XvAuDU2erMI/AAAAAAAAhS0/ZrkzUSEOaRwLC57ey65tX2COrXD7LyxIgCLcBGAsYHQ/s1600/IMG_1244.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-tORj12XEwbc/XvAuDU2erMI/AAAAAAAAhS0/ZrkzUSEOaRwLC57ey65tX2COrXD7LyxIgCLcBGAsYHQ/s400/IMG_1244.jpg" width="400" /></span></a></div>
<span style="font-family: verdana;">Enquanto isso levo os legumes para cozinhar em água salgada até o ponto "<i>al dente</i>" observando que cada um deles tem seu tempo adequado de cozimento. Escorro e reservo.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Numa boa <i>sartén</i> refogo os cogumelos com azeite, manteiga e sal. Reservo.<br />
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<a href="https://1.bp.blogspot.com/-YRO5IAviVnI/XvAuDWQMcBI/AAAAAAAAhS4/_gEOmeDF4zgmXtYrANYNAWZQasj8M5y-QCLcBGAsYHQ/s1600/IMG_1249.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://1.bp.blogspot.com/-YRO5IAviVnI/XvAuDWQMcBI/AAAAAAAAhS4/_gEOmeDF4zgmXtYrANYNAWZQasj8M5y-QCLcBGAsYHQ/s640/IMG_1249.jpg" width="640" /></span></a></div>
<span style="font-family: verdana;">Na mesma <i>sartén</i> refogo os legumes em azeite e manteiga. Reservo também.<br />
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<a href="https://1.bp.blogspot.com/-GTkK15fjvSs/XvAuEM9E2NI/AAAAAAAAhS8/6Rvt2mrIJYMI0gs8l3QrkoksVSghXMzTwCLcBGAsYHQ/s1600/IMG_1250.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-GTkK15fjvSs/XvAuEM9E2NI/AAAAAAAAhS8/6Rvt2mrIJYMI0gs8l3QrkoksVSghXMzTwCLcBGAsYHQ/s400/IMG_1250.jpg" width="400" /></span></a></div>
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<a href="https://1.bp.blogspot.com/-twJyl_PSEWg/XvAuEi2i1oI/AAAAAAAAhTE/w_sghkQfZYQ9dRvH2pFeFPXDv9RM_k77QCLcBGAsYHQ/s1600/IMG_1252.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-twJyl_PSEWg/XvAuEi2i1oI/AAAAAAAAhTE/w_sghkQfZYQ9dRvH2pFeFPXDv9RM_k77QCLcBGAsYHQ/s400/IMG_1252.jpg" width="400" /></span></a></div>
<span style="font-family: verdana;">Na mesma <i>sartén</i> com sobras do azeite e manteiga dos legumes, entro com os talos de coentro e o trigo. Deixo misturar e adiciono os filés deixando corar de um lado para virar do outro. Ao todo leva uns 5 minutos apenas.<br />
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<a href="https://1.bp.blogspot.com/-4zw69sj5g8k/XvAuE8wrKHI/AAAAAAAAhTI/n3c_i5vqVMMkESe4yIleumvJcVQiAiMmQCLcBGAsYHQ/s1600/IMG_1253.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-4zw69sj5g8k/XvAuE8wrKHI/AAAAAAAAhTI/n3c_i5vqVMMkESe4yIleumvJcVQiAiMmQCLcBGAsYHQ/s400/IMG_1253.jpg" width="400" /></span></a></div>
<span style="font-family: verdana;">Viro e adiciono o suco da laranja para deglaçar o fundo da <i>sartén</i> e formar um molho de corto leve.<br />
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<a href="https://1.bp.blogspot.com/-N0uL3wun2Hg/XvAuFsB6jxI/AAAAAAAAhTM/EF5qFPTd8X04q2cizDPVulo0asVb-FJrACLcBGAsYHQ/s1600/IMG_1255.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-N0uL3wun2Hg/XvAuFsB6jxI/AAAAAAAAhTM/EF5qFPTd8X04q2cizDPVulo0asVb-FJrACLcBGAsYHQ/s400/IMG_1255.jpg" width="400" /></span></a></div>
<span style="font-family: verdana;">Levo cada um deles a um prato, acomodo alguns cogumelos sobre eles e contorno com os legumes. Rego com o molho e finalizo com as folhas frescas de coentro.<br />
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<a href="https://1.bp.blogspot.com/-diBRho8E3vc/XvAuGO7AtKI/AAAAAAAAhTQ/JNWV2h5Oibgn08qsmL_8xtrzv1UfT5l_wCLcBGAsYHQ/s1600/IMG_1256.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://1.bp.blogspot.com/-diBRho8E3vc/XvAuGO7AtKI/AAAAAAAAhTQ/JNWV2h5Oibgn08qsmL_8xtrzv1UfT5l_wCLcBGAsYHQ/s640/IMG_1256.jpg" width="640" /></span></a></div>
<span><span face=""verdana" , sans-serif" style="font-family: verdana;">Serve 2 pessoas. Bom apetite!</span><br />
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<span style="font-family: trebuchet;"><i><span face=""trebuchet ms" , sans-serif"><b><u>O pulo do Chef</u></b>: o Olho de Cão é um peixe de carne branca, leve e suave. Requer um tempo curto e certo para o cozimento ideal, sem que fique emborrachado. Cuide disso monitorando o ponto certo definido pela subida da cor branca da carne.</span><br /></i></span>
<span face=""verdana" , sans-serif" style="font-family: verdana;"><br /></span><span face=""verdana" , sans-serif" style="font-family: verdana;">Deixe aí abaixo sua avaliação com um simples clique.</span></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7724400568671223711.post-34150324739094869152024-02-11T23:17:00.002-03:002024-02-11T23:17:35.457-03:00Penne com Mexilhões e Aspargos<p><span style="font-family: verdana;"><b><i style="font-size: xx-large;">U</i></b></span><span style="font-family: verdana;">m prato leve com um toque do mar pela presença dos mexilhões.</span></p><p><i style="font-family: verdana;">Andiamo alla ricetta...</i></p><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-cQHdxenQQJ4/X_U89L975II/AAAAAAAAsxs/lpK6dpa2p0oI9u21j8S65gkNExPVR20JgCLcBGAsYHQ/s2016/IMG_6769.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="480" src="https://1.bp.blogspot.com/-cQHdxenQQJ4/X_U89L975II/AAAAAAAAsxs/lpK6dpa2p0oI9u21j8S65gkNExPVR20JgCLcBGAsYHQ/w640-h480/IMG_6769.jpg" width="640" /></a></div></div><div><u style="font-family: verdana;"><b>Ingredientes</b></u><span style="font-family: verdana;">:</span></div><div><span style="font-family: verdana;">160g de <i>penne</i></span></div><div><span style="font-family: verdana;">150g de mexilhões sem casca</span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-dhNG5JWL-24/X_U9F_4EgJI/AAAAAAAAsxw/-YUK9F_qseAIN3us2rm20Unpx5GmQ-LxQCLcBGAsYHQ/s2016/IMG_6751.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://1.bp.blogspot.com/-dhNG5JWL-24/X_U9F_4EgJI/AAAAAAAAsxw/-YUK9F_qseAIN3us2rm20Unpx5GmQ-LxQCLcBGAsYHQ/w400-h300/IMG_6751.jpg" width="400" /></a></div>1 maço de arpargo (ponteiros e talos separados)</span></div><div><span style="font-family: verdana;">6 tomatinhos vermelhos</span></div><div><span style="font-family: verdana;">2 dentes de alho<br />Salsinha e manjericão qb</span></div><div><span style="font-family: verdana;">20 ou 30g de <i>bacon</i> suave</span></div><div><span style="font-family: verdana;">Azeite de oliva qb</span></div><div><span style="font-family: verdana;">Sal grosso qb<br />Sal qb<br /></span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;"><b><u>À diversão</u></b>:</span><br /><span style="font-family: verdana;">Levo cerca de 2 litros d´água ao fogo, salgo com sal grosso ao sabor do mar e deixo levantar fervura. Entro com os talos de aspargo e deixo branquear por 3 minutos. Retiro, escorro e reservo. Na mesma água em fervura entro com o <i>penne</i> e marco o tempo de cozimento menos 1 minuto.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Numa boa <i>sartén</i> refogo o <i>bacon</i> com os ponteiros de aspargos, alho, azeite qb, sal ervas e os tomatinhos. Deixo o alho na <i>sartén</i> e reservo o restante.<br /></span><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-VipgtKVKAIs/X_U9NwUFZcI/AAAAAAAAsx8/5bpQFgUNPjwucax_EbdD7p-Yt32HHmn5gCLcBGAsYHQ/s2016/IMG_6754.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://1.bp.blogspot.com/-VipgtKVKAIs/X_U9NwUFZcI/AAAAAAAAsx8/5bpQFgUNPjwucax_EbdD7p-Yt32HHmn5gCLcBGAsYHQ/w400-h300/IMG_6754.jpg" width="400" /></a></div>Na mesma <i>sartén</i> entro com os mexilhões e refogo. Salpico com salsinha.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-cRDlR_EIW_g/X_U9Nw446PI/AAAAAAAAsx4/aKCm6f3HFeAWpWnXgCVPO5O_P9S7OlZlQCLcBGAsYHQ/s2016/IMG_6755.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://1.bp.blogspot.com/-cRDlR_EIW_g/X_U9Nw446PI/AAAAAAAAsx4/aKCm6f3HFeAWpWnXgCVPO5O_P9S7OlZlQCLcBGAsYHQ/w400-h300/IMG_6755.jpg" width="400" /></a></div>Entro com os talos branqueados.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-i2c6vDGIsTI/X_U9N58MsOI/AAAAAAAAsyA/vpRp8C2cFSU1DIkwqhzWhc_P0SGx-04OQCLcBGAsYHQ/s2016/IMG_6757.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://1.bp.blogspot.com/-i2c6vDGIsTI/X_U9N58MsOI/AAAAAAAAsyA/vpRp8C2cFSU1DIkwqhzWhc_P0SGx-04OQCLcBGAsYHQ/w400-h300/IMG_6757.jpg" width="400" /></a></div>Confiro o cozimento do <i>penne</i>. Escorro, coloco na <i>sartén</i> junto com um pouco da água do cozimento. Misturo bem, confiro o sal e ajusto.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-KIHuTN6byI0/X_U9O8aO27I/AAAAAAAAsyE/9sE9aOVuHBclUHsdlBaaaVMrufGiJAxPACLcBGAsYHQ/s2016/IMG_6758.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://1.bp.blogspot.com/-KIHuTN6byI0/X_U9O8aO27I/AAAAAAAAsyE/9sE9aOVuHBclUHsdlBaaaVMrufGiJAxPACLcBGAsYHQ/w400-h300/IMG_6758.jpg" width="400" /></a></div>Última salpicada de salsinha e está pronto.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ZgdCE47Ok-o/X_U9PQfwt0I/AAAAAAAAsyI/x5rkcn6k_m8IVRGKe2ttDFJnBS3NIrrfgCLcBGAsYHQ/s2016/IMG_6762.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://1.bp.blogspot.com/-ZgdCE47Ok-o/X_U9PQfwt0I/AAAAAAAAsyI/x5rkcn6k_m8IVRGKe2ttDFJnBS3NIrrfgCLcBGAsYHQ/w400-h300/IMG_6762.jpg" width="400" /></a></div>Sirvo em 2 pratos para massa, decoro com os demais ingredientes reservados (ponteiros de aspargos, ervas e tomatinhos). </span><span style="font-family: verdana;">Rego com um tracinho de azeite e sirvo imediatamente.</span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-x841EGrnn8g/X_U9PcgmyVI/AAAAAAAAsyM/oexLzImHqzkH0Sm5t49HAW3EA8prIP9PgCLcBGAsYHQ/s2016/IMG_6765.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="480" src="https://1.bp.blogspot.com/-x841EGrnn8g/X_U9PcgmyVI/AAAAAAAAsyM/oexLzImHqzkH0Sm5t49HAW3EA8prIP9PgCLcBGAsYHQ/w640-h480/IMG_6765.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-UBTGBR8f0OQ/X_U9Pmy2VXI/AAAAAAAAsyQ/0YZRVzIqolYWpqSTKcPlUtqnKp1trMcmwCLcBGAsYHQ/s1508/IMG_6767.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1508" data-original-width="1508" height="640" src="https://1.bp.blogspot.com/-UBTGBR8f0OQ/X_U9Pmy2VXI/AAAAAAAAsyQ/0YZRVzIqolYWpqSTKcPlUtqnKp1trMcmwCLcBGAsYHQ/w640-h640/IMG_6767.jpg" width="640" /></a></div>Serve 2 porções. Bom apetite!</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: trebuchet;"><b><u>Os pulo do Chef</u></b>: Os mexilhões sem cascas são pré cozidos, então exigem pouco cozimento complementar. Como são pré cozidos, quase sempre já removeram os cabelinhos deles, mas sempre é bom conferir.</span><br /><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">Deixe aí abaixo sua avaliação com um simples clique.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7724400568671223711.post-80657832644181184872024-02-01T00:47:00.000-03:002024-02-01T00:47:29.258-03:00Paella pra Dois<p><span style="font-family: verdana;"><b><i style="font-size: xx-large;">A</i></b></span><span style="font-family: verdana;">qui está um preparo bem fácil e rápido de uma <i>paella</i> para duas pessoas. Se você, assim como eu, é um amante dos frutos do mar, ouso sugerir ter alguns pacotinhos congelados de frutos do mar diversos na quantidade adequada para duas pessoas. Podem ser já pré elaborados como os tentáculos cozidos de polvo, mexilhões pré cozidos, os calamares limpos e cortados em anéis e os camarões limpos de descascados deixando o rabo (bikini). Também ter disponível caldo preparado com as cascas e cabeças é uma boa alternativa.</span></p><p><span style="font-family: verdana;">Aproveitando que você está interessado e chegou até aqui, quero pedir um favor a você, caríssimo e prestigioso visitante. Um favor bem especial. Não chame esse prato clássico e símbolo da maravilhosa cozinha espanhola e do lindo país Espanha de "paeJa". Não, não, nunca faça isso a não ser que você queira ser confundido com um argentino desavisado e bairrista. Amo a Argentina, diferente de muitos brasileiros, trabalhei lá um bom tempo e tenho muitos amigos caríssimos por lá. A pronúncia correta e ÚNICA é como se um dos "Ls" pudesse ser substituído por um "H" no português, ou seja, "paelha". Isso, "PAELHA". Pronto, agora sim podemos seguir com o preparo divertido e saboroso.</span></p><p><i style="font-family: verdana;">Andiamo alla ricetta...</i></p><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-YYhzA5tBWVE/X_U6-g9_QFI/AAAAAAAAsxE/jeBayGEWZP4eC_Ncsp-VApHZjA1Wk5-EgCLcBGAsYHQ/s2016/IMG_7038.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="480" src="https://1.bp.blogspot.com/-YYhzA5tBWVE/X_U6-g9_QFI/AAAAAAAAsxE/jeBayGEWZP4eC_Ncsp-VApHZjA1Wk5-EgCLcBGAsYHQ/w640-h480/IMG_7038.jpg" width="640" /></a></div></div><div><u style="font-family: verdana;"><b>Ingredientes</b></u><span style="font-family: verdana;">:</span></div><div><span style="font-family: verdana;">350g de camarões, calamares, tentáculo de polvo e mexilhões</span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-jslS02YPOkA/X_U7EEioaQI/AAAAAAAAsxI/U-F4crin6E0iF0nqQGozMyyyA3694SsMwCLcBGAsYHQ/s2016/IMG_7035.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" src="https://1.bp.blogspot.com/-jslS02YPOkA/X_U7EEioaQI/AAAAAAAAsxI/U-F4crin6E0iF0nqQGozMyyyA3694SsMwCLcBGAsYHQ/s320/IMG_7035.jpg" width="320" /></a></div>2 xícaras (café) de arroz<br />4 mini cebolas</span></div><div><span style="font-family: verdana;">Algumas tirinhas de pimentões vermelho e amarelo</span></div><div><span style="font-family: verdana;">Caldo de peixe e/ou frutos do mar qb</span></div><div><span style="font-family: verdana;">Salsinha picada qb</span></div><div><span style="font-family: verdana;">1 envelopinho de açafrão moído</span></div><div><span style="font-family: verdana;">2 dentinhos de alho esmagados</span></div><div><span style="font-family: verdana;">Azeite de oliva qb</span></div><div><span style="font-family: verdana;">Sal qb</span></div><div><br /></div><div><span style="font-family: verdana;"><b><u>À diversão</u></b>:</span><br /><span style="font-family: verdana;">Eu levo uma <i>sartén</i> ampla e plana ao fogo com um traço de azeite, o alho e as mini cebolas. Passo os camarões rapidamente de cada lado e retiro. Salgo fora do fogo e reservo.</span></div><div><span style="font-family: verdana;">Sigo na mesma sartén adicionando mais azeite e entro com os anéis de calamares. Refogo bem, retiro, salgo fora do fogo e reservo. Aproveito e passo os tentáculos do polvo com os mexilhões regando com azeite e sal. Reservo.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Descarto o alho, mantenho as mini cebolas, volto com os anéis de calamares e o polvo. Adiciono um tanto de caldo, junto o açafrão, misturo bem e entro com o arroz. Deixo cozinhar em fogo médio por uns 10 minutos monitorando a quantidade de caldo.</span></div><div><span style="font-family: verdana;">Faltando uns 5 minutos para o final, junto a salsinha, acomodos os mexilhões, os camarões e as tirinhas de pimentão.</span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-k6tm53l4w7o/X_U7LM9aS0I/AAAAAAAAsxQ/Qssp04lS5900TxYROKtaYOiWtmSblrgiACLcBGAsYHQ/s2016/IMG_7039.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://1.bp.blogspot.com/-k6tm53l4w7o/X_U7LM9aS0I/AAAAAAAAsxQ/Qssp04lS5900TxYROKtaYOiWtmSblrgiACLcBGAsYHQ/w400-h300/IMG_7039.jpg" width="400" /></a></div>Retiro do fogo, cubro com um laminado de alumínio por 10 minutos e sirvo imediatamente.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-234ek9RzWwU/X_U7LGMja-I/AAAAAAAAsxU/gtfWsea4Vagh3xCs_6dBpY9oXjXWzyUXwCLcBGAsYHQ/s2016/IMG_7046.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://1.bp.blogspot.com/-234ek9RzWwU/X_U7LGMja-I/AAAAAAAAsxU/gtfWsea4Vagh3xCs_6dBpY9oXjXWzyUXwCLcBGAsYHQ/w400-h300/IMG_7046.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-1YaDefuEdTU/X_U7LJEfPII/AAAAAAAAsxM/c0dMtKNtn8UH5236hVazgRtHeULZm3kmQCLcBGAsYHQ/s2016/IMG_7050.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://1.bp.blogspot.com/-1YaDefuEdTU/X_U7LJEfPII/AAAAAAAAsxM/c0dMtKNtn8UH5236hVazgRtHeULZm3kmQCLcBGAsYHQ/w400-h300/IMG_7050.jpg" width="400" /></a></div>Serve 2 porções. Bom apetite!</span></div><div><br /></div><div><span style="font-family: trebuchet;"><b><u>O pulo do Chef</u></b>: Caso você queira produzir o <i>Socarrat</i>, aquela "pegadinha" dourada que forma no fundo da sartén quando o arroz carameliza, precisa levantar o fogo no finalzinho, monitorar bem sua formação e depois ajustar a quantidade de caldo antes de colocar para descansar. Boa sorte!</span><br /><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">Deixe aí abaixo sua avaliação com um simples clique.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7724400568671223711.post-54190644073869240252024-01-29T01:57:00.011-03:002024-02-05T01:29:51.950-03:00Costelinha Suína com Portobello e Polenta<p><span style="font-family: verdana;"><b><i style="font-size: xx-large;">A</i></b></span><span style="font-family: verdana;">s costelinhas suínas são muito saborosas e versáteis. Vamos explorar um preparo com elas e cuidar bem do cozimento.</span></p><p><i style="font-family: verdana;">Andiamo alla ricetta...</i></p><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-nzCLUdmTTfY/YGDP4McrTeI/AAAAAAAAupg/rL8YbY0HXfUdtFB6hOHi8O4wyatSovp2QCLcBGAsYHQ/s2016/IMG_7865.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="480" src="https://1.bp.blogspot.com/-nzCLUdmTTfY/YGDP4McrTeI/AAAAAAAAupg/rL8YbY0HXfUdtFB6hOHi8O4wyatSovp2QCLcBGAsYHQ/w640-h480/IMG_7865.jpg" width="640" /></a></div></span></div><div><u style="font-family: verdana;"><b>Ingredientes</b></u><span style="font-family: verdana;">:</span></div><div><span style="font-family: verdana;">500g de costelinha suína magra</span></div><div><span style="font-family: verdana;">4 cogumelos médios Portobello</span></div><div><span style="font-family: verdana;">Vinho branco qb</span></div><div><span style="font-family: verdana;">8 ou 10 tomatinhos vermelhos e amarelos</span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-l2cp5lfSNf8/YGDTVoz8kcI/AAAAAAAAups/MZYHP9j8vIwbyNfPvaXUS9ukIbcZEr1yQCLcBGAsYHQ/s2016/IMG_7847.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://1.bp.blogspot.com/-l2cp5lfSNf8/YGDTVoz8kcI/AAAAAAAAups/MZYHP9j8vIwbyNfPvaXUS9ukIbcZEr1yQCLcBGAsYHQ/w400-h300/IMG_7847.jpg" width="400" /></a></div>1/2 limão siciliano</span></div><div><span style="font-family: verdana;">1 colher (sopa rasa) de pasta concentrada de tomate</span></div><div><span style="font-family: verdana;">3/4 de xícara de polenta pré cozida</span></div><div><span style="font-family: verdana;">1 colher (sobremesa rasa) de manteiga</span></div><div><span style="font-family: verdana;">1 colher (sobremesa rasa) de salsinha bem batidinha</span></div><div><span style="font-family: verdana;">Cebolinha verde picada para decorar qb</span></div><div><span style="font-family: verdana;">Azeite de oliva qb<br />Sal qb<br /></span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;"><b><u>À diversão</u></b>:</span><br /><span style="font-family: verdana;">Depois de uma escolha cuidadosa da costelinha, corto em tiras acompanhando os ossos. Levo uma sartén ao fogo com azeite e e entro com as tiras.</span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-AjJhnDms0Do/YGDUpVNp3XI/AAAAAAAAup8/ifmeqiBXNtUxdNpNdSbqV4RaEqBJxiSJwCLcBGAsYHQ/s2016/IMG_7841.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://1.bp.blogspot.com/-AjJhnDms0Do/YGDUpVNp3XI/AAAAAAAAup8/ifmeqiBXNtUxdNpNdSbqV4RaEqBJxiSJwCLcBGAsYHQ/w400-h300/IMG_7841.jpg" width="400" /></a></div> Selo por todos os lados até que fiquem morenas por igual.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-WLDw5jOzX1A/YGDUpVPlTTI/AAAAAAAAup4/zkDZxOBkT7gNvWN3FZYKv3_TkU9cgp4iwCLcBGAsYHQ/s2016/IMG_7842.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://1.bp.blogspot.com/-WLDw5jOzX1A/YGDUpVPlTTI/AAAAAAAAup4/zkDZxOBkT7gNvWN3FZYKv3_TkU9cgp4iwCLcBGAsYHQ/w400-h300/IMG_7842.jpg" width="400" /></a></div>Aqui entro com o vinho branco e deglaceio soltando todos os sabores pegados na sartén. Junto a pasta concentrada de tomate e o sal.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-T1lWlpzmTQo/YGDUpeomJ1I/AAAAAAAAup0/ccLicH323-gfFJDayQYlM-MDapgyZs4_ACLcBGAsYHQ/s2016/IMG_7844.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://1.bp.blogspot.com/-T1lWlpzmTQo/YGDUpeomJ1I/AAAAAAAAup0/ccLicH323-gfFJDayQYlM-MDapgyZs4_ACLcBGAsYHQ/w400-h300/IMG_7844.jpg" width="400" /></a></div>Deixo cozinhar com tampa e fogo baixo o tempo necessário até que as carnes comecem a descolar dos ossos. Vou colocando água de acordo com a necessidade.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-vvhi18ljBQg/YGDUqE0GTCI/AAAAAAAAuqA/8shNTandbB8nY8D9pmgvERbq1ikbdUW1QCLcBGAsYHQ/s2016/IMG_7846.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://1.bp.blogspot.com/-vvhi18ljBQg/YGDUqE0GTCI/AAAAAAAAuqA/8shNTandbB8nY8D9pmgvERbq1ikbdUW1QCLcBGAsYHQ/w400-h300/IMG_7846.jpg" width="400" /></a></div>Cozidas, escolho as 4 tiras mais bonitas e mantenho inteiras. As demais, retiro os ossos, pico em pedaços menores e volto ao cozimento.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ceHZXqDqCZ0/YGDUqofsKWI/AAAAAAAAuqE/cHcOa169jo0A_5MTmZhiMegyf4iWq9TawCLcBGAsYHQ/s2016/IMG_7849.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://1.bp.blogspot.com/-ceHZXqDqCZ0/YGDUqofsKWI/AAAAAAAAuqE/cHcOa169jo0A_5MTmZhiMegyf4iWq9TawCLcBGAsYHQ/w400-h300/IMG_7849.jpg" width="400" /></a></div>Cuido para que não faltem líquidos nesse cozimento e confiro/ajusto o sal.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Simultaneamente, cozinho a polenta como manda o fabricante (normalmente uma parte de polenta para 3 a 4 partes de água cozidas por 5 a 8 minutos). Adiciono a salsinha e a manteiga e mexo bem. Reservo.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-gLOcvb82jUM/YGDUqwFTtJI/AAAAAAAAuqI/4-zcEFlxsosfww29SVR7zULYI8ZgUnuggCLcBGAsYHQ/s2016/IMG_7852.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://1.bp.blogspot.com/-gLOcvb82jUM/YGDUqwFTtJI/AAAAAAAAuqI/4-zcEFlxsosfww29SVR7zULYI8ZgUnuggCLcBGAsYHQ/w400-h300/IMG_7852.jpg" width="400" /></a></div>Retiro as 4 tiras. Reservo.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-tQ_CHdyj7e8/YGDUqwl7M2I/AAAAAAAAuqM/yiaX4_YeEYwx6A8cqnkowRgPkbYWTZ23gCLcBGAsYHQ/s2016/IMG_7853.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://1.bp.blogspot.com/-tQ_CHdyj7e8/YGDUqwl7M2I/AAAAAAAAuqM/yiaX4_YeEYwx6A8cqnkowRgPkbYWTZ23gCLcBGAsYHQ/w400-h300/IMG_7853.jpg" width="400" /></a></div>Nesse caldo restante entro com os cogumelos e deixo cozinhar por dois ou três minutos. Retiro e entro com os tomatinhos. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-5Lo8AmmjAH4/YGDUrWoRyAI/AAAAAAAAuqQ/hUtInGhUndcotcvdaizmXVOnQS4dDE8qQCLcBGAsYHQ/s2016/IMG_7854.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://1.bp.blogspot.com/-5Lo8AmmjAH4/YGDUrWoRyAI/AAAAAAAAuqQ/hUtInGhUndcotcvdaizmXVOnQS4dDE8qQCLcBGAsYHQ/w400-h300/IMG_7854.jpg" width="400" /></a></div>Vamos ao empratamento. Acomodo uma parte da polenta no centro de cada prato e afundo o meio formando uma cavidade.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-O1yJ2PtQRhs/YGDUrhS0u2I/AAAAAAAAuqU/WJ5mlriCM2s0opCgdajn-ozvm9PrW3mgQCLcBGAsYHQ/s2016/IMG_7855.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://1.bp.blogspot.com/-O1yJ2PtQRhs/YGDUrhS0u2I/AAAAAAAAuqU/WJ5mlriCM2s0opCgdajn-ozvm9PrW3mgQCLcBGAsYHQ/w400-h300/IMG_7855.jpg" width="400" /></a></div>Acomodo o molho nessa cavidade e coloco 2 tiras da costelinha em cada prato.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Znf4coguvuE/YGDUsF7jkqI/AAAAAAAAuqc/oPSCvIcUgoMf8NqBggeDPS_Y_LaTtw71wCLcBGAsYHQ/s2016/IMG_7858.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="480" src="https://1.bp.blogspot.com/-Znf4coguvuE/YGDUsF7jkqI/AAAAAAAAuqc/oPSCvIcUgoMf8NqBggeDPS_Y_LaTtw71wCLcBGAsYHQ/w640-h480/IMG_7858.jpg" width="640" /></a></div>Junto 2 cogumelos, mais molho por cima, os tomatinhos e cebolinha para decorar. Um quarto de limão siciliano ao lado e um traço de azeite de oliva e pronto!<br />Serve 2 porções. Bom apetite.</span></div><div><br /></div><div><span style="font-family: trebuchet;"><b><u>O pulo do Chef</u></b>: <i>Se as costelinhas estiverem muito gordas, aconselho remover os excessos. Eu costumo usar a Polentina Quacker que deve muito pouco às italianas.</i></span><br /><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">Deixe aí abaixo sua avaliação com um simples clique.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7724400568671223711.post-65695175724602940582024-01-26T10:16:00.000-03:002024-01-26T10:16:49.572-03:00Farfalle tricolor com Filé Mignon<p><span style="font-family: verdana;"><b><i style="font-size: xx-large;">M</i></b></span><span style="font-family: verdana;">ais alegria e diversão à mesa com esse <i>farfalle </i>tricolor sem perder o mais importante que é o sabor!</span></p><p><i style="font-family: verdana;">Andiamo alla ricetta...</i></p><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-TDvp3nf1D38/X_U323dabeI/AAAAAAAAswA/Aj1EkaJaEIQ1CHhGBwsIOUy1mfSZWNBtgCLcBGAsYHQ/s2016/IMG_6584.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="480" src="https://1.bp.blogspot.com/-TDvp3nf1D38/X_U323dabeI/AAAAAAAAswA/Aj1EkaJaEIQ1CHhGBwsIOUy1mfSZWNBtgCLcBGAsYHQ/w640-h480/IMG_6584.jpg" width="640" /></a></div><u><b>Ingredientes</b></u>:</span></div><div><span style="font-family: verdana;">160g de <i>farfalle </i>tricolor</span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-q2Gmh66yqtI/X_U3-gsbS5I/AAAAAAAAswI/OhDgWwWFGuUyaVJiV3rydVjCpWMk4hRvwCLcBGAsYHQ/s2016/IMG_6572.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" src="https://1.bp.blogspot.com/-q2Gmh66yqtI/X_U3-gsbS5I/AAAAAAAAswI/OhDgWwWFGuUyaVJiV3rydVjCpWMk4hRvwCLcBGAsYHQ/s320/IMG_6572.jpg" width="320" /></a></div>200g de filé mignon picado<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-mZ-5UUDUHmo/X_U3-uXTzyI/AAAAAAAAswE/D8Md8w_a6KQlxiElb9O-TaYjC2DiWmNCgCLcBGAsYHQ/s2016/IMG_6573.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" src="https://1.bp.blogspot.com/-mZ-5UUDUHmo/X_U3-uXTzyI/AAAAAAAAswE/D8Md8w_a6KQlxiElb9O-TaYjC2DiWmNCgCLcBGAsYHQ/s320/IMG_6573.jpg" width="320" /></a></div>3 dentes de alho picado<br />1/2 cebola roxa picada</span></div><div><span style="font-family: verdana;">1/2 pimentão vermelho picado</span></div><div><span style="font-family: verdana;">8 tomatinhos cereja</span></div><div><span style="font-family: verdana;">Folhas e ponteiros de manjericão qb</span></div><div><span style="font-family: verdana;">Manteiga qb</span></div><div><span style="font-family: verdana;">Azeite de oliva qb</span></div><div><span style="font-family: verdana;">Parmesão ralado na hora</span></div><div><span style="font-family: verdana;">Sal qb</span></div><div><span style="font-family: verdana;">2 l de água<br /></span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;"><b><u>À diversão</u></b>:</span><br /><span style="font-family: verdana;">Eu levo a água ao fogo com sal (sabor do mar). Assim que ferve entro com a massa para cozinhar e monitoro o tempo indicado pelo fabricante.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Enquanto isso, levo ao fogo uma boa <i>sartén</i> com azeite e coloco para refogar o alho e a cebola até murcharem.</span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-qDbXz4hrTzo/X_U4HPDDESI/AAAAAAAAswQ/yUspkOBAHYcg6vCQ1LqH0pbH6_r8QAl9wCLcBGAsYHQ/s2016/IMG_6574.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" src="https://1.bp.blogspot.com/-qDbXz4hrTzo/X_U4HPDDESI/AAAAAAAAswQ/yUspkOBAHYcg6vCQ1LqH0pbH6_r8QAl9wCLcBGAsYHQ/s320/IMG_6574.jpg" width="320" /></a></div>Entro com a carne e deixo perder o vermelho.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-PgsvhuvYq58/X_U4HRWtggI/AAAAAAAAswY/tEZC_jmgZzAkPc1HiYlWiFKzbJE7vNu_QCLcBGAsYHQ/s2016/IMG_6578.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" src="https://1.bp.blogspot.com/-PgsvhuvYq58/X_U4HRWtggI/AAAAAAAAswY/tEZC_jmgZzAkPc1HiYlWiFKzbJE7vNu_QCLcBGAsYHQ/s320/IMG_6578.jpg" width="320" /></a></div>Entro com o pimentão picado. Mexo bem e deixo amolecer.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-sELsYjmerMQ/X_U4HIYBO3I/AAAAAAAAswU/lOF7prNllHAS__MVCXeUAW-pnEY7egQzACLcBGAsYHQ/s2016/IMG_6579.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" src="https://1.bp.blogspot.com/-sELsYjmerMQ/X_U4HIYBO3I/AAAAAAAAswU/lOF7prNllHAS__MVCXeUAW-pnEY7egQzACLcBGAsYHQ/s320/IMG_6579.jpg" width="320" /></a></div>Acerto o ponto de sal e entro com os tomatinhos e as folhas de menjericão.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-TG9bpGeNsIw/X_U4IOhZFiI/AAAAAAAAswc/7acEW5AP4T8SC6DL5X2jTjWjgSYw5qCbQCLcBGAsYHQ/s2016/IMG_6581.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" src="https://1.bp.blogspot.com/-TG9bpGeNsIw/X_U4IOhZFiI/AAAAAAAAswc/7acEW5AP4T8SC6DL5X2jTjWjgSYw5qCbQCLcBGAsYHQ/s320/IMG_6581.jpg" width="320" /></a></div>Nesse ponto a massa estará no ponto que quero, ou seja uns 2 minutos antes do tempo indicado para que ela termine o cozimento na <i>sartén </i>junto com os demais ingredientes.</span></div><div><span style="font-family: verdana;">Escorro a massa reservando um pouco da água e junto na <i>sartén</i>. Junto um pouco da água do cozimento.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-qI11h3IaATY/X_U4Ik-MneI/AAAAAAAAswg/-nWETAoMCgE9yWGK_Vs73ue1rYmFrMtagCLcBGAsYHQ/s2016/IMG_6582.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" src="https://1.bp.blogspot.com/-qI11h3IaATY/X_U4Ik-MneI/AAAAAAAAswg/-nWETAoMCgE9yWGK_Vs73ue1rYmFrMtagCLcBGAsYHQ/s320/IMG_6582.jpg" width="320" /></a></div>Misturo bem e sirvo em dois pratos.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-8hHFrV0o8t0/X_U4I59jWeI/AAAAAAAAswk/dyiJDrxvH584fyA3OgUK5Eb7X7BAFs-fACLcBGAsYHQ/s1509/IMG_6585.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1509" data-original-width="1508" height="320" src="https://1.bp.blogspot.com/-8hHFrV0o8t0/X_U4I59jWeI/AAAAAAAAswk/dyiJDrxvH584fyA3OgUK5Eb7X7BAFs-fACLcBGAsYHQ/s320/IMG_6585.jpg" /></a></div>Decoro com os ponteiros de manjericão frescos, ralo um pouco de parmesão por cima e rego um tracinho de azeite. Pronto!<br />Serve 2 porções. Bom apetite.<br /><br /></span></div><div><span style="font-family: trebuchet;"><b><u>O pulo do Chef</u></b>: Eu costumo fazer pequenos furinhos nos tomatinhos para que fiquem mais inteiros no cozimento. Ajuda bem.</span><br /><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">Deixe aí abaixo sua avaliação com um simples clique.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7724400568671223711.post-9948947322948526962024-01-22T11:47:00.002-03:002024-01-22T11:47:26.494-03:00Gnocchi com Rabada e Espinafre Refogado<p><span style="font-family: verdana;"><b><i style="font-size: xx-large;">U</i></b></span><span style="font-family: verdana;">m prato leve, simples, saboroso e sofisticado, aliás a sofisticação está justamente na sua simplicidade. Uma potência de sabor, beleza e prazer!</span></p><p><i style="font-family: verdana;">Andiamo alla ricetta...</i></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-nGR8ZYzE5ZM/YGFZc1-MRNI/AAAAAAAAuq8/jACL117EaVoM48PV1tSuf-lRMZr8nFBDwCLcBGAsYHQ/s2016/IMG_7129.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="480" src="https://1.bp.blogspot.com/-nGR8ZYzE5ZM/YGFZc1-MRNI/AAAAAAAAuq8/jACL117EaVoM48PV1tSuf-lRMZr8nFBDwCLcBGAsYHQ/w640-h480/IMG_7129.jpg" width="640" /></a></div><div><u style="font-family: verdana;"><b>Ingredientes</b></u><span style="font-family: verdana;">:</span></div><div><span style="font-family: verdana;">500g de rabada bovina magra<br /></span><span style="font-family: verdana;">350g de batatas asterix red (duas batatas médias aproximadamente)<br /></span><span style="font-family: verdana;">1 maço de espinafre</span></div><div><span style="font-family: verdana;">90g de farinha de trigo</span></div><div><span style="font-family: verdana;">Flores jovens de espinafre qb (separadas do maço)</span></div><div><span style="font-family: verdana;">Parmesão ralado na hora qb</span></div><div><span style="font-family: verdana;">Manteiga qb</span></div><div><span style="font-family: verdana;">Noz moscada ralada na hora</span></div><div><span style="font-family: verdana;">1 gema de ovo</span></div><div><span style="font-family: verdana;">Pasta concentrada de tomate qb</span></div><div><span style="font-family: verdana;">2 dentes de alho</span></div><div><span style="font-family: verdana;">1/2 cebola<br /></span><span style="font-family: verdana;">Azeite de oliva qb</span></div><div><span style="font-family: verdana;">Sal qb</span></div><div><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;"></span><span style="font-family: verdana;"><b><u>À diversão</u></b>:</span><br /><span style="font-family: verdana;">Eu coloco os pedaços de rabada numa panela de pressão aquecida com um traço de azeite. Selo os pedaços, junto sal, o alho e a cebola. Cubro com água e deixo cozinhar por 35 a 40 minutos. Depois de abrir precisa conferir a textura. Se necessário, cozinhar mais um pouco.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Enquanto a rabada cozinha cuido das batatas. Cozinho com casca e uma pitadinha de sal. Vai levar uns 20 a 25 minutos. Reservo a água do cozimento. para cozinhar o s gnocchi.</span></div><div><span style="font-family: verdana;">Depois precisa descascar e amassar ainda quentes. Deixo amornar, tempero com sal, noz moscada, um pouco de parmesão ralado, manteiga, azeite, gema de ovo e trigo. Misturo tudo muito bem e avalio a textura e o sal. Se necessário ajusto adicionando trigo e sal. Formo os gnocchi e reservo.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Enquanto as batatas cozinham, cuido do espinafre. Lavo, retiro as flores e reservo para decorar os pratos. Descarto os talos e levo as folhas para desmaiarem numa sartén com azeite, manteiga e sal. Reservo.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Retomo a rabada, separo dois pedaços com os ossos para decorar os pratos e retiro os demais ossos. Coloco esses pedaços numa sartén com um pouco do caldo do cozimento, ajusto o sal, junto um pouco de concentrado de tomates para melhorar a cor. O restante do caldo, guardo para outras preparações.</span></div><div><span style="font-family: verdana;">Simultaneamente, deixo ferver água do cozimento das batatas e cozinho os gnocchi.</span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-JG0HAvQgn40/YGFbF6FKAPI/AAAAAAAAurI/luBc73d9_Vc-NX7tFRktAPB9AiaEhM84ACLcBGAsYHQ/s2016/IMG_7124.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="240" src="https://1.bp.blogspot.com/-JG0HAvQgn40/YGFbF6FKAPI/AAAAAAAAurI/luBc73d9_Vc-NX7tFRktAPB9AiaEhM84ACLcBGAsYHQ/w320-h240/IMG_7124.jpg" width="320" /></a></div>Vou retirando e já colocando nos pratos com um tracinho de azeite no fundo de cada um deles.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Y6vrg4ZOrX0/YGFbF-pX4bI/AAAAAAAAurM/pTHZ2rgU0YIwG8O7QuDIB8Cy65kD5ZbWwCLcBGAsYHQ/s2016/IMG_7126.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://1.bp.blogspot.com/-Y6vrg4ZOrX0/YGFbF-pX4bI/AAAAAAAAurM/pTHZ2rgU0YIwG8O7QuDIB8Cy65kD5ZbWwCLcBGAsYHQ/w400-h300/IMG_7126.jpg" width="400" /></a></div>Cubro com metade da carne, mais o molhinho. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-A-YXQ9ceAlE/YGFbFxoha7I/AAAAAAAAurE/341lz1GFFfQFS_1euiHTwXeMSQlDzH6sACLcBGAsYHQ/s2016/IMG_7127.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://1.bp.blogspot.com/-A-YXQ9ceAlE/YGFbFxoha7I/AAAAAAAAurE/341lz1GFFfQFS_1euiHTwXeMSQlDzH6sACLcBGAsYHQ/w400-h300/IMG_7127.jpg" width="400" /></a></div>Acomodo um pedaço da rabada em cada prato. Junto as flores do espinafre.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-2w-b_u2Psrs/YGFbG1rV61I/AAAAAAAAurQ/43fB826yJBohNgJ_ptF2Hw3HTwkCicJZwCLcBGAsYHQ/s2016/IMG_7128.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="480" src="https://1.bp.blogspot.com/-2w-b_u2Psrs/YGFbG1rV61I/AAAAAAAAurQ/43fB826yJBohNgJ_ptF2Hw3HTwkCicJZwCLcBGAsYHQ/w640-h480/IMG_7128.jpg" width="640" /></a></div>Rego com um tracinho de azeite, polvilho o parmesão.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-48-jHmxvAV4/YGFbHZLnuUI/AAAAAAAAurU/7QusjLo8vfMPxOQQTelY5Jx4nsm6R-BCACLcBGAsYHQ/s1509/IMG_7130.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1508" data-original-width="1509" height="640" src="https://1.bp.blogspot.com/-48-jHmxvAV4/YGFbHZLnuUI/AAAAAAAAurU/7QusjLo8vfMPxOQQTelY5Jx4nsm6R-BCACLcBGAsYHQ/w640-h640/IMG_7130.jpg" width="640" /></a></div>Sirvo imediatamente. Bom apetite!</span></div><div><span style="font-family: verdana;">Serve 2 porções.</span></div><div><br /></div><div><span style="font-family: trebuchet;"><b><u>O pulo do Chef</u></b>: A quantidade de farinha de trigo deve ser entre 20 a 25% do peso das batatas. Isso é suficiente para dar a liga e não destacar o sabor de trigo. Com essa proporção é certo que o sabor das batatas estarão preservados. Afinal, os gnocchi são de batatas, não é mesmo? </span><br /><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">Deixe aí abaixo sua avaliação com um simples clique.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7724400568671223711.post-19893826593263032682024-01-19T11:27:00.002-03:002024-01-19T11:27:46.421-03:00Medalhão de Mignon em cama de Shimeji saborizado com Pancetta<p><span style="font-family: verdana;"><b><i style="font-size: xx-large;">E</i></b></span><span style="font-family: verdana;">xplorando o contraste do doce e salgado como acompanhamento dos medalhões...</span></p><p><i style="font-family: verdana;">Andiamo alla ricetta...</i></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-a_GBo-fxB3M/YGk5TBL6FAI/AAAAAAAAu5Y/vP1D9KRSnEAOTvsj1DVDvw3FajfRh9snwCLcBGAsYHQ/s1929/IMG_6014.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1447" data-original-width="1929" height="480" src="https://1.bp.blogspot.com/-a_GBo-fxB3M/YGk5TBL6FAI/AAAAAAAAu5Y/vP1D9KRSnEAOTvsj1DVDvw3FajfRh9snwCLcBGAsYHQ/w640-h480/IMG_6014.jpg" width="640" /></a></div><div><u style="font-family: verdana;"><b>Ingredientes</b></u><span style="font-family: verdana;">:</span></div><div><span style="font-family: verdana;">2 medalhões de <i>mignon</i></span></div><div><span style="font-family: verdana;">200g de cogumelos <i>shimeji</i></span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-lv4sxiTWKyY/YGk5pPq-BHI/AAAAAAAAu5s/TMDlTIadE9UlBdBnfheYBtSw-GyAWYQ4QCLcBGAsYHQ/s1512/IMG_6002.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="1512" height="320" src="https://1.bp.blogspot.com/-lv4sxiTWKyY/YGk5pPq-BHI/AAAAAAAAu5s/TMDlTIadE9UlBdBnfheYBtSw-GyAWYQ4QCLcBGAsYHQ/s320/IMG_6002.jpg" /></a></div>2 fatias de <i>pancetta</i> curada</span></div><div><span style="font-family: verdana;">4 dentes de alho inteiros</span></div><div><span style="font-family: verdana;">1 figo maduro e firme</span></div><div><span style="font-family: verdana;">Tomatinhos cereja qb</span></div><div><span style="font-family: verdana;">Folhas frescas de manjericão qb<br />Folhas frescas de alecrim qb</span></div><div><span style="font-family: verdana;">Pimenta do reino preta moída na hora qb</span></div><div><span style="font-family: verdana;">Azeite de oliva qb</span></div><div><span style="font-family: verdana;">Manteiga qb</span></div><div><span style="font-family: verdana;">Sal qb</span></div><div><span style="font-family: verdana;">Arroz para acompanhar (opcional)</span></div><div><br /></div><div><span style="font-family: verdana;"><b><u>À diversão</u></b>:</span><br /><span style="font-family: verdana;">Eu tempero os medalhões com sal, pimenta do reino e azeite. Unto bem cada um e deixo dencansarem protegidos.</span></div><div><span style="font-family: verdana;">Enquanto isso levo uma <i>sartén</i> ao fogo baixo com azeite e manteiga e entro com cogumelos. Cozinho até ficarem macios, salgo e reservo.</span></div><div><span style="font-family: verdana;">Na mesma <i>sartén</i>, entro com mais um pouquinho de azeite e manteiga e os dentes de alho. Entro com as fatias de <i>pancetta</i> e deixo fritar um pouco. Adiciono os demais temperos (alecrim e manjericão), misturo bem e entro com os tomatinhos. Quando estão pela metade do ponto que quero, retiro tudo, menos os dentes de alho. Reservo.</span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-DQrPgVVpYbQ/YGk5ij-af7I/AAAAAAAAu5g/lMl1EU_1aQAlORI_CqvYByIfpOaCnq18wCLcBGAsYHQ/s1512/IMG_5998.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="1512" height="640" src="https://1.bp.blogspot.com/-DQrPgVVpYbQ/YGk5ij-af7I/AAAAAAAAu5g/lMl1EU_1aQAlORI_CqvYByIfpOaCnq18wCLcBGAsYHQ/w640-h640/IMG_5998.jpg" width="640" /></a></div>Na mesma <i>sartén</i>, adiciono um pouco mais de azeite e manteiga e entro com os medalhões. Vou monitorando o ponto que desejo, tostadinhos por fora e macios e vermelhinhos por dentro. Retiro os medalhões, mantenho os dentes de alho e deixo descansarem protegidos para não perderem calor.</span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-EKnFic7RrXU/YGk5ihA0t6I/AAAAAAAAu5k/Jjuk_EsZx5cVZ-rNDAHNHl3XgmZMQUk-wCLcBGAsYHQ/s1508/IMG_6013%2B%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1508" data-original-width="1508" height="400" src="https://1.bp.blogspot.com/-EKnFic7RrXU/YGk5ihA0t6I/AAAAAAAAu5k/Jjuk_EsZx5cVZ-rNDAHNHl3XgmZMQUk-wCLcBGAsYHQ/w400-h400/IMG_6013%2B%25282%2529.jpg" width="400" /></a></div>Nos resíduos da <i>sartén</i> volto com os tomatinhos, pancetta e o figo com a parte de dentro voltada para a base para a caramelização dos açúcares. Estarão prontos quando a <i>pancetta</i> ganhar crocância.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-eJ5RAL1tLwA/YGk5ij2IAZI/AAAAAAAAu5c/d8iTSoS3UNg_n0GhmN9YxOqWVCVgA697wCLcBGAsYHQ/s1509/IMG_6015.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1509" data-original-width="1508" height="400" src="https://1.bp.blogspot.com/-eJ5RAL1tLwA/YGk5ij2IAZI/AAAAAAAAu5c/d8iTSoS3UNg_n0GhmN9YxOqWVCVgA697wCLcBGAsYHQ/w400-h400/IMG_6015.jpg" width="400" /></a></div>Monto dois pratos com uma cama de cogumelos cada, deito um medalhão ao centro, guarneço com os demais ingredientes. Decoro com uma folhinha de manjericão.</span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-1E5r6DVmrTk/YGk5usCCFyI/AAAAAAAAu5w/LhUKzwHiptQ6JPGGAcnlXOVgZJ1xVeAXgCLcBGAsYHQ/s2016/IMG_6006.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="480" src="https://1.bp.blogspot.com/-1E5r6DVmrTk/YGk5usCCFyI/AAAAAAAAu5w/LhUKzwHiptQ6JPGGAcnlXOVgZJ1xVeAXgCLcBGAsYHQ/w640-h480/IMG_6006.jpg" width="640" /></a></div>Pronto. Serve 2 porções.</span></div><div><span style="font-family: verdana;">Bom apetite!</span></div><div><br /><span style="font-family: trebuchet;"><b><u>O pulo do Chef</u></b>: O cuidado principal desse preparo é o ponto dos medalhões. Com a prática conseguimos perceber o ponto que desejamos com um simples toque conferindo a maciez sem cortar a carne. Se você ainda não tem muita experiência, leve em conta o tempo, mas vá treinando o toque. Logo a experiência nos capacita totalmente! </span><br /><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">Deixe aí abaixo sua avaliação com um simples clique.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7724400568671223711.post-31738393379018778742024-01-17T01:47:00.000-03:002024-01-17T01:50:29.788-03:00Arroz de Neck Bovino<p><span style="font-family: verdana;"><b><i style="font-size: xx-large;">E</i></b></span><span style="font-family: verdana;">u já conhecia o neck de cordeiro, mas nunca havia pensado no neck bovino. Andando pelos mercados aqui da minha cidade encontrei esse corte! Nada melhor que conversar com açogueiros de mais idade e que mostra no contorno corporal o prazer de comer bem (não necessariamente caro)... e ali estava, bem a minha disposição, uma figura dessas, sempre falante e bem humorados.</span></p><p><span style="font-family: verdana;">Foi uma bênção falar com ele. Levei alguns pedaços... </span><i style="font-family: verdana;">Andiamo alla ricetta...</i></p><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUINwxxpsTNogaiMVl1LuyRwOhUjDTxDiKbyz52y47gGo0CoU_fjWfXAtBQnyfd7i0KwG7XgwgLDCNfFouNBULI7Dazrzo3B3EgCX2uIwK3Izw46bcaRrDaybrnVuaTEpnjIZqg6C0v_q7ILh8E_3KkDflOjlljRWUSaihVWkWvrOucuvi4KdNW66pX2g/s2016/IMG_9387.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUINwxxpsTNogaiMVl1LuyRwOhUjDTxDiKbyz52y47gGo0CoU_fjWfXAtBQnyfd7i0KwG7XgwgLDCNfFouNBULI7Dazrzo3B3EgCX2uIwK3Izw46bcaRrDaybrnVuaTEpnjIZqg6C0v_q7ILh8E_3KkDflOjlljRWUSaihVWkWvrOucuvi4KdNW66pX2g/w640-h480/IMG_9387.jpg" width="640" /></a></div><u style="font-family: verdana;"><b>Ingredientes</b></u><span style="font-family: verdana;">:</span></div><div><span style="font-family: verdana;"><p class="MsoNormal">1,5Kg de neck (pescoço) bovino<o:p></o:p></p><p class="MsoNormal">6 xícaras (café) de arroz comum<o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpzA3r3Xi7Ge9IHeYp_9EIIJwEf768MallM1THyqXZ_0durvXUziZCGmbXGgpr5Ca2W7bsqJyp-WURNqQFLWsicopCtLPc0QQpCeff7MmqaOmHZmLZgcWC8mKQZcAu4vcX6Irt2Q3bC8iB188o7Lpspom1J7weZiGMdVbOwWF_Fogtal3c2HHPsksiNN8/s2016/IMG_9377.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpzA3r3Xi7Ge9IHeYp_9EIIJwEf768MallM1THyqXZ_0durvXUziZCGmbXGgpr5Ca2W7bsqJyp-WURNqQFLWsicopCtLPc0QQpCeff7MmqaOmHZmLZgcWC8mKQZcAu4vcX6Irt2Q3bC8iB188o7Lpspom1J7weZiGMdVbOwWF_Fogtal3c2HHPsksiNN8/s320/IMG_9377.jpg" width="320" /></a></div><p class="MsoNormal">1 cebola média picada em cubinhos</p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal">4 talos de salsão picado<o:p></o:p></p><p class="MsoNormal">1 pimentão vermelho pequeno picado em cubos (opcional)</p><p class="MsoNormal">1 tomate maduro picado em cubos<o:p></o:p></p><p class="MsoNormal">Sal grosso qb<o:p></o:p></p><p class="MsoNormal">Sal comum qb<o:p></o:p></p><p class="MsoNormal">1 pitada generosa de Chimi Churri<o:p></o:p></p><p class="MsoNormal">1 pitada generosa de Páprica Defumada<o:p></o:p></p><p class="MsoNormal">2 colheres (sopa) de Shoyu<o:p></o:p></p><p class="MsoNormal">Azeite de oliva qb<o:p></o:p></p><p class="MsoNormal">Manteiga qb<o:p></o:p></p><p class="MsoNormal">Água quente (suficiente para cobrir tudo + 2 dedinhos)<o:p></o:p></p><p class="MsoNormal">Cebolinha verde picada qb<o:p></o:p></p><p class="MsoNormal">Parmesão ralado na hora qb</p><p class="MsoNormal">Legumes diversos assados para guarnecer (opcional)</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm6BCYJc5CYzneDQanL81vOAPYZk62s1FyZlMLV-tLX9CoWdXNT6r8dCR1XNdHuQATsh6Mrn5nrrQT2TTR8qgkaqXVCqBI5yGm03Tr8HPxe9GkKhOwpeur9BDR6uaeLPYKYyk7a0WUthJx7BRBwvmUtXDP3UawySBB9YVuMY2OJZEBKB71AdX7YxwQOUM/s2016/IMG_9382.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm6BCYJc5CYzneDQanL81vOAPYZk62s1FyZlMLV-tLX9CoWdXNT6r8dCR1XNdHuQATsh6Mrn5nrrQT2TTR8qgkaqXVCqBI5yGm03Tr8HPxe9GkKhOwpeur9BDR6uaeLPYKYyk7a0WUthJx7BRBwvmUtXDP3UawySBB9YVuMY2OJZEBKB71AdX7YxwQOUM/s320/IMG_9382.jpg" width="320" /></a></div><p class="MsoNormal"><b><u>À diversão</u></b>:</p></span><span style="font-family: verdana;"><p class="MsoNormal">De véspera, numa panela de pressão, selei todos os pedaços em pouco azeite, pouca manteiga e pouco de sal.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4OOH8gUDO75MJ5EF0yiGPmamfnNS0M_oOMFCpGRi1-l2bvqHs7pOrX3QXsYTGq2YseaIqkmMIlPk9o5QvBrIUUv-MkWqFiGO6TxJZ12xKkjuKul-MVLBGW0KSSD0e4gPVCBF1m1e28MWz4ailF6coKQKrDTvjXsmwAGB_4RE2-JYoqyr5utVkoai-4To/s2016/IMG_9352.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4OOH8gUDO75MJ5EF0yiGPmamfnNS0M_oOMFCpGRi1-l2bvqHs7pOrX3QXsYTGq2YseaIqkmMIlPk9o5QvBrIUUv-MkWqFiGO6TxJZ12xKkjuKul-MVLBGW0KSSD0e4gPVCBF1m1e28MWz4ailF6coKQKrDTvjXsmwAGB_4RE2-JYoqyr5utVkoai-4To/w400-h300/IMG_9352.jpg" width="400" /></a></div><p class="MsoNormal">Quando ganharam boa cor juntei todos os demais ingredientes, exceto a cebolinha verde.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiToMf25M3_pIEYG5L88U-0c5dXpDQVL5M43KT_k3c6yk7vVEzJxrdfovedQZvt3vwnefnMYfuBjLMIU4R163BLywQSkUm1itQmWQmKVubGr-OygGuKJhg4EkT5pzdJtoZuJQr1E5vphRYAiOkndS4I9CMWDc8fx9r7viCj2oBHneIi6YW1XBXp9sWwQaQ/s2016/IMG_9354.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiToMf25M3_pIEYG5L88U-0c5dXpDQVL5M43KT_k3c6yk7vVEzJxrdfovedQZvt3vwnefnMYfuBjLMIU4R163BLywQSkUm1itQmWQmKVubGr-OygGuKJhg4EkT5pzdJtoZuJQr1E5vphRYAiOkndS4I9CMWDc8fx9r7viCj2oBHneIi6YW1XBXp9sWwQaQ/w400-h300/IMG_9354.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwzax3CHbeOLaU43RSNJxhNuNRQQAz7n3asPO5Do9NgSw32hdXrjNtFfw562WqK7nUnAPk33RoGy1UNzj26HZsmtFELLrLJ0yozgyv-ZG6ogHSd6mfwpCseblzMvxePERjLRT4stiTs1ZidSgyPJ-lddAjMR09yTGfinrK-O_k6Rd-X743AJPgNWxeYQ8/s2016/IMG_9357.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwzax3CHbeOLaU43RSNJxhNuNRQQAz7n3asPO5Do9NgSw32hdXrjNtFfw562WqK7nUnAPk33RoGy1UNzj26HZsmtFELLrLJ0yozgyv-ZG6ogHSd6mfwpCseblzMvxePERjLRT4stiTs1ZidSgyPJ-lddAjMR09yTGfinrK-O_k6Rd-X743AJPgNWxeYQ8/w400-h300/IMG_9357.jpg" width="400" /></a></div><p class="MsoNormal">Cobri com água quente, fechei a pressão e deixei cozinhar por 45 minutos (até a carne soltar os ossos). Algumas vezes pode ser preciso mais um pouco de tempo.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHDT3ErHv7J6txekBAMbMTSfUGZ7DqAf87Fhw9UQc4pkFV4Nq-PcA7rmCTdLcX0aQAsBvYdv1qsuKJ7jdLr5SlgL00Wh1XAqEzF14gbvxW5DOQaBxh_IBDYk6wHkCBe5edEOmgGp5HffQKqIcvbpkKyCrkhB77N1pMBPKb1npvebPHOrP1c4XEeB1y5yw/s2016/IMG_9361.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHDT3ErHv7J6txekBAMbMTSfUGZ7DqAf87Fhw9UQc4pkFV4Nq-PcA7rmCTdLcX0aQAsBvYdv1qsuKJ7jdLr5SlgL00Wh1XAqEzF14gbvxW5DOQaBxh_IBDYk6wHkCBe5edEOmgGp5HffQKqIcvbpkKyCrkhB77N1pMBPKb1npvebPHOrP1c4XEeB1y5yw/w640-h480/IMG_9361.jpg" width="640" /></a></div><p class="MsoNormal">Retirei os pedaços de carne, separei dos ossos e descartei.</p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcUg7vxTBbIMLFubgqpI-aEmPjEo6hEmL8x9zztcj1Y-uPL1KCAZqAE-m3M07gVfrPY_AgWUOc6xfU4WFbPHmWY6b4pOMOfV_YXJlVUT5wTv0dx6JmjKS4Y36glh-SmtypWfM_02v6dor5BSXoPEA1zmPINRb-FTqNtr60nsdxSaw0Ecd1BnmUZmPPDvE/s2016/IMG_9363.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcUg7vxTBbIMLFubgqpI-aEmPjEo6hEmL8x9zztcj1Y-uPL1KCAZqAE-m3M07gVfrPY_AgWUOc6xfU4WFbPHmWY6b4pOMOfV_YXJlVUT5wTv0dx6JmjKS4Y36glh-SmtypWfM_02v6dor5BSXoPEA1zmPINRb-FTqNtr60nsdxSaw0Ecd1BnmUZmPPDvE/s320/IMG_9363.jpg" width="320" /></a></div>Nesse processo a carne já fica em pedaços menores. Reservei refrigerado junto com o composto que restou do cozimento por uma noite.<p></p><p class="MsoNormal"><br /></p><p class="MsoNormal">Na retomada no dia seguinte, removi a camadinha de gordura que fica sólida na superfície devido a baixa temperatura. Levei tudo ao fogo e deixei levantar fervura.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC1w8QvyEfMfZduNPOdUYRUinYR3uoOxf8_v5F99iQQigJ12-rb1QVUyBKbIto8N2YSdEYajZGiM__DlrHMmN8bTJW3QkLCbvoxPN-PwMpPKN92fyAZL0q3jkTuvlPtUm0gfVmNQObMUNiefRfMQw0kKhK5GiS_c9urGgKIEWWETab_j9jIit0WTg_PKE/s2016/IMG_9378.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC1w8QvyEfMfZduNPOdUYRUinYR3uoOxf8_v5F99iQQigJ12-rb1QVUyBKbIto8N2YSdEYajZGiM__DlrHMmN8bTJW3QkLCbvoxPN-PwMpPKN92fyAZL0q3jkTuvlPtUm0gfVmNQObMUNiefRfMQw0kKhK5GiS_c9urGgKIEWWETab_j9jIit0WTg_PKE/w400-h300/IMG_9378.jpg" width="400" /></a></div><p class="MsoNormal">Juntei o arroz, ajustei quantidade de água e sal e deixei cozinhar 7x7x7.</p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim9TjWP5P5q7rNL46W_n-9C9Iy8gR6P6S9Gpdq9h1rnuG30HToEmX5HJDiWHy6kP5grGZnfz1Etr4NGgADhK6bIXc7IHUI92GaHUCYXFLdJRf2j286Svd8f7HF3cxh8yoV4OgKhNPxoPwBZXREuW7DxiMirjZHUW-_f5Xoiz6Vs65GjAqqt2ceZJXBUVI/s2016/IMG_9380.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim9TjWP5P5q7rNL46W_n-9C9Iy8gR6P6S9Gpdq9h1rnuG30HToEmX5HJDiWHy6kP5grGZnfz1Etr4NGgADhK6bIXc7IHUI92GaHUCYXFLdJRf2j286Svd8f7HF3cxh8yoV4OgKhNPxoPwBZXREuW7DxiMirjZHUW-_f5Xoiz6Vs65GjAqqt2ceZJXBUVI/w400-h300/IMG_9380.jpg" width="400" /></a></div>Calma! Eu explico: 7 minutos de fervura em fogo médio/alto sem tampa, 7 minutos de fervura em fogo baixo com tampa e 7 minutos de descanso sem fogo com tampa.<p></p><p class="MsoNormal"><o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvKulhoO6HFDA55UTI-1CaRZNuiw8HX_1uTXoqT2PNlf-6WH8EBaNiHWPHkdVglwUdkTdeecC5BhB1jaH0HsqkJQdQs0XD0LO94X8pEJj1ms23aC0ovXvU27bRX6x5SRh6qfAe3E5_QWhD3eZ-GFG3SuYu2GobSRDFYgRlRKMW2p0ZSU_UL4f8QhgLTRg/s1512/IMG_9381.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="1512" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvKulhoO6HFDA55UTI-1CaRZNuiw8HX_1uTXoqT2PNlf-6WH8EBaNiHWPHkdVglwUdkTdeecC5BhB1jaH0HsqkJQdQs0XD0LO94X8pEJj1ms23aC0ovXvU27bRX6x5SRh6qfAe3E5_QWhD3eZ-GFG3SuYu2GobSRDFYgRlRKMW2p0ZSU_UL4f8QhgLTRg/w400-h400/IMG_9381.jpg" width="400" /></a></div><p class="MsoNormal">Finalizei com cebolinha verde picada e servi com parmesão e legumes assados (opcional).</p><p class="MsoNormal"><o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAQTP-n5OZ8yrngG9dmi-yvT3gmO4OMgxItNxySt-z0Foqo2tacfzB3bwziL_1ky99NVYBmCmu6Mtt7fVWwKIB_pRzyaIUXSc4j-JJswhYPvvqMrXIbz6Gk0gBkcnDy8QFduOJlXC01fi9vZcZfV5ln_h6hAtZrV0fQZYIAH8wYajlthzDgYUFAuP5hjE/s2016/IMG_9385.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAQTP-n5OZ8yrngG9dmi-yvT3gmO4OMgxItNxySt-z0Foqo2tacfzB3bwziL_1ky99NVYBmCmu6Mtt7fVWwKIB_pRzyaIUXSc4j-JJswhYPvvqMrXIbz6Gk0gBkcnDy8QFduOJlXC01fi9vZcZfV5ln_h6hAtZrV0fQZYIAH8wYajlthzDgYUFAuP5hjE/w640-h480/IMG_9385.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeE-V6aqMVeHjyDNi_PPLTSavLZs51-v5gYRwlra6U2OwnkbowOxaZ1DCOq9P15upGBBHyCyHQcJJ2JGgawVZ76FITCF23W6009gtRQW-j5LtnWG4qzlGfqM7Pi0si6P8DUh8iTOxtL1NAr473nHQA41tBtZDFwE4TvT4KdH8dCesn4x7NPLhWtDK7pdA/s2016/IMG_9388.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeE-V6aqMVeHjyDNi_PPLTSavLZs51-v5gYRwlra6U2OwnkbowOxaZ1DCOq9P15upGBBHyCyHQcJJ2JGgawVZ76FITCF23W6009gtRQW-j5LtnWG4qzlGfqM7Pi0si6P8DUh8iTOxtL1NAr473nHQA41tBtZDFwE4TvT4KdH8dCesn4x7NPLhWtDK7pdA/w640-h480/IMG_9388.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3hEVjvAVQZSvqG_qFxwAcgF89KGfAsUUccjORLwaNCRvWveOhXE8YTzLGgtRpWPdHr8nl834eSVD9-ACqwJB2UYgvfDHUj4XA3WOd-4gQUCx4sjivLSRg4RPCwqQVzQCgHUhOZxrzM4vXhv96rAVDxtmT9i1yBWwGmaW2MIkuI_QUzd48-yo1MT4fPSY/s2016/IMG_9390.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3hEVjvAVQZSvqG_qFxwAcgF89KGfAsUUccjORLwaNCRvWveOhXE8YTzLGgtRpWPdHr8nl834eSVD9-ACqwJB2UYgvfDHUj4XA3WOd-4gQUCx4sjivLSRg4RPCwqQVzQCgHUhOZxrzM4vXhv96rAVDxtmT9i1yBWwGmaW2MIkuI_QUzd48-yo1MT4fPSY/w640-h480/IMG_9390.jpg" width="640" /></a></div><p class="MsoNormal">Serve 6 porções de lamber os beiços. Bom apetite!</p><p class="MsoNormal"><b style="font-family: trebuchet;"><u>O pulo do Chef</u></b><span style="font-family: trebuchet;">: Esse corte tem pouca gordura. Mesmo assim fiz o pré preparo de véspera para remover o excesso de gordura. Você pode usar uma concha grande cheia de gelo e mergulhar no caldo até a borda, sem deixar o caldo entrar em contato com o gelo. Assim, as gorduras irão grudando na parede externa da concha e se solidificando devido a baixa temperatura. Você vai removendo e descartando. No final, para dar um brilho, pode adicionar um pouco de manteiga para finalizar a receita.</span></p></span><span style="font-family: verdana;">Deixe aí abaixo sua avaliação com um simples clique.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7724400568671223711.post-14686597462641477322024-01-11T11:45:00.000-03:002024-01-11T11:45:23.872-03:00Trutas com Shimeji e Mini Berinjelas<p><span style="font-family: verdana;"><b><i style="font-size: xx-large;">E</i></b></span><span style="font-family: verdana;">sses filés de truta preparados por cozimento em vapor alcoólico é uma refeição levíssima... Prove pra ver!</span></p><p><i style="font-family: verdana;">Alla ricetta...</i></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-D-JSBP4BTbU/YGsl_ggVDPI/AAAAAAAAu7w/mK0WClk2Rq8i9SWE84fOdWAcyfIS8RpvwCLcBGAsYHQ/s2016/IMG_3487.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="480" src="https://1.bp.blogspot.com/-D-JSBP4BTbU/YGsl_ggVDPI/AAAAAAAAu7w/mK0WClk2Rq8i9SWE84fOdWAcyfIS8RpvwCLcBGAsYHQ/w640-h480/IMG_3487.jpg" width="640" /></a></div><div><u style="font-family: verdana;"><b>Ingredientes</b></u><span style="font-family: verdana;">:</span></div><div><span style="font-family: verdana;">4 filés de Trutas brancas (prefiro os da marca NR)</span></div><div><span style="font-family: verdana;">200g de cogumelos Shimeji</span></div><div><span style="font-family: verdana;">150g de mini berinjelas</span></div><div><span style="font-family: verdana;">6 tomatinhos cereja (vermelhos e amarelos)</span></div><div><span style="font-family: verdana;">Noz moscada ralada na hora (ou pimenta do reino branca - opcional) qb</span></div><div><span style="font-family: verdana;">2 colheres (sopa) de shoyu</span></div><div><span style="font-family: verdana;">100ml de saquê (ou vinho branco)</span></div><div><span style="font-family: verdana;">Dill picadinho qb</span></div><div><span style="font-family: verdana;">1 colher (sopa) de manteiga</span></div><div><span style="font-family: verdana;">Azeite de oliva qb</span></div><div><span style="font-family: verdana;">Sal qb<br /></span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;"><b><u>À diversão</u></b>:</span><br /><span style="font-family: verdana;">Com os filés já em temperatura ambiente, tempero com azeite, sal e noz moscada.</span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-hMOymv7dwwM/YGsnEmXxfdI/AAAAAAAAu74/kuf7I7SEIpQy4Vp4vFOnzeHN5U7JjiUdACLcBGAsYHQ/s2016/IMG_3480.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://1.bp.blogspot.com/-hMOymv7dwwM/YGsnEmXxfdI/AAAAAAAAu74/kuf7I7SEIpQy4Vp4vFOnzeHN5U7JjiUdACLcBGAsYHQ/w400-h300/IMG_3480.jpg" width="400" /></a></div>Enquanto os filés descansam, preparo os cogumelos e as mini berinjelas. Levo duas sartén ao fogo com azeite e manteiga, aqueço bem e entro com eles separados em cada sartén.</span></div><div><span style="font-family: verdana;">Ambas em fogo baixo por 15 minutos monitorados com tampa. Sobre os cogumelos, entro com metade do saquê e deixo reduzir ajustando o sal no final. Reservo.</span></div><div><span style="font-family: verdana;">Nas mini berinjelas, na metade do tempo de cozimento, entro com os tomatinhos. Deixo completar o cozimento e ajusto o sal no final. Reservo.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Noutra sartén entro com azeite e manteiga, aqueço bem e entro com os filés com a pele voltada para baixo. Fogo médio.</span></div><div><span style="font-family: verdana;">Entro com o restante do saquê, tampo e deixo que forme um ambiente de vapor no interior da sartén para completar o cozimento. Dela já acomodo os filés em dois pratos deixando espaços para os acompanhantes.</span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-N5gowvCmonc/YGsnWVqxGpI/AAAAAAAAu8E/0T7FANxlBiURug8ZwpVRaP2XCCeBQNnGgCLcBGAsYHQ/s2016/IMG_3485.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://1.bp.blogspot.com/-N5gowvCmonc/YGsnWVqxGpI/AAAAAAAAu8E/0T7FANxlBiURug8ZwpVRaP2XCCeBQNnGgCLcBGAsYHQ/w400-h300/IMG_3485.jpg" width="400" /></a></div>Acomodo metade dos acompanhamentos em cada prato, decoro com dill bem picadinho e rego um tracinho de azeite.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-0LIqZo53L_I/YGsnWZXG5GI/AAAAAAAAu8I/EIRXW74R3ygTYBN97OIQ57qWOuXMWNoEACLcBGAsYHQ/s1509/IMG_3486.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1509" data-original-width="1508" height="400" src="https://1.bp.blogspot.com/-0LIqZo53L_I/YGsnWZXG5GI/AAAAAAAAu8I/EIRXW74R3ygTYBN97OIQ57qWOuXMWNoEACLcBGAsYHQ/w400-h400/IMG_3486.jpg" width="400" /></a></div>Pronto para servir imediatamente.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-cOmgSyr_--M/YGsnW0WT3UI/AAAAAAAAu8M/tiM0GTOYm_kQafcGMBJf6Z4jZx-UpuEUACLcBGAsYHQ/s2016/IMG_3491.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="480" src="https://1.bp.blogspot.com/-cOmgSyr_--M/YGsnW0WT3UI/AAAAAAAAu8M/tiM0GTOYm_kQafcGMBJf6Z4jZx-UpuEUACLcBGAsYHQ/w640-h480/IMG_3491.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-P7h7Ks3XVkY/YGsnW94SADI/AAAAAAAAu8Q/cvL48Px5kb4Iu8YQ_At-ieMsQP6IVNL2QCLcBGAsYHQ/s1512/IMG_3493.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="1512" height="640" src="https://1.bp.blogspot.com/-P7h7Ks3XVkY/YGsnW94SADI/AAAAAAAAu8Q/cvL48Px5kb4Iu8YQ_At-ieMsQP6IVNL2QCLcBGAsYHQ/w640-h640/IMG_3493.jpg" width="640" /></a></div>Bom apetite! Serve 2 pessoas.</span></div><div><span style="font-family: verdana;"><br /></span><span style="font-family: trebuchet;"><b><u>O pulo do Chef</u></b>: o cozimento no vapor de saquê - nesse caso - ou de outro tipo de agente formador de vapor, como vinho branco, por exemplo, confere à carnes macias e delicadas como as trutas, uma leveza especial.</span></div><div><span style="font-family: trebuchet;">Apesar das trutas NR serem produzidas por um grande amigo, minha preferência é devido sua qualidade e acima de tudo, pela forma que os peixes são filetados. Não tem espinhas!<br /></span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">Deixe aí abaixo sua avaliação com um simples clique.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7724400568671223711.post-63679225597133978552024-01-10T13:04:00.000-03:002024-01-10T13:04:18.457-03:00Filé de Peixe branco marinado em Acerola com Lentilha Vermelha<p><span style="font-family: verdana;"><b><i style="font-size: xx-large;">E</i></b></span><span style="font-family: verdana;">sse é um prato que ousa conferir aquele toque de acidez em filés de peixe brancos vindos da acerola, além de outras viadagens! É diversão pura! Vem comigo...</span></p><p><i style="font-family: verdana;">Alla ricetta...</i></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-IJ0iytmeLos/YG0flIGY8PI/AAAAAAAAu_E/j8OTu1Bqe4oGD37drZAl0ZPVmBVrnh3RACLcBGAsYHQ/s2016/IMG_7503.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="480" src="https://1.bp.blogspot.com/-IJ0iytmeLos/YG0flIGY8PI/AAAAAAAAu_E/j8OTu1Bqe4oGD37drZAl0ZPVmBVrnh3RACLcBGAsYHQ/w640-h480/IMG_7503.jpg" width="640" /></a></div><div><u style="font-family: verdana;"><b>Ingredientes</b></u><span style="font-family: verdana;">:</span></div><div><span style="font-family: verdana;">2 filés de peixe branco (hoje é o Olho de Cão) com 150g cada</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-oZ3gNMCSYbQ/YG0gOHv1alI/AAAAAAAAu_M/9q8utH4YgA0RSvWxjONqm14oUOq57pM8gCLcBGAsYHQ/s2016/IMG_7495.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://1.bp.blogspot.com/-oZ3gNMCSYbQ/YG0gOHv1alI/AAAAAAAAu_M/9q8utH4YgA0RSvWxjONqm14oUOq57pM8gCLcBGAsYHQ/w400-h300/IMG_7495.jpg" width="400" /></span></a></div><span style="font-family: verdana;">15 +/- acerolas maduras, limpas e esmagadas</span></div><div><span style="font-family: verdana;">2 xícaras (café) de lentilhas vermelhas</span></div><div><span style="font-family: verdana;">6 mini cebolas, descascadas, inteiras</span></div><div><span style="font-family: verdana;">4 cogumelos Portobello graúdos fatiados</span></div><div><span style="font-family: verdana;">4 tomatinhos cereja cortados ao meio</span></div><div><span style="font-family: verdana;">1 talo de salsão picado</span></div><div><span style="font-family: verdana;">Salsinha qb</span></div><div><span style="font-family: verdana;">1 colher (sopa) de manteiga</span></div><div><span style="font-family: verdana;">Azeite de Oliva qb</span></div><div><span style="font-family: verdana;">Sal qb<br /><span><br /></span><span><b><u>À diversão</u></b>:</span></span><br /><span style="font-family: verdana;">Eu esmago as acerolas para que liberem os característicos sucos ácidos das suas polpas. Cubro os filés, salgo suavemente e deixo repousar por uma meia horinha. (una mezz´oretta, como diria minha Nonna Concchetta).</span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-qHWlSmFLBWk/YG0gZM1LqTI/AAAAAAAAu_Y/yEr1jwcNgfIguI5n5MCYpMtKoDF4Q4KEQCLcBGAsYHQ/s2016/IMG_7491.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="480" src="https://1.bp.blogspot.com/-qHWlSmFLBWk/YG0gZM1LqTI/AAAAAAAAu_Y/yEr1jwcNgfIguI5n5MCYpMtKoDF4Q4KEQCLcBGAsYHQ/w640-h480/IMG_7491.jpg" width="640" /></a></div>Enquanto isso cuido da lentilha vermelha. Levo ao fogo um tanto de água suficiente para cobrir as lentilhas, saborizo com os talos de salsão, as mini cebolas, sal, azeite... Fico vigiando sem distração... caso contrário as lentilhas vão derreter e terei um purè! Isso eu não quero, não! O tempo de cozimento deles varia, mas leva cerda de 5 a 7 minutos. Cuidado!<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-lX395xLfM38/YG0gZGTaZ0I/AAAAAAAAu_Q/CV23TdMSMhsNgecumZOnr6OxA_oXEVLuACLcBGAsYHQ/s2016/IMG_7493.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://1.bp.blogspot.com/-lX395xLfM38/YG0gZGTaZ0I/AAAAAAAAu_Q/CV23TdMSMhsNgecumZOnr6OxA_oXEVLuACLcBGAsYHQ/w400-h300/IMG_7493.jpg" width="400" /></a></div>Confiro a textura, interrompo o cozimento quando chegar no ponto que desejo, separo os sólidos para descartar, exceto as mini cebolas que entram no processo seguinte.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Z5l2aX3CWN4/YG0gZPWIhuI/AAAAAAAAu_U/tIoms2OASXAb9TGUUKmgQiQCbmKeLj4QgCLcBGAsYHQ/s2016/IMG_7494.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://1.bp.blogspot.com/-Z5l2aX3CWN4/YG0gZPWIhuI/AAAAAAAAu_U/tIoms2OASXAb9TGUUKmgQiQCbmKeLj4QgCLcBGAsYHQ/w400-h300/IMG_7494.jpg" width="400" /></a></div>Levo uma sartén ao fogo com um pouco de azeite, passo rapidamente as fatias de cogumelos e os tomatinhos, salgo e reservo.</span></div><div><span style="font-family: verdana;">Na mesma sartén entro com as mini cebolas e as acerolas esmagadas da marinadinha. Entro com a manteiga, mais um pouco de azeite e com os filés cuidadosamente, pois são delicados, mais até que um amiguinho meu de Vinhedo! Ui!</span></div><div><span style="font-family: verdana;">Levanto o fogo e cubro a sartén para formar o vapor para o cozimento delicado que esses filés pedem!<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Zd1Kbm0rZF8/YG0gZ8FQDVI/AAAAAAAAu_c/MkwiPFQn_44tDQLnyHykGuTwrH6KHyHTACLcBGAsYHQ/s2016/IMG_7496.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="480" src="https://1.bp.blogspot.com/-Zd1Kbm0rZF8/YG0gZ8FQDVI/AAAAAAAAu_c/MkwiPFQn_44tDQLnyHykGuTwrH6KHyHTACLcBGAsYHQ/w640-h480/IMG_7496.jpg" width="640" /></a></div>Enquanto termina o cozimento delicado dos filés, começo a formar os pratos. Acomodo um tanto de lentilhas em cada um, rodeio com as mini cebolas, faço uma filinha de cogumelos ao lado e acomodo um filé. Cubro com as outras fatias de cogumelos, os tomatinhos, folhas frescas de salsinha e rego com o caldo que restou na sartén.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-moKD8qsLdXQ/YG0gaW19DyI/AAAAAAAAu_g/SPviKhWslwgtfqSpFWWZzvjf4P01VoIxQCLcBGAsYHQ/s2016/IMG_7498.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="480" src="https://1.bp.blogspot.com/-moKD8qsLdXQ/YG0gaW19DyI/AAAAAAAAu_g/SPviKhWslwgtfqSpFWWZzvjf4P01VoIxQCLcBGAsYHQ/w640-h480/IMG_7498.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">Pronto! Saúde!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-C_N1ym_5Z_Y/YG0gap87CuI/AAAAAAAAu_o/8T2A1188wn06pzNYVijKdtwe7sw7Ku8FACLcBGAsYHQ/s2016/IMG_7502.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="480" src="https://1.bp.blogspot.com/-C_N1ym_5Z_Y/YG0gap87CuI/AAAAAAAAu_o/8T2A1188wn06pzNYVijKdtwe7sw7Ku8FACLcBGAsYHQ/w640-h480/IMG_7502.jpg" width="640" /></a></div>Serve 2 porções. Bom apetite!</span></div><div><br /></div><div><span style="font-family: trebuchet;"><b><u>O pulo do Chef</u></b>: o peixe branco pode ser aquele que você mais gostar ou aquele que seu peixeiro de confiança tiver de mais fresco. Esses comprei no Pão de Açúcar aqui de Valinhos que trabalha com peixes frescos e controlam com rigor a qualidade. Eles aceitam super bem o cozimento no vapor.</span><br /><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">Deixe aí abaixo sua avaliação com um simples clique.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7724400568671223711.post-36935744112251130772024-01-09T00:12:00.000-03:002024-01-09T00:12:08.248-03:00Tentáculos de Polvo com Batatas e Arroz<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif"><b><i style="font-size: xx-large;">A</i></b></span><i>lla ricetta....</i></span></div>
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<a href="https://1.bp.blogspot.com/-PrmxHjP0gXk/XxhM07YxZ-I/AAAAAAAAikg/GxtFAsa-UDkp8SM89zvbgU6-Yuev_cjxQCLcBGAsYHQ/s1600/IMG_1840.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://1.bp.blogspot.com/-PrmxHjP0gXk/XxhM07YxZ-I/AAAAAAAAikg/GxtFAsa-UDkp8SM89zvbgU6-Yuev_cjxQCLcBGAsYHQ/s640/IMG_1840.jpg" width="640" /></span></a></div>
<span style="font-family: verdana;"><u><b>Ingredientes</b></u><span face=""verdana" , sans-serif">:</span></span></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif">2 polvos pequenos com aproximados 700g (total)</span></span></div><div><span style="font-family: verdana;"><span face=""verdana" , sans-serif">1 batata grande descascada e cortada em 6 fatias grossas</span><br />
<span face=""verdana" , sans-serif">2 xícaras (café) de arroz branco cozido</span><br />
<span face=""verdana" , sans-serif">1/2 cebola</span><br />
<span face=""verdana" , sans-serif">3 dentes de alho esmagados</span><br />
<span face=""verdana" , sans-serif">4 sementes de zimbro</span><br />
<span face=""verdana" , sans-serif">1 cubinho de caldo de legumes</span><br />
<span face=""verdana" , sans-serif">3 folhas de louro</span><br />
<span face=""verdana" , sans-serif">Nóz moscada ralada na hora qb</span><br />
<span face=""verdana" , sans-serif">Cebolinha verde qb</span><br />
<span face=""verdana" , sans-serif">1 raminho de alecrim fresco</span></span></div><div><span style="font-family: verdana;">Vinho branco qb<br />
<span face=""verdana" , sans-serif">Raminhos de tomilho fresco para decorar qb</span></span></div><div><span style="font-family: verdana;">Manteiga qb<br />
<span face=""verdana" , sans-serif">Azeite de oliva qb</span><br />
<span face=""verdana" , sans-serif">Sal qb</span><span face=""verdana" , sans-serif"><br /></span><span face=""verdana" , sans-serif"><br /></span><span face=""verdana" , sans-serif"><br /></span><span face=""verdana" , sans-serif"></span><span face=""verdana" , sans-serif"><b><u>À diversão</u></b>:</span><br />
<span face=""verdana" , sans-serif">Eu cozinho os polvos em água suficiente para cobrir. Nesse caldo entram a cebola, alho, zimbro, louro, cubinho de caldo de legumes, nóz moscada e sal. Depois que levantar fervura, entro com os polvos lentamente para que as temperaturas se igualem. O cozimento vai demorar uns 40 minutos em fogo baixo e tampado.</span></span></div><div><span style="font-family: verdana;">Faltando uns 15 a 20 minutos para o final do cozimento entro com as batatas que devem ficar no ponto junto com os polvos.<br />
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<a href="https://1.bp.blogspot.com/-cVz3pGPa5Bg/XxhNIMGriOI/AAAAAAAAikw/qMSLT9OlhboZ57gSLfJZBY_OAovMGP3YQCLcBGAsYHQ/s1600/IMG_1806.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-cVz3pGPa5Bg/XxhNIMGriOI/AAAAAAAAikw/qMSLT9OlhboZ57gSLfJZBY_OAovMGP3YQCLcBGAsYHQ/s400/IMG_1806.jpg" width="400" /></span></a></div>
<span style="font-family: verdana;">Confiro a textura deles espetando um garfo. Retiro os polvos e passo o caldo por uma peneira. Descardo os sólidos e reservo os polvos e o caldo. Reservo os pedaços de batata.<br />
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<a href="https://1.bp.blogspot.com/-T-0GKgSc9nQ/XxhNIMhi-8I/AAAAAAAAiks/69Rm9FWKQDcQzWl-RDRhaERdzYRVdlB1ACLcBGAsYHQ/s1600/IMG_1811.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://1.bp.blogspot.com/-T-0GKgSc9nQ/XxhNIMhi-8I/AAAAAAAAiks/69Rm9FWKQDcQzWl-RDRhaERdzYRVdlB1ACLcBGAsYHQ/s640/IMG_1811.jpg" width="640" /></span></a></div>
<span style="font-family: verdana;">Corto os polvos de 2 em 2 tentáculos. Com a cabeça faço um picadinho.<br />
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<a href="https://1.bp.blogspot.com/-jcikuLLtsCs/XxhNHzP-H6I/AAAAAAAAiko/IF6-u_NLyLwKp3ZcbNsonZnwABOyOjUUQCLcBGAsYHQ/s1600/IMG_1814.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1106" data-original-width="1475" height="298" src="https://1.bp.blogspot.com/-jcikuLLtsCs/XxhNHzP-H6I/AAAAAAAAiko/IF6-u_NLyLwKp3ZcbNsonZnwABOyOjUUQCLcBGAsYHQ/s400/IMG_1814.jpg" width="400" /></span></a></div>
<span style="font-family: verdana;">Levo uma <i>sartén</i> ao fogo com azeite e manteiga.<br />
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<a href="https://1.bp.blogspot.com/-In6fuNnUSMc/XxhNInF3sYI/AAAAAAAAik0/4iF5QM8QKbwQE-qxOGJ5qippEmRpPVm9gCLcBGAsYHQ/s1600/IMG_1816.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-In6fuNnUSMc/XxhNInF3sYI/AAAAAAAAik0/4iF5QM8QKbwQE-qxOGJ5qippEmRpPVm9gCLcBGAsYHQ/s400/IMG_1816.jpg" width="400" /></span></a></div>
<span style="font-family: verdana;">Assim que aquece entro com os pedaços de batata para corar de todos os lados.<br />
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<a href="https://1.bp.blogspot.com/-qkJBaD8pH-U/XxhNIxVTQlI/AAAAAAAAik4/BBAeYfFroKA1L_ts-k6qijAWNYUe1ZwFwCLcBGAsYHQ/s1600/IMG_1817.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-qkJBaD8pH-U/XxhNIxVTQlI/AAAAAAAAik4/BBAeYfFroKA1L_ts-k6qijAWNYUe1ZwFwCLcBGAsYHQ/s400/IMG_1817.jpg" width="400" /></span></a></div>
<span style="font-family: verdana;">Adiciono as folhas do alecrim para saborizar as batatas.<br />
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<a href="https://1.bp.blogspot.com/-2ZNTJnx1Og0/XxhNJLvqeaI/AAAAAAAAik8/cz2z4CYU4K4qN7oYgBg6-TYNPLSh4t57QCLcBGAsYHQ/s1600/IMG_1822.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-2ZNTJnx1Og0/XxhNJLvqeaI/AAAAAAAAik8/cz2z4CYU4K4qN7oYgBg6-TYNPLSh4t57QCLcBGAsYHQ/s400/IMG_1822.jpg" width="400" /></span></a></div>
<span style="font-family: verdana;">Assim que as batatas ficam prontas, reservo e na mesma sartén entro com um pouquinho mais de azeite e manteiga e entro com os tentáculos.<br />
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<a href="https://1.bp.blogspot.com/-0p4x8aChvmQ/XxhNJZgxkbI/AAAAAAAAilA/YRtq1pzL0SM5W3EBma9aa2s2wRVlV02UwCLcBGAsYHQ/s1600/IMG_1826.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://1.bp.blogspot.com/-0p4x8aChvmQ/XxhNJZgxkbI/AAAAAAAAilA/YRtq1pzL0SM5W3EBma9aa2s2wRVlV02UwCLcBGAsYHQ/s640/IMG_1826.jpg" width="640" /></span></a></div>
<span style="font-family: verdana;">Assim que ganham cor e crocância, reservo junto com as batatas.<br />
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<a href="https://1.bp.blogspot.com/-fKzNiy_CFZY/XxhNJWRw4iI/AAAAAAAAilE/67dO5qVWsEMBx3rEvXAoQqENHtvVk53zACLcBGAsYHQ/s1600/IMG_1830.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-fKzNiy_CFZY/XxhNJWRw4iI/AAAAAAAAilE/67dO5qVWsEMBx3rEvXAoQqENHtvVk53zACLcBGAsYHQ/s400/IMG_1830.jpg" width="400" /></span></a></div>
<span style="font-family: verdana;">Na mesma sartén entro com um pouco de vinho branco, o picadinho de cabeça de polvo e parte das cebolinhas. Deixo reduzir um pouco e entro com o arroz cozido.<br />
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<a href="https://1.bp.blogspot.com/-DjQITF7qI_w/XxhNJw6quqI/AAAAAAAAilI/PcIM60ZusVMkqMrye2N2qd3Kd_MY2MYDwCLcBGAsYHQ/s1600/IMG_1832.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1509" data-original-width="1508" height="400" src="https://1.bp.blogspot.com/-DjQITF7qI_w/XxhNJw6quqI/AAAAAAAAilI/PcIM60ZusVMkqMrye2N2qd3Kd_MY2MYDwCLcBGAsYHQ/s400/IMG_1832.jpg" width="398" /></span></a></div>
<span style="font-family: verdana;">Confiro o sal, corrijo se necessário, misturo bem e já divido em dois pratos de servir.<br />
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<a href="https://1.bp.blogspot.com/-kixo0sJCzYo/XxhNKL7A-OI/AAAAAAAAilM/6zAgDF5IR48KYSSxurkZxkc8icvJ8qgagCLcBGAsYHQ/s1600/IMG_1834.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://1.bp.blogspot.com/-kixo0sJCzYo/XxhNKL7A-OI/AAAAAAAAilM/6zAgDF5IR48KYSSxurkZxkc8icvJ8qgagCLcBGAsYHQ/s640/IMG_1834.jpg" width="640" /></span></a></div>
<span style="font-family: verdana;">Adiciono 3 pedaços de batata ao lado do arroz e acomodo os tentáculos por cima. Decoro com o raminho de tomilho e rego um tracinho de azeite de oliva.<br />
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<a href="https://1.bp.blogspot.com/-Axo4X_-k5iU/XxhNKVa-FAI/AAAAAAAAilQ/MZpUy_2QfRYXAjz2xT1KQ5dQC26QcUa_wCLcBGAsYHQ/s1600/IMG_1844.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1508" data-original-width="1508" height="640" src="https://1.bp.blogspot.com/-Axo4X_-k5iU/XxhNKVa-FAI/AAAAAAAAilQ/MZpUy_2QfRYXAjz2xT1KQ5dQC26QcUa_wCLcBGAsYHQ/s640/IMG_1844.jpg" width="640" /></span></a></div>
<span style="font-family: verdana;"><span face=""verdana" , sans-serif">Bom apetite! </span></span><span style="font-family: verdana;">Serve 2 porções.</span></div><div><span><br />
<span face=""trebuchet ms" , sans-serif" style="font-family: trebuchet;"><i><b><u>O pulo do Chef</u></b>: Quando queremos que as batatas ganhem uma cor mais intensa que o normal, cozinhamos no caldo do polvo já descascadas e cortadas. Apenas é necessário atentar que o tempo de cozimento é menor de elas forem inteiras. </i></span><br />
<span face=""verdana" , sans-serif" style="font-family: verdana;"><br /></span><span face=""verdana" , sans-serif" style="font-family: verdana;">Deixe aí abaixo sua avaliação com um simples clique.</span></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7724400568671223711.post-26993569352413293952024-01-06T12:14:00.000-03:002024-01-06T12:14:35.341-03:00Calamaretti com Linguini al Nero di Seppia<p><span style="font-family: verdana;"><b><i style="font-size: xx-large;">E</i></b></span><span style="font-family: verdana;">sses <i>calamaretti </i>são da Ilhabela comprados de um pescador caiçara que conhecemos. Temos sorte de ter dois sobrinhos que moram na ilha... assim temos um fornecedor preferencial de todos os tipos de frutos do mar.<br />Infelizmente nossa distância do litoral nos obriga usar comgelados, mas como temos cuidado com o processo de congelar, sabemos bem o que estamos descongelando.</span></p><p><span style="font-family: verdana;">Muito raro será encontrar um prato assim servido nos restaurantes... bem mais comum na <i>vecchia Penisola</i>!</span></p><p><i style="font-family: verdana;">Alla ricetta....</i></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-JmaZHh38ImE/YIY209mDn1I/AAAAAAAAvkc/z7_oaVYUXRI0_b_52OhihEOapz0ExD8FQCLcBGAsYHQ/s2016/IMG_8381.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="480" src="https://1.bp.blogspot.com/-JmaZHh38ImE/YIY209mDn1I/AAAAAAAAvkc/z7_oaVYUXRI0_b_52OhihEOapz0ExD8FQCLcBGAsYHQ/w640-h480/IMG_8381.jpg" width="640" /></a></div><div><u style="font-family: verdana;"><b>Ingredientes</b></u><span style="font-family: verdana;">:</span></div><div><span style="font-family: verdana;">260g de <i>calamaretti</i> limpos</span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-rLDEPmKHo9A/YIY3DlTw-tI/AAAAAAAAvkg/X4c8YuUdC-kS3RjSXkrX9Id3Dwk3Z1a9gCLcBGAsYHQ/s2016/IMG_8353.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://1.bp.blogspot.com/-rLDEPmKHo9A/YIY3DlTw-tI/AAAAAAAAvkg/X4c8YuUdC-kS3RjSXkrX9Id3Dwk3Z1a9gCLcBGAsYHQ/w400-h300/IMG_8353.jpg" width="400" /></a></div>160g de <i>linguini al nero di seppia</i><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-vf5Hj1wKdrM/YIY3DiF7VzI/AAAAAAAAvkk/A6Y_tZKbRSMKKXTa5gyKb0bX8fCWs4CUwCLcBGAsYHQ/s2016/IMG_8357.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://1.bp.blogspot.com/-vf5Hj1wKdrM/YIY3DiF7VzI/AAAAAAAAvkk/A6Y_tZKbRSMKKXTa5gyKb0bX8fCWs4CUwCLcBGAsYHQ/w400-h300/IMG_8357.jpg" width="400" /></a></div>Vinho branco qb<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-HR1BkJHmwQQ/YIY3Dlbog3I/AAAAAAAAvko/RwYPUw6uGFAL2D2UMH2cRnqCi1dOuHL0gCLcBGAsYHQ/s2016/IMG_8358.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://1.bp.blogspot.com/-HR1BkJHmwQQ/YIY3Dlbog3I/AAAAAAAAvko/RwYPUw6uGFAL2D2UMH2cRnqCi1dOuHL0gCLcBGAsYHQ/w400-h300/IMG_8358.jpg" width="400" /></a></div>2 dentes de alho laminados<br />1 colher (sopa) de manteiga ou mais</span></div><div><span style="font-family: verdana;">Cebolinha verde fresca picada qb</span></div><div><span style="font-family: verdana;">2 litros d´água para cozimento da pasta</span></div><div><span style="font-family: verdana;">Azeite de oliva qb</span></div><div><span style="font-family: verdana;">Sal qb</span></div><div><br /></div><div><span style="font-family: verdana;"></span><span style="font-family: verdana;"><b><u>À diversão</u></b>:</span><br /><span style="font-family: verdana;">No dia anterior eu baixo os <i>calamaretti</i> do congelador para a geladeira para que o descongelamento seja lento.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Levo a água ao fogo numa caçarola, salgo (sabor do mar).</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Um pouco antes de iniciar o preparo, lavo todos eles em água corrente e retiro pequenas sujidades restantes. Mantenho em temperatura ambiente.</span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-n8irm3cfuP0/YIY5bl2Zv9I/AAAAAAAAvlA/Tk69MugBkxsMgZ5HgtUdrjycdBtbp2ZBACLcBGAsYHQ/s2016/IMG_8352.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://1.bp.blogspot.com/-n8irm3cfuP0/YIY5bl2Zv9I/AAAAAAAAvlA/Tk69MugBkxsMgZ5HgtUdrjycdBtbp2ZBACLcBGAsYHQ/w400-h300/IMG_8352.jpg" width="400" /></a></div><div>Olha como ficam:</div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-nXp-NthRUzI/YIY5cUS7fMI/AAAAAAAAvlI/PFWPOQo7risGHQWet-9DfxZWlRa5y7YmgCLcBGAsYHQ/s2016/IMG_8361.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://1.bp.blogspot.com/-nXp-NthRUzI/YIY5cUS7fMI/AAAAAAAAvlI/PFWPOQo7risGHQWet-9DfxZWlRa5y7YmgCLcBGAsYHQ/w400-h300/IMG_8361.jpg" width="400" /></a></div><div>Levo uma boa <i>sartén</i> ao fogo com azeite, manteiga e as lâminas de alho.</div></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-wCzsTIGpoj8/YIY5brE1USI/AAAAAAAAvlE/8vH-D6hVtdczss4Xn_tmQxahkVfz1lKmACLcBGAsYHQ/s2016/IMG_8359.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://1.bp.blogspot.com/-wCzsTIGpoj8/YIY5brE1USI/AAAAAAAAvlE/8vH-D6hVtdczss4Xn_tmQxahkVfz1lKmACLcBGAsYHQ/w400-h300/IMG_8359.jpg" width="400" /></a></div>Deixo fritar lentamente para ganhar a crocância nas lâminas e saborizar o composto para logo após transferir para os <i>calamaretti</i>.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-nQyaDjRDStA/YIY5bsjZmhI/AAAAAAAAvk8/17wanNxWxl4iaV5u0MtbDjHEl3Zb2MecQCLcBGAsYHQ/s2016/IMG_8360.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://1.bp.blogspot.com/-nQyaDjRDStA/YIY5bsjZmhI/AAAAAAAAvk8/17wanNxWxl4iaV5u0MtbDjHEl3Zb2MecQCLcBGAsYHQ/w400-h300/IMG_8360.jpg" width="400" /></a></div>Quando as lâminas chegam ao dourado desejado, retiro e reservo sobre um papel absorvente.</span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-OR7zlIOfQVo/YIY5czOTQII/AAAAAAAAvlM/w3emJFF0nYMchXWKY2G-0APxnUPb9PUpQCLcBGAsYHQ/s2016/IMG_8363.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://1.bp.blogspot.com/-OR7zlIOfQVo/YIY5czOTQII/AAAAAAAAvlM/w3emJFF0nYMchXWKY2G-0APxnUPb9PUpQCLcBGAsYHQ/w400-h300/IMG_8363.jpg" width="400" /></a></div><div>Na água que já está em ebulição, entro com a pasta para o cozimento. Controlo o tempo.</div><div><span style="font-family: verdana;"><br /></span></div>Na mesma <i>sartén</i> com os sabores todos no que restou, adiciono um pouco mais de azeite e manteiga, aqueço bem e entro com os <i>calamaretti</i>.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-eHMprl0fgH8/YIY5dC-NgsI/AAAAAAAAvlQ/aCQDPlbyZz4UdW-PxWZWd3VqYMCvQqaIQCLcBGAsYHQ/s2016/IMG_8367.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://1.bp.blogspot.com/-eHMprl0fgH8/YIY5dC-NgsI/AAAAAAAAvlQ/aCQDPlbyZz4UdW-PxWZWd3VqYMCvQqaIQCLcBGAsYHQ/w400-h300/IMG_8367.jpg" width="400" /></a></div>Entro com o vinho branco e deixo reduzir bem, provo e ajusto o sal.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-6kaKBTtrSIc/YIY5dH9W1QI/AAAAAAAAvlU/abPqwfpG3_AYBsMfFw50bebW6q5SVSGggCLcBGAsYHQ/s2016/IMG_8370.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://1.bp.blogspot.com/-6kaKBTtrSIc/YIY5dH9W1QI/AAAAAAAAvlU/abPqwfpG3_AYBsMfFw50bebW6q5SVSGggCLcBGAsYHQ/w400-h300/IMG_8370.jpg" width="400" /></a></div>Confiro o cozimento da pasta, retiro com uns 2 minutos antes do ponto. Nessa altura os <i>calamaretti</i> já estão ansiosos para receber a pasta...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-dTX2k99UP0c/YIY5dqqjBCI/AAAAAAAAvlY/091yNyFsK7klE6svsiPCWcz75bZJoXVxwCLcBGAsYHQ/s2016/IMG_8372.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://1.bp.blogspot.com/-dTX2k99UP0c/YIY5dqqjBCI/AAAAAAAAvlY/091yNyFsK7klE6svsiPCWcz75bZJoXVxwCLcBGAsYHQ/w400-h300/IMG_8372.jpg" width="400" /></a></div>... e faço a vontade deles.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-v-Ex2lNbKTo/YIY5d7IkovI/AAAAAAAAvlc/v93gQgKBybU4TDEl2Hs_OUncwQWC-4RowCLcBGAsYHQ/s2016/IMG_8374.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://1.bp.blogspot.com/-v-Ex2lNbKTo/YIY5d7IkovI/AAAAAAAAvlc/v93gQgKBybU4TDEl2Hs_OUncwQWC-4RowCLcBGAsYHQ/w400-h300/IMG_8374.jpg" width="400" /></a></div>Adiciono água do cozimento para mesclar bem os sabores dos protagonistas e no final entro com um pedaço de manteiga para o brilho.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-rb4Zo8-MhRk/YIY5d-GXIDI/AAAAAAAAvlg/y2BCFQyUGWIznCXSLHFZrn6xWwVNzvDmQCLcBGAsYHQ/s2016/IMG_8376.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://1.bp.blogspot.com/-rb4Zo8-MhRk/YIY5d-GXIDI/AAAAAAAAvlg/y2BCFQyUGWIznCXSLHFZrn6xWwVNzvDmQCLcBGAsYHQ/w400-h300/IMG_8376.jpg" width="400" /></a></div>Adiciono finalmente as lascas crocantes de alho...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-BArIv3oErK0/YIY5eSfp_HI/AAAAAAAAvlk/aCz6o9TbQXsVpUA8X2B3na95waTFspe3gCLcBGAsYHQ/s2016/IMG_8378.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://1.bp.blogspot.com/-BArIv3oErK0/YIY5eSfp_HI/AAAAAAAAvlk/aCz6o9TbQXsVpUA8X2B3na95waTFspe3gCLcBGAsYHQ/w400-h300/IMG_8378.jpg" width="400" /></a></div>... mexo bem e finalizo com a cebolinha verde.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-iZtPZbKuQrw/YIY5elMtJiI/AAAAAAAAvlo/MN3ZgLKPhQQn6S-tyQAao9NwtzSdQwclwCLcBGAsYHQ/s2016/IMG_8382.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="480" src="https://1.bp.blogspot.com/-iZtPZbKuQrw/YIY5elMtJiI/AAAAAAAAvlo/MN3ZgLKPhQQn6S-tyQAao9NwtzSdQwclwCLcBGAsYHQ/w640-h480/IMG_8382.jpg" width="640" /></a></div>Sirvo imediatamente!<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-SS2MqJxnQTQ/YIY5elMzw1I/AAAAAAAAvls/8oiwKedo_p8ZXDpzEZGfqP0mCry2ZtV6gCLcBGAsYHQ/s1509/IMG_8383%2B%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1509" data-original-width="1508" height="640" src="https://1.bp.blogspot.com/-SS2MqJxnQTQ/YIY5elMzw1I/AAAAAAAAvls/8oiwKedo_p8ZXDpzEZGfqP0mCry2ZtV6gCLcBGAsYHQ/w640-h640/IMG_8383%2B%25282%2529.jpg" width="640" /></a></div>QUantidade para 2 porções. </span><span style="font-family: verdana;">Bom apetite!</span></div><div><br /></div><div><span style="font-family: trebuchet;"><b><u>O pulo do Chef</u></b>: Eu costumo preparar minha própria massa com <i>Nero di Seppia</i> em sachês e farinha grano duro, mas nesse caso preparei com pasta comprada pronta, italianíssima.</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-B4ZFcMFapiU/YIY6Prsi8HI/AAAAAAAAvmI/h2IQ5CDjEsIPep-hhJF_Oq1ekdKTRn4BwCLcBGAsYHQ/s2016/IMG_8354.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: trebuchet;"><img border="0" data-original-height="1512" data-original-width="2016" height="150" src="https://1.bp.blogspot.com/-B4ZFcMFapiU/YIY6Prsi8HI/AAAAAAAAvmI/h2IQ5CDjEsIPep-hhJF_Oq1ekdKTRn4BwCLcBGAsYHQ/w200-h150/IMG_8354.jpg" width="200" /></span></a></div><span style="font-family: trebuchet;">É bem fácil e basta seguir o tempo de cozimento indicado pelo fabricante, nesse caso entre 8 e 11 minutos. O pulo do chef é que você deve retirar a massa do cozimento com 8 minutos e terminar numa <i>sartén</i> para amalgamar com os <i>calamaretti</i>, juntando água do cozimento para conferir uma boa cremosidade ao linguini.</span><br /><span style="font-family: trebuchet;"><br /></span><span style="font-family: verdana;">Deixe aí abaixo sua avaliação com um simples clique.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7724400568671223711.post-83080172381710498902024-01-05T10:08:00.002-03:002024-01-05T10:08:54.680-03:00Arroz com Calamares bem simplesinho<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif"><b><i style="font-size: xx-large;">A</i></b></span><i>lla ricetta...</i></span></div>
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<a href="https://1.bp.blogspot.com/-F14TuyOeUrw/Xs8TEw2GByI/AAAAAAAAeos/KFUAAmJOmtsbgpGisjJ3iyZT-PKHXl6hACLcBGAsYHQ/s1600/IMG_7750.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://1.bp.blogspot.com/-F14TuyOeUrw/Xs8TEw2GByI/AAAAAAAAeos/KFUAAmJOmtsbgpGisjJ3iyZT-PKHXl6hACLcBGAsYHQ/s640/IMG_7750.jpg" width="640" /></span></a></div>
<span style="font-family: verdana;"><u><b>Ingredientes</b></u><span face=""verdana" , sans-serif">:</span></span></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif">500g de calamares em anéis</span><br />
<span face=""verdana" , sans-serif">4 xícaras (café) de arroz agulhinha</span><br />
<span face=""verdana" , sans-serif">2 dentes de alho esmurrados</span><br />
<span face=""verdana" , sans-serif">1 colher (chá) de Old Bay (tempero para frutos do mar)</span><br />
<span face=""verdana" , sans-serif">2 tomates, descascados, cortados em cubos</span><br />
<span face=""verdana" , sans-serif">Salsinha picada qb</span><br />
<span face=""verdana" , sans-serif">Folhas inteiras de salsinha para decorar qb</span><br />
<span face=""verdana" , sans-serif">Folhas de manjericão para decorar qb</span><br />
<span face=""verdana" , sans-serif">Manteiga qb</span><br />
<span face=""verdana" , sans-serif">Azeite de Oliva qb</span><br />
<span face=""verdana" , sans-serif">Sal qb</span><br />
<span face=""verdana" , sans-serif"><br /></span><span face=""verdana" , sans-serif"><b><u>À diversão</u></b>:</span><br />
<span face=""verdana" , sans-serif">Eu coloco um pouco de azeite e manteiga numa boa sartén, deixo aquecer bem e entro com os dentes de alho esmurrados. Deixo que saborize bem o composto.</span><br />
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<a href="https://1.bp.blogspot.com/-zZtSTUxfFeM/Xs8UEjypZgI/AAAAAAAAeo8/pTxY_rbA3dsvIIO2NkhN6qFpmfNyAHZ1ACLcBGAsYHQ/s1600/IMG_7733.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://1.bp.blogspot.com/-zZtSTUxfFeM/Xs8UEjypZgI/AAAAAAAAeo8/pTxY_rbA3dsvIIO2NkhN6qFpmfNyAHZ1ACLcBGAsYHQ/s400/IMG_7733.jpg" width="398" /></span></a></div>
<span style="font-family: verdana;">Entro com os anés de calamares sem mexer até que temperatuda se iguale. As cascas do alho serão retiradas daqui a pouco.<br />
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<a href="https://1.bp.blogspot.com/-n_PV08BPLyU/Xs8UEisiZFI/AAAAAAAAeo4/o8sPHCpMHmA0gQviPiVJU4NafvbqLJUggCLcBGAsYHQ/s1600/IMG_7734.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://1.bp.blogspot.com/-n_PV08BPLyU/Xs8UEisiZFI/AAAAAAAAeo4/o8sPHCpMHmA0gQviPiVJU4NafvbqLJUggCLcBGAsYHQ/s400/IMG_7734.jpg" width="398" /></span></a></div>
<span style="font-family: verdana;">Adiciono o Old Bay e depois que a temperatura esteja igualada, salteio bem o tempo suficiente para amaciar, ajusto o sal e retiro em reserva.<br />
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<a href="https://1.bp.blogspot.com/-CbryGLAbRiM/Xs8UESr4edI/AAAAAAAAeo0/le3KanS_q_0yrRWMWSLscgCmAb202en4wCLcBGAsYHQ/s1600/IMG_7736.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://1.bp.blogspot.com/-CbryGLAbRiM/Xs8UESr4edI/AAAAAAAAeo0/le3KanS_q_0yrRWMWSLscgCmAb202en4wCLcBGAsYHQ/s400/IMG_7736.jpg" width="398" /></span></a></div>
<span style="font-family: verdana;">Na mesma sartén adiciono um pouco mais de azeite e entro com o arroz. Frito bem e adiciono água aquecida suficiente para o cozimento do arroz (1 parte de arroz para 2 partes de água), confiro e ajusto o sal. <br />
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<a href="https://1.bp.blogspot.com/-1C7sVwc2a9o/Xs8UF2PunuI/AAAAAAAAepA/zvYp7l8UZhocLHs9xH5OT-uwXt3iT-3nQCLcBGAsYHQ/s1600/IMG_7737.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://1.bp.blogspot.com/-1C7sVwc2a9o/Xs8UF2PunuI/AAAAAAAAepA/zvYp7l8UZhocLHs9xH5OT-uwXt3iT-3nQCLcBGAsYHQ/s400/IMG_7737.jpg" width="400" /></span></a></div>
<span style="font-family: verdana;">Deixo cozinhar em fogo baixo tampado.<br />
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<a href="https://1.bp.blogspot.com/-XGfcS7dDNeI/Xs8UHeUsmHI/AAAAAAAAepE/C44VwoqS8Dgp3puLudZJYqnWM2IEcYwDQCLcBGAsYHQ/s1600/IMG_7739.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://1.bp.blogspot.com/-XGfcS7dDNeI/Xs8UHeUsmHI/AAAAAAAAepE/C44VwoqS8Dgp3puLudZJYqnWM2IEcYwDQCLcBGAsYHQ/s400/IMG_7739.jpg" width="400" /></span></a></div>
<span style="font-family: verdana;">Faltando alguns minutinhos para o final, adiciono os tomates, calamares reservados e salsinha.<br />
</span><div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-E8FbOAR_0pg/Xs8UHmbgSII/AAAAAAAAepI/QjgEvHsG5i0WnjYYOrtczITCKOmKj6YHQCLcBGAsYHQ/s1600/IMG_7741.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://1.bp.blogspot.com/-E8FbOAR_0pg/Xs8UHmbgSII/AAAAAAAAepI/QjgEvHsG5i0WnjYYOrtczITCKOmKj6YHQCLcBGAsYHQ/s640/IMG_7741.jpg" width="640" /></span></a></div>
<span style="font-family: verdana;">Decoro com as folhas inteiras de salsinha e manjericão. Rego com azeite e levo à mesa.<br />
</span><div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-0zalyuVC8N0/Xs8UIe0vRYI/AAAAAAAAepM/6z2zBeMuKW4zUwuZp3t0j_6Hz0ldsyfngCLcBGAsYHQ/s1600/IMG_7749.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://1.bp.blogspot.com/-0zalyuVC8N0/Xs8UIe0vRYI/AAAAAAAAepM/6z2zBeMuKW4zUwuZp3t0j_6Hz0ldsyfngCLcBGAsYHQ/s640/IMG_7749.jpg" width="640" /></span></a></div>
<span><span face=""verdana" , sans-serif" style="font-family: verdana;"><div><span><span face=""verdana" , sans-serif" style="font-family: verdana;">Bom apetite!</span></span></div>Serve 4 ou 5 pessoas.</span><br />
<br />
<span face=""trebuchet ms" , sans-serif" style="font-family: trebuchet;"><b><u>O pulo do Chef</u></b>: <i>Lembre-se que os calamates não gostam de variação brusca de temperatura e nem que sejam mexidos enquanto ganham temperatura. Então tenha os anéis de calamares sempre em temperatura ambiente e paciência para esperar até que aqueçam bem antes de mexer.</i></span><br />
<span face=""verdana" , sans-serif" style="font-family: verdana;"><br /></span><span face=""verdana" , sans-serif" style="font-family: verdana;">Deixe aí abaixo sua avaliação com um simples clique.</span></span></div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7724400568671223711.post-24923431442795557532024-01-02T10:39:00.000-03:002024-01-02T10:39:37.623-03:00Arroz de Costela Bovina<p><span style="font-family: verdana;"><b><i style="font-size: xx-large;">C</i></b></span><span style="font-family: verdana;">omo é bom esse arroz. Uma explosão de sabores.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgncVOQxOvQN1RNstJouq8hB-TatH4sqKAxvVhrPx_x0mqhZhkirb5kL_o_18J217kyQ4Sj7ciIyI00_q9lPquOdRXgRQNSNTQxeYcuigZEaGFi0V57-MdhI04PcykCiGcvkCdEpiqART1PXfyYYwpWwU9-IPZgZa54Yhf1sHIzt9_C8YSOx61BybJtJvA/s1915/IMG_9315.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1436" data-original-width="1915" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgncVOQxOvQN1RNstJouq8hB-TatH4sqKAxvVhrPx_x0mqhZhkirb5kL_o_18J217kyQ4Sj7ciIyI00_q9lPquOdRXgRQNSNTQxeYcuigZEaGFi0V57-MdhI04PcykCiGcvkCdEpiqART1PXfyYYwpWwU9-IPZgZa54Yhf1sHIzt9_C8YSOx61BybJtJvA/w640-h480/IMG_9315.jpg" width="640" /></a></div><br /><div class="separator" dir="rtl" style="clear: both; text-align: left;"><i style="font-family: verdana;">Andiamo alla ricetta...</i></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><u><b>Ingredientes</b></u>:</span><br /><span style="font-family: verdana;"><p class="MsoNormal">1Kg de costela bovina<o:p></o:p></p><p class="MsoNormal">600g de pé suíno</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC6avOaYSLfAmnmUeu9D_RCS2E6A_Hr-1tFkbtmtyOKx5bJ1xEZsE08_7ZT9o9u_G5rHzKIxangE5Ud3ADy9sFu8wTDbMzyhxQegcwlTctCvMzomVc_yASQX-L-a0BvjWW64tmEy0aCjRx7nPW9x7JMS67GLwMEOJh1V0Yu88E9PcUbjFoJPae0SxJbxU/s2016/IMG_9309.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC6avOaYSLfAmnmUeu9D_RCS2E6A_Hr-1tFkbtmtyOKx5bJ1xEZsE08_7ZT9o9u_G5rHzKIxangE5Ud3ADy9sFu8wTDbMzyhxQegcwlTctCvMzomVc_yASQX-L-a0BvjWW64tmEy0aCjRx7nPW9x7JMS67GLwMEOJh1V0Yu88E9PcUbjFoJPae0SxJbxU/s320/IMG_9309.jpg" width="320" /></a></div><p class="MsoNormal">6 xícaras (café) de arroz comum</p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal">1 cebola média picada em cubinhos<o:p></o:p></p><p class="MsoNormal">2 talos de salsão picados em cubinhos</p><p class="MsoNormal">1 tomate maduro picado em cubos</p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal">1 colher (sopa) de pasta concentrada de tomate</p><p class="MsoNormal">Sal comum qb<o:p></o:p></p><p class="MsoNormal">Azeite de oliva qb<o:p></o:p></p><p class="MsoNormal">Manteiga qb<o:p></o:p></p><p class="MsoNormal">Cebolinha verde picada qb<o:p></o:p></p><p class="MsoNormal">Parmesão ralado na hora qb</p></span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;"><b><u>À diversão</u></b>:</span><br /><span style="font-family: verdana;"><p class="MsoNormal">Mais fácil fazer essa receita em duas etapas, ou seja, cozinhar as carnes e no dia seguinte preparar o arroz.</p><p class="MsoNormal">Eu coloco os pedaços da costela bovina e dos pés suínos numa panela de pressão, cubro com água e adiciono duas colheres (sopa) de <a href="http://www.cozinhaousada.com/2016/08/tempero-para-uso-geral.html"><b>tempero para uso geral</b></a>. (Clique sobre o nome ou<a href="http://www.cozinhaousada.com/2016/08/tempero-para-uso-geral.html"> <b>AQUI</b> </a>para ver os detalhes).</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_q_jj2pn-ThjGW5DxrnGgCM0G1EJCKp0LIbbE-WAjZbKFg1g3j2ejg-2w8dwrQ3azADzlzLuhCVW_Dgy2HuSpGOCzZahZMWtILE_RkyKsHZFOdBid1Tw6ZQz3I7YzVXqF0uAMgeH2qjnrFjHS3pWZ2nXNrazGZ5-z3-jl8s2Rbagpwipg4449i-RodAI/s2016/IMG_9276.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_q_jj2pn-ThjGW5DxrnGgCM0G1EJCKp0LIbbE-WAjZbKFg1g3j2ejg-2w8dwrQ3azADzlzLuhCVW_Dgy2HuSpGOCzZahZMWtILE_RkyKsHZFOdBid1Tw6ZQz3I7YzVXqF0uAMgeH2qjnrFjHS3pWZ2nXNrazGZ5-z3-jl8s2Rbagpwipg4449i-RodAI/w400-h300/IMG_9276.jpg" width="400" /></a></div>Levo ao fogo. Assim que ferver, fecho a pressão e deixo cozinhar em fogo baixo por 45 minutos. Abro a panela e confiro a textura e me certifico que ossos estão abandonando as carnes. Se necessário, volto ao cozimento sempre monitorado.</span></div><div><span style="font-family: verdana;">Separo as carnes (reservo os pés para outros preparos), descarto os ossos, deixo esfriar e levo à geladeira. Passo o caldo pela peneira e coloco num recipiente transparente. Deixo esfriar para que o excesso de gordura suba e separe do caldo. Levo à geladeira reservado.</span></div><div><span style="font-family: verdana;"><p class="MsoNormal"><br /></p><p class="MsoNormal">Pausa:</p><p class="MsoNormal">Dessa maneira você tem os ingredientes prontos para preparar o arroz. Pode ser no dia seguinte ou em alguns dias. </p><p class="MsoNormal"><br /></p><p class="MsoNormal">Quando vou finalizar o preparo do arroz, retomo o caldo, removo a gordura que ficou na superfície. Resta uma incrível gelatina de colágeno.</p><p class="MsoNormal">Levo uma caçarola ao fogo, refogo com azeite o salsão e cebola picados, entro com a pasta de tomate, a carne e o caldo.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJaSRXLCqRsACYyj4GwJP62C9Keh6sQ1May2AgGWDsqXklpHOQk4B4KWuab8OBlfVcMKHwbYlFgCbqEtINiRR74yeXnGMbWQsSykskrqNdtX6DJrT27B9XntqvuhU-CvUBIsDQkC9DMvyHMFvt4PXl79i_U_q0m3J1qUVirY9Er66Exc1FbG3GIzuR0rc/s2016/IMG_9308.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJaSRXLCqRsACYyj4GwJP62C9Keh6sQ1May2AgGWDsqXklpHOQk4B4KWuab8OBlfVcMKHwbYlFgCbqEtINiRR74yeXnGMbWQsSykskrqNdtX6DJrT27B9XntqvuhU-CvUBIsDQkC9DMvyHMFvt4PXl79i_U_q0m3J1qUVirY9Er66Exc1FbG3GIzuR0rc/w400-h300/IMG_9308.jpg" width="400" /></a></div><p class="MsoNormal">Deixo levantar fervura, adiciono os cubinhos de tomate e o arroz. Ajusto com água a quantidade de caldo para respeitar a proporção 1 parte de arroz para 2 partes de caldo.</p><p class="MsoNormal">Confiro o sal e deixo cozinhar.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZH4SOS-cLQbewxGYa2wlCc-4iNMSHhshde-OhMT8jpHjWvwgZfiAPjL2-Hfb5NazVNXahiF_p2lvN7xa6GVkVvIO_-9449J9Bmwac_2HDcniImlY2OHMZsoXBtdNAcWr7HUb-vnbqYwJipr6Kun-VMQtbhPXta3Gg31IF3BT5Orl-VG-_aBWa_gdBtaw/s2016/IMG_9310.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZH4SOS-cLQbewxGYa2wlCc-4iNMSHhshde-OhMT8jpHjWvwgZfiAPjL2-Hfb5NazVNXahiF_p2lvN7xa6GVkVvIO_-9449J9Bmwac_2HDcniImlY2OHMZsoXBtdNAcWr7HUb-vnbqYwJipr6Kun-VMQtbhPXta3Gg31IF3BT5Orl-VG-_aBWa_gdBtaw/w400-h300/IMG_9310.jpg" width="400" /></a></div>Retiro do cozimento ainda bem molhado e finalizo com cebolinha verde e um pouco de manteiga.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ8DVfW_jYtQzT-8EQ0w2YBjgUMxHwQqLwYCzfDcTnXOik4Xnzm2NAuZyggs45Hhl8gw3u0yiNZf0qahc4ERWNx52c_t7dZBDMzfqDZEag0VERxKOm1MJZ8fQN2kdLQAHay_K-zq_QvkDhIgyMkZT8Ld5bNYXPg568bfgktw5_mvfiS-8I8ChLJGDteUI/s2016/IMG_9312.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ8DVfW_jYtQzT-8EQ0w2YBjgUMxHwQqLwYCzfDcTnXOik4Xnzm2NAuZyggs45Hhl8gw3u0yiNZf0qahc4ERWNx52c_t7dZBDMzfqDZEag0VERxKOm1MJZ8fQN2kdLQAHay_K-zq_QvkDhIgyMkZT8Ld5bNYXPg568bfgktw5_mvfiS-8I8ChLJGDteUI/w400-h300/IMG_9312.jpg" width="400" /></a></div><p class="MsoNormal">É só servir com parmesão. Rende 6 porções.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiurnCm-s0N6PN9KCfZgopubtwMqJIgh_g_FdZgFEB8yD9AqaPgklpUQQQ9hGR83aE4pEsLsCezay0fssSquwDe67URfm42tlDMc5_kXo6kd7bN2GHe3t30uwYHvutc0E41NiuQoxgaOEt_33Y0Ir-eVitbOGmjyidXGAqqykDUMRUlBdR_5tCcDqCxCsc/s1915/IMG_9314.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1436" data-original-width="1915" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiurnCm-s0N6PN9KCfZgopubtwMqJIgh_g_FdZgFEB8yD9AqaPgklpUQQQ9hGR83aE4pEsLsCezay0fssSquwDe67URfm42tlDMc5_kXo6kd7bN2GHe3t30uwYHvutc0E41NiuQoxgaOEt_33Y0Ir-eVitbOGmjyidXGAqqykDUMRUlBdR_5tCcDqCxCsc/w640-h480/IMG_9314.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sem parnesão</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikHEnQMvvqTEe7s-Rq3uJ8dP32m6RNsq_okw3hMw8RadkUjpUbcqPoVoRuOJFSqa6GspPgJAk3dObpKEbe8_PhNSvDTqnx26de3BZ2vkduFCHG9gfrxIdNGz4JYioF3-ntnrc1G1xNbOGqdOmOrN05l0VZ-LefQknluKbKQImsD4sUTNZyVGp-Jt0MpLM/s1915/IMG_9315.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1436" data-original-width="1915" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikHEnQMvvqTEe7s-Rq3uJ8dP32m6RNsq_okw3hMw8RadkUjpUbcqPoVoRuOJFSqa6GspPgJAk3dObpKEbe8_PhNSvDTqnx26de3BZ2vkduFCHG9gfrxIdNGz4JYioF3-ntnrc1G1xNbOGqdOmOrN05l0VZ-LefQknluKbKQImsD4sUTNZyVGp-Jt0MpLM/w640-h480/IMG_9315.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Com parmesão</td></tr></tbody></table><p class="MsoNormal">Bom apetite!</p><p class="MsoNormal"><b style="font-family: trebuchet;"><u>O pulo do Chef</u></b><span style="font-family: trebuchet;">: ... adicionar um pouco de manteiga na finalização da receita oferece um brilho ao arroz.</span></p></span><span style="font-family: verdana;">Deixe aí abaixo sua avaliação com um simples clique.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7724400568671223711.post-59382123843973183472023-12-22T18:55:00.001-03:002023-12-31T10:28:12.653-03:00Mini Pavlova<p><span style="font-family: verdana;"><b><i style="font-size: xx-large;">E</i></b></span><span style="font-family: verdana;">ssa levíssima e maravilhosa sobremesa foi preparada num dos nossos workshops... o do dia 20/DEZ/2023 em Valinhos. Antes dela preparamos e servimos uma entrada de Ceviche inspirado na reinterpretação da cozinha fusionada peruana por uma chef italiana Varese seguido de um Poke Havaiano de Tilápia, Salmão e Atum fresquíssimos. Garanto que não poderia ter escolha melhor para fechar um dia especial com chave dourada entre grandes amigos!</span></p><p><i style="font-family: verdana;">Alla ricetta...</i></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiREcCoevjNYSUDFvH2ZxFWFKTYS-5ierp-_DHahTQfTVDn5xDYvWWJV7-oKlUo-W0gRkRHLLb8fxzBk_ImlN9XYol6Z1uz3F40pmOCFPaXxU26r1teyFTpmYFlcQZj-u6iMJSgICYtfbZKgxsfel0xrn5QYsqaW8lgQi4b4dmNF5r5ft_Cba9a6iBur84/s2016/Mini%20Pavlova.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiREcCoevjNYSUDFvH2ZxFWFKTYS-5ierp-_DHahTQfTVDn5xDYvWWJV7-oKlUo-W0gRkRHLLb8fxzBk_ImlN9XYol6Z1uz3F40pmOCFPaXxU26r1teyFTpmYFlcQZj-u6iMJSgICYtfbZKgxsfel0xrn5QYsqaW8lgQi4b4dmNF5r5ft_Cba9a6iBur84/w640-h480/Mini%20Pavlova.jpg" width="640" /></a></div><br /><div><b style="font-family: verdana;">AS PAVLOVAS</b></div><div><p class="MsoNormal"><span style="font-family: verdana;">135g de claras</span></p><p class="MsoNormal"><span style="font-family: verdana;">270g de açúcar<o:p></o:p></span></p>
<p class="MsoNormal"><b><span style="font-size: 12pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: verdana;">Preparo: </span></span></b><span style="font-family: verdana;">Colocar o os ingredientes numa panela.</span><span style="font-family: verdana;"> </span><span style="font-family: verdana;">Mexer bem, ligar o fogo baixo e cozinhar
mexendo sempre até atingir 60 a 65 graus.</span></p>
<p class="MsoNormal"><span style="font-family: verdana;">Colocar no bowl da batedeira e bater até esfriar.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: verdana;">Formar as mini pavlovas com saco e bico de confeitar e levar
ao forno pré-aquecido a 120 graus por 35 minutos.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: verdana;">Desligar o forno e deixar as pavlovas dentro até o forno
esfriar.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: verdana;"><b><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><br /></span></b></span></p><p class="MsoNormal"><span style="font-family: verdana;"><b><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">O CHANTILLY</span></b><br />300ml de creme de leite fresco e gelado</span></p><p class="MsoNormal"><span style="font-family: verdana;">3 colheres de açúcar</span></p><p class="MsoNormal"><span style="font-size: 12pt; line-height: 18.4px;"><span style="font-family: verdana;"><b>Preparo:</b> Montar o creme de leite com o açúcar em ponto de chantilly<b><o:p></o:p></b></span></span></p><div><br /></div>
<p class="MsoNormal"><b><span style="font-family: verdana;"><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">A CALDA DE
MORANGOS</span><o:p></o:p></span></b></p>
<p class="MsoNormal"><span style="font-family: verdana;">200g de morangos</span></p><p class="MsoNormal"><span style="font-family: verdana;">50g de açúcar</span></p><p class="MsoNormal"><span style="font-family: verdana;">8g de suco de limão</span></p><p class="MsoNormal"><span style="font-family: verdana;">50g de
água<o:p></o:p></span></p>
<p class="MsoNormal"><b><span style="font-size: 12pt; line-height: 18.4px;"><span style="font-family: verdana;">Preparo: </span></span></b><span style="font-family: verdana;">Mexer bem e levar ao fogo. Quando amolecer os morangos,
bater com o mixer.</span></p>
<p class="MsoNormal"><span style="font-family: verdana;"><b><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><br /></span></b></span></p><p class="MsoNormal"><span style="font-family: verdana;"><b><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">AS FRUTAS</span></b>
picadas para Descorar<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: verdana;">Morangos</span></p><p class="MsoNormal"><span style="font-family: verdana;">Mirtilos</span></p><p class="MsoNormal"><span style="font-family: verdana;">Cerejas<o:p></o:p></span></p>
<p class="MsoNormal"><b><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: verdana;"><br /></span></span></b></p><p class="MsoNormal"><b><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: verdana;">O LEMON CURD</span></span></b></p><p class="MsoNormal"><span style="font-family: verdana;">Preparar meia receita desse link: <a href="http://www.cozinhaousada.com/2018/09/curd-de-limao-ou-lemon-curd.html">CLIQUE AQUI</a> </span></p><p class="MsoNormal"><b><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: verdana;"><br /></span></span></b></p><p class="MsoNormal"><b><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: verdana;">A MONTAGEM<o:p></o:p></span></span></b></p>
<p class="MsoNormal"><b><span style="font-size: 12pt; line-height: 18.4px;"><span style="font-family: verdana;">Preparo: </span></span></b><span style="font-family: verdana;">Na cavidade das pavlovas ou ao lado de cada uma delas, colocar um pouco de Lemon Curd
(receita anexa), chantilly, frutas e a calda de morangos.</span></p></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Manter em geladeira até servir. Quantidades para preparar 10 a 12 unidades das mini ou uma grande</span>.</div><div><br /></div><div><br /><span style="font-family: trebuchet;"><b><u>O pulo do Chef</u></b>: calma e capricho são pontos chave para essa maravilha!</span><br /><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">Deixe aí abaixo sua avaliação com um simples clique.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7724400568671223711.post-19007427388068840922023-12-16T16:23:00.002-03:002024-01-17T01:48:45.685-03:00Arroz de Rabada<p><span style="font-family: verdana;"><b><i style="font-size: xx-large;">C</i></b></span><span style="font-family: verdana;">omo é bom ver a idade começar com 7 e ainda poder fazer grandes amizades... Aí estamos o Plínio e eu na preparação desse espetacular Arroz de Rabada<i> (foi sugestão dele)</i>. Nossa posição na foto foi uma coincidência, mas foi mesmo uma honra estar à direita dessa "fera" em termos de humanidade! </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqwtXKV7pBq7e2L7y4sgtzDIISYjgD4KwNE-coDAOC9Q1hq0fa-0B1ehjyzEQV8ti8nBEb2NFRH3Aa2npUkVzgqYSjtrZ_Amen8DDe5jrBmqAcDhK-npufU372rUC3lZm9vh_hAFmElX_4-g1p63F6IZK2C35ey-3qMrllU8pCchFm_VUjunhl8jL3CEw/s1024/PHOTO-2023-12-16-15-08-29.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="768" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqwtXKV7pBq7e2L7y4sgtzDIISYjgD4KwNE-coDAOC9Q1hq0fa-0B1ehjyzEQV8ti8nBEb2NFRH3Aa2npUkVzgqYSjtrZ_Amen8DDe5jrBmqAcDhK-npufU372rUC3lZm9vh_hAFmElX_4-g1p63F6IZK2C35ey-3qMrllU8pCchFm_VUjunhl8jL3CEw/w300-h400/PHOTO-2023-12-16-15-08-29.jpg" width="300" /></a></div><span style="font-family: verdana;">Resultado do nosso encontro:</span><p></p><div><span style="font-family: verdana;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkr3B3sbnjjMZ3bivoAk_ineELN_mf7LGkyBwJXXcqtpRi7ieowyM2lWiJwLXWyGT91fS7LpVbWIYXU2-07Vs53t50r8lsO4q_X5e2QfgA8Suex_mAzsZf1AthvsWwDRX3Hf5xVUjpNPkg6M5cWFvrxFCNV3J8MEgUWTQVFx0qBFTZ1bXhqgpJ_HzsIfw/s2016/IMG_9127.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1512" data-original-width="2016" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkr3B3sbnjjMZ3bivoAk_ineELN_mf7LGkyBwJXXcqtpRi7ieowyM2lWiJwLXWyGT91fS7LpVbWIYXU2-07Vs53t50r8lsO4q_X5e2QfgA8Suex_mAzsZf1AthvsWwDRX3Hf5xVUjpNPkg6M5cWFvrxFCNV3J8MEgUWTQVFx0qBFTZ1bXhqgpJ_HzsIfw/w640-h480/IMG_9127.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Com parmesão</td></tr></tbody></table><i>Andiamo alla ricetta...</i><br /><br /></span></div><div><span style="font-family: verdana;"><u><b>Ingredientes</b></u>:</span><br /><span style="font-family: verdana;"><p class="MsoNormal">1,5Kg de rabo de boi (prefiro as partes centrais)<o:p></o:p></p>
<p class="MsoNormal">6 xícaras (café) de arroz comum<o:p></o:p></p>
<p class="MsoNormal">1 cebola média picada em cubinhos<o:p></o:p></p>
<p class="MsoNormal">1 alho porró (parte branca, fatiado)<o:p></o:p></p>
<p class="MsoNormal">1 pimentão vermelho pequeno picado em cubos</p>
<p class="MsoNormal">1 tomate maduro picado em cubos<o:p></o:p></p>
<p class="MsoNormal">Sal grosso qb<o:p></o:p></p>
<p class="MsoNormal">Sal comum qb<o:p></o:p></p>
<p class="MsoNormal">1 pitada generosa de Chimi Churri<o:p></o:p></p>
<p class="MsoNormal">1 pitada generosa de Páprica Defumada<o:p></o:p></p>
<p class="MsoNormal">2 colheres (sopa) de Shoyu<o:p></o:p></p>
<p class="MsoNormal">Azeite de oliva qb<o:p></o:p></p>
<p class="MsoNormal">Manteiga qb<o:p></o:p></p>
<p class="MsoNormal">Água quente (suficiente para cobrir tudo + 2 dedinhos)<o:p></o:p></p>
<p class="MsoNormal">Cebolinha verde picada qb<o:p></o:p></p><p class="MsoNormal">Parmesão ralado na hora qb</p>
</span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;"><b><u>À diversão</u></b>:</span><br /><span style="font-family: verdana;"><p class="MsoNormal">Começamos comprando a rabada e demais ingredientes na Quitanda da Maria em Vinhedo. Explico a razão: Lá tem uma rabada magra, bastante diferente do que encontramos em outros lugades.</p><p class="MsoNormal">Selamos os pedaços de rabada numa boa sartén com azeite e manteiga. Depois transferimos para uma panela de pressão, incluindo todos os resíduos resultantes desse processo.<o:p></o:p></p>
<p class="MsoNormal">Juntamos todos os demais ingredientes menos a cebolinha verde.<o:p></o:p></p>
<p class="MsoNormal">Cobrimos com água, fechamos a panela e cozinhamos por 40 minutos
(até a carne soltar os ossos). Algumas vezes pode ser preciso mais um pouco de tempo.<o:p></o:p></p>
<p class="MsoNormal">Retiramos a carne e desfiamos grosseiramente. Reservamos.<o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj77OEPB5h6m8Mh2y4eng3OHFiMSJtvaSiN7evM6Pv4ayW1tzkAD0oAV683OEgJbxJ10rPqPZ-uKEuIe3PjcC3g_hIDll6jSqsaxOEglNxAnkJ50EHhcLolm9K-SkBjpzR50aZbqZC0S4G3ucP36Ws_TqjAelkFi2DbI57xLbAlyC9-tx_3Ay3a0yMYhRs/s2016/IMG_9123.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj77OEPB5h6m8Mh2y4eng3OHFiMSJtvaSiN7evM6Pv4ayW1tzkAD0oAV683OEgJbxJ10rPqPZ-uKEuIe3PjcC3g_hIDll6jSqsaxOEglNxAnkJ50EHhcLolm9K-SkBjpzR50aZbqZC0S4G3ucP36Ws_TqjAelkFi2DbI57xLbAlyC9-tx_3Ay3a0yMYhRs/w480-h640/IMG_9123.jpg" width="480" /></a></div><p class="MsoNormal">Na mesma panela juntamos o arroz e voltamos as carnes.</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">Cobrir com água até 2 dedos acima e voltamos ao fogo.<o:p></o:p></p>
<p class="MsoNormal">Finalizamos com cebolinha verde picada e servimos.<o:p></o:p></p><p class="MsoNormal"><br /></p><p class="MsoNormal">Serve de 5 a 6 porções de lamber os beiços. Bom apetite!</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_r-mtYfMdfOaMbZAeLjyZ2Xa8P469x98O8K_x5tU-RuMUufWPEBH6-Kc3qVbX7qQdn2PHKZWXE_qcs7At9qySwZAN7KOv7UHVj5IHMB7eKCJNZa7XnXnV6owRGoDfXt2i7dVO2pHDrObuD7R-53joauwWDwyXpZqP4nRs2od9MMkwFflt5cKZtxHcCl0/s2016/IMG_9125.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1512" data-original-width="2016" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_r-mtYfMdfOaMbZAeLjyZ2Xa8P469x98O8K_x5tU-RuMUufWPEBH6-Kc3qVbX7qQdn2PHKZWXE_qcs7At9qySwZAN7KOv7UHVj5IHMB7eKCJNZa7XnXnV6owRGoDfXt2i7dVO2pHDrObuD7R-53joauwWDwyXpZqP4nRs2od9MMkwFflt5cKZtxHcCl0/w640-h480/IMG_9125.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sem parmesão</td></tr></tbody></table><p class="MsoNormal"><b style="font-family: trebuchet;"><u>O pulo do Chef</u></b><span style="font-family: trebuchet;">: Nessa preparação não foi preciso devido a característica da carne com baixa presença de gorduras, mas se a rabada que você está usando estiver gorda, muito gorda, é importante remover tais gorduras para deixar o prato mais leve e saudável. Você pode usar uma concha grande cheia de gelo e mergulhar no caldo até a borda, sem deixar o caldo entrar em contato com o gelo. Assim, as gorduras irão grudando na parede externa da concha e se solidificando devido a baixa temperatura. Você vai removendo e descartando. No final, para dar um brilho, pode adicionar um pouco de manteiga para finalizar a receita.</span></p></span><span style="font-family: verdana;">Deixe aí abaixo sua avaliação com um simples clique.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7724400568671223711.post-65029468618362923962023-04-09T01:54:00.000-03:002023-04-09T01:54:42.422-03:00Berinjelas em Carpaccio<p><span style="font-family: verdana;"><b><i style="font-size: xx-large;">E</i></b></span><span style="font-family: verdana;">sse preparo produz um resultado muito interessante e é encontrado nas lojas do Museu da Gula em Campinas, Ribeirão Preto e outros lugares que não me lembro, com o nome de Carpaccio de Berinjelas da Sandra. Fizemos 8 tentativas até chegar a esse resultado e há quem diga que não existe diferença entre elas.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_8Fnkc8GXojy8YDLey_mpQyq7OlEIPVZXmIamnr4XIbobbWao3MNxjT1eev4trRMwBBINVfyhnGynZk7GIdtL-k8DRph-nZAeMKFO4L1Q_UNj8bfw21vduMk9nPdnobSu3YzzbD_9BuE1uXZ0yWVxpU1x0PCLxL8qwGIRt-urwic-ft0cbjqM5ur1/s1078/D9DA202C.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1077" data-original-width="1078" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_8Fnkc8GXojy8YDLey_mpQyq7OlEIPVZXmIamnr4XIbobbWao3MNxjT1eev4trRMwBBINVfyhnGynZk7GIdtL-k8DRph-nZAeMKFO4L1Q_UNj8bfw21vduMk9nPdnobSu3YzzbD_9BuE1uXZ0yWVxpU1x0PCLxL8qwGIRt-urwic-ft0cbjqM5ur1/w640-h640/D9DA202C.JPG" width="640" /></a></div><i style="font-family: verdana;">Alla ricetta...</i><p></p><div><u style="font-family: verdana;"><b>Ingredientes</b></u><span style="font-family: verdana;">:</span></div><div><span style="font-family: verdana;">2 berinjelas</span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmxUTij0almr5UPM_BQuZLWHpb_yD6xulwslkdC_SSpiHMclD57eARtZGnDIDcxDS6QTw5Tgl1XrweLj_ri8CdV3fKscOttVf6-vLbhIuMlKlzaK9nsQhqtr7NR_k4maAEjyvOuIdC-2dTRbhUvi3gQMk7RF6MYcaNuA8E47Ie3g386qRma5ocNtvz/s1508/IMG_5367.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1508" data-original-width="1508" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmxUTij0almr5UPM_BQuZLWHpb_yD6xulwslkdC_SSpiHMclD57eARtZGnDIDcxDS6QTw5Tgl1XrweLj_ri8CdV3fKscOttVf6-vLbhIuMlKlzaK9nsQhqtr7NR_k4maAEjyvOuIdC-2dTRbhUvi3gQMk7RF6MYcaNuA8E47Ie3g386qRma5ocNtvz/s320/IMG_5367.jpg" width="320" /></a></div>1 xícara de vinagre sabor limão</span></div><div><span style="font-family: verdana;">4 xícadas de água</span></div><div><span style="font-family: verdana;">1 colher (sopa) de açúcar</span></div><div><span style="font-family: verdana;">Orégano desidratado qb</span></div><div><span style="font-family: verdana;">Sal qb</span></div><div><span style="font-family: verdana;">Óleo vegetal qb</span></div><div><span style="font-family: verdana;">Pimenta vermelha cortada em fatias finas qb</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4iS6n3ExsZHa7UnsJgTGbbMEyfPiPEaHInh7QG54HfJ1wjgI49r9hg4nHgGiH9ngpN5oTdrjhqevw_qhMIYveVYrgicrGAkgmrPJwP5EzKOSNjZtUdxg3C5zXQ8b2ilNEZ1loWuWqkxFIg5IYocVZnbG6ya7a0NomCJLgqZmLN2pG-hb7pwP5fYUZ/s1077/B0084D9A.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1077" data-original-width="1077" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4iS6n3ExsZHa7UnsJgTGbbMEyfPiPEaHInh7QG54HfJ1wjgI49r9hg4nHgGiH9ngpN5oTdrjhqevw_qhMIYveVYrgicrGAkgmrPJwP5EzKOSNjZtUdxg3C5zXQ8b2ilNEZ1loWuWqkxFIg5IYocVZnbG6ya7a0NomCJLgqZmLN2pG-hb7pwP5fYUZ/s320/B0084D9A.JPG" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2rspj12NrUmlr9Ku0aQOwfDmmcOFCzQQa5K8Vc7rdEv-723OJKRP7zrsB4EPfBfd8ixcjBgUN5T2ip-GtH7AEuXOQ0iyagequO29uQshFooT0uwR1bItXK1J8-Tn77L5u1TwdJSyy6ITS-tLrne8NXl1IYmRKFzM2W06LJIhXayxuMBGNh8_OVOQu/s1508/IMG_5380.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1508" data-original-width="1508" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2rspj12NrUmlr9Ku0aQOwfDmmcOFCzQQa5K8Vc7rdEv-723OJKRP7zrsB4EPfBfd8ixcjBgUN5T2ip-GtH7AEuXOQ0iyagequO29uQshFooT0uwR1bItXK1J8-Tn77L5u1TwdJSyy6ITS-tLrne8NXl1IYmRKFzM2W06LJIhXayxuMBGNh8_OVOQu/s320/IMG_5380.jpg" width="320" /></a></div><span style="font-family: verdana;">Alho laminado (fresco, em conserva ou espanhol) qb<br /></span><span style="font-family: verdana;">Mandolim para corte das fatias uniformes<br /></span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;"></span><span style="font-family: verdana;"><b><u>À diversão</u></b>:</span><br /><span style="font-family: verdana;">Eu descasco as berinjelas e com ajuda de um mandolim, corto em fatias longitudinais de 4 a 5 mm de espessura. Imediatamente vou polvilhando com sal e acomodando numa peneira.</span></div><div><span style="font-family: verdana;">Adiciono um prato de sobremesa sobre as fatias e coloco um peso para ajudar escorrer os líquidos escuros.</span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiR_Airt-8BRMhn-xqPZAvdfDMRZbWNmNpgYcdq7jcJWyqkEdHOr_cHODFlLSenB1ExO9PXiU8ajdQcvjlZ-g81-m9uLVPYTxVubYDJYqssVpsIzvMVfjtsBYzRl6oH46767r_lkdkNVPZYQHpdnGaofdTM1wRZEvkJv8KQ2TSJPXyrAxPkuj551re/s1078/3F93C3D9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1078" data-original-width="1078" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiR_Airt-8BRMhn-xqPZAvdfDMRZbWNmNpgYcdq7jcJWyqkEdHOr_cHODFlLSenB1ExO9PXiU8ajdQcvjlZ-g81-m9uLVPYTxVubYDJYqssVpsIzvMVfjtsBYzRl6oH46767r_lkdkNVPZYQHpdnGaofdTM1wRZEvkJv8KQ2TSJPXyrAxPkuj551re/s320/3F93C3D9.JPG" width="320" /></a></div>Deixo escorrer por 30 a 40 minitos.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Preparo a mistura de água, vinagre e açúcar e levo ao fogo.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Terminado o tempo de sorar, lavo as fatias em água corrente sem tirar completamente o sal. Coloco para cozinhar na mistura em 3 ou 4 porções.</span></div><div><span style="font-family: verdana;">Marco 90 segundos cada porção iniciando a contagem após voltar a ferver.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Imediatamente retiro as fatias e coloco para escorrer na beirada de uma peneira até esfriar.</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzkS9KeBdGWHNG0yNrBTGL_1ly3kTXSnZ2PBFmtH1JBEF-xlJiaNVVCocPjK8SqKfTn69Xi3sy2lXlgihh9OUYk6NSlNdXcz-HtUzemmPSYg4NquluIzSRb8tOkTfuMZ1GuSPYcFN4kJ7g8EPHWR2HBCVI5qFSqRTyN845F2ExeSxswvcgoPkTlVTX/s1508/IMG_5444.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1508" data-original-width="1508" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzkS9KeBdGWHNG0yNrBTGL_1ly3kTXSnZ2PBFmtH1JBEF-xlJiaNVVCocPjK8SqKfTn69Xi3sy2lXlgihh9OUYk6NSlNdXcz-HtUzemmPSYg4NquluIzSRb8tOkTfuMZ1GuSPYcFN4kJ7g8EPHWR2HBCVI5qFSqRTyN845F2ExeSxswvcgoPkTlVTX/s320/IMG_5444.jpg" width="320" /></span></a></div><span style="font-family: verdana;">Depois de frias inicio o tempero. Coloco óleo vegetal na base de uma forma plástica e coloco uma camada. Mais um pouquinho de óleo por cima e adiciono umas lâminas de alho, fatias finas de pimenta vermelha e orégano desidratado.</span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiv0AGrmG8bu3qgiRg-WTpHkNFat7kQSjaVBjjDx7Fh64EEYtfUG4q30Cp1JMUbkOEcxd9YGKUSWJ4WPWpv78K3jd4gbti65BDhLWPCYR2C0u32KCKRsDbk_kzogS-rrF2KqDQOFxfqa-7u0MXXmr81NnZuycFZ3R-LGk5uHwsgCroZNvFunfGnIrD/s1078/6DFE419F.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1077" data-original-width="1078" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiv0AGrmG8bu3qgiRg-WTpHkNFat7kQSjaVBjjDx7Fh64EEYtfUG4q30Cp1JMUbkOEcxd9YGKUSWJ4WPWpv78K3jd4gbti65BDhLWPCYR2C0u32KCKRsDbk_kzogS-rrF2KqDQOFxfqa-7u0MXXmr81NnZuycFZ3R-LGk5uHwsgCroZNvFunfGnIrD/s320/6DFE419F.JPG" width="320" /></a></div>Repito as camadas até terminar.<br /><span><br /></span></span></div><div><span style="font-family: trebuchet;"><b><u>O pulo do Chef</u></b>: A espessura das fatias guardam relação com o tempo de cozimento, ou seja, quanto mais grossas as fatias, mais tempo de cozimento. Se mais fina, menos tempo de cozimento.</span></div><div><span style="font-family: trebuchet;">Sobre os alhos (frescos, espanhol ou em conserva), leve em conta que nosso alho (tanto fresco como em conserva) tem sabor mais intenso (forte) que os espanhóis. Então, faça a escolha.</span></div><div><span style="font-family: trebuchet;">O mesmo vale para a pimenta. Se deixar as sementes ficará mais ardido, sem as sementes ficarão mais suaves.<br />Antes de iniciar o tempero, recomendo provar para verificar o teor de sal e acidez. Corrija se necessário durante o tempero.</span></div><div><span style="font-family: trebuchet;">A salga prévia e soragem servem para desidratar e evitar escurecimento das fatias por oxidação.</span></div><div><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">Deixe aí abaixo sua avaliação com um simples clique.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7724400568671223711.post-82730010215737786942023-02-01T13:03:00.000-03:002023-02-01T13:03:12.074-03:00Moqueca básica de Filé de Cação<p><span style="font-family: verdana;"><b><i style="font-size: xx-large;">E</i></b></span><span style="font-family: verdana;">ssa receita explora um tanto a versatilidade desses peixes maravilhosos chamados genérica e simplesmente de <i>cação</i>...</span></p><p><i style="font-family: verdana;">Alla ricetta...</i></p><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXrGeKvxsuG78bCifQRKCsa-neFJBgBLh2LWbsXhXJ_rtRVIoM6q8nlde51ZEnurH5eQQPQPd2eAaGLwn7wfVvCbmzOL4LnQ8PenHI4iOA8M7Gr19gbtCgxtH_cb0N-TETW61wIUlHA25nQ_fAmOyBb_3MroXHVFTStzdPo4J7UU8BA5VeQiHgKgny/s2016/IMG_4976.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXrGeKvxsuG78bCifQRKCsa-neFJBgBLh2LWbsXhXJ_rtRVIoM6q8nlde51ZEnurH5eQQPQPd2eAaGLwn7wfVvCbmzOL4LnQ8PenHI4iOA8M7Gr19gbtCgxtH_cb0N-TETW61wIUlHA25nQ_fAmOyBb_3MroXHVFTStzdPo4J7UU8BA5VeQiHgKgny/w640-h480/IMG_4976.jpg" width="640" /></a></div><br /></span><u style="font-family: verdana;"><b>Ingredientes</b></u><span style="font-family: verdana;">:</span></div><div><span style="font-family: verdana;">500g de filé de cação</span></div><div><span style="font-family: verdana;">1 tomate picado em cubos</span></div><div><span style="font-family: verdana;">1/3 de um pimentão vermelho picado em cubos</span></div><div><span style="font-family: verdana;">1/3 de um pimentão amarelo picado em cubos</span></div><div><span style="font-family: verdana;">1/2 cebola fatiada</span></div><div><span style="font-family: verdana;">Nóz moscada ralada na hora qb</span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizXBBwMunENdeQbFcED_E0r5Wq_mv9VyH3Vp_f5bkJhwb7zwntgB3QaBOfQQ444uPGILo-lstdflzL8XYKyrG66ziGJkKKfmrWiy4Xw2_BASOvnwV6cvZ_Gtsq-CjGPLuNnAskUiyBDACmWXC05bgkhuRSrlKRF4sRRYic-Z5b4SiLp-BfTEpfSxzE/s2016/IMG_4959.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizXBBwMunENdeQbFcED_E0r5Wq_mv9VyH3Vp_f5bkJhwb7zwntgB3QaBOfQQ444uPGILo-lstdflzL8XYKyrG66ziGJkKKfmrWiy4Xw2_BASOvnwV6cvZ_Gtsq-CjGPLuNnAskUiyBDACmWXC05bgkhuRSrlKRF4sRRYic-Z5b4SiLp-BfTEpfSxzE/w400-h300/IMG_4959.jpg" width="400" /></a></div>3 pés de coentro fresco (talos, raízes e folhas)</span></div><div><span style="font-family: verdana;">200ml de leite de côco (fuja do light)</span></div><div><span style="font-family: verdana;">3 colheres (sopa) de azeite de dendê</span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhchvucBbbWjnDrL8_k8S6Sp2GUwF-CKpz91BYvo247uLweiAJlhSErpE0zk4kpmJuChHSAEu_xCDgRqHEUx9YMS209BpwfG2kkADBRaoRvHnLCWLiWjGa7U0kMGwNpMIGAB4j_MGkKOxUGvzCvP6QMQsIDHn7pp9XCO1TiFkizRN2A1kgfAZ1BwjWY/s2016/IMG_4970.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhchvucBbbWjnDrL8_k8S6Sp2GUwF-CKpz91BYvo247uLweiAJlhSErpE0zk4kpmJuChHSAEu_xCDgRqHEUx9YMS209BpwfG2kkADBRaoRvHnLCWLiWjGa7U0kMGwNpMIGAB4j_MGkKOxUGvzCvP6QMQsIDHn7pp9XCO1TiFkizRN2A1kgfAZ1BwjWY/w400-h300/IMG_4970.jpg" width="400" /></a></div>1/3 de uma pimenta dedo-de-moça fatiada bem fininho</span></div><div><span style="font-family: verdana;">Azeite de oliva qb</span></div><div><span style="font-family: verdana;">Sal qb</span></div><div><span style="font-family: verdana;">1 porção de arroz branco</span></div><div><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;"></span><span style="font-family: verdana;"><b><u>À diversão</u></b>:</span><br /><span style="font-family: verdana;">Vamos bem fácil. Tempero o peixe com sal, noz moscada e azeite. Massageio bem os pedaços e deixo descansarem.</span></div><div><span style="font-family: verdana;">Com todos os ingredientes porcionados, entro com os talos e as raízes do coentro, mais a cebola numa boa sartén funda.</span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn4w_wTuSeOoR5P2Ecbc0IUQGsLkf4PWY13pB6w_sgCfCsUWYcsGc0vnuUIn2D5ia4FT8p0gY1jbW3jodM4UyE6NDnrof5FeASwbWFPjk6PV0wvsiVuRqFnuzN7lcvEjbB7nQj0jhcC96wsI4a336W8_QJTg7nwlAC759QtXUoKWLDj_IDItmE1hDQ/s2016/IMG_4960.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn4w_wTuSeOoR5P2Ecbc0IUQGsLkf4PWY13pB6w_sgCfCsUWYcsGc0vnuUIn2D5ia4FT8p0gY1jbW3jodM4UyE6NDnrof5FeASwbWFPjk6PV0wvsiVuRqFnuzN7lcvEjbB7nQj0jhcC96wsI4a336W8_QJTg7nwlAC759QtXUoKWLDj_IDItmE1hDQ/w400-h300/IMG_4960.jpg" width="400" /></a></div>Levo ao fogo e adiciono metade do dendê e um pouco de azeite de oliva.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTK9oOaLY40PsPKc_PUCE-PfeJ77XIBVON5U9mAeFhtXFPX_33s-n9NHG9AT1Ugd6go-q6Y7ZQHPg23XVz0_U2Aa-tDCaq_X02ccLzUbhxBJ2QiIcr7gL321HS2DWnWOhFurNbQBIHOgKWV63mySng8uPSGA7lP_-qIQIjPdCQIoA6KQaCL6iR4j3P/s2016/IMG_4961.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTK9oOaLY40PsPKc_PUCE-PfeJ77XIBVON5U9mAeFhtXFPX_33s-n9NHG9AT1Ugd6go-q6Y7ZQHPg23XVz0_U2Aa-tDCaq_X02ccLzUbhxBJ2QiIcr7gL321HS2DWnWOhFurNbQBIHOgKWV63mySng8uPSGA7lP_-qIQIjPdCQIoA6KQaCL6iR4j3P/w400-h300/IMG_4961.jpg" width="400" /></a></div>Refogo por alguns minutos e entro com os pimentões vermelhos e amarelos.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuAN9XPCx85A1WdxhkIahcoonhHrTb5i2EVM-pA3AYl9pl91g1zMBM5SNspyoPfoQmAwPh9GWs3s7J6ig_ErWpRx947LVtrA2nbW2mEdSVit8OAiovxnvYEh_sEnV8Wkw5mr_EgStZ-zj_SD77RFBV4qgSEd9VzTd0w4rCFc8TrQjxnUqVGIISz9GD/s2016/IMG_4962.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuAN9XPCx85A1WdxhkIahcoonhHrTb5i2EVM-pA3AYl9pl91g1zMBM5SNspyoPfoQmAwPh9GWs3s7J6ig_ErWpRx947LVtrA2nbW2mEdSVit8OAiovxnvYEh_sEnV8Wkw5mr_EgStZ-zj_SD77RFBV4qgSEd9VzTd0w4rCFc8TrQjxnUqVGIISz9GD/w400-h300/IMG_4962.jpg" width="400" /></a></div>Refogo bem, salgo e junto parte das folhas de coentro. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_MQ8hRpBsQDV4qkbSG0I8pDx9fys510WpGorZCPQYhulDzt1yzkC4tkL70RoqqAjyBIPjaM01ptI5Hn9wcA3lk0oSqpRQp9N69a87jnnhGnS4ch8ui1zXHtRmIb9KVsuUQ-AHnh5WzrPDi150PFPCR_glciP5lYx3vxSSV5RDx6WgP52pGsFymjoq/s2016/IMG_4963.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_MQ8hRpBsQDV4qkbSG0I8pDx9fys510WpGorZCPQYhulDzt1yzkC4tkL70RoqqAjyBIPjaM01ptI5Hn9wcA3lk0oSqpRQp9N69a87jnnhGnS4ch8ui1zXHtRmIb9KVsuUQ-AHnh5WzrPDi150PFPCR_glciP5lYx3vxSSV5RDx6WgP52pGsFymjoq/w640-h480/IMG_4963.jpg" width="640" /></a></div>Quando esse refogado fica quase macio, desligo o fogo, retiro a metade e...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJO_u1vEF1JekLETTpkOGiPb-NbER43qJd3V3LJzuegnADkCb5v8I2Qb3jdC7csWTef1CGfBJdR88IGNRi4f256e_25z4Ntg794cjEejc024UGYXmd3a6lkNv6RJixBdlLH1Xf5BAuObtlznx7MBvS7iMLgUY4UZRL-EYDHzIbfAPWpz3f42vgeLyU/s2016/IMG_4964.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJO_u1vEF1JekLETTpkOGiPb-NbER43qJd3V3LJzuegnADkCb5v8I2Qb3jdC7csWTef1CGfBJdR88IGNRi4f256e_25z4Ntg794cjEejc024UGYXmd3a6lkNv6RJixBdlLH1Xf5BAuObtlznx7MBvS7iMLgUY4UZRL-EYDHzIbfAPWpz3f42vgeLyU/w400-h300/IMG_4964.jpg" width="400" /></a></div>... reservo para colocar sobre os filés de peixe.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6EL4MhmDDip96vuDLySYtRxMS4PsSlckbxCRY0VO9OFrLGg8ev7mWezSpd5TFD2LsEGwi0nWHtMiiEwc3cgFF1ExRdPNmCBU1KukCEY3EARDLGaGbw9NhAjElGbbrlQ9wepnVyY36JB5rvwnib0I0hEZre-sFLIiCAKm-5rgyoMW77M82dPgoT4n6/s2016/IMG_4965.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6EL4MhmDDip96vuDLySYtRxMS4PsSlckbxCRY0VO9OFrLGg8ev7mWezSpd5TFD2LsEGwi0nWHtMiiEwc3cgFF1ExRdPNmCBU1KukCEY3EARDLGaGbw9NhAjElGbbrlQ9wepnVyY36JB5rvwnib0I0hEZre-sFLIiCAKm-5rgyoMW77M82dPgoT4n6/w400-h300/IMG_4965.jpg" width="400" /></a></div>Acomodo os pedaços de filé sobre a metade do refogado que ficou na sartén.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8JRaa1qvM3hysS30EW9ffMBtCrFoRTUF1pEh6RxJ0_u_FjK46ZqitIFpvt6oMNrY2fmQP8DOCincofo8k2V3l95sUertxrnFXVGu9KPBSCGek0BD-yDhofKZkWxfmsx-QCww_iuqjhKB859_E1FdSv7fByT0prONGue4mkrd627FWr-YqtKiAQWHp/s2016/IMG_4966.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8JRaa1qvM3hysS30EW9ffMBtCrFoRTUF1pEh6RxJ0_u_FjK46ZqitIFpvt6oMNrY2fmQP8DOCincofo8k2V3l95sUertxrnFXVGu9KPBSCGek0BD-yDhofKZkWxfmsx-QCww_iuqjhKB859_E1FdSv7fByT0prONGue4mkrd627FWr-YqtKiAQWHp/w640-h480/IMG_4966.jpg" width="640" /></a></div>Volto ao fogo e cubro com o restante do refogado reservado. junto os cubos de tomate.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirBrTH_a977QZKWEE8b9cSc1QLWSFZxQJQI_nCH6zdYUp4ZVG-4WsUoiM01b--tXgnBitaYM8llmJrBqZ8uzVVYJx-064vrOXE3LbwTqMSgM6t6sA251FOlEXWw-cJ4Qr7DbZsXizTnbNBkJgwXOcH8Mx848i95w5JsPFat4gwh3e2VQMUjEMu1dwH/s2016/IMG_4967.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirBrTH_a977QZKWEE8b9cSc1QLWSFZxQJQI_nCH6zdYUp4ZVG-4WsUoiM01b--tXgnBitaYM8llmJrBqZ8uzVVYJx-064vrOXE3LbwTqMSgM6t6sA251FOlEXWw-cJ4Qr7DbZsXizTnbNBkJgwXOcH8Mx848i95w5JsPFat4gwh3e2VQMUjEMu1dwH/w400-h300/IMG_4967.jpg" width="400" /></a></div>Adiciono as tirinhas de pimenta dedo-de-moça, o leite de côco, o restante do azeite de dendê.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRao9CwsVIbeneu73Z4GNV3lP4pb0ZSXj4_H2iPFX1F1_9pyg9XkUTYvdcFMNppNozuFeijoijKwfhw7R67HvcnXCGY2Htqptm2hKyC9Ce25Gm41hl7Y8TzbdWlCHVkXX0NkkUTG7j3Ik5gY3TMKLt_VOhNI7HU8XLPBHccyH1ZojHNBnKMYJtb98z/s2016/IMG_4969.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRao9CwsVIbeneu73Z4GNV3lP4pb0ZSXj4_H2iPFX1F1_9pyg9XkUTYvdcFMNppNozuFeijoijKwfhw7R67HvcnXCGY2Htqptm2hKyC9Ce25Gm41hl7Y8TzbdWlCHVkXX0NkkUTG7j3Ik5gY3TMKLt_VOhNI7HU8XLPBHccyH1ZojHNBnKMYJtb98z/w400-h300/IMG_4969.jpg" width="400" /></a></div>Cozinho com e sem tampa, controlando a redução dos líquidos para chegar na quantidade certa junto com o ponto de cozimento do peixe. Provo e ajusto o sal, se necessário. Provo o caldo. Provo e provo!<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqvh0q756Cbo-kfMMYE9BPjg3mqAjyNXUOCG4qXSo9HefdMS8iGvD5nrNdCzQXhyzC_fVWoJRNy4HwEeuh__W7XtKyh7hcrRUQBYPEqWgR7arihqg1Lw6zjQHffyL8ENTAAffMVrZe77Q8WCbWXqntsaKd2_qFIQECB9f1rWS-QvTRl0iSmElzFAuG/s2016/IMG_4975.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqvh0q756Cbo-kfMMYE9BPjg3mqAjyNXUOCG4qXSo9HefdMS8iGvD5nrNdCzQXhyzC_fVWoJRNy4HwEeuh__W7XtKyh7hcrRUQBYPEqWgR7arihqg1Lw6zjQHffyL8ENTAAffMVrZe77Q8WCbWXqntsaKd2_qFIQECB9f1rWS-QvTRl0iSmElzFAuG/w640-h480/IMG_4975.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnno1uvb0ln7qRmtKVigR3J0UJipvWgAxGcIgA1I8NJeVZuibHbnTHdNJRyU3A8HNi1qW44GVXUxszpjPvQCAMdfsShKOTV1xWzaoyD9L9sIjvYzdBEUtGuuocGa19LEmT-pQ78jHIF29RrrkLB1XnGzJJ9xWKqRuvI0iKM8ujM5FPzilw5dbktbUW/s2016/IMG_4978.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnno1uvb0ln7qRmtKVigR3J0UJipvWgAxGcIgA1I8NJeVZuibHbnTHdNJRyU3A8HNi1qW44GVXUxszpjPvQCAMdfsShKOTV1xWzaoyD9L9sIjvYzdBEUtGuuocGa19LEmT-pQ78jHIF29RrrkLB1XnGzJJ9xWKqRuvI0iKM8ujM5FPzilw5dbktbUW/w640-h480/IMG_4978.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQvjgubOJkCZzGWuIdJSij2xLO3Kbx9i2lKqwvdbQYPrDg83Zy7eY-mCeLqGYkbyBxLaqnPVW2AB1hhadaJ56_cEc-Sf9ZN4iqHcwygwcGDbX5F76JpnOEsgFPOK4p_omtnaYY5N4X4ibiStKEExk3ewAP6rj5nGp2aojneAJKIsfMh1XCk9DsrvkI/s2016/IMG_4979.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQvjgubOJkCZzGWuIdJSij2xLO3Kbx9i2lKqwvdbQYPrDg83Zy7eY-mCeLqGYkbyBxLaqnPVW2AB1hhadaJ56_cEc-Sf9ZN4iqHcwygwcGDbX5F76JpnOEsgFPOK4p_omtnaYY5N4X4ibiStKEExk3ewAP6rj5nGp2aojneAJKIsfMh1XCk9DsrvkI/w640-h480/IMG_4979.jpg" width="640" /></a></div><br />Porciono em pratos com uma porção de arroz branco! Só! Só isso!</span></div><div><span style="font-family: verdana;">Serve 3 porções. Bom apetite!</span></div><div><br /><span style="font-family: trebuchet;"><b><u>O pulo do Chef</u></b>: aqui temos algumas observações importantes. A primeira é sobre o cação. Esse nome de peixe é um tanto genérico, ou seja, serve para designar uma grande quantidade de tubarões e... nem todos são iguais. Portanto, alguns congelados comercializados - talvez a maioria - quando são descongelados perdem muita água e se tornam emborrachados quando cozidos. Claro, nem todos são assim. Essa receita foi preparada com cação da Ilha Bela, cortado em filés. Foi congelado e descongelado de maneira cuidadosa antes do preparo e ficou incrível! Difícil dizer que havia sido congelado. Outra coisa importante é que ele foi comprado diretamente dos pescadores da Ilha Bela e isso faz bastante diferença!</span></div><div><span style="font-family: trebuchet;">Bem, muitos outros ingredientes porderiam ter sido adicionados nessa receita, como aumentar o caldo do cozimento do peixe e depois retirar para o preparo de um pirão. Também poderia ser adicionada rodelas de banana da terra, ou mesmo nenica e ficaria incrível. Claro que vc pode fazer isso! Vai ficar maravilhosa. Também poderia ser colocado alguns camarões limpos pequenos ou médios 5 minutos antes de terminar o cozimento. Hummmm!!! Deixe sua criatividade voar... Como disse. essa receita é uma moqueca básica de filé de cação!<br /></span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">Deixe aí abaixo sua avaliação com um simples clique.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7724400568671223711.post-80347154397957219202023-01-24T02:05:00.000-03:002023-01-24T02:05:18.386-03:00Spaghetti com Mexilhões<p><span style="font-family: verdana;"><b><i style="font-size: xx-large;">O</i></b></span><span style="font-family: verdana;">s mexilhões são os protagonistas desse preparo de spaghetti com um leve toque de bacon para alegrar a festa!</span></p><p><i style="font-family: verdana;">Alla ricetta....</i></p><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-KclaiZaqn5M/X_fDnsbjX-I/AAAAAAAAszI/caH46IdQk9EF8F8ssA5o0JQNy1oiACiawCLcBGAsYHQ/s2016/IMG_6970.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="480" src="https://1.bp.blogspot.com/-KclaiZaqn5M/X_fDnsbjX-I/AAAAAAAAszI/caH46IdQk9EF8F8ssA5o0JQNy1oiACiawCLcBGAsYHQ/w640-h480/IMG_6970.jpg" width="640" /></a></div><br /><u><b>Ingredientes</b></u>:</span></div><div><span style="font-family: verdana;">180g de spaghetti italiano</span></div><div><span style="font-family: verdana;">150g de mexilhões com casca bem limpos (ver dica na sequência)</span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ZTMEvrrBepw/X_fEHclzdvI/AAAAAAAAszc/VP1igl__tcY55G1gkcCuLTswUQmc7zb9QCLcBGAsYHQ/s2016/IMG_6949.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://1.bp.blogspot.com/-ZTMEvrrBepw/X_fEHclzdvI/AAAAAAAAszc/VP1igl__tcY55G1gkcCuLTswUQmc7zb9QCLcBGAsYHQ/w400-h300/IMG_6949.jpg" width="400" /></a></div>30g de bacon bem fatiado fininho<br />1/2 cebola pequena super picada em cubinhos</span></div><div><span style="font-family: verdana;">Salsinha picada</span></div><div><span style="font-family: verdana;">100ml de vinho branco</span></div><div><span style="font-family: verdana;">Manteiga qb</span></div><div><span style="font-family: verdana;">Azeite de oliva qb</span></div><div><span style="font-family: verdana;">Sal qb<br />2 litros de água em fervura, salgada a sabor do mar</span></div><div><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;"></span><span style="font-family: verdana;"><b><u>À diversão</u></b>:</span><br /><span style="font-family: verdana;">Eu cuido dos mexilhões, retirando a casca da maioria, mas reservando os mais graúdos e inteiros para a decoração do prato. Cuido também para que os cabelinhos deles sejam completamente retirados (ver na sequência).</span></div><div><span style="font-family: verdana;">Entro com a cebola e o bacon numa sartén com azeite e manteiga.</span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-AqLbGIvkr_U/X_fEQf5yw6I/AAAAAAAAszg/l0C_lLOKt0sOHTS9hVYCpiVTKlXYF2-dACLcBGAsYHQ/s2016/IMG_6951.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://1.bp.blogspot.com/-AqLbGIvkr_U/X_fEQf5yw6I/AAAAAAAAszg/l0C_lLOKt0sOHTS9hVYCpiVTKlXYF2-dACLcBGAsYHQ/w400-h300/IMG_6951.jpg" width="400" /></a></div>Coloco a massa para cozinhar reparando o tempo recomendado pelo fabricande e vigio o ponto de cozimento.</span></div><div><span style="font-family: verdana;">Não deixo o bacon e a cebola tostarem muito. Nesso ponto entro com os mexilhões e vinho. Deixo evaporar um pouco e entro com a salsinha.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-JUEzVueaUyk/X_fEQQYQRnI/AAAAAAAAszk/Jqa2arqWhbU7NGI7yFQEafHRj1nMKCAFQCLcBGAsYHQ/s2016/IMG_6959.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="480" src="https://1.bp.blogspot.com/-JUEzVueaUyk/X_fEQQYQRnI/AAAAAAAAszk/Jqa2arqWhbU7NGI7yFQEafHRj1nMKCAFQCLcBGAsYHQ/w640-h480/IMG_6959.jpg" width="640" /></a></div>A massa chega a 1 minuto antes do ponto "al dente". Escorro reservando um tanto da água do cozimento e entro na sartén. Misturo bem e adiciono um tanto da água do cozimento para que a massa termine de chegar.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-2Jp2ty6MrC8/X_fEQS7Pg9I/AAAAAAAAszo/dkzywmzTJ7gO1UYaH3btyS5gg_LDmdHiACLcBGAsYHQ/s2016/IMG_6960.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://1.bp.blogspot.com/-2Jp2ty6MrC8/X_fEQS7Pg9I/AAAAAAAAszo/dkzywmzTJ7gO1UYaH3btyS5gg_LDmdHiACLcBGAsYHQ/w400-h300/IMG_6960.jpg" width="400" /></a></div>Emprato em duas porções, decoro com os mexilhões mais bonitos, salpico um pouco mais de salsinha.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-m73Wz2XV6Zk/X_fERKhSCcI/AAAAAAAAszs/4ieEQDWBymQZKZs3Wey5B6nv5ZpfKtSZgCLcBGAsYHQ/s2016/IMG_6963.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="480" src="https://1.bp.blogspot.com/-m73Wz2XV6Zk/X_fERKhSCcI/AAAAAAAAszs/4ieEQDWBymQZKZs3Wey5B6nv5ZpfKtSZgCLcBGAsYHQ/w640-h480/IMG_6963.jpg" width="640" /></a></div>Sirvo imediatamente. Bom apetite!</span></div><div><span style="font-family: verdana;">Serve duas porções.</span></div><div><span style="font-family: verdana;"><br /></span><span style="font-family: trebuchet;"><b><u>O pulo do Chef</u></b>: Essa receita é preparada com mexilhões comgelados e pré-cozidos.</span></div><div><span style="font-family: trebuchet;">Os mexilhões têm uns cabelinhos que torna sua degustação muito desagradável se não retirados. Na verdade, eu considero um pecado grave se forem servidos com eles.<br /><br /></span></div><div><span style="font-family: trebuchet;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-NAwdCz6VG7M/X_fEfH_mNeI/AAAAAAAAsz8/EpkxLmIF5RccvkzhuNkv44mSlZqkCKPKwCLcBGAsYHQ/s1508/IMG_6943.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1508" data-original-width="1508" height="320" src="https://1.bp.blogspot.com/-NAwdCz6VG7M/X_fEfH_mNeI/AAAAAAAAsz8/EpkxLmIF5RccvkzhuNkv44mSlZqkCKPKwCLcBGAsYHQ/s320/IMG_6943.jpg" /></a></div>Basta observar que é possível identificá-los até fora da casca.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ClAuEJpcNpM/X_fEfAtN_FI/AAAAAAAAsz4/ZC8QO8XlcLIePN9nKvo9sap5qoI3GCp_gCLcBGAsYHQ/s1521/IMG_6945.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1521" data-original-width="1497" height="320" src="https://1.bp.blogspot.com/-ClAuEJpcNpM/X_fEfAtN_FI/AAAAAAAAsz4/ZC8QO8XlcLIePN9nKvo9sap5qoI3GCp_gCLcBGAsYHQ/s320/IMG_6945.jpg" /></a></div>Com uma tesourinha de ponta, precisam ser cortados do meio dos mexilhões.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-MPCsab5FymM/X_fEfJA75KI/AAAAAAAAs0A/eP4ZTk5SdqgyQ7U8RD0JP0fJfiXMKLkNQCLcBGAsYHQ/s2016/IMG_6946.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" src="https://1.bp.blogspot.com/-MPCsab5FymM/X_fEfJA75KI/AAAAAAAAs0A/eP4ZTk5SdqgyQ7U8RD0JP0fJfiXMKLkNQCLcBGAsYHQ/s320/IMG_6946.jpg" width="320" /></a></div>Veja e imagine quão desagradável seria mastigá-los!</span></div><div><br /></div><div><span style="font-family: verdana;">Deixe aí abaixo sua avaliação com um simples clique.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7724400568671223711.post-24278032068001736082023-01-19T02:11:00.001-03:002023-01-19T02:11:18.218-03:00Spaghetti alla Carbonara com Frutos do Mar<p><span><span face=""verdana" , sans-serif"><i style="font-family: verdana; font-size: xx-large; font-weight: bold;">E</i></span><span style="font-family: verdana;">ntre as tantas variações do clássico <u><i>Spaghetti alla Carbonara</i></u> está aqui essa receita com frutos do mar enriquecendo ainda mais o sabor desse já maravilhoso prato italiano.</span></span></p><p><i style="font-family: verdana;">Alla ricetta...</i></p><div dir="ltr" trbidi="on"><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiJ0ZfIBRIZYr1uUv-9yvJaNjMOVRAUXZcFIIikrXJOIDxaCwjywc5MxoTbgZzg8jiTK88LhMdbDiZbYQxVGj-9HtruiP8HKOnj0l_M_8zf9VMGHpVOfD4urUbimySz2ZZecAPSPfGxLuLE7dbXcGVLglUd8Nr54UvlAXAZAiBD4UAn8_U0N-utWyM/s2016/IMG_7409%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiJ0ZfIBRIZYr1uUv-9yvJaNjMOVRAUXZcFIIikrXJOIDxaCwjywc5MxoTbgZzg8jiTK88LhMdbDiZbYQxVGj-9HtruiP8HKOnj0l_M_8zf9VMGHpVOfD4urUbimySz2ZZecAPSPfGxLuLE7dbXcGVLglUd8Nr54UvlAXAZAiBD4UAn8_U0N-utWyM/w640-h480/IMG_7409%20(2).jpg" width="640" /></a></div></span></div><div><br /></div><div style="text-align: left;"><u style="font-family: verdana;"><b>Ingredientes</b></u><span style="font-family: verdana;">:</span></div><div><span style="font-family: verdana;"><span face=""verdana" , sans-serif">240g de <i>spaghetti </i>(grano duro)</span><span face=""verdana" , sans-serif"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-6PljNB8QDBA/YBg57cII97I/AAAAAAAAtFM/ve5yMYeZfAcGorzzJxHAwokuUa3VWZcBQCLcBGAsYHQ/s1508/IMG_2425.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1508" data-original-width="1508" height="400" src="https://1.bp.blogspot.com/-6PljNB8QDBA/YBg57cII97I/AAAAAAAAtFM/ve5yMYeZfAcGorzzJxHAwokuUa3VWZcBQCLcBGAsYHQ/w400-h400/IMG_2425.jpg" width="400" /></a></div>50g de <i>guanciale</i></span><br /><span face=""verdana" , sans-serif">1 ovo inteiro</span><br /><span face=""verdana" , sans-serif">3 gemas</span><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUup34mr7tdhBKpHNCKLdYGPDdAFdjypq7lRanerVuM7tJlNv5YNR9Et2OGHyMHx1gFJvx4WxUIRbJdkUSgauHHwIifBFM2O4qKVQlDfDqi0uPU-A7un6huhxxPedkXc6Rv5e77Xrpl5P1KONfF2Mr9eEqROCB8U5n3JfRCpK8GdHEroGayn9pAu9Y/s2016/IMG_7398.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUup34mr7tdhBKpHNCKLdYGPDdAFdjypq7lRanerVuM7tJlNv5YNR9Et2OGHyMHx1gFJvx4WxUIRbJdkUSgauHHwIifBFM2O4qKVQlDfDqi0uPU-A7un6huhxxPedkXc6Rv5e77Xrpl5P1KONfF2Mr9eEqROCB8U5n3JfRCpK8GdHEroGayn9pAu9Y/w400-h300/IMG_7398.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">90g de queijo </span><i style="font-family: verdana;">Pecorino </i><span style="font-family: verdana;">ralado bem fino</span></div><span style="font-family: verdana;"><span face=""verdana" , sans-serif">90g de queijo <i>Grana Padano</i> ralado bem fino</span></span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: left;">15 camarões médios completamente limpos</div><div><span style="font-family: verdana;">3 ou 4 tentáculos de polvo cozidos</span></div><div><span style="font-family: verdana;">8 ou 10 mexilhões limpos na casca</span></div>Pimenta do reino branca ralada na hora (opcional)<br /><span face=""verdana" , sans-serif">2,5 l de água fervente</span></span></div><div><span style="font-family: verdana;">Manteiga e azeite de oliva (apenas para saltear os frutos do mar)<br /><span face=""verdana" , sans-serif">Sal qb</span><br /><span face=""verdana" , sans-serif"><br /></span><span face=""verdana" , sans-serif"><b><u>À diversão</u></b>:</span><br /><span face=""verdana" , sans-serif">Eu pico o <i>guanciale </i>(ou <i>bacon</i>) em tirinhas e levo ao fogo baixo com o mínimo de óleo vegetal (muitas vezes nem é necessário) até ficarem crocantes.</span></span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-haKJpH0CV-E/YBg24UVt4aI/AAAAAAAAtEQ/LzjD2pCqF0gRj1HzvbYtlaC8OErOagJtwCLcBGAsYHQ/s2016/IMG_2427.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://1.bp.blogspot.com/-haKJpH0CV-E/YBg24UVt4aI/AAAAAAAAtEQ/LzjD2pCqF0gRj1HzvbYtlaC8OErOagJtwCLcBGAsYHQ/w400-h300/IMG_2427.jpg" width="400" /></a></div><div style="text-align: center;"><br /></div></span></div></div><div dir="ltr" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-hOhnIWwp7J0/XsryMzHD8ZI/AAAAAAAAeaU/SCM2u_0XrsEvo8YVhkT0dAn_ABYCUevXgCLcBGAsYHQ/s1600/IMG_0235.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-hOhnIWwp7J0/XsryMzHD8ZI/AAAAAAAAeaU/SCM2u_0XrsEvo8YVhkT0dAn_ABYCUevXgCLcBGAsYHQ/w400-h300/IMG_0235.jpg" width="400" /></span></a></div><div><span style="font-family: verdana;">Retiro e separo a gordura residual. Descarto o excesso. Reservo ambos para esfriar.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Pico os tentáculos de polvo e...</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4E43RUqYsY3u6NGztANzKbQwcbSJ_1DTUU13VvJIqt_SyeL8W1eqVs07ppzV0wy23vVlSnmUFf5gsPtehAw5qdV9-Ng4nqKOrpYwEtqsDXvnL0h7eLlq9pbFTLOgtocC12rv_EmlbdJel3uzaQ_uetYDhpi1lrauFmFxnT2_TmS0ypLLD0CR6lnpu/s2016/IMG_7401%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4E43RUqYsY3u6NGztANzKbQwcbSJ_1DTUU13VvJIqt_SyeL8W1eqVs07ppzV0wy23vVlSnmUFf5gsPtehAw5qdV9-Ng4nqKOrpYwEtqsDXvnL0h7eLlq9pbFTLOgtocC12rv_EmlbdJel3uzaQ_uetYDhpi1lrauFmFxnT2_TmS0ypLLD0CR6lnpu/w400-h300/IMG_7401%20(2).jpg" width="400" /></span></a></div><span style="font-family: verdana;">... passo pela sartén com azeite e manteiga para ganharem uma leve crocância. Reservo.<br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfi8dj7Ya1kB2MkKd48neDW33ivlAofP6YTdURWwRy0pQ69wXQnPfak--9aQn5nmi4SWqz_3a-xSUGF98x4Y8vahtK0rDWD8JSzRAKj9cnN8Q8Swe6HHYPo-J1kgAtKRIGlHXBYxzhyGoePRGev-5Svi0bS2i_o91quARv7gZV9ULN3fRiYPt8yV5u/s2016/IMG_7402%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfi8dj7Ya1kB2MkKd48neDW33ivlAofP6YTdURWwRy0pQ69wXQnPfak--9aQn5nmi4SWqz_3a-xSUGF98x4Y8vahtK0rDWD8JSzRAKj9cnN8Q8Swe6HHYPo-J1kgAtKRIGlHXBYxzhyGoePRGev-5Svi0bS2i_o91quARv7gZV9ULN3fRiYPt8yV5u/w400-h300/IMG_7402%20(2).jpg" width="400" /></span></a></div><span style="font-family: verdana;">Passo os camarões também com azeite e manteiga. Salgo e reservo.<br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjToepygGpNGkf-0TLxm4v42GRqCR4RtqVF84fdEJga5_mmOySZuy2ezbxK4mGWgAkb1ZxVgr2PjlkQRcuxwmxL0LQH3SIwi9hDbUe-myJIry-qbIqi4PnED0_IoMki3rwOOm32gZCRE1_pF5X32siXmRlA8rSj-VJu_tg-OXq-PzshJ1xJpAp3wJvH/s2016/IMG_7405%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjToepygGpNGkf-0TLxm4v42GRqCR4RtqVF84fdEJga5_mmOySZuy2ezbxK4mGWgAkb1ZxVgr2PjlkQRcuxwmxL0LQH3SIwi9hDbUe-myJIry-qbIqi4PnED0_IoMki3rwOOm32gZCRE1_pF5X32siXmRlA8rSj-VJu_tg-OXq-PzshJ1xJpAp3wJvH/w400-h300/IMG_7405%20(2).jpg" width="400" /></span></a></div><span style="font-family: verdana;">Assim fica o polvo:<br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqB17nJG8QRe7h_ZKIpTkHLVId44gd0jy_vaGYBw47sv7E7TtaiHkhrjW-K8bHG4dLVx2arsWmym4CKibbGieKdtzPpj8C0oshrif_sp3kwvdOz-Ub78dK9UEP-5-S3Dh-9Y5gFB-Yo3iaxPSfRidZnzo4NdelrYofVQmWgMaUzXJbO2gbyc3eCxez/s2016/IMG_7407%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqB17nJG8QRe7h_ZKIpTkHLVId44gd0jy_vaGYBw47sv7E7TtaiHkhrjW-K8bHG4dLVx2arsWmym4CKibbGieKdtzPpj8C0oshrif_sp3kwvdOz-Ub78dK9UEP-5-S3Dh-9Y5gFB-Yo3iaxPSfRidZnzo4NdelrYofVQmWgMaUzXJbO2gbyc3eCxez/w400-h300/IMG_7407%20(2).jpg" width="400" /></span></a></div><span style="font-family: verdana;">Passo também os mexilhões da mesma forma. Reservo<br /><span><br /></span></span></div><div><span style="font-family: verdana;">Levo o <i>spaghetti </i>para cozinhar em água salgada (sabor do mar). Observo o tempo de cozimento e retiro 2 minutos antes do recomendado pelo fabricante.<br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-1v63kpUshAM/XsryL6QmeZI/AAAAAAAAeaM/l9wq_x37I-owuNkwA1ubEJwTM6nIQpGigCLcBGAsYHQ/s1600/IMG_0232.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-1v63kpUshAM/XsryL6QmeZI/AAAAAAAAeaM/l9wq_x37I-owuNkwA1ubEJwTM6nIQpGigCLcBGAsYHQ/w400-h300/IMG_0232.jpg" width="400" /></span></a></div><span style="font-family: verdana;">Enquanto isso, misturo as gemas, o ovo, os dois queijos e a um pouquinho da gordura residual do <i>guanciale</i>. Reservo.</span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAWK4ndncM9dSgcQ3Rc7fwZxtqCAcNkjIenPBFxTI8t3KmCMZbWmAxeZhHu-Sp9qV-mtMNAgMmH6z_IXJBb-V87uXzuRnPALmEdmBnTbENayctoFqd_9JnmrtJxNPqDaNPfmVnNGdDZ7Q-RzaTQBPNebju3-kFSG7u2cE1fOYr_PM30seMxDJiI4Wv/s2016/IMG_7408%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAWK4ndncM9dSgcQ3Rc7fwZxtqCAcNkjIenPBFxTI8t3KmCMZbWmAxeZhHu-Sp9qV-mtMNAgMmH6z_IXJBb-V87uXzuRnPALmEdmBnTbENayctoFqd_9JnmrtJxNPqDaNPfmVnNGdDZ7Q-RzaTQBPNebju3-kFSG7u2cE1fOYr_PM30seMxDJiI4Wv/w400-h300/IMG_7408%20(2).jpg" width="400" /></a></div></div><div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Tão logo esteja cozido "<i>al dente menos 2 minutos</i>", transfiro uma concha da água do cozimento para uma <i>sartén</i> (previamente aquecida <b><u><i>apenas o suficiente para não roubar calor</i></u></b> da massa) e junto a massa. (N</span><span style="font-family: verdana;">ão descartar a água do cozimento).</span></div><span style="font-family: verdana;"><div>Imediatamente adiciono a mistura dos ovos, queijos e gordura do <i>guanciale</i>, retiro do fogo e mexo vigorosamente.</div></span><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-7Bu3AUtrP6Q/XsryNNtUroI/AAAAAAAAeaY/DUBE1d__5NY6AJuGhaAeTPiaD-V2AUIgwCLcBGAsYHQ/s1600/IMG_0242.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-7Bu3AUtrP6Q/XsryNNtUroI/AAAAAAAAeaY/DUBE1d__5NY6AJuGhaAeTPiaD-V2AUIgwCLcBGAsYHQ/s400/IMG_0242.jpg" width="400" /></span></a></div><span style="font-family: verdana;">Sigo girando e mexendo para criar a emulsão. Adiciono 2/3 do <i>guanciale</i> crocante<i> </i>e reservo o restante para decorar.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Entro com os frutos do mar e sigo mesclando. </span><span style="font-family: verdana;">Adiciono, se necessário, mais um pouquinho da água do cozimento para atingir a cremosidade desejada.</span></div><div><span style="font-family: verdana;">Confiro o sal (não esquecendo que os queijos, o <i>guanciale </i>e a água do cozimento também têm sal) e corrijo se necessário. Normalmente não é!<br /></span><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Sirvo imediatamente em pratos fundos e pré aquecidos.</span></div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhILdy_nrjSA4bsr7VBsYwxEZXgvkVC-dFjRIYm6pZMbfxKUw7XR_yPE_8wgs_XXaJOtQHvvABvlwX6LZDu8Eo-2tIb03eOoUEZnlbZPS4RgkMA49cUoCas5rwwxuaxIMC9PTtsddONNrtWLLZUdyNWtbLXBQvUK5sX6DcCf-4DbzMI14cDKzVDOPxv/s2016/IMG_7410%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhILdy_nrjSA4bsr7VBsYwxEZXgvkVC-dFjRIYm6pZMbfxKUw7XR_yPE_8wgs_XXaJOtQHvvABvlwX6LZDu8Eo-2tIb03eOoUEZnlbZPS4RgkMA49cUoCas5rwwxuaxIMC9PTtsddONNrtWLLZUdyNWtbLXBQvUK5sX6DcCf-4DbzMI14cDKzVDOPxv/w640-h480/IMG_7410%20(2).jpg" width="640" /></a></div></div><div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; text-align: left;">Decoro com o restante do <i>guanciale</i> e pimenta do reino ralada na hora (opcional).</span></div><span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">Serve 3 porções. Bom apetite!</span><br /><span style="font-family: verdana;"><br /></span><span style="font-family: trebuchet;"><b><u>O pulo do Chef</u></b>: O crítico dessa receita clássica é ajustar a textura do molho emulsionado com queijos, ovos e a água do cozimento. Então, muita atenção com a quantidade da água do cozimento. Mexer bem a massa com a emulsão é fundamental. Cuidado com excesso de temperatura para não cozinhar os ovos em exagero.</span><br /><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">Deixe aí abaixo sua avaliação com um simples clique.</span></span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7724400568671223711.post-17046383933867559802023-01-15T01:59:00.000-03:002023-01-15T01:59:08.294-03:00Pão Recheado Alla Norma<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif"><b><i style="font-size: xx-large;">A</i></b></span><i>lla ricetta...</i></span></div>
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<a href="http://4.bp.blogspot.com/-snRZQYOnKws/Vd6a9RvedWI/AAAAAAAAMpE/2W0UvwWJGpc/s1600/DSC06616.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://4.bp.blogspot.com/-snRZQYOnKws/Vd6a9RvedWI/AAAAAAAAMpE/2W0UvwWJGpc/s640/DSC06616.JPG" width="640" /></a></div>
<span style="font-family: verdana;"><u><b>Ingredientes</b></u><span face=""verdana" , sans-serif">:</span></span></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif">1 receita base para pão (receita clique <b><a href="http://www.cozinhaousada.com/2010/11/pao.html">AQUI</a></b>) </span></span></div><div><span style="font-family: verdana;"><span face=""verdana" , sans-serif">2 berinjelas</span><br />
<span face=""verdana" , sans-serif">3 tomates</span></span></div><div><span style="font-family: verdana;"><span face=""verdana" , sans-serif">1 cebola</span><br />
<span face=""verdana" , sans-serif">1 maço de rúcula lavada e picada grosseiramente.</span><br />
<span face=""verdana" , sans-serif">Parmesão ralado qb (para o recheio e para a casca)</span><br />
<span face=""verdana" , sans-serif">Azeite de oliva qb</span></span></div><div><span style="font-family: verdana;">Manteiga para untar as formas qb<br />
<span face=""verdana" , sans-serif">Sal qb</span><span face=""verdana" , sans-serif"><br /></span><span face=""verdana" , sans-serif"><br /></span><span face=""verdana" , sans-serif"></span><span face=""verdana" , sans-serif"><b><u>À diversão</u></b>:</span></span></div><div><span style="font-family: verdana;">Como vc viu na lista dos ingredientes, é preciso preparar uma receita de massa base do pão. O simples pão.</span></div><div><span style="font-family: verdana;">Divido essa massa em 3 bolotas e deixo descansar até receberem os recheios.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"> </span></div><div><span style="font-family: verdana;">Vamos preparar os recheios?</span></div><div><span style="font-family: verdana;">Eu lavo as berinjelas, corto as pontas, corto em fatias longitudinais e depois em nacos como estão aí na sartén.<br />
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<a href="http://3.bp.blogspot.com/-VaqVItKAAdY/Vd6aqiJ4i9I/AAAAAAAAMoY/VC8o8iyT_L8/s1600/DSC06601.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" height="225" src="https://3.bp.blogspot.com/-VaqVItKAAdY/Vd6aqiJ4i9I/AAAAAAAAMoY/VC8o8iyT_L8/w400-h225/DSC06601.JPG" width="400" /></span></a></div>
<span style="font-family: verdana;">Salteio com azeite e sal até ficarem macias, mas sem exageros. Reservo.<br />
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<a href="http://3.bp.blogspot.com/-cde9Ekzfmmc/Vd6aqmh5cMI/AAAAAAAAMog/kAyZtN7BWnk/s1600/DSC06602.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" height="225" src="https://3.bp.blogspot.com/-cde9Ekzfmmc/Vd6aqmh5cMI/AAAAAAAAMog/kAyZtN7BWnk/s400/DSC06602.JPG" width="400" /></span></a></div>
<span style="font-family: verdana;">Lavo os tomares, corto em 4 gomos, descarto as sementes. Salteio com azeite e sal, assim como fiz com as berinjelas, mas com fogo alto. Eles devem ficar tostadinhos e levemente macios. Reservo.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Faço o mesmo com a cebola. Descasco, lavo, pico e salteio com azeite e sal até ficarem macias. A cebola pode ficar mais macia que os demais. Reservo.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Com os recheios preparados, unto com 3 formas grandes.</span></div><div><span style="font-family: verdana;">Tomo as 3 bolotas de massa de pão base, abro sobre uma base enfarinhada com as mãos ou com ajuda de um rolo.</span></div><div><span style="font-family: verdana;">Acomodo 1/3 dos ingredientes sobre cada uma delas assim como está na foto abaixo.<br />
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<a href="http://4.bp.blogspot.com/-0axBKN5snK8/Vd6aqpo85lI/AAAAAAAAMoc/jDKQN1N9fdk/s1600/DSC06605.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" height="225" src="https://4.bp.blogspot.com/-0axBKN5snK8/Vd6aqpo85lI/AAAAAAAAMoc/jDKQN1N9fdk/w400-h225/DSC06605.JPG" width="400" /></span></a></div>
<span style="font-family: verdana;">Enrolo cada uma delas e acomodo dentro das formas. Dou uma passada de azeite e salpico parmesão ralado.<br />
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<a href="http://4.bp.blogspot.com/-KfuUFEOJpLs/Vd6arRtf-iI/AAAAAAAAMo4/Wkex9F5l1Ew/s1600/DSC06607.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" height="225" src="https://4.bp.blogspot.com/-KfuUFEOJpLs/Vd6arRtf-iI/AAAAAAAAMo4/Wkex9F5l1Ew/w400-h225/DSC06607.JPG" width="400" /></span></a></div>
<span style="font-family: verdana;">Deixo crescer descansando por uns 30 ou 40 minutos e levo ao forno pré aquecido a 180 graus por aproximados 50 minutos até ganharem aquele dourado característico.<br />
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<a href="http://3.bp.blogspot.com/-GB1eWzRLbJo/Vd6arbOo1SI/AAAAAAAAMos/gCo2DmX1nj4/s1600/DSC06612.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" height="360" src="https://3.bp.blogspot.com/-GB1eWzRLbJo/Vd6arbOo1SI/AAAAAAAAMos/gCo2DmX1nj4/w640-h360/DSC06612.JPG" width="640" /></span></a></div>
<span style="font-family: verdana;">Retiro das formas e deixo repousar sobre uma grelha. <br />
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<a href="http://3.bp.blogspot.com/-vhSCKPyvlIU/Vd6arsKVKMI/AAAAAAAAMo0/IFtrvI1ksfU/s1600/DSC06613.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" height="360" src="https://3.bp.blogspot.com/-vhSCKPyvlIU/Vd6arsKVKMI/AAAAAAAAMo0/IFtrvI1ksfU/w640-h360/DSC06613.JPG" width="640" /></span></a></div>
<span style="font-family: verdana;">Ficam assim, essas maravilhas.<br />
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<a href="http://2.bp.blogspot.com/-92WO4Jo0948/Vd6a9up7RgI/AAAAAAAAMpI/GiQIFtmMaBo/s1600/DSC06615.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" height="225" src="https://2.bp.blogspot.com/-92WO4Jo0948/Vd6a9up7RgI/AAAAAAAAMpI/GiQIFtmMaBo/w400-h225/DSC06615.JPG" width="400" /></span></a></div>
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<a href="http://4.bp.blogspot.com/-snRZQYOnKws/Vd6a9RvedWI/AAAAAAAAMpE/2W0UvwWJGpc/s1600/DSC06616.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" height="360" src="https://4.bp.blogspot.com/-snRZQYOnKws/Vd6a9RvedWI/AAAAAAAAMpE/2W0UvwWJGpc/w640-h360/DSC06616.JPG" width="640" /></span></a></div>
<span style="font-family: verdana;"><span face=""verdana" , sans-serif">Bom apetite! Sucesso garantido!<br /></span></span><br />
<span face=""trebuchet ms" , sans-serif"><b><u>O pulo do Chef</u></b>: É importante fazer com que os ingredientes dos recheios percam bastante umidade. Isso evita que os pães fiquem com exagero de unidade interna.</span></div><div>Você pode adicionar algumas castanhas nesse recheio, como amêndoas ou nozes quebradas. Vai me agradecer.<br />
<span face=""verdana" , sans-serif"><br /></span><span face=""verdana" , sans-serif" style="font-family: verdana;">Deixe aí abaixo sua avaliação com um simples clique.</span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7724400568671223711.post-66742835867780488872023-01-12T00:28:00.000-03:002023-01-12T00:28:08.349-03:00Molho Charcutière<p><span style="font-family: verdana;"><b><i style="font-size: xx-large;">E</i></b></span><span style="font-family: verdana;">sse é um molho francês feito com o deglace resultante do preparo de uma carne para dar untuosidade a ela com seu próprio sabor potencializado e enriquecido com outros ingredientes de elevada acidez.</span></p><p><i style="font-family: verdana;">Alla ricetta...</i></p><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJVZCNSMNBicXjR3F_5uU3c_zR-lJi6fUSYl6iM7JeShTsBOW55YBMN_TpOz59ax1VQuzlImY5ukIjyYFFE2IdNLMWxiYvaUWugU7TzCWqtZi4vRH3eUoXv89vqCwFeJgV6oCy46xM4ecojZgfxXStdFHhNOg49rLdKhQmx6McVqvsHQAx1UTSjmSP/s754/Molho%20Charcutiere.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="754" data-original-width="750" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJVZCNSMNBicXjR3F_5uU3c_zR-lJi6fUSYl6iM7JeShTsBOW55YBMN_TpOz59ax1VQuzlImY5ukIjyYFFE2IdNLMWxiYvaUWugU7TzCWqtZi4vRH3eUoXv89vqCwFeJgV6oCy46xM4ecojZgfxXStdFHhNOg49rLdKhQmx6McVqvsHQAx1UTSjmSP/w398-h400/Molho%20Charcutiere.jpg" width="398" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Foto ilustrativa da Internet</td></tr></tbody></table></div><div><span style="font-family: verdana;"><u><b>Ingredientes</b></u>:</span><br /><span style="font-family: verdana;"><span face=""Verdana","sans-serif"" style="font-size: 12pt; line-height: 115%; mso-ansi-language: PT-BR; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">50g de cebola finamente picada<br />50ml de vinho branco seco<br />300ml de fundo de vitela<br />40g de mostarda<br />30g de <i>cornichons* </i>(pepinos em picles) em <i>batonnet*</i><br />20g de ervas picadas (salsinha, cerefólio)<br />20g de manteiga<br />Sal qb<br />Pimenta do reino qb</span></span></div><div><span style="font-family: trebuchet;"><span style="font-size: 12pt; line-height: 115%;"><i>(*) Ver Glossário para outros termos</i></span></span></div><div><span style="font-family: verdana;"><span face=""Verdana","sans-serif"" style="font-size: 12pt; line-height: 115%; mso-ansi-language: PT-BR; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br />
<!--[if !supportLineBreakNewLine]--><br /></span></span><span style="font-family: verdana;"><b><u>À diversão</u></b>:</span><br /><span style="font-family: verdana;"><p class="MsoNormal"><span face=""Verdana","sans-serif"" style="font-size: 12pt; line-height: 115%;">Deglaçar o fundo de uma <i>sartén</i> descartando os excessos de gordura proveniente da selagem de
uma bisteca suína com a cebola picada. Quando soltar os sabores, juntar o vinho
branco, reduzir a seco e adicionar o caldo da vitela. Coar, descartar os
sólidos e voltar a reduzir.<o:p></o:p></span></p>
<p class="MsoNormal"><span face=""Verdana","sans-serif"" style="font-size: 12pt; line-height: 115%;">Finalizar molho com mostarda e cornichons. Ajustar
sal.<o:p></o:p></span></p></span><br /><span style="font-family: trebuchet;"><i><b><u>O pulo do Chef</u></b>: Você pode ter estranhado o termo "reduzir a seco". Mas nada mais é que uma técnica muito usada na culinária francesa que significa reduzir por evapopração provocada por fervura um líquido até o menor volume com a máxima potência de sabor. </i></span><br /><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">Deixe aí abaixo sua avaliação com um simples clique.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7724400568671223711.post-34941304293254694462023-01-09T01:13:00.000-03:002023-01-09T01:13:34.447-03:00Trutas Rosa com Primavera de Fregula e Cogumelos<p><span style="font-family: verdana;"><b><i style="font-size: xx-large;">A</i></b></span><span style="font-family: verdana;">s trutas rosa são uma relativa novidade desenvolvida pelo Trutário NR do meu amigo Afonsinho, lá em Sapucaí Mirim. A alimentação oferecida é a responsável pela coloração da carne, a mesma oferecida na criação de salmões no Chile. Aqui preparamos uma fusão com a cozinha italiana, mais especificamente da Sardegna, com o uso da Fregula Sarda.</span></p><p><i style="font-family: verdana;">Alla ricetta...</i></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-4ZJ3z78IyTk/YGsiIYQ2wbI/AAAAAAAAu6k/TMSGLQqMW-0fKcuGJo1Mj9n1_HPHfWN4ACLcBGAsYHQ/s2016/IMG_3937.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="480" src="https://1.bp.blogspot.com/-4ZJ3z78IyTk/YGsiIYQ2wbI/AAAAAAAAu6k/TMSGLQqMW-0fKcuGJo1Mj9n1_HPHfWN4ACLcBGAsYHQ/w640-h480/IMG_3937.jpg" width="640" /></a></div><div><u style="font-family: verdana;"><b>Ingredientes</b></u><span style="font-family: verdana;">:</span></div><div><span style="font-family: verdana;">2 filés de Trutas Rosa NR</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-clFoi4gEYok/YGsjD_eX3II/AAAAAAAAu7k/1k58SOITtB4smDh4gFW66_GZs3-D0oirACLcBGAsYHQ/s2016/IMG_3922.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://1.bp.blogspot.com/-clFoi4gEYok/YGsjD_eX3II/AAAAAAAAu7k/1k58SOITtB4smDh4gFW66_GZs3-D0oirACLcBGAsYHQ/w400-h300/IMG_3922.jpg" width="400" /></a></div></div><div><span style="font-family: verdana;">1 xícara (café) de fregula italiana</span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-eEummh1Uk24/YGsjAqgFl-I/AAAAAAAAu7c/dziOupn1Z48HsLkF7lNLutOWFH9Ha3LDwCLcBGAsYHQ/s2016/IMG_3920.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="400" src="https://1.bp.blogspot.com/-eEummh1Uk24/YGsjAqgFl-I/AAAAAAAAu7c/dziOupn1Z48HsLkF7lNLutOWFH9Ha3LDwCLcBGAsYHQ/w300-h400/IMG_3920.jpg" width="300" /></a></div>6 a 8 cogumelos Portobello fatiados</span></div><div><span style="font-family: verdana;">1/2 cenoura picada em cubinhos</span></div><div><span style="font-family: verdana;">1/2 talo de salsão bem fatiado</span></div><div><span style="font-family: verdana;">1/2 cebola picadinha</span></div><div><span style="font-family: verdana;">1 limão taiti (suco para temperar e fatias para servir)</span></div><div><span style="font-family: verdana;">Noz moscada ralada na hora (ou pimenta do reino branca) opcional qb</span></div><div><span style="font-family: verdana;">Manteiga qb</span></div><div><span style="font-family: verdana;">50 ml de vinho branco</span></div><div><span style="font-family: verdana;">Salsinha picada qb</span></div><div><span style="font-family: verdana;">Azeite de oliva qb</span></div><div><span style="font-family: verdana;">Sal qb<br /></span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;"></span><span style="font-family: verdana;"><b><u>À diversão</u></b>:</span><br /><span style="font-family: verdana;">Eu retiro os filés da refrigeração para que cheguem a temperatura ambiente e aproveito para secar bem com papel absorvente.</span></div><div class="separator" style="clear: both; font-family: verdana; text-align: center;"><a href="https://1.bp.blogspot.com/-6HmvfCCbNU0/YGsicXJ0ZGI/AAAAAAAAu64/AyR0ZbOM8NwPmXNbHZOHXuM3omH05KBywCLcBGAsYHQ/s2016/IMG_3925.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://1.bp.blogspot.com/-6HmvfCCbNU0/YGsicXJ0ZGI/AAAAAAAAu64/AyR0ZbOM8NwPmXNbHZOHXuM3omH05KBywCLcBGAsYHQ/w400-h300/IMG_3925.jpg" width="400" /></a></div><span style="font-family: verdana;">Tempero com sal e pimenta do reino branca (ou noz moscada) ralada na hora e deixo descansar.</span><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-DuM-W9zFxSE/YGsibxfxj7I/AAAAAAAAu6w/jQUZM1lZDMwCXMKWCNxSAey09KKVWPQVwCLcBGAsYHQ/s2016/IMG_3914.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://1.bp.blogspot.com/-DuM-W9zFxSE/YGsibxfxj7I/AAAAAAAAu6w/jQUZM1lZDMwCXMKWCNxSAey09KKVWPQVwCLcBGAsYHQ/w400-h300/IMG_3914.jpg" width="400" /></a></div>Enquanto isso faço um refogado com os legumes (cebola, salsão e cenoura) em azeite, manteiga e sal.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-3C9Yi2w5gbM/YGsibpY_CDI/AAAAAAAAu6s/mwyZBYuv66Y7KZWWwUMfIg1LqoqzdKBoACLcBGAsYHQ/s1509/IMG_3917.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1508" data-original-width="1509" height="400" src="https://1.bp.blogspot.com/-3C9Yi2w5gbM/YGsibpY_CDI/AAAAAAAAu6s/mwyZBYuv66Y7KZWWwUMfIg1LqoqzdKBoACLcBGAsYHQ/w400-h400/IMG_3917.jpg" width="400" /></a></div>Adiciono a fregula, misturo bem, adiciono duas xícaras (café) de água quente e deixo cozinhar em fogo baixo com a caçarola tampada.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-VE6XrFx5lYQ/YGsib4_hFKI/AAAAAAAAu60/2e40Yym-YL0kLdP1mO4GdfrG6vDMG984ACLcBGAsYHQ/s2016/IMG_3919.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://1.bp.blogspot.com/-VE6XrFx5lYQ/YGsib4_hFKI/AAAAAAAAu60/2e40Yym-YL0kLdP1mO4GdfrG6vDMG984ACLcBGAsYHQ/w400-h300/IMG_3919.jpg" width="400" /></a></div>Enquanto a fregula cozinha, noutra sartén refogo os cogumelos em azeite e um tracinho de manteiga e azeite. Depois que ganham uma maciez, retiro do fogo e salgo. Reservo.</span></div><div><span style="font-family: verdana;">Confiro o cozimento da fregula. Provo a textura e o sal. Corrijo se necessário e retiro do fogo. Reservo.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Noutra sartén entro com azeite e manteiga. Aqueço em fogo alto. Deito os dois filés com a pele virada para baixo.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-V9nBSpV2jKY/YGsicwzPaBI/AAAAAAAAu68/0tPRxCGdGzMVxINa7ibdOaQyBuOIx8MhgCLcBGAsYHQ/s1784/IMG_3932.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1338" data-original-width="1784" height="480" src="https://1.bp.blogspot.com/-V9nBSpV2jKY/YGsicwzPaBI/AAAAAAAAu68/0tPRxCGdGzMVxINa7ibdOaQyBuOIx8MhgCLcBGAsYHQ/w640-h480/IMG_3932.jpg" width="640" /></a></div>Espremo um tanto de suco de limão para ganharem acidez e entro com o vinho branco. Tampo para formar um ambiente vaporizado para que os filés cozinhem por cima.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-jmUfgycSJ4g/YGsidaRDkkI/AAAAAAAAu7A/zWPRvHjxrZ4eOt1BspL5lh-GAZdUPf_OwCLcBGAsYHQ/s1508/IMG_3935.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1508" data-original-width="1508" height="640" src="https://1.bp.blogspot.com/-jmUfgycSJ4g/YGsidaRDkkI/AAAAAAAAu7A/zWPRvHjxrZ4eOt1BspL5lh-GAZdUPf_OwCLcBGAsYHQ/w640-h640/IMG_3935.jpg" width="640" /></a></div>Monitoro o ponto dos filés pela coloração que sobe e ficam levemente rosados na superfície.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Com tudo pronto emprato deitando um filé em cada prato, cogumelos ao lado, uma fatia de limão, rego com um traço de azeite e polvilho salsinha por cima. Acomodo 3 bolinhos formado com duas colheres (sopa) ao lado dos filés. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-95G7D4Lo2Dg/YGsid7MPqpI/AAAAAAAAu7E/PbGq4jqGNxIGM7a1p5MOtS4DNSvLnPjOwCLcBGAsYHQ/s2016/IMG_3939.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="480" src="https://1.bp.blogspot.com/-95G7D4Lo2Dg/YGsid7MPqpI/AAAAAAAAu7E/PbGq4jqGNxIGM7a1p5MOtS4DNSvLnPjOwCLcBGAsYHQ/w640-h480/IMG_3939.jpg" width="640" /></a></div>Sirvo imediatamente.</span></div><div><span style="font-family: verdana;">Serve 2 porções. Bom apetite!</span></div><div><span style="font-family: verdana;"><br /></span><br /><span style="font-family: trebuchet;"><b><u>O pulo do Chef</u></b>: Óbvio que essa receita pode ser preparada com trutas de coloração normal, como também com outor filés de peixe, desde que não sejam muito altos devido a técnica de cozimento sem virar o filé.</span><br /><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">Deixe aí abaixo sua avaliação com um simples clique.</span></div>Unknownnoreply@blogger.com0