tag:blogger.com,1999:blog-37980574802741267422024-03-05T13:13:13.944-03:00Sabor Básico Este Blog foi criado com a finalidade de divulgar receitas, sugestões para amigos, curiosos, chefs amadores e apreciadores da boa gastronomia. Uma releitura na arte de cozinhar.
ALE CASALIhttp://www.blogger.com/profile/16705665615758329095noreply@blogger.comBlogger520125tag:blogger.com,1999:blog-3798057480274126742.post-51312107106114057952023-10-02T00:30:00.019-03:002023-10-02T00:30:00.144-03:00Vatapá<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC8-_dJG_a-mSXPGTs3cAslQy7VCnQCTRDPneyyNGccl8f2-xj6ELKAAtOCSAiWSfUeupU9yyX5NGRDwTGIyxxBSITtoHM566oz1HXbuGzRJUq8jo7c7AMjY5GFL9nFiEqc2hEGJ5aNIvy8UsCNaelGYAWimX0YTvp3xvMVUNmhVtl6fpJbXhrqodv6hA/s4000/20230806_130837.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC8-_dJG_a-mSXPGTs3cAslQy7VCnQCTRDPneyyNGccl8f2-xj6ELKAAtOCSAiWSfUeupU9yyX5NGRDwTGIyxxBSITtoHM566oz1HXbuGzRJUq8jo7c7AMjY5GFL9nFiEqc2hEGJ5aNIvy8UsCNaelGYAWimX0YTvp3xvMVUNmhVtl6fpJbXhrqodv6hA/s320/20230806_130837.jpg" width="240" /></a></div><br /><p><span style="font-family: Arial, "sans-serif"; text-align: justify;">Olha ai, eu de novo, escrevi 3 receitas num
mesmo dia, mas programei a postagem, para intervalos mensais. E,
coincidentemente, três de frutos do mar.</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span style="color: black; font-family: "Arial","sans-serif"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">A história desta...é...fui almoçar fora, num
buffet a quilo, e tinha um creme com camarão, cor laranja, bem convidativo.
Gostei, e, percebi que nunca tinha feito o famoso vatapá. Fui atrás, receitas, ingredientes,
e surgiu uma oportunidade para experimentar. Uma curiosidade, que durante uma
sessão de fisioterapia, o fisioterapeuta falou do bendito prato, tempos atrás,
e, eu e outra paciente, teimamos com o ingrediente, enquanto ele dizia pão, nós
feijão fradinho. Ele certo, nós era acarajé. Mas deu certo, no fim.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;"><b><span style="color: black; font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Ingredientes para esta receita – muitas variações</span></b><span style="color: black; font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">1 kg de camarão (bem recheado) <o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">suco de 1 limão<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">QB de sal<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">QB de pimenta<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">QB de alho, 2 ou 3 dentes<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">QB de pimenta<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">1 vidro pequeno de azeite de Dendê<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">1 ou 2 garrafas peq de leite de coco<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">2 cebolas, cortada em cubos<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">2 tomates, em cubos<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">10 pães (dormidos), seguindo proporção 2 pães p/ 1 copo de água<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">Cheiro verde ou coentro, conforme gosto.<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">100g de caju moído (na foto aparece Pará, comprei errado, foi igual)<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;"><o:p> </o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNwmsPXuePauPpx7XG_fzy0sAj-bF5w4NKqHHl36dEZm3PgzrtYfx2qzIceS0EmX9ohFsZloEycCayINL-tpQx0OJbeAyo_7bqAyQhSsI43tLLw1GAZChP5UK1XGvEBNAMoY1kspy9_W00-oYREHND2RAjUVq-DIs5jeTHTtCOIg5jb2YlN83cTlSdeyw/s4000/20230806_121157.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNwmsPXuePauPpx7XG_fzy0sAj-bF5w4NKqHHl36dEZm3PgzrtYfx2qzIceS0EmX9ohFsZloEycCayINL-tpQx0OJbeAyo_7bqAyQhSsI43tLLw1GAZChP5UK1XGvEBNAMoY1kspy9_W00-oYREHND2RAjUVq-DIs5jeTHTtCOIg5jb2YlN83cTlSdeyw/s320/20230806_121157.jpg" width="320" /></a></div><br /><p></p>
<p class="MsoNoSpacing"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">Observações</span></b><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;"><o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">Receita base pode-se acrescentar ou retirar ingredientes (caju, pimenta,
tempero verde, gengibre, camarão seco).<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">O modo de preparo tem variações, uns fazem o preparo de parte dos
ingredientes no liquidificador, outros fazem refogando.<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">Fiquei na 1ªopção.</span><span style="color: black; font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><b><span style="color: black; font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Modo de Preparo:</span></b><span style="color: black; font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">1. Refogar o camarão no azeite de dendê, acrescentando a cebola, alho,
tomate, pimenta e cheiro verde. E após cozinhar, reservar.<o:p></o:p></span></p><p class="MsoNoSpacing"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWnvWwA1MTkvLdkvu2i29FG_Ope_8M5sIw8b6JlJ1tSnHHUXQFPAxjxhm4JQp0rv2dPKLAwlIBKOrO_ugk5f5T5c0rAXT2GE2JR1IWkm-8vMV-gp4YlDBjw2MjpcUajpzHchdY0v5Ho3yc4fl15pyslCOngRW97jakgAz9oH2nqWP_zoU1HKbtx2Scc-g/s4000/20230806_125016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWnvWwA1MTkvLdkvu2i29FG_Ope_8M5sIw8b6JlJ1tSnHHUXQFPAxjxhm4JQp0rv2dPKLAwlIBKOrO_ugk5f5T5c0rAXT2GE2JR1IWkm-8vMV-gp4YlDBjw2MjpcUajpzHchdY0v5Ho3yc4fl15pyslCOngRW97jakgAz9oH2nqWP_zoU1HKbtx2Scc-g/s320/20230806_125016.jpg" width="240" /></a></div><br /><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;"><br /></span><p></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">1b. Outra opção é refogar o camarão no Dendê, e os demais ingredientes (citados
acima+caju) bater no liquidificador fazendo uma pasta, e juntar, para tirar
acidez da cebola, e por fim, reservar.<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">2. No liquidificador, bater os pães e a água.<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">3. Despejar o conteúdo do item 2. em uma panela no fogo baixo, fervendo
até engrossar. Cuidado para não queimar o fundo. <o:p></o:p></span></p><p class="MsoNoSpacing"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj80RyvQaAaga0JcyR7ARgPFwpze_7pvQoulqn_N591YccJGdO77GS5_oDbNB9bLt6dcGg0sNsfn3p91DmuaTz3uoxfBMKq-Xles33DWQ1kB5Uj6tfa8zy--UQoJ3Wc1JOaYhlvJRnBFJisNYSTPSE7CvIQr5dryjrscWjI2oF_t1woY4sGqVF8-i5qbDQ/s4000/20230806_125029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj80RyvQaAaga0JcyR7ARgPFwpze_7pvQoulqn_N591YccJGdO77GS5_oDbNB9bLt6dcGg0sNsfn3p91DmuaTz3uoxfBMKq-Xles33DWQ1kB5Uj6tfa8zy--UQoJ3Wc1JOaYhlvJRnBFJisNYSTPSE7CvIQr5dryjrscWjI2oF_t1woY4sGqVF8-i5qbDQ/s320/20230806_125029.jpg" width="320" /></a></div><br /><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;"><br /></span><p></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">4. Engrossou? acrescente o restante do Dendê, e mexa um pouco.<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">5. Após o Dendê, acrescente o camarão refogado (tanto 1, como 1b),
corrija sal e pimenta.<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">6. Ferva mais um pouco, cuidando para não grudar o fundo, verifique
acidez da cebola, e adicione o leite de coco, misture mais um pouco, para
agregar todos os sabores, e .......só servir.<o:p></o:p></span></p><p class="MsoNoSpacing"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI9_ttQlVIxqQELqBdv4hpkGCZ_lV9Bi5GVe-WJ3ZmAwNKS3VrfAYi96HP-CeWevpB47rzFSyOLi9UB7Ir3Vyt2lTzPcvxPTizxT1UW5B83SE75DSWI5PGuJujwgUnvJPkggjLhhB-ufahFPFw-QIJNNOgnXunVZUUsNYi54GuafRtyJMI1Gg8R-dnRYw/s4000/20230806_130724.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI9_ttQlVIxqQELqBdv4hpkGCZ_lV9Bi5GVe-WJ3ZmAwNKS3VrfAYi96HP-CeWevpB47rzFSyOLi9UB7Ir3Vyt2lTzPcvxPTizxT1UW5B83SE75DSWI5PGuJujwgUnvJPkggjLhhB-ufahFPFw-QIJNNOgnXunVZUUsNYi54GuafRtyJMI1Gg8R-dnRYw/s320/20230806_130724.jpg" width="240" /></a></div><br /><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;"><br /></span><p></p><div class="blogger-post-footer"><script>
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</script></div>ALE CASALIhttp://www.blogger.com/profile/16705665615758329095noreply@blogger.com0Joinville - SC, Brasil-26.3043758 -48.846374399999988-81.304243403540667 -119.15887439999999 28.695491803540666 21.466125600000012tag:blogger.com,1999:blog-3798057480274126742.post-44833503795909154182023-09-01T00:30:00.005-03:002023-09-01T00:30:00.152-03:00Peixe na telha - fogão a lenha<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI2nbqiKNo4CTGJzcu925a3QistZdhbrjwVY7kWpmN18UdPQprG9YCFDraX9VY4S6mMtqbdLvztVGlJHK8QEHfjmcZyfWYHYOXYZjQGI1PHnai9-tYE_t5z1bLGnQwliq8rZyGuhwO5ZAvvI1fdoEX7hk11K-vAnPBfv2ZUcvCQbTM7CFWKFsrHlp8yT8/s4160/20230124_135130.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4160" data-original-width="3120" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI2nbqiKNo4CTGJzcu925a3QistZdhbrjwVY7kWpmN18UdPQprG9YCFDraX9VY4S6mMtqbdLvztVGlJHK8QEHfjmcZyfWYHYOXYZjQGI1PHnai9-tYE_t5z1bLGnQwliq8rZyGuhwO5ZAvvI1fdoEX7hk11K-vAnPBfv2ZUcvCQbTM7CFWKFsrHlp8yT8/s320/20230124_135130.jpg" width="240" /></a></div><br /><p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;"><span style="color: black; font-family: "Arial","sans-serif"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Após tomar <span style="mso-spacerun: yes;"> </span>vergonha, resolvi postar outra receita que
preparei nas férias de janeiro 22/23.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;"><span style="color: black; font-family: "Arial","sans-serif"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Esta feita com a raspa do tacho, com folhas verdes
colhidos na casa, cenoura dando mole na geladeira, panela, em forma de telha,
esquecida num canto , carvão e lenha na finaleira, enfim, mais um teste que deu
certo .<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;"><span style="color: black; font-family: "Arial","sans-serif"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">E ficou, de novo, <span style="mso-spacerun: yes;"> </span>EXCELENTE!<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;"><b><span style="color: black; font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Ingredientes para esta receita – muitas variações</span></b><span style="color: black; font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">1 kg de posta de peixe (cação, robalo, pescada amarela)<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">50 ml de suco de limão<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">QB de sal<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">QB de pimenta<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">QB de alho, 2 ou 3 dentes<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">60 ml de azeite de oliva<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">300 g de cebola cortada em rodelas<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">2 cenouras em tiras – seria melhor se tivesse feito um pré-cozimento,
para amolecer<o:p></o:p></span></p>
<p class="MsoNoSpacing"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">Opções a
gosto</span></b><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;"> – fica bom<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">Alfavaca<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">Gengibre ralado<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">40 g de coentro picado<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: black; font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><o:p> </o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhGdSqu0v4At4jMrSMMjcekA-TgfNv5T_4EFwwBBAxQ8KvAH6nL3vRJtllx-XenfdclnNf6whGapG5lzppiqwo9xuU062EwIJF4BrUMnICHcR3GZ0ORdnFDLvr8PVpeGKVFqAtVlbBU_A2RnmyCRMv3Fb1gny0C4H0UNRu7n1qbNf-klJ1SrdSu-dxBuY/s4160/20230124_131641.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3120" data-original-width="4160" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhGdSqu0v4At4jMrSMMjcekA-TgfNv5T_4EFwwBBAxQ8KvAH6nL3vRJtllx-XenfdclnNf6whGapG5lzppiqwo9xuU062EwIJF4BrUMnICHcR3GZ0ORdnFDLvr8PVpeGKVFqAtVlbBU_A2RnmyCRMv3Fb1gny0C4H0UNRu7n1qbNf-klJ1SrdSu-dxBuY/s320/20230124_131641.jpg" width="320" /></a></div><br /><p></p>
<p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><b><span style="color: black; font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Modo de Preparo:</span></b><span style="color: black; font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">1. Coloque as postas de peixe em uma travessa, tempere com sal, pimenta,
gengibre e o suco de limão, e deixe descansar 30 min. Pode-se deixar menos
tempo, afinal o limão "cozinha" os frutos do mar.<o:p></o:p></span></p><p class="MsoNoSpacing"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg71DR7zgvk9M2IATfVrGEXWaRTDTqt-TLf-r6ivCuaVu0W0dDHWGV1SrvQo3PRzjkoA3bYwcZv0HBjlSfVe3TTdnOiLv3jnCSau0i-ZsM4_iqFQVZDNrhH8UjaIgk7oO-EnpRokNLdnQsut6dkYG2FUpL9jZfHVVNf-WdiVaZMYDsILYT_8NoToQY8_Vk/s4160/20230124_132613.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3120" data-original-width="4160" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg71DR7zgvk9M2IATfVrGEXWaRTDTqt-TLf-r6ivCuaVu0W0dDHWGV1SrvQo3PRzjkoA3bYwcZv0HBjlSfVe3TTdnOiLv3jnCSau0i-ZsM4_iqFQVZDNrhH8UjaIgk7oO-EnpRokNLdnQsut6dkYG2FUpL9jZfHVVNf-WdiVaZMYDsILYT_8NoToQY8_Vk/s320/20230124_132613.jpg" width="320" /></a></div><br /><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;"><br /></span><p></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">2. Em uma panela aqueça o azeite de oliva. <o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">3. Junte a cebola e deixe refogar. Será nosso fundo, aquele famoso, se
queimar, que seja a cebola.<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">4. Adicione o peixe, e faça a distribuição na “telha”. Eu decorei um
pouco, como visto nas fotos.<o:p></o:p></span></p><p class="MsoNoSpacing"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1s-0omZy-a5FNdttHwbEZaixrYHMlQyLrOGU_WCOzZd817wnobu2DyXi3Ld4Aft77x5pzJ1-BiYyz1YGA0YlyDqJtR_fJtPkshAPKBkwRSUoDw5Cv8LwiiMycYQ_bAXXVp5i_g6irMJUraaY_JQxrkTiq-BMf14cxidm6g_PAIryBPUk0eFsGzStyjyc/s4160/20230124_133316.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4160" data-original-width="3120" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1s-0omZy-a5FNdttHwbEZaixrYHMlQyLrOGU_WCOzZd817wnobu2DyXi3Ld4Aft77x5pzJ1-BiYyz1YGA0YlyDqJtR_fJtPkshAPKBkwRSUoDw5Cv8LwiiMycYQ_bAXXVp5i_g6irMJUraaY_JQxrkTiq-BMf14cxidm6g_PAIryBPUk0eFsGzStyjyc/s320/20230124_133316.jpg" width="240" /></a></div><br /><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;"><br /></span><p></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">5. Deixe cozinhar até o peixe ficar macio e para finalizar coloque o
coentro/cheiro verde. Utilizei a tampa da outra panela, para abafar, e não perder tanto calor.<o:p></o:p></span></p><p class="MsoNoSpacing"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVJ0SeE2Bh6SWpxBKG94XPvPkrATWug0GylUTPmnE57sa3AxHym3sm93tFgEoOoz6_pIsB9otM_XZ7uYq-yhVikiiQD1G4si2Iz_5-8qu5BBPJlLm2azmARfnbhG4bCgLH-0R0tD6713zqgTQ3nyArXMpbX11xzEhpgn929F_h1TDN2gtRdsLiqibKavg/s4160/20230124_140026.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4160" data-original-width="3120" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVJ0SeE2Bh6SWpxBKG94XPvPkrATWug0GylUTPmnE57sa3AxHym3sm93tFgEoOoz6_pIsB9otM_XZ7uYq-yhVikiiQD1G4si2Iz_5-8qu5BBPJlLm2azmARfnbhG4bCgLH-0R0tD6713zqgTQ3nyArXMpbX11xzEhpgn929F_h1TDN2gtRdsLiqibKavg/s320/20230124_140026.jpg" width="240" /></a></div><br /><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;"><br /></span><p></p><div class="blogger-post-footer"><script>
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</script></div>ALE CASALIhttp://www.blogger.com/profile/16705665615758329095noreply@blogger.com0São Francisco do Sul, SC, 89240-000, Brasil-26.2491703 -48.6355521-54.559404136178841 -83.7918021 2.0610635361788461 -13.479302099999998tag:blogger.com,1999:blog-3798057480274126742.post-47268003709250890332023-08-07T17:35:00.000-03:002023-08-07T17:58:48.358-03:00Moqueca no fogão a lenha <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih8kXigRVSi7qXeu6CQli2_-e7wyueQ1KplmYiur6rnav8yaM0Y4UkWQnUO_JZVu1rfjp3zkK_J0YRJyBuve_vWTTOME9E5hSaW4jZm4dk9z7zucMm6_fAG_9OrUIFokt-Syxg1o2KDAGY4lxTbXvK-iuwpIElq3lcNkch7TSxKTlOlRUDW3ER0NKxpgs/s4160/20230122_161139.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4160" data-original-width="3120" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih8kXigRVSi7qXeu6CQli2_-e7wyueQ1KplmYiur6rnav8yaM0Y4UkWQnUO_JZVu1rfjp3zkK_J0YRJyBuve_vWTTOME9E5hSaW4jZm4dk9z7zucMm6_fAG_9OrUIFokt-Syxg1o2KDAGY4lxTbXvK-iuwpIElq3lcNkch7TSxKTlOlRUDW3ER0NKxpgs/s320/20230122_161139.jpg" width="240" /></a></div><br /><p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;"></p><p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;"><span style="color: black; font-family: "Arial","sans-serif"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Tomei vergonha e, resolvi postar uma receita
que preparei nas férias de janeiro 22/23.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;"><span style="color: black; font-family: "Arial","sans-serif"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Férias na praia, em São Francisco do Sul (São
Chico), praia de Ubatuba – SC.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;"><span style="color: black; font-family: "Arial","sans-serif"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">A casa tinha forno a lenha e panela de barro,
não resisti e fui experimentar o fogão a lenha, coisa que nunca tinha feito,
gastei lenha, mas funcionou. E ficou EXCELENTE!<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFBwBwxomzgjYEc3kLm7j8KUk2YOehNCX0zDexnLygCARDeF-Sj7eUs_1WvUvFOXcD-wCsz-x5u-06VUfNARyf7w8d3s_xlLKzVrhes_4Wuh-ftMZhTtUWoFCIycr4DOby4ON9WO25sALsTw8i4VbBxtz_NlSxTZ7CJLntGtqUuzB0YjYyfXMMybkotD4/s4160/20230122_141129.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4160" data-original-width="3120" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFBwBwxomzgjYEc3kLm7j8KUk2YOehNCX0zDexnLygCARDeF-Sj7eUs_1WvUvFOXcD-wCsz-x5u-06VUfNARyf7w8d3s_xlLKzVrhes_4Wuh-ftMZhTtUWoFCIycr4DOby4ON9WO25sALsTw8i4VbBxtz_NlSxTZ7CJLntGtqUuzB0YjYyfXMMybkotD4/s320/20230122_141129.jpg" width="240" /></a></div><br /><span style="color: black; font-family: "Arial","sans-serif"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><br /></span><p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;"><b><span style="color: black; font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Ingredientes para esta receita – muitas variações</span></b><span style="color: black; font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">2 kg de posta de peixe (cação, robalo, pescada amarela)<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">1 kg de camarão<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">500g de botão de lula<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">50 ml de suco de limão<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">QB de sal<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">QB de pimenta<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">60 ml de azeite de oliva<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">120 ml de azeite de dendê<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">300 g de cebola cortada em rodelas<o:p></o:p></span></p><p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">400g de tomate cortado em rodelas</span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">800 g de pimentão verde, amarelo e vermelho cortados em rodelas<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">3 garrafas pequenas de leite de coco<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;"><b>Opções a gosto</b> – fica bom<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">Gengibre ralado<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">40 g de coentro picado<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: black; font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><o:p><b> Observação</b>: a quantidade de verdes depende em muito da largura da panela, profundidade. Tenha isso em mente.</o:p></span></p>
<p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><b><span style="color: black; font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Modo de Preparo:</span></b><span style="color: black; font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">1. Coloque as postas de peixe em uma travessa, tempere com sal, pimenta,
gengibre e o suco de limão, e deixe descansar 30 min. Faça o mesmo com o
Camarão e a Lula. Pode-se deixar menos tempo, afinal o limão
"cozinha" os frutos do mar.<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">2. Em uma panela aqueça o azeite de oliva e o dendê. <o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">3. Junte a cebola e deixe refogar. Será nosso fundo, aquele famoso, se
queimar, que seja a cebola.<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">4. Faça camadas, intercalando cebola, tomates, pimentões, peixe, os “verdes”
de novo, camarão e lula. O leite de coco pode ser colocado no final sobre o preparo.<o:p></o:p></span></p><p class="MsoNoSpacing" style="text-align: center;"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">Camada 1</span></p><p class="MsoNoSpacing"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieHY_wc3XEiuGeF5TpJtdSrUwfvH0kHwbcICFgtfgiuPLP4N7oH4Yroncb0IZKXu3OQYZAQrxmSzVln0N7ODBv_RMpmMJIqzDq2rL6KUGhOSWzeNE36XRrrBlhzrFBUXlYS40TE4byFb7lQOGNjgZpvsdFc3pVJTeUZ43kMCqITLavAJwsoDczydX-sEE/s4160/20230122_142128.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4160" data-original-width="3120" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieHY_wc3XEiuGeF5TpJtdSrUwfvH0kHwbcICFgtfgiuPLP4N7oH4Yroncb0IZKXu3OQYZAQrxmSzVln0N7ODBv_RMpmMJIqzDq2rL6KUGhOSWzeNE36XRrrBlhzrFBUXlYS40TE4byFb7lQOGNjgZpvsdFc3pVJTeUZ43kMCqITLavAJwsoDczydX-sEE/s320/20230122_142128.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, "sans-serif";">Camada 2</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, "sans-serif";"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVfrfCtskKpqlqc0-PTWlq-51lfgtkNT-JDwy4kTJMpJn7gymfP-DWfv0lbkyPswkpivuGXZweABxazQ_SE7axr0e9AzwXAewa3fdHnEInRcPjUOfHseWmeD_UxSxgrucljEW4jIL16QX52_vZEW9ab9DocGy6C-j469cc0b7mugSHjR1CRbP-D_1Ieas/s4160/20230122_145230.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4160" data-original-width="3120" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVfrfCtskKpqlqc0-PTWlq-51lfgtkNT-JDwy4kTJMpJn7gymfP-DWfv0lbkyPswkpivuGXZweABxazQ_SE7axr0e9AzwXAewa3fdHnEInRcPjUOfHseWmeD_UxSxgrucljEW4jIL16QX52_vZEW9ab9DocGy6C-j469cc0b7mugSHjR1CRbP-D_1Ieas/s320/20230122_145230.jpg" width="240" /></a></div><br /><span style="font-family: Arial, "sans-serif";"><br /></span></div><span style="font-family: Arial, "sans-serif";">5. Deixe cozinhar até o peixe ficar macio e para finalizar coloque o
coentro/cheiro verde.</span><p></p><p class="MsoNoSpacing"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIiBwD0-QrpoNrdh-QMSf4JdT2Ea2-QDfszrjgS1z0caGYYxa_6Yf2gqCEJ7RNv0xt6g6sZYvfF7P3JvTM5EgQ9WL48r1DZH458T7pWkl84lXKHAPBy12Eewu4qePvL4VNSzddG18gLGkiGs4WfPV575BHApm5lm5XN4vc4tetCrx3CAcscdOCwUySJbQ/s4160/20230122_145758.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4160" data-original-width="3120" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIiBwD0-QrpoNrdh-QMSf4JdT2Ea2-QDfszrjgS1z0caGYYxa_6Yf2gqCEJ7RNv0xt6g6sZYvfF7P3JvTM5EgQ9WL48r1DZH458T7pWkl84lXKHAPBy12Eewu4qePvL4VNSzddG18gLGkiGs4WfPV575BHApm5lm5XN4vc4tetCrx3CAcscdOCwUySJbQ/s320/20230122_145758.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, sans-serif;">O fogão a lenha</span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6PRlJz07S4NFnduNuC0SrHMtdmvS9C0dVwkGwzhUTivoGqWcArdsxRvsOtC41jBNEsll0N-Tq0sytDjUQR_oAHmAs36JGeBDOkTNE7zEe4Agbqc-O56Fzk12iQfLXdcGg5x60H2JEC_hfvoqpoUbG3pM6tcaj4oalAo9lTiQGSRGaR0AvObc7cKuoHiY/s4160/20230122_135732.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4160" data-original-width="3120" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6PRlJz07S4NFnduNuC0SrHMtdmvS9C0dVwkGwzhUTivoGqWcArdsxRvsOtC41jBNEsll0N-Tq0sytDjUQR_oAHmAs36JGeBDOkTNE7zEe4Agbqc-O56Fzk12iQfLXdcGg5x60H2JEC_hfvoqpoUbG3pM6tcaj4oalAo9lTiQGSRGaR0AvObc7cKuoHiY/s320/20230122_135732.jpg" width="240" /></a></div><br /><span style="font-family: Arial, sans-serif;"><br /></span></div><br /><span style="font-family: Arial, "sans-serif";"><br /></span><p></p><br /><p></p><div class="blogger-post-footer"><script>
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</div>
<div class="MsoNormal" style="text-align: justify; text-indent: 0cm;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ0Nxebl4toM066GpI_jkv6ntP9qlLuPTtC3BEtuImkUaJwfmHqs9yHfjkpesjxRzqbw_7IoOEhfjrYEA-5g8168ZZOniPE8pAdTJoMhFG5x0fuz7gbo0rVzJO6Yn26EWMHK2thJu6HDKbsioEdOB2klf7gTa4JsSFNOmfzYamrT07LbW6XPvTh1a1/s1040/WhatsApp%20Image%202022-10-25%20at%2014.41.11.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="780" data-original-width="1040" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ0Nxebl4toM066GpI_jkv6ntP9qlLuPTtC3BEtuImkUaJwfmHqs9yHfjkpesjxRzqbw_7IoOEhfjrYEA-5g8168ZZOniPE8pAdTJoMhFG5x0fuz7gbo0rVzJO6Yn26EWMHK2thJu6HDKbsioEdOB2klf7gTa4JsSFNOmfzYamrT07LbW6XPvTh1a1/s320/WhatsApp%20Image%202022-10-25%20at%2014.41.11.jpeg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: arial;"><span lang="EN-US" style="font-size: 12pt;">Excelente pedida para festas e u</span><span style="font-size: 12pt; text-indent: 0cm;">ma das melhores receitas aqui do Blog, porém pouco visualizada.</span></span></div><div class="MsoNormal" style="text-align: justify; text-indent: 0cm;"><span lang="EN-US" style="font-family: arial; font-size: 12pt;">Fácil, não exige muita experiência e rápida no preparo.</span></div><div class="MsoNormal" style="text-align: justify; text-indent: 0cm;">
<span lang="EN-US" style="font-family: arial; font-size: 12pt;">Receita original do Apresentador/Jornalista Zeca Camargo,</span></div><div class="MsoNormal" style="text-align: justify; text-indent: 0cm;"><span style="font-family: arial;">Atualização: </span></div><div class="MsoNormal" style="text-align: justify; text-indent: 0cm;"><span style="font-family: arial;">09 Abr 2023, novas fotos com com filé mignon bovino</span></div><div class="MsoNormal" style="text-align: justify; text-indent: 0cm;"><span style="font-family: arial;">25 Out 2022, fotos novas com utilização de filé mignon suíno. Esqueci de tirar fotos do prato pronto. Não dá tempo. kkkkk.</span></div>
<div class="MsoNormal" style="text-indent: 0cm;">
<span style="font-family: arial;"><br /></span></div>
<div class="MsoNormal" style="text-indent: 0cm;">
<span style="font-family: arial;"><u><span lang="EN-US" style="font-size: 12pt;">INGREDIENTES</span></u><span lang="EN-US" style="font-size: 12pt;"></span></span></div>
<div class="MsoNormal" style="text-indent: 0cm;">
<span style="font-family: arial;"><span lang="EN-US" style="color: #333333; font-size: 12pt;">- 1 Kg de filé mignon, limpo. Alternativa Filé suíno, mais em conta.</span><span lang="EN-US" style="font-size: 12pt;"></span></span></div>
<div class="MsoNormal" style="text-indent: 0cm;">
<span style="font-family: arial;"><span lang="EN-US" style="color: #333333; font-size: 12pt;">- 100 g de manteiga</span><span lang="EN-US" style="font-size: 12pt;"></span></span></div>
<div class="MsoNormal" style="text-indent: 0cm;">
<span lang="EN-US" style="font-family: arial; font-size: 12pt;">- <span style="color: #333333;">1 colher de chá de
açúcar</span></span></div>
<div class="MsoNormal" style="text-indent: 0cm;">
<span lang="EN-US" style="font-family: arial; font-size: 12pt;">- 1 colher (sobremesa) de alho picado (quante
baste) </span></div>
<div class="MsoNormal" style="text-indent: 0cm;">
<span lang="EN-US" style="font-family: arial; font-size: 12pt;">- <span style="color: #333333;">1 Cebola picada
(q/b)</span></span></div>
<div class="MsoNormal" style="text-indent: 0cm;">
<span lang="EN-US" style="font-family: arial; font-size: 12pt;">- <span style="color: #333333;">6 Fatias de bacon
picado (q/b)</span></span></div>
<div class="MsoNormal" style="text-indent: 0cm;">
<span lang="EN-US" style="font-family: arial; font-size: 12pt;">- <span style="color: #333333;">meia xícara de chá
de uvas passas sem sementes (ou substitua por cogumelos paris). Ou use os dois.</span></span></div>
<div class="MsoNormal" style="text-indent: 0cm;">
<span lang="EN-US" style="font-family: arial; font-size: 12pt;">- <span style="color: #333333;">½ litro de creme
de leite fresco ou 2 caixas de creme de leite</span></span></div>
<div class="MsoNormal" style="text-indent: 0cm;">
<span style="font-family: arial;"><span lang="EN-US" style="color: #333333; font-size: 12pt;">- </span><span lang="EN-US" style="font-size: 12pt;">200 ml de leite</span></span></div>
<div class="MsoNormal" style="text-indent: 0cm;">
<span lang="EN-US" style="font-family: arial; font-size: 12pt;">- <span style="color: #333333;">½ copo de
conhaque</span></span></div>
<div class="MsoNormal" style="text-indent: 0cm;">
<span lang="EN-US" style="font-family: arial; font-size: 12pt;">- <span style="color: #333333;">Queijo parmesão
ralado</span></span></div>
<div class="MsoNormal" style="text-indent: 0cm;">
<span lang="EN-US" style="font-family: arial; font-size: 12pt;">- <span style="color: #333333;">1 Colher de chá de
maisena para engrossar o molho, se for o caso</span></span></div>
<div class="MsoNormal" style="text-indent: 0cm;">
<span style="font-family: arial;"><span lang="EN-US" style="color: #333333; font-size: 12pt;">- Cheiro verde picado (q/b) para
enfeitar</span><span lang="EN-US" style="font-size: 12pt;"></span></span></div>
<div class="MsoNormal" style="text-indent: 0cm;">
<span style="font-family: arial;"><br /></span></div>
<div class="MsoNormal" style="text-indent: 0cm;">
<span style="font-family: arial;"><u><span lang="EN-US" style="font-size: 12pt;">MODO DE FAZER</span></u><span lang="EN-US" style="font-size: 12pt;"></span></span></div>
<div class="MsoNormal" style="text-align: justify; text-indent: 0cm;">
<span lang="EN-US" style="font-family: arial; font-size: 12pt;">- Tempere 1 peça limpa de filet mignon (+/- 1
kg) com sal, pimenta do reino moída a gosto e 1 colher (sobremesa) de alho
picado e com um barbante amarre a peça para que mantenha o formato redondo.
Reserve</span></div>
<div class="MsoNormal" style="text-align: justify; text-indent: 0cm;">
<span lang="EN-US" style="font-family: arial; font-size: 12pt;">- Em uma assadeira, sobre duas chamas do fogão,
derreta a manteiga com 1 colher de açúcar e doure a cebola picada.</span><span lang="EN-US" style="font-family: "gungsuhche"; font-size: 12pt;"> </span></div><div class="MsoNormal" style="text-align: justify; text-indent: 0cm;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnvobIMF_nnX9_pkjWP2PgwxHzDa4FbR6DPaBCB2d7H5oCBr7u9O0S66sOHpMSZoSPI3N_vElpPMgxBcSUo4NlYe_H258WyjLf9ZAtkkXZkI7HWPKvqniqOOY9NFfT17cAm-Ddq3c-2C0XrgNS5FkoYPzZMfh9-znIh94VJWfPbRX-j70hlU1YLUxa/s1040/WhatsApp%20Image%202022-10-25%20at%2014.41.09.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="780" data-original-width="1040" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnvobIMF_nnX9_pkjWP2PgwxHzDa4FbR6DPaBCB2d7H5oCBr7u9O0S66sOHpMSZoSPI3N_vElpPMgxBcSUo4NlYe_H258WyjLf9ZAtkkXZkI7HWPKvqniqOOY9NFfT17cAm-Ddq3c-2C0XrgNS5FkoYPzZMfh9-znIh94VJWfPbRX-j70hlU1YLUxa/s320/WhatsApp%20Image%202022-10-25%20at%2014.41.09.jpeg" width="320" /></a></div><span lang="EN-US" style="font-family: "gungsuhche"; font-size: 12pt;"><br /></span></div><div class="MsoNormal" style="text-align: justify; text-indent: 0cm;"><span lang="EN-US" style="font-family: "gungsuhche"; font-size: 12pt;">A</span><span lang="EN-US" style="font-family: arial; font-size: 12pt;">crescente o
bacon picado e doure levemente. </span></div><div class="MsoNormal" style="text-align: justify; text-indent: 0cm;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfGnzzm_gyt41SZv6sOV_OZIfrIdfEp5jSodvKRu9eGkFVXUOdxDHRdjmPdrUv48fsmm5FpIg4-obm3u7FQyAqAYq9wiZKsJZpP8HAd2B940OJSfMWSklCS_R3u4BntY9UwzpN_m2Q6C5eF9OKA2oE6m2n6CQhe-wUoiPguTSdxktE-8VChrJqWsbW/s1040/WhatsApp%20Image%202022-10-25%20at%2014.41.09%20(1).jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="780" data-original-width="1040" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfGnzzm_gyt41SZv6sOV_OZIfrIdfEp5jSodvKRu9eGkFVXUOdxDHRdjmPdrUv48fsmm5FpIg4-obm3u7FQyAqAYq9wiZKsJZpP8HAd2B940OJSfMWSklCS_R3u4BntY9UwzpN_m2Q6C5eF9OKA2oE6m2n6CQhe-wUoiPguTSdxktE-8VChrJqWsbW/s320/WhatsApp%20Image%202022-10-25%20at%2014.41.09%20(1).jpeg" width="320" /></a></div><span lang="EN-US" style="font-family: "gungsuhche"; font-size: 12pt;"><br /></span></div><div class="MsoNormal" style="text-align: justify; text-indent: 0cm;"><span lang="EN-US" style="font-family: arial; font-size: 12pt;">Assim que dourar coloque o filet mignon e deixe
que doure ligeiramente por todos os lados, por +/- 10 minutos. Vá virando a
peça com auxílio de um garfo.</span></div><div class="MsoNormal" style="text-align: justify; text-indent: 0cm;"><div class="separator" style="clear: both; text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghKYiep0m_pSVUJHPgQRWwF6EwoN9b5iYJyQp3-4dIZnaIjnI2h9XILzS_9G__SpweXNWGhAD9drJTDNcU9FS9lOX7lp0vcxCYxNmBZgwI1P8vS4hhsJoezNvvCzOeePLLEn0783aYjFbR5XffsrUXT7egTVjOjL1DBTBj0fuLJgJ7Rdm8hdkR-eZ-/s1040/WhatsApp%20Image%202022-10-25%20at%2014.41.10.jpeg" style="margin-left: auto; margin-right: auto; text-indent: 0cm;"><img border="0" data-original-height="780" data-original-width="1040" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghKYiep0m_pSVUJHPgQRWwF6EwoN9b5iYJyQp3-4dIZnaIjnI2h9XILzS_9G__SpweXNWGhAD9drJTDNcU9FS9lOX7lp0vcxCYxNmBZgwI1P8vS4hhsJoezNvvCzOeePLLEn0783aYjFbR5XffsrUXT7egTVjOjL1DBTBj0fuLJgJ7Rdm8hdkR-eZ-/w320-h240/WhatsApp%20Image%202022-10-25%20at%2014.41.10.jpeg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Filé Suíno</td></tr></tbody></table><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/AVvXsEjI-FYXsa0vVpuRnhgKdEFQ9WvF8v7mOM3shtkba4Q4EXziq0eweiJ8PKCjVMxcZLYrul1avPQH2wMAetP4HCByswnwddw-hNQnjZqEeZuE8gs5npBRRC0QlOO2_JsZmMpDK4iG4SysS4g6eNQq5_FA_rWKla3owIDXA1U7OZP8MPbKAzVTenmPwFgDL4o/s4160/20230409_123635.jpg" imageanchor="1" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center; text-indent: 0cm;"><img border="0" data-original-height="4160" data-original-width="3120" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI-FYXsa0vVpuRnhgKdEFQ9WvF8v7mOM3shtkba4Q4EXziq0eweiJ8PKCjVMxcZLYrul1avPQH2wMAetP4HCByswnwddw-hNQnjZqEeZuE8gs5npBRRC0QlOO2_JsZmMpDK4iG4SysS4g6eNQq5_FA_rWKla3owIDXA1U7OZP8MPbKAzVTenmPwFgDL4o/w179-h239/20230409_123635.jpg" width="179" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Filé Bovino</td></tr></tbody></table><br /></div><br /></div>
<div class="MsoNormal" style="text-align: justify; text-indent: 0cm;">
<span lang="EN-US" style="font-family: arial; font-size: 12pt;">- Assim que estiver ligeiramente dourado,
despeje o conhaque e acenda um palito de fósforo e jogue na assadeira, com
cuidado, para flambar a peça</span></div><div class="MsoNormal" style="text-align: justify; text-indent: 0cm;"><br /><span lang="EN-US" style="font-family: arial; font-size: 12pt;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify; text-indent: 0cm;">
<span lang="EN-US" style="font-family: arial; font-size: 12pt;">- Quando o fogo apagar retire a carne da
assadeira e coloque-a em outra assadeira e mantenha-a no forno a 180°C enquanto
faz o molho</span></div>
<div class="MsoNormal" style="text-align: justify; text-indent: 0cm;">
<span lang="EN-US" style="font-family: arial; font-size: 12pt;">- Na assadeira onde foi dourada a peça, continue
com ela no fogo médio do fogão, despeje o creme de leite fresco, o leite</span><span lang="EN-US" style="font-family: "gungsuhche"; font-size: 12pt;">, </span></div><div class="MsoNormal" style="text-align: justify; text-indent: 0cm;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXsI6_KfoDYiuoyyRibgR4sw9xGlIuGbcOixh8ChYDNuLm07o_1Q9XktuLFGYkbj_Z0anfjxwg-7PyBNlRbbHa2OcQ9Qw0XLyOXQIyO2hZHzkB71pT7b5_J4SGgPFJiQPzknVD8nXhKiU7C10SkAMtu3tUmqB_n3747pjY9jl6LjCHUcVf2d0l08JthuQ/s4160/20230409_124635.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-indent: 0cm;"><img border="0" data-original-height="4160" data-original-width="3120" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXsI6_KfoDYiuoyyRibgR4sw9xGlIuGbcOixh8ChYDNuLm07o_1Q9XktuLFGYkbj_Z0anfjxwg-7PyBNlRbbHa2OcQ9Qw0XLyOXQIyO2hZHzkB71pT7b5_J4SGgPFJiQPzknVD8nXhKiU7C10SkAMtu3tUmqB_n3747pjY9jl6LjCHUcVf2d0l08JthuQ/w189-h252/20230409_124635.jpg" width="189" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Filé Bovino</td></tr></tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiditNfygYZXEZjPsnKqvlinTDICDziiq4WT8CC-CjD-jBpuDUiSAuP1gFiCYg10eEm5bHk3vzPNEKkDlusWDjaYbUnXgtHTyT7KkMvywAgkEwqEGJiXERUCjNhC-UmC5tDqgpwGz-ejb-kpy8bsRhBXcUIC7sXDSi12h08KS2GsZrwpQb36JU1lhYf/s1040/WhatsApp%20Image%202022-10-25%20at%2014.41.11%20(1).jpeg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="780" data-original-width="1040" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiditNfygYZXEZjPsnKqvlinTDICDziiq4WT8CC-CjD-jBpuDUiSAuP1gFiCYg10eEm5bHk3vzPNEKkDlusWDjaYbUnXgtHTyT7KkMvywAgkEwqEGJiXERUCjNhC-UmC5tDqgpwGz-ejb-kpy8bsRhBXcUIC7sXDSi12h08KS2GsZrwpQb36JU1lhYf/w326-h245/WhatsApp%20Image%202022-10-25%20at%2014.41.11%20(1).jpeg" width="326" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Filé Suíno</td></tr></tbody></table><br /><span lang="EN-US" style="font-family: "gungsuhche"; font-size: 12pt;"><br /></span></div><div class="MsoNormal" style="text-align: justify; text-indent: 0cm;"><span lang="EN-US" style="font-family: arial; font-size: 12pt;"><br /></span></div><div class="MsoNormal" style="text-align: justify; text-indent: 0cm;"><span lang="EN-US" style="font-family: arial; font-size: 12pt;"><br /></span></div><div class="MsoNormal" style="text-align: justify; text-indent: 0cm;"><span lang="EN-US" style="font-family: arial; font-size: 12pt;"><br /></span></div><div class="MsoNormal" style="text-align: justify; text-indent: 0cm;"><span lang="EN-US" style="font-family: arial; font-size: 12pt;"><br /></span></div><div class="MsoNormal" style="text-align: justify; text-indent: 0cm;"><span lang="EN-US" style="font-family: arial; font-size: 12pt;"><br /></span></div><div class="MsoNormal" style="text-align: justify; text-indent: 0cm;"><span lang="EN-US" style="font-family: arial; font-size: 12pt;"><br /></span></div><div class="MsoNormal" style="text-align: justify; text-indent: 0cm;"><span lang="EN-US" style="font-family: arial; font-size: 12pt;"><br /></span></div><div class="MsoNormal" style="text-align: justify; text-indent: 0cm;"><span lang="EN-US" style="font-family: arial; font-size: 12pt;"><br /></span></div><div class="MsoNormal" style="text-align: justify; text-indent: 0cm;"><span lang="EN-US" style="font-family: arial; font-size: 12pt;"><br /></span></div><div class="MsoNormal" style="text-align: justify; text-indent: 0cm;"><span lang="EN-US" style="font-family: arial; font-size: 12pt;"><br /></span></div><div class="MsoNormal" style="text-align: justify; text-indent: 0cm;"><span lang="EN-US" style="font-family: arial; font-size: 12pt;"><br /></span></div><div class="MsoNormal" style="text-align: justify; text-indent: 0cm;"><span lang="EN-US" style="font-family: arial; font-size: 12pt;"><br /></span></div><div class="MsoNormal" style="text-align: justify; text-indent: 0cm;"><span lang="EN-US" style="font-family: arial; font-size: 12pt;"><br /></span></div><div class="MsoNormal" style="text-align: justify; text-indent: 0cm;"><span lang="EN-US" style="font-family: arial; font-size: 12pt;">as
passas/cogumelos</span></div><div class="MsoNormal" style="text-align: justify; text-indent: 0cm;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXrleSvV89Jd3gXu-eUV51r5DAJaghuFlZ2icdOY55tpSMAxF47D8QFVCOf7a9L7w6T8zEfG4QhWD4hyUW3SXFfKVwUNbZXODNntEhWH4XLyRitzAD-LRiGC0i8dGI0Y-jTRa5OCkLWJXv51ytuXOEqf7p_qslqvGKg-76_SfW30oqh9PqaKETtqpT/s1040/WhatsApp%20Image%202022-10-25%20at%2014.41.12.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="780" data-original-width="1040" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXrleSvV89Jd3gXu-eUV51r5DAJaghuFlZ2icdOY55tpSMAxF47D8QFVCOf7a9L7w6T8zEfG4QhWD4hyUW3SXFfKVwUNbZXODNntEhWH4XLyRitzAD-LRiGC0i8dGI0Y-jTRa5OCkLWJXv51ytuXOEqf7p_qslqvGKg-76_SfW30oqh9PqaKETtqpT/s320/WhatsApp%20Image%202022-10-25%20at%2014.41.12.jpeg" width="320" /></a></div><br /><span lang="EN-US" style="font-family: "gungsuhche"; font-size: 12pt;"><br /></span></div><div class="MsoNormal" style="text-align: justify; text-indent: 0cm;"><span lang="EN-US" style="font-family: "gungsuhche"; font-size: 12pt;"> </span><span lang="EN-US" style="font-family: arial; font-size: 12pt;">e o queijo parmesão.</span></div><div class="MsoNormal" style="text-align: justify; text-indent: 0cm;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUY2SIWns7fRPK3ZXMt9I_vZhnndujk0iRvUsSGXbc2epp2FVQVUy_tZR6rtGRPD2KLx38728ibjYRgzYPRDCLMcr3GJ2n7K6l0zmIkn1P5NIMWQzWYzA2rRI3rvLuouXz4UtKyIQqvERVoaD8MmuN09hR6fBj6pmHqkLK7I_AVFmp_KWLgw6WWz_h/s1040/WhatsApp%20Image%202022-10-25%20at%2014.41.13.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="780" data-original-width="1040" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUY2SIWns7fRPK3ZXMt9I_vZhnndujk0iRvUsSGXbc2epp2FVQVUy_tZR6rtGRPD2KLx38728ibjYRgzYPRDCLMcr3GJ2n7K6l0zmIkn1P5NIMWQzWYzA2rRI3rvLuouXz4UtKyIQqvERVoaD8MmuN09hR6fBj6pmHqkLK7I_AVFmp_KWLgw6WWz_h/s320/WhatsApp%20Image%202022-10-25%20at%2014.41.13.jpeg" width="320" /></a></div><br /><span lang="EN-US" style="font-family: "gungsuhche"; font-size: 12pt;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify; text-indent: 0cm;">
<span lang="EN-US" style="font-family: arial; font-size: 12pt;">- Deixe fervendo por +/- 10 minutos até
que fique um molho encorpado</span></div>
<div class="MsoNormal" style="text-align: justify; text-indent: 0cm;">
<span lang="EN-US" style="font-family: arial; font-size: 12pt;">- Retire a peça do forno, retire o barbante e
corte em fatias finas (+/- 1 cm de espessura). Na foto não cortei.</span></div>
<div class="MsoNormal" style="text-align: justify; text-indent: 0cm;">
<span lang="EN-US" style="font-family: arial; font-size: 12pt;">- Coloque essas fatias em um refratário e
remonte a peça de filé mignon</span></div><div class="MsoNormal" style="text-align: justify; text-indent: 0cm;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg39o0okmeZSxNO69zfKxNrRnlnEqmDqrdHtKmUmlrsiN3K0OzemILjWCULBAujtwuZmdHtRo6YEz3vTjgOJCCqDtwUcGYCBaw0O1sYKZAlL1WnmxhSPY-gMh7_RINx2CMkBVUQh-SWiBbRarXLmm5zMOFevWOM0ky7aV6G_R5Oods4iSjrnkkDm462/s1040/WhatsApp%20Image%202022-10-25%20at%2014.41.13%20(1).jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="780" data-original-width="1040" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg39o0okmeZSxNO69zfKxNrRnlnEqmDqrdHtKmUmlrsiN3K0OzemILjWCULBAujtwuZmdHtRo6YEz3vTjgOJCCqDtwUcGYCBaw0O1sYKZAlL1WnmxhSPY-gMh7_RINx2CMkBVUQh-SWiBbRarXLmm5zMOFevWOM0ky7aV6G_R5Oods4iSjrnkkDm462/s320/WhatsApp%20Image%202022-10-25%20at%2014.41.13%20(1).jpeg" width="320" /></a></div><br /><span lang="EN-US" style="font-family: "gungsuhche"; font-size: 12pt;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify; text-indent: 0cm;">
<span lang="EN-US" style="font-family: arial; font-size: 12pt;">- Despeje o molho da assadeira sobre a peça fatiada
e salpique queijo parmesão ralado</span></div>
<div class="MsoNormal" style="text-align: justify; text-indent: 0cm;">
<span lang="EN-US" style="font-family: arial; font-size: 12pt;">- Leve ao forno alto por +/- 10 minutos ou
até gratinar. </span></div>
<div class="MsoNormal" style="text-align: justify; text-indent: 0cm;">
<span style="font-family: arial;"><span lang="EN-US" style="font-size: 12pt;">- Retire do forno e salpique salsinha ou
cebolinha picada a gosto</span><span lang="EN-US">.</span><span face=""arial" , "sans-serif"" lang="EN-US"></span></span></div><div class="MsoNormal" style="text-align: justify; text-indent: 0cm;"><span style="font-family: arial;">- E esqueci de tirar mais fotos..... segue vídeo de abril/23</span></div>
<div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif; text-align: justify;">
<span face=""arial" , "sans-serif"" style="font-size: 12pt;"> </span><span style="font-size: 12pt;"> </span></div>
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</script></div>ALE CASALIhttp://www.blogger.com/profile/16705665615758329095noreply@blogger.com2tag:blogger.com,1999:blog-3798057480274126742.post-63480467026210383632022-09-24T03:00:00.001-03:002022-09-24T03:00:00.182-03:00Galinha com Polenta cremosa - Cozinha Brasileira<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBXiHAo_-gwo4hKVzJku6y2R-aww7ElNdRvMbylFRcknwU15sx7LvKg5zzLDmZXMODPrP6kmk0j6bT_jEpCabsXLn5WuVcJc3wc3PLBMmPVpA7oRQzuavArsNJPQgRa8qqfjL-ew3RX12ow8970hywmWXap-t1Xe8C5p3Ca0vC8hXJjpJpzzSauRfB/s1040/31.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1040" data-original-width="780" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBXiHAo_-gwo4hKVzJku6y2R-aww7ElNdRvMbylFRcknwU15sx7LvKg5zzLDmZXMODPrP6kmk0j6bT_jEpCabsXLn5WuVcJc3wc3PLBMmPVpA7oRQzuavArsNJPQgRa8qqfjL-ew3RX12ow8970hywmWXap-t1Xe8C5p3Ca0vC8hXJjpJpzzSauRfB/s320/31.jpeg" width="240" /></a></div><p></p><p><b style="text-align: justify;"><span style="font-family: arial; font-size: medium;">Ingredientes Polenta
cremosa</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt; text-align: justify;"><span style="font-family: arial; font-size: medium;">500 gr de farinha para polenta<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt; text-align: justify;"><span style="font-family: arial; font-size: medium;">2 litros de Caldo de legumes (peneirado)<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt; text-align: justify;"><span style="font-family: arial; font-size: medium;">2 dentes de alho<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt; text-align: justify;"><span style="font-family: arial; font-size: medium;">grãos de pimenta <o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt; text-align: justify;"><span style="font-family: arial; font-size: medium;">200 gr de parmesão ralado</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: arial; font-size: medium;">Preparo<o:p></o:p></span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt; text-align: justify;"><span style="font-family: arial; font-size: medium;">Leve o caldo para aquecer. Quando ferver, acrescente a
farinha de milho, o necessário para sua polenta ficar firme. Deixe cozinhar por
aproximadamente uma hora. Mexendo sempre. Acerte o sal.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt; text-align: justify;"><span style="font-family: arial; font-size: medium;">Sirva a polenta fumegante, com o molho por cima e
polvilhada de queijo Parmesão ralado na hora</span></p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt; text-align: justify;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;"><o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzdWFLvwSU3F6uazIpWxzFVD26UVMcfoaSqDqq4ntSGuAFwhL53rsBgIvylWOwJoq2mSZNv9fNpWFsnme7K1pRu3Y1KFEMZbVimwf9YwtAvIzqtyeVDlUF6ETJD90JyIJn16wUb7pPg6_sU6E93JIx603gLu-I8sPtOEAbSmBiaZvMNRYepItREYRV/s1421/37.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1421" data-original-width="967" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzdWFLvwSU3F6uazIpWxzFVD26UVMcfoaSqDqq4ntSGuAFwhL53rsBgIvylWOwJoq2mSZNv9fNpWFsnme7K1pRu3Y1KFEMZbVimwf9YwtAvIzqtyeVDlUF6ETJD90JyIJn16wUb7pPg6_sU6E93JIx603gLu-I8sPtOEAbSmBiaZvMNRYepItREYRV/w136-h200/37.jpeg" width="136" /></a></div><br /><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: arial; font-size: medium;">Ingredientes Galinha</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt; text-align: justify;"><span style="font-family: arial; font-size: medium;">1 kg de sobrecoxa de frango<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt; text-align: justify;"><span style="font-family: arial; font-size: medium;">2 cebolas<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt; text-align: justify;"><span style="font-family: arial; font-size: medium;">1 alho poro<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt; text-align: justify;"><span style="font-family: arial; font-size: medium;">3 dentes de alho<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt; text-align: justify;"><span style="font-family: arial; font-size: medium;">Folhas de salvia<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt; text-align: justify;"><span style="font-family: arial; font-size: medium;">Alecrim fresco a gosto<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt; text-align: justify;"><span style="font-family: arial; font-size: medium;">5 tomates maduros cortados em cubos<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt; text-align: justify;"><span style="font-family: arial; font-size: medium;">3 socas de milho<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt; text-align: justify;"><span style="font-family: arial; font-size: medium;">Salsinha a gosto<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt; text-align: justify;"><span style="font-family: arial; font-size: medium;">Sal temperado e pimenta<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt; text-align: justify;"><span style="font-family: arial; font-size: medium;">500 ml de caldo de galinha</span></p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt; text-align: justify;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;"><o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRUXux89z70kCywf7GYNOylkesvm3RUzMJLlmM4tMOx2D7I9GCis4iK81kjHRyC-yXAR3M4ATN4K1lNaS6HId3AaP8QIuR-wDhWPVr4TOksX3UD7xvpyana7X5wRYc16Wr2ZN845f6P54CVY-xrID_KNfwyGHfwxOWARia5oA-0tTdiAm7rZqYjNf9/s1600/3.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1430" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRUXux89z70kCywf7GYNOylkesvm3RUzMJLlmM4tMOx2D7I9GCis4iK81kjHRyC-yXAR3M4ATN4K1lNaS6HId3AaP8QIuR-wDhWPVr4TOksX3UD7xvpyana7X5wRYc16Wr2ZN845f6P54CVY-xrID_KNfwyGHfwxOWARia5oA-0tTdiAm7rZqYjNf9/s320/3.jpeg" width="286" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial, "sans-serif";"><span style="font-size: medium;">Preparo</span></span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt; text-align: justify;"><span style="font-family: Arial, "sans-serif";"><span style="font-size: medium;">Refogue o alho, cebola e alho poró em um fio de azeite de
oliva. <o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt; text-align: justify;"><span style="font-family: Arial, "sans-serif";"><span style="font-size: medium;">Deixe dourar bem, até atingir reação de Maillard, separe.
<o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt; text-align: justify;"><span style="font-family: Arial, "sans-serif";"><span style="font-size: medium;">Doure o frango, previamente temperado com o sal em
manteiga e azeite de oliva com as ervas aromáticas.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt; text-align: justify;"><span style="font-family: Arial, "sans-serif";"><span style="font-size: medium;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS8-8HbvsQnyj8bYhDy7X19ljB7RFAvmBVUJ27d9la4uiuRhJTF5Y9rUW3yvvmXumu655IhpHFdfs4_hSGWula3vNbChqtx2IRKmsFzT06E_NvoZeJMh9aWMdNSHGmjsiqa6uDGXZ4OzJ33gtoo1S-XoK3ikou0_gP_iEoDeoBR9YGESJXx7tfXWRn/s1040/32.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1040" data-original-width="780" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS8-8HbvsQnyj8bYhDy7X19ljB7RFAvmBVUJ27d9la4uiuRhJTF5Y9rUW3yvvmXumu655IhpHFdfs4_hSGWula3vNbChqtx2IRKmsFzT06E_NvoZeJMh9aWMdNSHGmjsiqa6uDGXZ4OzJ33gtoo1S-XoK3ikou0_gP_iEoDeoBR9YGESJXx7tfXWRn/w150-h200/32.jpeg" width="150" /></a></span></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt; text-align: justify;"><span style="font-family: Arial, "sans-serif";"><span style="font-size: medium;">Misture o frango ao refogado de cebola e acrescente os
tomates. <o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt; text-align: justify;"><span style="font-family: Arial, "sans-serif";"><span style="font-size: medium;">Refogue por mais uns 5 min e incorpore os milhos cortando
a soca em pedaços menores, tampe com o caldo e leve para cozinhar<o:p></o:p></span></span></p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt; text-align: justify;"><span style="font-family: Arial, "sans-serif";"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipoHmNo6hRhqHn1_gIuE85W4pPoBPy0HkqazmBI9ZPxmvSrZcQ8rf6b4EvwE28AO1f6iciRd_QASgmW047QvaAo1BnQpb3s9iJkGmweX4Y3S41HCLezRE1Mu7OXIOoL2-GA-HftIHbTaDp3jmqBB4pv-YkFmUm974Sx63gwFNhRotX-rMrZikFeOq9/s1600/34.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1247" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipoHmNo6hRhqHn1_gIuE85W4pPoBPy0HkqazmBI9ZPxmvSrZcQ8rf6b4EvwE28AO1f6iciRd_QASgmW047QvaAo1BnQpb3s9iJkGmweX4Y3S41HCLezRE1Mu7OXIOoL2-GA-HftIHbTaDp3jmqBB4pv-YkFmUm974Sx63gwFNhRotX-rMrZikFeOq9/w156-h200/34.jpeg" width="156" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt; text-align: justify;"><span style="font-family: Arial, "sans-serif";"><span style="font-size: medium;">Finalize com a salsinha a gosto</span><span style="font-size: 12pt;"><o:p></o:p></span></span></p><div class="blogger-post-footer"><script>
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<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt; text-align: justify;"><span style="background: white; font-family: Arial, "sans-serif";"><span style="font-size: medium;">Existem muitas formas de saborear a
polenta <b>brustolada</b>: apenas <b>brustolada</b>, ou seja, tostada
na chapa, ou, depois de brustolar (que <b>significa</b> 'dourar' ou
'queimar levemente'), pode servir coberta com molho, legumes, parmesão e aquilo
que sua criatividade mandar!</span><span style="font-size: 12pt;"><o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt; text-align: justify;"><span style="background: white; font-family: "Arial","sans-serif"; font-size: 12.0pt;"><o:p> </o:p></span></p>
<p style="background: white; margin-bottom: .0001pt; margin: 0cm; mso-line-height-alt: 0pt;"><span style="font-size: medium;"><strong><span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; mso-border-alt: none windowtext 0cm; padding: 0cm;">Para a polenta</span></strong><span style="font-family: "Arial","sans-serif";"><br />
2 dentes de alho picados<br />
2 colheres (sopa) de manteiga<br />
Sal a gosto<br />
1 xícara de fubá mimoso<br />
200 gramas de queijo colonial em fatias e folhas de manjericão frescas para
finalizar<o:p></o:p></span></span></p>
<p style="background: white; margin-bottom: .0001pt; margin: 0cm; mso-line-height-alt: 0pt;"><span style="font-family: "Arial","sans-serif";"><span style="font-size: medium;"><br />
<strong><span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; mso-border-alt: none windowtext 0cm; padding: 0cm;">Para o molho</span></strong><br />
6 tomates italianos cortados em quatro<br />
1 cebola cortada em quatro<br />
2 dentes de alho inteiros<br />
1 folha de louro<br />
1 colher (sopa) de azeite de oliva<br />
Sal e pimenta-do-reino a gosto<br />
Óleo para untar<br />
1/2 xícara de manjericão fresco</span><o:p></o:p></span></p>
<p style="background: white; margin-bottom: .0001pt; margin: 0cm; mso-line-height-alt: 0pt;"><span style="font-family: "Arial","sans-serif";"><o:p> </o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFAs_8g-c4jYDfzeUBfipvzl9ERieMU__XIepOlsESxO2WYqZgq0-VBJhR96YctY27FPVygpKvhCDwMQbXtcpm8HaJvPcdOTjhiI_cK7q8BNNUheglYEPa5qd5LtiBOhLsy0c6UUlZUozBLJwSYfJOzby4ehVqMlc2W6rdJACjisml6YRVA_ucYzuq/s1600/23.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFAs_8g-c4jYDfzeUBfipvzl9ERieMU__XIepOlsESxO2WYqZgq0-VBJhR96YctY27FPVygpKvhCDwMQbXtcpm8HaJvPcdOTjhiI_cK7q8BNNUheglYEPa5qd5LtiBOhLsy0c6UUlZUozBLJwSYfJOzby4ehVqMlc2W6rdJACjisml6YRVA_ucYzuq/s320/23.jpeg" width="240" /></a></div><br /><p></p>
<p style="background: white; margin-bottom: .0001pt; margin: 0cm; mso-line-height-alt: 0pt; text-align: justify;"><span style="font-size: medium;"><strong><span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; mso-border-alt: none windowtext 0cm; padding: 0cm;">Prepare
a polenta</span></strong><span style="font-family: "Arial","sans-serif";"> <o:p></o:p></span></span></p>
<p style="background: white; margin-bottom: .0001pt; margin: 0cm; mso-line-height-alt: 0pt; text-align: justify;"><span style="font-family: "Arial","sans-serif";"><span style="font-size: medium;">Em uma
panela, refogue o alho na manteiga por três minutos. Adicione 3 ½ xícaras de
água e tempere com sal. Junte o fubá aos poucos, mexendo para não empelotar. <o:p></o:p></span></span></p>
<p style="background: white; margin-bottom: .0001pt; margin: 0cm; mso-line-height-alt: 0pt; text-align: justify;"><span style="font-family: "Arial","sans-serif";"><span style="font-size: medium;">Cozinhe em
fogo baixo, mexendo sempre, por cerca de 15 minutos ou até engrossar. <o:p></o:p></span></span></p>
<p style="background: white; margin-bottom: .0001pt; margin: 0cm; mso-line-height-alt: 0pt; text-align: justify;"><span style="font-family: "Arial","sans-serif";"><span style="font-size: medium;">Transfira
para uma assadeira ou travessa, cubra com filme plástico e leve à geladeira por
pelo menos duas horas.<o:p></o:p></span></span></p>
<p style="background: white; margin-bottom: .0001pt; margin: 0cm; mso-line-height-alt: 0pt; text-align: justify;"><span style="font-family: "Arial","sans-serif";"><o:p><span style="font-size: medium;"> </span></o:p></span></p>
<p style="background: white; margin-bottom: .0001pt; margin: 0cm; mso-line-height-alt: 0pt; text-align: justify;"><span style="font-size: medium;"><strong><span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; mso-border-alt: none windowtext 0cm; padding: 0cm;">Prepare
o molho</span></strong><span style="font-family: "Arial","sans-serif";"> <o:p></o:p></span></span></p>
<p style="background: white; margin-bottom: .0001pt; margin: 0cm; mso-line-height-alt: 0pt; text-align: justify;"><span style="font-family: "Arial","sans-serif";"><span style="font-size: medium;">Em uma
assadeira, disponha o tomate, a cebola, o alho e o louro. <o:p></o:p></span></span></p>
<p style="background: white; margin-bottom: .0001pt; margin: 0cm; mso-line-height-alt: 0pt; text-align: justify;"><span style="font-family: "Arial","sans-serif";"><span style="font-size: medium;">Regue com
o azeite e tempere com uma pitada de sal. Leve ao forno preaquecido a 230°C por
20 minutos ou até que as cebolas comecem a tostar levemente. <o:p></o:p></span></span></p>
<p style="background: white; margin-bottom: .0001pt; margin: 0cm; mso-line-height-alt: 0pt; text-align: justify;"><span style="font-family: "Arial","sans-serif";"><span style="font-size: medium;">Retire as
folhas de louro, transfira para o liquidificador, adicione o manjericão fresco
e bata na função pulsar, adicionando água filtrada suficiente apenas para
bater. <o:p></o:p></span></span></p>
<p style="background: white; margin-bottom: .0001pt; margin: 0cm; mso-line-height-alt: 0pt; text-align: justify;"><span style="font-family: "Arial","sans-serif";"><span style="font-size: medium;">Corrija o
sal, se necessário, e tempere com pimenta. <o:p></o:p></span></span></p>
<p style="background: white; margin-bottom: .0001pt; margin: 0cm; mso-line-height-alt: 0pt; text-align: justify;"><span style="font-family: "Arial","sans-serif";"><span style="font-size: medium;">Retire a
polenta da geladeira e corte-a em 12 retângulos. </span><o:p></o:p></span></p><p style="background: white; margin-bottom: .0001pt; margin: 0cm; mso-line-height-alt: 0pt; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXFa_CV21uwr65UbHj1_Xzr1vSbutiYD3ytYIZ_ene9cZINfG169yUE3lLq9thLNMOUlVCG2W2t_TIWte7pl0JH0C4FXbZ39DLHc2czdDpYh57S-HzJs4muxhlC7bhoBK90yvb20jxXr_agnGNlJM97KBNc19TJjMNwsIyq1Q9nyERWm1gcpyVMG28/s1467/22.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1381" data-original-width="1467" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXFa_CV21uwr65UbHj1_Xzr1vSbutiYD3ytYIZ_ene9cZINfG169yUE3lLq9thLNMOUlVCG2W2t_TIWte7pl0JH0C4FXbZ39DLHc2czdDpYh57S-HzJs4muxhlC7bhoBK90yvb20jxXr_agnGNlJM97KBNc19TJjMNwsIyq1Q9nyERWm1gcpyVMG28/s320/22.jpeg" width="320" /></a></div><br /><span style="font-family: "Arial","sans-serif";"><br /></span><p></p>
<p style="background: white; margin-bottom: .0001pt; margin: 0cm; mso-line-height-alt: 0pt; text-align: justify;"><span style="font-family: "Arial","sans-serif";"><span style="font-size: medium;">Em uma
frigideira, de preferência de ferro, untada com óleo, grelhe as fatias de
polenta aos poucos, em fogo médio, por cerca de três minutos, sem mexer. <o:p></o:p></span></span></p>
<p style="background: white; margin-bottom: .0001pt; margin: 0cm; mso-line-height-alt: 0pt; text-align: justify;"><span style="font-family: "Arial","sans-serif";"><span style="font-size: medium;">Vire com
cuidado para não descolar a crosta, cubra com o queijo colonial e mantenha no
fogo até derreter o queijo. <o:p></o:p></span></span></p>
<p style="background: white; margin-bottom: .0001pt; margin: 0cm; mso-line-height-alt: 0pt; text-align: justify;"><span style="font-family: "Arial","sans-serif";"><span style="font-size: medium;">Sirva as
fatias grelhadas com o molho de tomate e folhas de manjericão fresco.</span><o:p></o:p></span></p><p style="background: white; margin-bottom: .0001pt; margin: 0cm; mso-line-height-alt: 0pt; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqL39o7X7NwIO7nDe7rgST3bNDIR0slvq7BPU9_S4Ia9v3yV0HDFR27drJJNL_lAhI2M3yNBQsgapdtdxAyoT6JKltKTneDuIWvN8xBbauWFm10AZtYjYAhoCAiTykTzBtARSnb2PmXdXu4PkXhvKYDOlK2QqfDqB0kkzmSbqRFickDUsq-f4s1z3l/s1040/21.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1040" data-original-width="780" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqL39o7X7NwIO7nDe7rgST3bNDIR0slvq7BPU9_S4Ia9v3yV0HDFR27drJJNL_lAhI2M3yNBQsgapdtdxAyoT6JKltKTneDuIWvN8xBbauWFm10AZtYjYAhoCAiTykTzBtARSnb2PmXdXu4PkXhvKYDOlK2QqfDqB0kkzmSbqRFickDUsq-f4s1z3l/s320/21.jpeg" width="240" /></a></div><br /><span style="font-family: "Arial","sans-serif";"><br /></span><p></p><div class="blogger-post-footer"><script>
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<p class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 4.8pt; margin-right: 0cm; margin-top: 0cm; mso-line-height-alt: 0pt; text-align: justify; vertical-align: baseline;"><span style="font-size: medium;"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">1 </span><span style="font-family: "Arial","sans-serif";">e
1/2 xícara (chá) de canjiquinha de milho amarela<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 4.8pt; margin-right: 0cm; margin-top: 0cm; mso-line-height-alt: 0pt; text-align: justify; vertical-align: baseline;"><span style="font-family: "Arial","sans-serif";"><span style="font-size: medium;">1
e 1/2 litro de água quente<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 4.8pt; margin-right: 0cm; margin-top: 0cm; mso-line-height-alt: 0pt; text-align: justify; vertical-align: baseline;"><span style="font-family: "Arial","sans-serif";"><span style="font-size: medium;">Sal
a gosto<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 4.8pt; margin-right: 0cm; margin-top: 0cm; mso-line-height-alt: 0pt; text-align: justify; vertical-align: baseline;"><span style="font-family: "Arial","sans-serif";"><o:p><span style="font-size: medium;"> </span></o:p></span></p>
<p class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 4.8pt; margin-right: 0cm; margin-top: 0cm; mso-line-height-alt: 0pt; text-align: justify; vertical-align: baseline;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;"><span style="font-size: medium;">Ingredientes da costelinha - Marinada<o:p></o:p></span></span></b></p>
<p class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 4.8pt; margin-right: 0cm; margin-top: 0cm; mso-line-height-alt: 0pt; text-align: justify; vertical-align: baseline;"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;"><span style="font-size: medium;">1 kg de costelinha de porco<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 4.8pt; margin-right: 0cm; margin-top: 0cm; mso-line-height-alt: 0pt; text-align: justify; vertical-align: baseline;"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;"><span style="font-size: medium;">Sal a gosto<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 4.8pt; margin-right: 0cm; margin-top: 0cm; mso-line-height-alt: 0pt; text-align: justify; vertical-align: baseline;"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;"><span style="font-size: medium;">Suco de 1/2 limão<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 4.8pt; margin-right: 0cm; margin-top: 0cm; mso-line-height-alt: 0pt; text-align: justify; vertical-align: baseline;"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;"><span style="font-size: medium;">2 dentes de alho amassados<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 4.8pt; margin-right: 0cm; margin-top: 0cm; mso-line-height-alt: 0pt; text-align: justify; vertical-align: baseline;"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;"><span style="font-size: medium;">Pimenta do reino a gosto</span><o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX2ylCDU1bYXjTSobuXiidAIqfKojAVku-7j83iOPHbVmcGa39rEjMupBWeMCiCZkzZeaFc52Sw1JzDX63IwZTV4V0c2i2KM1zz36K3fxalmkQO8ZFzmRZTMNriaVUzjPKViTM880HJF7ETcfxedmsGTYl0XIltQO3GrjHZtBOYFtZAmqJm53n76cN/s1600/2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1231" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX2ylCDU1bYXjTSobuXiidAIqfKojAVku-7j83iOPHbVmcGa39rEjMupBWeMCiCZkzZeaFc52Sw1JzDX63IwZTV4V0c2i2KM1zz36K3fxalmkQO8ZFzmRZTMNriaVUzjPKViTM880HJF7ETcfxedmsGTYl0XIltQO3GrjHZtBOYFtZAmqJm53n76cN/s320/2.jpeg" width="246" /></a></div><p></p>
<p class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 4.8pt; margin-right: 0cm; margin-top: 0cm; mso-line-height-alt: 0pt; text-align: justify; vertical-align: baseline;"><span style="font-family: "Arial","sans-serif";"><o:p> </o:p></span></p>
<p class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 4.8pt; margin-right: 0cm; margin-top: 0cm; mso-line-height-alt: 0pt; text-align: justify; vertical-align: baseline;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif";"><span style="font-size: medium;">Ingredientes do refogado<o:p></o:p></span></span></b></p>
<p class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 4.8pt; margin-right: 0cm; margin-top: 0cm; mso-line-height-alt: 0pt; text-align: justify; vertical-align: baseline;"><span style="font-family: arial; font-size: medium;"><span style="background-color: transparent; text-align: left;">150 g de
bacon picado</span></span></p><p class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 4.8pt; margin-right: 0cm; margin-top: 0cm; mso-line-height-alt: 0pt; text-align: justify; vertical-align: baseline;"><span style="font-family: arial; font-size: medium;"><span style="background-color: transparent; text-align: left;">3 dentes de alho picados</span></span></p><p class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 4.8pt; margin-right: 0cm; margin-top: 0cm; mso-line-height-alt: 0pt; text-align: justify; vertical-align: baseline;"><span style="font-family: arial; font-size: medium;"><span style="background-color: transparent; text-align: left;">1/2 pimenta dedo de moça picada e sem sementes</span></span></p><p class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 4.8pt; margin-right: 0cm; margin-top: 0cm; mso-line-height-alt: 0pt; text-align: justify; vertical-align: baseline;"><span style="font-family: arial; font-size: medium;"><span style="background-color: transparent; text-align: left;">3 pimentas biquinhos inteiras</span></span></p><p class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 4.8pt; margin-right: 0cm; margin-top: 0cm; mso-line-height-alt: 0pt; text-align: justify; vertical-align: baseline;"><span style="font-family: arial; font-size: medium;"><span style="background-color: transparent; text-align: left;">1 tomate picado</span></span></p><p class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 4.8pt; margin-right: 0cm; margin-top: 0cm; mso-line-height-alt: 0pt; text-align: justify; vertical-align: baseline;"><span style="font-family: arial; font-size: medium;"><span style="background-color: transparent; text-align: left;">Pimentão picado a gosto</span></span></p><p class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 4.8pt; margin-right: 0cm; margin-top: 0cm; mso-line-height-alt: 0pt; text-align: justify; vertical-align: baseline;"><span style="font-family: arial; font-size: medium;"><span style="background-color: transparent; text-align: left;">Água quente</span></span></p><p class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 4.8pt; margin-right: 0cm; margin-top: 0cm; mso-line-height-alt: 0pt; text-align: justify; vertical-align: baseline;"><span style="font-family: arial; font-size: medium;"><span style="background-color: transparent; text-align: left;">1 colher de chá de páprica picante</span></span></p><p class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 4.8pt; margin-right: 0cm; margin-top: 0cm; mso-line-height-alt: 0pt; text-align: justify; vertical-align: baseline;"><span style="font-family: arial; font-size: medium;"><span style="background-color: transparent; text-align: left;">1 colher de chá de colorau</span></span></p><p class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 4.8pt; margin-right: 0cm; margin-top: 0cm; mso-line-height-alt: 0pt; text-align: justify; vertical-align: baseline;"><span style="font-family: arial; font-size: medium;"><span style="background-color: transparent; text-align: left;">Cheiro Verde a gosto</span></span></p><p class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 4.8pt; margin-right: 0cm; margin-top: 0cm; mso-line-height-alt: 0pt; text-align: justify; vertical-align: baseline;"><span style="font-family: arial; font-size: medium;"><span style="background-color: transparent; text-align: left;">E a Costelinha marinada</span></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy26OOLvGV1yvXqIIsgyN73eSf3OEkUBuFuZ-fVfbTQy7Ldg1X-XhtZYRLdf5gFsKbEzoI26JdATqXkE27rcAknczC1UMWOC6ibG5Axn5DbV9m2pjygD3ehpRiY02b3Gg6sxBElDU4phMpJSmsVf3LL2JlZHCI7WmkOp2wdXlRrJmaY443blDRhM5t/s1600/3.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1430" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy26OOLvGV1yvXqIIsgyN73eSf3OEkUBuFuZ-fVfbTQy7Ldg1X-XhtZYRLdf5gFsKbEzoI26JdATqXkE27rcAknczC1UMWOC6ibG5Axn5DbV9m2pjygD3ehpRiY02b3Gg6sxBElDU4phMpJSmsVf3LL2JlZHCI7WmkOp2wdXlRrJmaY443blDRhM5t/s320/3.jpeg" width="286" /></a></div><p></p>
<p class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt; text-align: justify; vertical-align: baseline;"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt; text-align: justify; vertical-align: baseline;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif";"><span style="font-size: medium;">Modo
de Preparo da Marinada:<o:p></o:p></span></span></b></p>
<p class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt; text-align: justify; vertical-align: baseline;"><span style="font-size: medium;"><span style="font-family: "Arial","sans-serif";">Tempere a costelinha de porco com sal,
alho, pimenta do reino e o suco de meio limão;</span><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;"><o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt; text-align: justify; vertical-align: baseline;"><span style="font-family: "Arial","sans-serif";"><o:p><span style="font-size: medium;"> </span></o:p></span></p>
<p class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt; text-align: justify; vertical-align: baseline;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif";"><span style="font-size: medium;">Modo
de Preparo da Canjiquinha:<o:p></o:p></span></span></b></p>
<p class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt; text-align: justify; vertical-align: baseline;"><span style="font-size: medium;"><span style="font-family: "Arial","sans-serif";">Em uma bacia ou tigela, coloque a
canjiquinha; Em seguida lave a canjiquinha com água e escorra-a; </span><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;">Em seguida
transfira a canjiquinha para uma panela de pressão; adicione a água quente, o
sal e misture bem; <o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt; text-align: justify; vertical-align: baseline;"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;"><o:p><span style="font-size: medium;"> </span></o:p></span></p>
<p class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt; text-align: justify; vertical-align: baseline;"><span style="font-size: medium;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif";">Modo
de Preparo do refogado com Costelinha:</span></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;"><o:p></o:p></span></b></span></p>
<p class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt; text-align: justify; vertical-align: baseline;"><span style="font-family: "Arial","sans-serif";"><span style="font-size: medium;">Em uma panela coloque o bacon e deixe
fritar na própria gordura;<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt; text-align: justify; vertical-align: baseline;"><span style="font-family: "Arial","sans-serif";"><span style="font-size: medium;">Em seguida adicione o alho e a pimenta
dedo de moça e a pimenta biquinho;<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt; text-align: justify; vertical-align: baseline;"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;"><span style="font-size: medium;">Refogue um
pouco e em seguida adicione a cebola; depois adicione a costelinha de<span style="mso-spacerun: yes;"> </span></span></span><span style="font-family: Arial, "sans-serif"; font-size: large;">porco e
deixe refogar até dourar (cerca de 15 minutos);</span></p>
<p class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt; text-align: justify; vertical-align: baseline;"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;"><span style="font-size: medium;">Adicione o
tomate, o pimentão e a água quente (o suficiente para cobrir a costelinha). <o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt; text-align: justify; vertical-align: baseline;"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;"><span style="font-size: medium;">Acrescente
a páprica e o colorau; misture bem e tampe a panela; deixe cozinhar no fogo
baixo, por 15 minutos, após pegar pressão; <o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt; text-align: justify; vertical-align: baseline;"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;"><span style="font-size: medium;">Em seguida
transfira a costela para a panela que está com a canjiquinha cozida; Misture
bem; <o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt; text-align: justify; vertical-align: baseline;"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;"><span style="font-size: medium;">Adicione
200ml de água quente e misture bem; <o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt; text-align: justify; vertical-align: baseline;"><span style="font-family: "Arial","sans-serif";"><span style="font-size: medium;">Deixe cozinhar por 5 min. <o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt; text-align: justify; vertical-align: baseline;"><span style="font-family: "Arial","sans-serif"; mso-fareast-language: PT-BR;"><span style="font-size: medium;">Em seguida
adicione o cheiro verde picado e misture bem;</span><o:p></o:p></span></p><div class="blogger-post-footer"><script>
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</script></div>ALE CASALIhttp://www.blogger.com/profile/16705665615758329095noreply@blogger.com0tag:blogger.com,1999:blog-3798057480274126742.post-18840896026047891132022-09-13T06:00:00.001-03:002022-09-13T06:00:00.185-03:00Feijoada - Cozinha Brasileira<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisqkBonplbPBtF_ufGA24KNPDojQkuv5jRHD8X3DttF3aDh71G4XROffyEWUIQlGjeNhSiY0jdTdTklfTv6Lv4bIEVv1T3RY-i_B1gj8Dw3WZ0-DUt0VArPMMwPXYbNMn1G2fVcZMp5Oifc9ypeTjRL7rT14jnibchcHQ64pYTa3U42Pex1s35QOc9/s1040/1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1040" data-original-width="780" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisqkBonplbPBtF_ufGA24KNPDojQkuv5jRHD8X3DttF3aDh71G4XROffyEWUIQlGjeNhSiY0jdTdTklfTv6Lv4bIEVv1T3RY-i_B1gj8Dw3WZ0-DUt0VArPMMwPXYbNMn1G2fVcZMp5Oifc9ypeTjRL7rT14jnibchcHQ64pYTa3U42Pex1s35QOc9/s320/1.jpeg" width="240" /></a></div><p><span style="font-family: Arial, "sans-serif"; font-size: 12pt; text-align: justify;">A </span><span style="font-family: Arial, "sans-serif"; font-size: 12pt; text-align: justify;">feijoada</span><span style="font-family: Arial, "sans-serif"; font-size: 12pt; text-align: justify;"> ainda carrega uma forte
mitologia. Por muito tempo se considerava que a </span><span style="font-family: Arial, "sans-serif"; font-size: 12pt; text-align: justify;">feijoada seria um prato “inventado” nas senzalas.</span><span style="font-family: Arial, "sans-serif"; font-size: 12pt; text-align: justify;"> Os escravos
cozinhariam o </span><span style="font-family: Arial, "sans-serif"; font-size: 12pt; text-align: justify;">feijão preto</span><span style="font-family: Arial, "sans-serif"; font-size: 12pt; text-align: justify;"> (originário)
da América com os restos de carne que os senhores de engenho desprezavam.</span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 107%; mso-fareast-language: PT-BR;">Segundo
Câmara Cascudo (historiador), essa seria uma hipótese absurda. Os portugueses
não desprezavam essas carnes. E o que os escravos comiam era basicamente feijão
com farinha.<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 107%; mso-fareast-language: PT-BR;">A
feijoada (prato com técnica europeia, similar aos vários tipos de cozidos, como
os de Portugal, Espanha, França, e outros) teria se desenvolvido no final do
século XIX, em restaurantes cariocas</span></p><p style="line-height: 19.2pt;"><strong><span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Arial;"><o:p></o:p></span></strong></p><div class="separator" style="clear: both; text-align: center;"><strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMXnAeuT-_yweJVfGAxCFbprCJCvuGdqRyj6w_xUPb1aYl5gGNL00L2Z27v5ZMOt2VAI0z7DpTpYtPSKOculGqMhtF95x1ZS7OYq228rtN6KXPAf7vBNX6QAdTjjTrnx2Y-Dr-J8Lu0NoQmc8B1p8l1W2jjY9WTVeUf7Gt45FXcXQMoXNrz8T7N3M-/s1353/2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1353" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMXnAeuT-_yweJVfGAxCFbprCJCvuGdqRyj6w_xUPb1aYl5gGNL00L2Z27v5ZMOt2VAI0z7DpTpYtPSKOculGqMhtF95x1ZS7OYq228rtN6KXPAf7vBNX6QAdTjjTrnx2Y-Dr-J8Lu0NoQmc8B1p8l1W2jjY9WTVeUf7Gt45FXcXQMoXNrz8T7N3M-/s320/2.jpeg" width="284" /></a></strong></div><strong><br /></strong><p></p>
<p style="line-height: 19.2pt;"><span style="font-family: Arial, "sans-serif"; font-size: 16px;"><b>INGREDIENTES</b></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">600g de
feijão preto<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">180g de
charque<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">180g de
lombo defumado<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">1 pé de
porco salgado<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">180g de
costelinha defumada<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">180g de
paio<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">180g de
linguiça defumada<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">120g de
bacon<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">2 cebolas
picadas<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">2 folhas
de louro<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">1/2 cabeça
de alho picada<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Pimenta do
reino a gosto<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">1/2 cálice
de cachaça<o:p></o:p></span></p>
<p class="MsoNoSpacing"><strong><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;"><o:p> </o:p></span></strong></p><div class="separator" style="clear: both; text-align: center;"><strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSHCNbDY343LePbeoebLJWvWe184osUopQcvpMHym18Z6q6MqRYjKl4TfY2owbPaPX0Y6d3hdzLMh85Ygjrqbb4T9Is8Pwd3pEAcIWeM4EHbWYyGqwn5R_vr_4pnj0XE519P7mfSxURRuUniT3B3qKxQRGmSJH8KWUHUgJXa_tR1AOW3zO4iuf_bmy/s1600/3.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSHCNbDY343LePbeoebLJWvWe184osUopQcvpMHym18Z6q6MqRYjKl4TfY2owbPaPX0Y6d3hdzLMh85Ygjrqbb4T9Is8Pwd3pEAcIWeM4EHbWYyGqwn5R_vr_4pnj0XE519P7mfSxURRuUniT3B3qKxQRGmSJH8KWUHUgJXa_tR1AOW3zO4iuf_bmy/s320/3.jpeg" width="240" /></a></strong></div><strong><br /></strong><p></p>
<p class="MsoNoSpacing"><strong><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Curiosidade:
</span></strong><strong><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; font-weight: normal; mso-bidi-font-weight: bold;">Os pés de porco (que contêm uma
grande quantidade de colágeno) tornam os caldos mais espessos e cremosos.<o:p></o:p></span></strong></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt;"><strong><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;"><o:p> </o:p></span></strong></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt;"><strong><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Modo
de preparo</span></strong><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;"><o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Deixe o
feijão de molho na véspera. Lave as carnes salgadas, primeiro na água fria,
depois na quente. Deixe-as de molho, separadamente, também na véspera.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Troque a
água até 4 vezes. <o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">No dia seguinte,
coloque o feijão em uma panela bem grande com 4 vezes o volume de água. Deixe
ferver até amaciar (cuide para que não fique muito mole).<span style="mso-spacerun: yes;"> </span>Em outra panela, cozinhe as carnes por ordem
de rigidez: primeiro o charque, depois as costelinhas, pé de porco. <o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">À parte
faça um refogado com o bacon, a cebola e o alho. Deixe dourar. Acrescente o
louro e junte ao feijão.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Incorpore
as linguiças, o lombo e o paio, cortados em rodelas. <o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Junte as
carnes que devem estar quase cozidas. Deixe ferver com o feijão, por cerca de
meia hora. Acrescente o cálice de cachaça. Vá pingando mais água, se
necessário. Ajuste o sal e a pimenta do reino. <o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Se
necessário engrosse com roux (isto vai depender da qualidade do feijão )<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Curiosidade 2</span></b><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">: Para os
brasileiros, a feijoada combina com o fim de semana. Não se sabe ao certo a
origem dessa tradição em torno do prato, mas acredita-se que sábado foi
escolhido como o melhor dia para o consumo da feijoada porque é quando temos
mais tempo para prepará-la e fazer a digestão depois de comê-la.<o:p></o:p></span></p>
<p style="line-height: 19.2pt;"><b style="font-family: Arial, "sans-serif"; font-size: 16px;">COUVE À MINEIRA</b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.1pt; margin-right: 0cm; margin-top: 0cm; mso-line-height-alt: 0pt;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">2 molhos de couve<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.1pt; margin-right: 0cm; margin-top: 0cm; mso-line-height-alt: 0pt;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">10 dentes de alho<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.1pt; margin-right: 0cm; margin-top: 0cm; mso-line-height-alt: 0pt;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">150g de toucinho
defumado picado em cubinhos<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.1pt; margin-right: 0cm; margin-top: 0cm; mso-line-height-alt: 0pt;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">1 colher (sopa) de
óleo<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.1pt; margin-right: 0cm; margin-top: 0cm; mso-line-height-alt: 0pt;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">sal<o:p></o:p></span></p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.1pt; margin-right: 0cm; margin-top: 0cm; mso-line-height-alt: 0pt;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFHjlasPr-gQyjZATLQTVol_had1_eJwCvZ26bbbhWB4spzN_S4RcnzBE_AMqSjtudNVWreWd0kuRUWX_RRDsxI6vPJmLJ8MVA7xLzg5RDeo3u3klbHRfgj4rmpDJU_IAjFYBnWM_0GDgu16WIa7cUy7LXjC9SvNdPB65RbtiPuyFLxPHEjB2WqYdO/s1600/6.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFHjlasPr-gQyjZATLQTVol_had1_eJwCvZ26bbbhWB4spzN_S4RcnzBE_AMqSjtudNVWreWd0kuRUWX_RRDsxI6vPJmLJ8MVA7xLzg5RDeo3u3klbHRfgj4rmpDJU_IAjFYBnWM_0GDgu16WIa7cUy7LXjC9SvNdPB65RbtiPuyFLxPHEjB2WqYdO/s320/6.jpeg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2syViHXor7i7heCxYnXrhiF0NMQ3zFSMlBA2BoJ-MCBH-qHXAE-ErWGWCWkhrYw2olVJB7I4eciRzcqEQpnWTBRUJu0cWdnH-7U9JD1ZgARFpWnFDn2w88YJMSrcehmt8oFOkl2kv7EzC_ErINuE1JC1KkDLUpXRVR9IJE0E2JY_fiQKxCFNI2Mr0/s1040/8.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1040" data-original-width="780" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2syViHXor7i7heCxYnXrhiF0NMQ3zFSMlBA2BoJ-MCBH-qHXAE-ErWGWCWkhrYw2olVJB7I4eciRzcqEQpnWTBRUJu0cWdnH-7U9JD1ZgARFpWnFDn2w88YJMSrcehmt8oFOkl2kv7EzC_ErINuE1JC1KkDLUpXRVR9IJE0E2JY_fiQKxCFNI2Mr0/s320/8.jpeg" width="240" /></a></div><br /><p></p><p style="line-height: 19.2pt;"><b style="font-family: Arial, "sans-serif"; font-size: 16px;">FAROFA DE OVO</b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.1pt; margin-right: 0cm; margin-top: 0cm; mso-line-height-alt: 0pt;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">3 xícaras (chá) de
farinha de mandioca tostadinha<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.1pt; margin-right: 0cm; margin-top: 0cm; mso-line-height-alt: 0pt;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">3 ovos<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.1pt; margin-right: 0cm; margin-top: 0cm; mso-line-height-alt: 0pt;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">1 colher (sopa) de
manteiga<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.1pt; margin-right: 0cm; margin-top: 0cm; mso-line-height-alt: 0pt;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">1 cebola pequena<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.1pt; margin-right: 0cm; margin-top: 0cm; mso-line-height-alt: 0pt;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">1 colher (sopa) bem
cheia de salsa crespa picadinha<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.1pt; margin-right: 0cm; margin-top: 0cm; mso-line-height-alt: 0pt;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Sal e pimenta a gosto<o:p></o:p></span></p>
<p style="line-height: 19.2pt;"><b style="font-family: Arial, "sans-serif"; font-size: 16px;">VINAGRETE</b></p>
<p style="line-height: 19.2pt;"><b style="font-family: Arial, "sans-serif"; font-size: 16px;">INGREDIENTES</b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.1pt; margin-right: 0cm; margin-top: 0cm; mso-line-height-alt: 0pt;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">1 1/2 xícara (chá) de
caldo de feijão preto cozido<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.1pt; margin-right: 0cm; margin-top: 0cm; mso-line-height-alt: 0pt;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">2 cebolas picadas<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.1pt; margin-right: 0cm; margin-top: 0cm; mso-line-height-alt: 0pt;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">2 tomates sem pele e
sementes em cubos<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.1pt; margin-right: 0cm; margin-top: 0cm; mso-line-height-alt: 0pt;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">1 pimentão verde sem
sementes em cubos<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.1pt; margin-right: 0cm; margin-top: 0cm; mso-line-height-alt: 0pt;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Sal, molho de pimenta
vermelha e cheiro verde picado a gosto<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.1pt; margin-right: 0cm; margin-top: 0cm; mso-line-height-alt: 0pt;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">3 colheres (sopa) de
suco de limão<o:p></o:p></span></p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.1pt; margin-right: 0cm; margin-top: 0cm; mso-line-height-alt: 0pt;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOij4Ba_ZTmZuStyFc5xy6VNsPN_-60JSIux_5Wn-stQQowOCgyNb-_yXPU0oADFuhc9VZ9XUEde1-CL6MiR6lDC2VlJuuQg-Z1YpOE-nI8QlKqwPJXYwnbvIz0PlKw1Pjk-ePwdhkohqc7G1R0xOa21YxA6lW6-sZ-o_b4a01OUZntbRcCTzHJTDY/s1600/4.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOij4Ba_ZTmZuStyFc5xy6VNsPN_-60JSIux_5Wn-stQQowOCgyNb-_yXPU0oADFuhc9VZ9XUEde1-CL6MiR6lDC2VlJuuQg-Z1YpOE-nI8QlKqwPJXYwnbvIz0PlKw1Pjk-ePwdhkohqc7G1R0xOa21YxA6lW6-sZ-o_b4a01OUZntbRcCTzHJTDY/s320/4.jpeg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyuuNcuNm8FvtyCUT2AS8yjGE3utkAdcL17dzz6D4Gn92gZ9axfrlhBu4F2suL7TqHDk-j9-luDYtW5F44KLT8izcMTA1xRRoI7EYXKururk4yhl89C3yTn8EqDBOd713i4njPjGQ9xSQim4JP5qUcne-Mzcb-KESZ_PAF4mpAzRRkGRNciPfTm1Qv/s1600/WhatsApp%20Image%202022-09-05%20at%2022.18.41.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyuuNcuNm8FvtyCUT2AS8yjGE3utkAdcL17dzz6D4Gn92gZ9axfrlhBu4F2suL7TqHDk-j9-luDYtW5F44KLT8izcMTA1xRRoI7EYXKururk4yhl89C3yTn8EqDBOd713i4njPjGQ9xSQim4JP5qUcne-Mzcb-KESZ_PAF4mpAzRRkGRNciPfTm1Qv/s320/WhatsApp%20Image%202022-09-05%20at%2022.18.41.jpeg" width="240" /></a></div><br /><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;"><br /></span><p></p>
<p class="MsoNormal" style="line-height: 19.2pt;"><strong><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Modo de preparo</span></strong><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;"><o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0pt; margin-right: 0cm; margin-top: 0cm; mso-line-height-alt: 0pt;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Em uma tigela,
misture o caldo de feijão, a cebola, o tomate, o pimentão e cheiro verde.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0pt; margin-right: 0cm; margin-top: 0cm; mso-line-height-alt: 0pt;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Tempere com sal,
molho de pimenta e o suco de limão.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Mantenha
na geladeira até o momento de servir<o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHHeHdqwQSE_3IlqqYsT_7LRZ7XfqBfVeWklE4oS3MzKnGHm2zffYIUDBTU9-JPCJIGYjZEaBXyGAhQldxuGwiNxv-sQ8Y71Uw5j9GnS9ahT-0aL0aq_Wt4Gfsul-isr8svbaCZncVS1WqjsooLh6xryYyexFxUNN4H1-RO8iTu8uSVdnBRvbqegsu/s1600/WhatsApp%20Image%202022-09-05%20at%2022.15.22.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1141" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHHeHdqwQSE_3IlqqYsT_7LRZ7XfqBfVeWklE4oS3MzKnGHm2zffYIUDBTU9-JPCJIGYjZEaBXyGAhQldxuGwiNxv-sQ8Y71Uw5j9GnS9ahT-0aL0aq_Wt4Gfsul-isr8svbaCZncVS1WqjsooLh6xryYyexFxUNN4H1-RO8iTu8uSVdnBRvbqegsu/s320/WhatsApp%20Image%202022-09-05%20at%2022.15.22.jpeg" width="228" /></a></div><p></p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 0pt;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;"><br /></span></p><div class="blogger-post-footer"><script>
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</script></div>ALE CASALIhttp://www.blogger.com/profile/16705665615758329095noreply@blogger.com0tag:blogger.com,1999:blog-3798057480274126742.post-63529503607827064822022-09-10T06:00:00.001-03:002022-09-10T06:00:00.177-03:00Filé Oswaldo Aranha - Cozinha Brasileira<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzHA0JjaVbZ5w_4ZfVwcEzSGPtg5oEbkZz9NGjWlkb2aY7e7KjqbZDJklFNrFperbvjP-Gf6Wmw0eBAiKwVSBgjSVZ1k_LbBs47nubDGm_NoSkfwYEIeFv23HVxpUN2iapi1NUpVlyfYOk_n2ADIj69jH_-LMfxXxCVB_MTAt_r-TXQFDWHp1fIWt6/s1156/WhatsApp%20Image%202022-08-30%20at%2022.26.35.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1156" data-original-width="521" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzHA0JjaVbZ5w_4ZfVwcEzSGPtg5oEbkZz9NGjWlkb2aY7e7KjqbZDJklFNrFperbvjP-Gf6Wmw0eBAiKwVSBgjSVZ1k_LbBs47nubDGm_NoSkfwYEIeFv23HVxpUN2iapi1NUpVlyfYOk_n2ADIj69jH_-LMfxXxCVB_MTAt_r-TXQFDWHp1fIWt6/s320/WhatsApp%20Image%202022-08-30%20at%2022.26.35.jpeg" width="144" /></a></div><br /><p></p><p><span style="font-family: Arial, "sans-serif"; font-size: 12pt;">Antes de saber os ingredientes e preparo, um pouco de
história.</span></p>
<p class="MsoNormal"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 107%;">De onde vem o nome?<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 107%;">O prato recebeu esse nome em homenagem ao diplomata
brasileiro, gaúcho, Osvaldo Aranha, que
entre as décadas de 30 e 40, costumava almoçar no restaurante Cosmopolita, cujo
apelido era “Senadinho” na Lapa, Rio de Janeiro, local de concentração de
políticos na época. Ali o diplomata costumava almoçar o prato que levou seu
nome. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 107%;">Para mais informações e curiosidades, clique <a href="https://www.uol.com.br/nossa/cozinha/listas/file-a-oswaldo-aranha-como-um-gaucho-deu-vida-ao-prato-tipico-carioca.htm" target="_blank">AQUI</a>.<o:p></o:p></span></p>
<p class="MsoNormal"><b><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 107%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Ingredientes<o:p></o:p></span></b></p>
<p class="MsoListParagraphCxSpFirst" style="mso-add-space: auto; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-fareast-language: PT-BR;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">600g de
filé mignon em medalhão<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-add-space: auto; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-fareast-language: PT-BR;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">200g de
bacon em cubinhos<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-add-space: auto; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-fareast-language: PT-BR;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">100ml de
azeite<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-add-space: auto; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-fareast-language: PT-BR;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">400g de
couve em tiras<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-add-space: auto; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-fareast-language: PT-BR;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">300g de
farinha biju<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-add-space: auto; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-fareast-language: PT-BR;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">10 dentes
de alho <o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-add-space: auto; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-fareast-language: PT-BR;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">400g de
batatas médias Asterix (casca rosada)<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-add-space: auto; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-fareast-language: PT-BR;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">150g de
arroz branco (cru)<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-add-space: auto; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-fareast-language: PT-BR;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">QB de de
sal<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-add-space: auto; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-fareast-language: PT-BR;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">QB de
pimenta</span></p>
<p class="MsoNormal"><a name="_GoBack"></a><b><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 107%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Modo de
preparo<o:p></o:p></span></b></p>
<p class="MsoNormal" style="margin-left: 18.0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><b><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 107%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Farofa:</span></b><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 107%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"> Doure o bacon no azeite, acrescente a farinha de
biju, toste um pouco e acerte o sal. <o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: 18.0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><b><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 107%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Alho:</span></b><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 107%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"> fatie 9 dentes de alho em lâminas finas e frite
por imersão em óleo vegetal até dourar de leve. <o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: 18.0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><b><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 107%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Batatas:</span></b><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 107%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"> descasque as batatas e corte em lâminas de 0,5 cm
de espessura na longitudinal. Dê um pré-cozimento e frite no óleo. Salgue-as. <o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: 18.0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><b><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 107%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Arroz:</span></b><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 107%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"> cozinhe arroz branco normal. <o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: 18.0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><b><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 107%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Filé:</span></b><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 107%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"> Tempere os medalhões com sal e pimenta e em uma
frigideira aquecida doura a carne com manteiga. Se preferir mais passado, abra
os medalhões ao meio. <o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 18.0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-tbIFzZCqmzaRyLZXF4r4IdDVDnWYwwTNltrFfqX5oguQan0dz7m9h2MBdiNs1T7mJiLp9v04it0xhhRNyl31BXRP5ys4LjSruHdJfIlesT-ZDbzIk0BdpIFFHAff41iiMZ3qpDYilOGnh3KKq54o_xBmNZE9n47ovlFYzgiiQY1ZiCVgk8Iz6mrC/s1600/WhatsApp%20Image%202022-08-30%20at%2022.26.37%20(3).jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="721" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-tbIFzZCqmzaRyLZXF4r4IdDVDnWYwwTNltrFfqX5oguQan0dz7m9h2MBdiNs1T7mJiLp9v04it0xhhRNyl31BXRP5ys4LjSruHdJfIlesT-ZDbzIk0BdpIFFHAff41iiMZ3qpDYilOGnh3KKq54o_xBmNZE9n47ovlFYzgiiQY1ZiCVgk8Iz6mrC/s320/WhatsApp%20Image%202022-08-30%20at%2022.26.37%20(3).jpeg" width="144" /></a></div><p></p>
<p class="MsoNormal" style="margin-left: 18.0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><b><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 107%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Couve:</span></b><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 107%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"> doure de leve 1 dente de alho amassado em um pouco
de azeite de azeite e acrescente a couve, só até murchar um pouco. Acerte o
sal. <o:p></o:p></span></p><p class="MsoNormal"><br /></p>
<p class="MsoListParagraphCxSpLast" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p>
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</script></div>ALE CASALIhttp://www.blogger.com/profile/16705665615758329095noreply@blogger.com0tag:blogger.com,1999:blog-3798057480274126742.post-15790368343671510672022-09-06T17:21:00.001-03:002022-09-09T12:22:47.541-03:00Peixe em crosta de sal com farofa de banana da terra - Cozinha Brasileira<p><span style="font-family: Symbol; font-size: 12pt; text-indent: -24px;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTYK75puiZyA551ecf4XzmrSzYyx7O_OyEgQE0DIAk94TpGldBIt69K0h-qqdIQAnP6LBwtufn51Z4HaYUWrxvUoh04xEyppz33-BsGgdL2g5qf8sUVe7whDN0tqd1eo_L4XAaGdVG-iVitBlWf1LRsbvKdy2806O2P4IuvrCvyLTMHokv4gvY-ifT/s1040/2%20(3).jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1040" data-original-width="780" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTYK75puiZyA551ecf4XzmrSzYyx7O_OyEgQE0DIAk94TpGldBIt69K0h-qqdIQAnP6LBwtufn51Z4HaYUWrxvUoh04xEyppz33-BsGgdL2g5qf8sUVe7whDN0tqd1eo_L4XAaGdVG-iVitBlWf1LRsbvKdy2806O2P4IuvrCvyLTMHokv4gvY-ifT/s320/2%20(3).jpeg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p><span style="font-family: Symbol; font-size: 12pt; text-indent: -24px;"><span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><span style="font-family: Arial, "sans-serif"; font-size: 12pt; text-indent: -24px;">4 kg de sal grosso - com tanto sal, fica salgado? </span></p><p><span style="font-family: Arial, "sans-serif"; font-size: 12pt; text-indent: -24px;">A pergunta que todos fazem, e a resposta é NÃO. </span></p><p><span style="font-family: Arial, "sans-serif"; font-size: 12pt; text-indent: -24px;">Apenas no contato da carne do peixe com o sal, ou seja nas extremidades, e mesmo assim bem pouco. </span></p><p><span style="font-family: Arial, "sans-serif"; font-size: 12pt; text-indent: -24px;">Fica muito gostoso. </span></p><p><span style="font-family: Arial, "sans-serif"; font-size: 12pt; text-indent: -24px;">Preparo rápido.</span></p><p><span style="font-family: Arial, "sans-serif"; font-size: 12pt; text-indent: -24px;"><br /></span></p><p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 107%;">Ingredientes:<o:p></o:p></span></b></p>
<p class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">1
peixe inteiro<o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6-4lCT6HTyzntWlbn9fL1WdflmAXYnJWd5hU5SvWeJZWJ0EIvSHruqu-V864CPyxZvnGLxUbU9Uu3QUDBzG0i6rRkMWLBobAnDaPKNRlE0Llz-dRhEb8qp6F_hc0FYDg-d4-MO0Dy840qgXTIa9dDMqSdYaunrchSTbgeZuZYFj9xyhDaLbhVNLMB/s1040/1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1040" data-original-width="780" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6-4lCT6HTyzntWlbn9fL1WdflmAXYnJWd5hU5SvWeJZWJ0EIvSHruqu-V864CPyxZvnGLxUbU9Uu3QUDBzG0i6rRkMWLBobAnDaPKNRlE0Llz-dRhEb8qp6F_hc0FYDg-d4-MO0Dy840qgXTIa9dDMqSdYaunrchSTbgeZuZYFj9xyhDaLbhVNLMB/s320/1.jpeg" width="240" /></a></div><p></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">4
kg de sal grosso (depende do tamanho do peixe)<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">6
claras de ovo<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">1
limão<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Tomilho<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Manjericão<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">QB
de sal<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">QB
de pimenta<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">2
bananas da terra<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">300
g de farinha de mandioca<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">80
g de cebola<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">100
g de bacon picado<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">200
g de manteiga (se preferir pode usar óleo ou azeite)<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 107%;"><o:p> </o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 107%;">Modo
de Preparo:<o:p></o:p></span></b></p>
<p class="MsoNormal" style="margin-left: 18.0pt;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 107%;">Limpe bem o peixe e coloque
o tomilho, manjericão e rodelas de limão dentro dele.<o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 18.0pt;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB2yN2T-j2w9XLmsNRoZGfPfnUXdQwL6QOo3ZtbryYm7FXuBsNRQxhTmh_nZVPIFNEbwaSfMx9dPkRogq-oEieXk-VX3BV5y4GG2kXfEfrkv9HE3yLPfQr1qY6J_pjG9NwV3Y5dZjkLI0tTntuweWF1YVnuJyDVOL-1eR0taDKQLwp4Y7HCSx3oShu/s1600/4.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="721" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB2yN2T-j2w9XLmsNRoZGfPfnUXdQwL6QOo3ZtbryYm7FXuBsNRQxhTmh_nZVPIFNEbwaSfMx9dPkRogq-oEieXk-VX3BV5y4GG2kXfEfrkv9HE3yLPfQr1qY6J_pjG9NwV3Y5dZjkLI0tTntuweWF1YVnuJyDVOL-1eR0taDKQLwp4Y7HCSx3oShu/s320/4.jpeg" width="144" /></a></div><p></p>
<p class="MsoNormal" style="margin-left: 18.0pt;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 107%;">Em um bowl coloque o sal e
as claras de ovo e misture bem.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: 18.0pt;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 107%;">Pegue uma travessa e coloque
sal no fundo, fazendo uma cama, e por cima desta cama de sal coloque o peixe.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: 18.0pt;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 107%;">Cubra o peixe com o restante
do sal até ficar bem coberto.<o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRWU31-CphbSuRPjt0LTJ9kug_m_r4km55qVqPyvIKcY836QveyUGEO-8ybqLuyq3dxqKItGQLu5s_vni1jRxjRyAxL8edAJmO4GJUPx5L84cRUsjUwjw4hlqunz7vvCAk1JxksVuqdPtGiA0WR5gPhXGxJUpU6Mar9IJPGXB78_iskY5TStmsRnxf/s1040/2%20(2).jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1040" data-original-width="780" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRWU31-CphbSuRPjt0LTJ9kug_m_r4km55qVqPyvIKcY836QveyUGEO-8ybqLuyq3dxqKItGQLu5s_vni1jRxjRyAxL8edAJmO4GJUPx5L84cRUsjUwjw4hlqunz7vvCAk1JxksVuqdPtGiA0WR5gPhXGxJUpU6Mar9IJPGXB78_iskY5TStmsRnxf/s320/2%20(2).jpeg" width="240" /></a></div><p></p>
<p class="MsoNormal" style="margin-left: 18.0pt;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 107%;">Leve ao forno pré aquecido a
180 graus.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: 18.0pt;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 107%;">Asse até o sal ficar dourado
e bem colado.</span></p><p class="MsoNormal" style="margin-left: 18.0pt;"><span style="font-family: Arial, sans-serif;"><br /></span></p><p class="MsoNormal" style="margin-left: 18.0pt;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRVVJgRIBeFJiIdrQBa3wKIT84maDlLgMLmpiOUf2yLUU4S7ALZhChuDwlvkYeL-uyY8d4D2ivha3p2ZX5P1KH2BvqFPeH-GNfwhiBwpd_TEqB5ddIyCC2vkMYxLZ-HpQQva1ltSVjGPCfL2lhoDnl1ZmkAgM02XQEVlwuHMtcXiJsi-d_8ZPbEEQU/s1040/5.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: left;"><img border="0" data-original-height="1040" data-original-width="780" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRVVJgRIBeFJiIdrQBa3wKIT84maDlLgMLmpiOUf2yLUU4S7ALZhChuDwlvkYeL-uyY8d4D2ivha3p2ZX5P1KH2BvqFPeH-GNfwhiBwpd_TEqB5ddIyCC2vkMYxLZ-HpQQva1ltSVjGPCfL2lhoDnl1ZmkAgM02XQEVlwuHMtcXiJsi-d_8ZPbEEQU/s320/5.jpeg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTCIzVXe1-9OV3h_YtmIDosQp6AvQPVOGRYfdykqoUklNAR1uZyPH8heiZnOU_ND7oChulUdrph-GfSROXe55cQnHE4j-x7OgYUDJ_KfZneiQjG83heZRchkI9j_wOaHOU8j06QZfC30r12yZmldxgNHPLrST4q_c2adRzT5N7YvB9XBQWXMP5uyIk/s1600/6.jpeg" imageanchor="1" style="font-family: Symbol; font-size: 16px; margin-left: 1em; margin-right: 1em; text-indent: -24px;"><img border="0" data-original-height="1600" data-original-width="721" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTCIzVXe1-9OV3h_YtmIDosQp6AvQPVOGRYfdykqoUklNAR1uZyPH8heiZnOU_ND7oChulUdrph-GfSROXe55cQnHE4j-x7OgYUDJ_KfZneiQjG83heZRchkI9j_wOaHOU8j06QZfC30r12yZmldxgNHPLrST4q_c2adRzT5N7YvB9XBQWXMP5uyIk/s320/6.jpeg" width="144" /></a></div><span style="font-family: Arial, sans-serif;"><br /></span><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 107%;"><o:p></o:p></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvUpyD4bepXHbIVLETHY2wVE4sczpRwdTxpsoWYH7bMzChp7gg2x26JoYKhYQWoOahLeJOinWJK6qxETKx3HmqYkl-ETSSDKPLL5XNA-OADl_1RUkutycp4d5bn9blcxRKvB0gYqcFxa6T7R8vtlHSGxOjPehoQjC7CvglIol3djzQt8MV70ltF7FF/s1040/2%20(1).jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1040" data-original-width="780" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvUpyD4bepXHbIVLETHY2wVE4sczpRwdTxpsoWYH7bMzChp7gg2x26JoYKhYQWoOahLeJOinWJK6qxETKx3HmqYkl-ETSSDKPLL5XNA-OADl_1RUkutycp4d5bn9blcxRKvB0gYqcFxa6T7R8vtlHSGxOjPehoQjC7CvglIol3djzQt8MV70ltF7FF/s320/2%20(1).jpeg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><p class="MsoNormal" style="margin-left: 18pt; text-align: left;"><u><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 107%;">Para a farofa:<o:p></o:p></span></u></p>
<p class="MsoNormal" style="margin-left: 18pt; text-align: left;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 107%;">Doure o bacon e em seguida
coloque a cebola.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: 18pt; text-align: left;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 107%;">Junte a banana picada e
deixe dourar.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: 18pt; text-align: left;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 107%;">Coloque a manteiga e deixe
derreter.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: 18pt; text-align: left;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 107%;">Em seguida coloque a farinha
e corrija o sal.<o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 18pt; text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRAf1Bv2YzGNQVelg2SFn8ns_XJes__0XrcyXFLqLF3YgXudBo3i11m982HNgM4viQc6fnn7wkiERf6eNb4qUtPSs0kz7v_KJqmlVpakaPd4qTwcM3ajdeU6izMJycdAfDfC0diei0x7QxxcjYhzSlgTNf3vvCpCqe_B4ix7sKEJSEFFzBM5deBKzS/s1600/7.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="721" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRAf1Bv2YzGNQVelg2SFn8ns_XJes__0XrcyXFLqLF3YgXudBo3i11m982HNgM4viQc6fnn7wkiERf6eNb4qUtPSs0kz7v_KJqmlVpakaPd4qTwcM3ajdeU6izMJycdAfDfC0diei0x7QxxcjYhzSlgTNf3vvCpCqe_B4ix7sKEJSEFFzBM5deBKzS/s320/7.jpeg" width="144" /></a></div><br /><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 107%;"><br /></span><p></p><br /></div><p></p><div class="blogger-post-footer"><script>
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</script></div>ALE CASALIhttp://www.blogger.com/profile/16705665615758329095noreply@blogger.com0tag:blogger.com,1999:blog-3798057480274126742.post-37090812276375694252022-08-29T14:26:00.020-03:002022-08-29T14:47:58.590-03:00Bobó de Camarão - Cozinha Brasileira<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeb4cU7YPUMEDWd4Qg3XjzwB-Qt-5AGW45k_O5MTnzlGHM1873Y68ajB7gGrbAHos4pSmOVPw7Z3YaRg0hsJ-WgzpZJWgTdI4j5ZgCE9r2bb_HtO806ykagt6gLIrvt47LVJlG3dMZyavtrpjsVc-MU1tgQ19QBk8eyPvpzzhGzSOoXML5s8f5bff4/s1600/Bobo1.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeb4cU7YPUMEDWd4Qg3XjzwB-Qt-5AGW45k_O5MTnzlGHM1873Y68ajB7gGrbAHos4pSmOVPw7Z3YaRg0hsJ-WgzpZJWgTdI4j5ZgCE9r2bb_HtO806ykagt6gLIrvt47LVJlG3dMZyavtrpjsVc-MU1tgQ19QBk8eyPvpzzhGzSOoXML5s8f5bff4/s320/Bobo1.jpeg" width="240" /></a></div><span style="font-family: arial;">Mais um prato da gastronomia nordestina, fácil de fazer e sabor maravilhoso.</span><p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><b style="mso-bidi-font-weight: normal;"><span style="line-height: 107%;"><span style="font-family: arial;">Ingredientes:<o:p></o:p></span></span></b></p>
<p class="MsoListParagraphCxSpFirst" style="mso-list: l1 level1 lfo1; text-indent: -18pt;"><!--[if !supportLists]--><span style="font-family: arial;"><span style="mso-list: Ignore;">·<span style="font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span><!--[endif]-->2,5
kg de camarão (com casca)<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo1; text-indent: -18pt;"><!--[if !supportLists]--><span style="font-family: arial;"><span style="mso-list: Ignore;">·<span style="font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span><!--[endif]-->30
ml de suco de limão<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo1; text-indent: -18pt;"><!--[if !supportLists]--><span style="font-family: arial;"><span style="mso-list: Ignore;">·<span style="font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span><!--[endif]-->2
dentes de alho amassados<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo1; text-indent: -18pt;"><!--[if !supportLists]--><span style="font-family: arial;"><span style="mso-list: Ignore;">·<span style="font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span><!--[endif]-->100
g de cebola cortada em pedaços <o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo1; text-indent: -18pt;"><!--[if !supportLists]--><span style="font-family: arial;"><span style="mso-list: Ignore;">·<span style="font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span><!--[endif]-->2
dentes de alho inteiros<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo1; text-indent: -18pt;"><!--[if !supportLists]--><span style="font-family: arial;"><span style="mso-list: Ignore;">·<span style="font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span><!--[endif]-->200
g de cenoura cortada em pedaços<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo1; text-indent: -18pt;"><!--[if !supportLists]--><span style="font-family: arial;"><span style="mso-list: Ignore;">·<span style="font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span><!--[endif]-->240
ml de vinagre (comum)<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo1; text-indent: -18pt;"><!--[if !supportLists]--><span style="font-family: arial;"><span style="mso-list: Ignore;">·<span style="font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span><!--[endif]-->1
mç de coentro, picados, com talo e tudo<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo1; text-indent: -18pt;"><!--[if !supportLists]--><span style="font-family: arial;"><span style="mso-list: Ignore;">·<span style="font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span><!--[endif]-->1,5
kg de aipim<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo1; text-indent: -18pt;"><!--[if !supportLists]--><span style="font-family: arial;"><span style="mso-list: Ignore;">·<span style="font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span><!--[endif]-->480
ml de leite de coco<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo1; text-indent: -18pt;"><!--[if !supportLists]--><span style="font-family: arial;"><span style="mso-list: Ignore;">·<span style="font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span><!--[endif]-->45
ml de azeite de dendê<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo1; text-indent: -18pt;"><!--[if !supportLists]--><span style="font-family: arial;"><span style="mso-list: Ignore;">·<span style="font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span><!--[endif]-->20
g de gengibre ralado<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo1; text-indent: -18pt;"><!--[if !supportLists]--><span style="font-family: arial;"><span style="mso-list: Ignore;">·<span style="font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span><!--[endif]-->QB
de pimenta malagueta<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo1; text-indent: -18pt;"><!--[if !supportLists]--><span style="font-family: arial;"><span style="mso-list: Ignore;">·<span style="font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span><!--[endif]-->QB
de sal<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpLast" style="mso-list: l1 level1 lfo1; text-indent: -18pt;"><!--[if !supportLists]--><span style="font-family: arial;"><span style="mso-list: Ignore;">·<span style="font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span><!--[endif]-->10
g de coentro picado<o:p></o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="line-height: 107%;"><o:p><span style="font-family: arial;"> </span></o:p></span></b></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><b style="mso-bidi-font-weight: normal;"><span style="line-height: 107%;"><span style="font-family: arial;">Modo de Preparo:<o:p></o:p></span></span></b></p><p class="MsoNormal" style="text-align: justify;"><span face=""Arial","sans-serif"" style="font-size: 12pt; line-height: 107%;">Descasque os camarões e
coloque as cascas e cabeças em uma panela.<o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"><span face=""Arial","sans-serif"" style="font-size: 12pt; line-height: 107%;">Tempere os camarões com o
suco de limão, o alho amassado, sal e reserve.<o:p></o:p></span></p><p class="MsoNormal" style="margin-bottom: 0cm;"><b style="mso-bidi-font-weight: normal;"><span style="line-height: 107%;"><span style="font-family: arial;">
</span></span></b></p><p class="MsoNormal" style="text-align: justify;"><span face=""Arial","sans-serif"" style="font-size: 12pt; line-height: 107%;">Na panela com as cascas,
coloque 3 litros de água fria e junto a cebola, a cenoura, os dentes de alho, o
vinagre (serve pra realçar o sabor) e o coentro (maço). </span></p><p class="MsoNormal" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd9fNp_ZJOEC15leJTNjUrJ5hTnHKbWA2WZ9DHL9Ov1lDbjtBr0y4kYp79DSLCGi0qhb1wcUJ9T2Wp5jYsi1WmehlvZby3uXBsYuaj4q0R9vIFfMmAxoLXLExMVvQ3HCfKN_Aan2x4jT21-vP9yEhmV3Jj5V53d5v-zoqrz-9_zScDQb7gvKcCcgzd/s4160/a2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4160" data-original-width="3120" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd9fNp_ZJOEC15leJTNjUrJ5hTnHKbWA2WZ9DHL9Ov1lDbjtBr0y4kYp79DSLCGi0qhb1wcUJ9T2Wp5jYsi1WmehlvZby3uXBsYuaj4q0R9vIFfMmAxoLXLExMVvQ3HCfKN_Aan2x4jT21-vP9yEhmV3Jj5V53d5v-zoqrz-9_zScDQb7gvKcCcgzd/s320/a2.jpg" width="240" /></a></div><br /><span face=""Arial","sans-serif"" style="font-size: 12pt; line-height: 107%;"><br /></span><p></p><p></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo2; text-align: justify; text-indent: -18pt;"><!--[if !supportLists]--><span style="font-family: arial;"><span style="font-size: 10pt;"><span style="mso-list: Ignore;">4.<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span></span><span face="Arial, "sans-serif"" style="font-size: 12pt;">Leve ao fogo para ferver.
Quando levantar fervura baixe o fogo e deixe cozinhar por 30 min.</span></p>
<p class="MsoNormal" style="text-align: justify;"><span face=""Arial","sans-serif"" style="font-size: 12pt; line-height: 107%;">Coe este caldo e em seguida
coloque o aipim para cozinhar até ficar macio.<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo2; text-align: justify; text-indent: -18pt;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp-qzBGgcF5E5bUu-GCvg1Qu4zNKwrRHK2cdT9_XDvU6QOT7uyymEQUWkmJfFpQqpnbfI9WliOUaoKyN_91Gcw-yl6Yjh7bfv5xUkZJGyldd0maiMC6fuFAzYRP5xyKM2_P_5H3dyHkVECo7i4LQIU5Ob12bU5OePa3-593EP7iop8xBjRgFUy7Iq1/s1280/bobo3.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial;"><img border="0" data-original-height="1280" data-original-width="886" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp-qzBGgcF5E5bUu-GCvg1Qu4zNKwrRHK2cdT9_XDvU6QOT7uyymEQUWkmJfFpQqpnbfI9WliOUaoKyN_91Gcw-yl6Yjh7bfv5xUkZJGyldd0maiMC6fuFAzYRP5xyKM2_P_5H3dyHkVECo7i4LQIU5Ob12bU5OePa3-593EP7iop8xBjRgFUy7Iq1/s320/bobo3.jpeg" width="222" /></span></a></div><div class="separator" style="clear: both; text-align: justify;"><p class="MsoNormal"><span face=""Arial","sans-serif"" style="font-size: 12pt; line-height: 107%;">Tire do fogo e deixe esfriar
um pouco. Em seguida bata em um liquidificador até ficar um mingau. <o:p></o:p></span></p>
<p class="MsoNormal"><span face=""Arial","sans-serif"" style="font-size: 12pt; line-height: 107%;">Se quiser pode cortar uns
pedaços de aipim para colocar junto.<o:p></o:p></span></p>
<p class="MsoNormal"><span face=""Arial","sans-serif"" style="font-size: 12pt; line-height: 107%;">Coloque este mingau em uma
panela e leve ao fogo, acrescentando o leite de coco e o dendê.<o:p></o:p></span></p>
<p class="MsoNormal"><span face=""Arial","sans-serif"" style="font-size: 12pt; line-height: 107%;">Tempere com o gengibre, a
pimenta malagueta e sal.<o:p></o:p></span></p></div><p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo2; text-align: justify; text-indent: -18pt;"><!--[if !supportLists]--><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; font-size: 10pt; text-align: center;"><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ykjcxfGnoyGM-g7sJfyPljO0wLybZe8xuECxveR7hGALTt61qtfS5GfghE4QZ2lHwe9SoJCou7sQpBZdb0j_hUtfjYlFgiTCzoyvqx3ilNwMgdmCXTzouRbyc4Sygbu58pySrfdPGJKAntDRbpNx_R9GSKBP22OVwT5SV6WwWpjDNEhYvdGs_BKi/s1600/bobo2.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ykjcxfGnoyGM-g7sJfyPljO0wLybZe8xuECxveR7hGALTt61qtfS5GfghE4QZ2lHwe9SoJCou7sQpBZdb0j_hUtfjYlFgiTCzoyvqx3ilNwMgdmCXTzouRbyc4Sygbu58pySrfdPGJKAntDRbpNx_R9GSKBP22OVwT5SV6WwWpjDNEhYvdGs_BKi/s320/bobo2.jpeg" width="240" /></a></span></div><p></p>
<p class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo2; text-align: justify; text-indent: -18pt;"></p><div style="text-align: left;"><p class="MsoNormal" style="text-align: justify;"><span face=""Arial","sans-serif"" style="font-size: 12pt; line-height: 107%;">Coloque os camarões e deixe
cozinhar até ficarem rosados e finalize com o coentro picado.<o:p></o:p></span></p></div><!--[if !supportLists]--><div class="separator" style="clear: both; font-size: 10pt; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmvTsHFTLcnF2QlUuQs6KkNFdbTg8oOR9THEgP1aEs7lAb1LDTCn2Ly2ETSJ3DGTiEuqi-mLZo5cHjTX9lSpa5qhKZImwHEsdUgx2nfSHcCkYk813dGaY38PSjbYQld0BooF1bMhR6NSM__MRxGFWD-F5I3FiHvrW5pFWJIChZKAiiCZ4RFTlhRlV5/s4160/20220822_212023.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4160" data-original-width="3120" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmvTsHFTLcnF2QlUuQs6KkNFdbTg8oOR9THEgP1aEs7lAb1LDTCn2Ly2ETSJ3DGTiEuqi-mLZo5cHjTX9lSpa5qhKZImwHEsdUgx2nfSHcCkYk813dGaY38PSjbYQld0BooF1bMhR6NSM__MRxGFWD-F5I3FiHvrW5pFWJIChZKAiiCZ4RFTlhRlV5/s320/20220822_212023.jpg" width="240" /></a></div><p></p><div class="blogger-post-footer"><script>
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</script></div>ALE CASALIhttp://www.blogger.com/profile/16705665615758329095noreply@blogger.com0tag:blogger.com,1999:blog-3798057480274126742.post-13290775577533293712022-08-26T14:11:00.001-03:002022-08-26T14:24:22.986-03:00Moqueca de Peixe - Cozinha Brasileira<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbVKckvL5XVURC3Y6WzBQgoBWJRWKCgVtKxdKyYpRiUyRmrsZaXkVYNsIzsL5iwh8J7Saof5psqbJ1NyKp9DHaXJtlH1J5_Oxqb5Qir_l8UeuxiD-wju2ezXM8JptFEtjHYZ7IxuPcp_BskG6vjMvP94HUufvVTQ0mCVT6fxi_Au53LajdG868sRi2/s4160/20220822_214919.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3120" data-original-width="4160" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbVKckvL5XVURC3Y6WzBQgoBWJRWKCgVtKxdKyYpRiUyRmrsZaXkVYNsIzsL5iwh8J7Saof5psqbJ1NyKp9DHaXJtlH1J5_Oxqb5Qir_l8UeuxiD-wju2ezXM8JptFEtjHYZ7IxuPcp_BskG6vjMvP94HUufvVTQ0mCVT6fxi_Au53LajdG868sRi2/s320/20220822_214919.jpg" width="320" /></a></div><br /><p></p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b><span style="font-size: 10pt; line-height: 107%;"><span style="font-family: arial;">Ingredientes:<o:p></o:p></span></span></b></p><p class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: arial;"><span style="font-size: 10pt;">·<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 10pt;">2
kg de posta de peixe (cação, robalo, pescada amarela)<o:p></o:p></span></span></p><p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: arial;"><span style="font-size: 10pt;">·<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 10pt;">50
ml de suco de limão<o:p></o:p></span></span></p><p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: arial;"><span style="font-size: 10pt;">·<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 10pt;">QB
de sal<o:p></o:p></span></span></p><p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: arial;"><span style="font-size: 10pt;">·<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 10pt;">QB
de pimenta<o:p></o:p></span></span></p><p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: arial;"><span style="font-size: 10pt;">·<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 10pt;">60
ml de azeite de oliva<o:p></o:p></span></span></p><p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: arial;"><span style="font-size: 10pt;">·<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 10pt;">120
ml de azeite de dendê<o:p></o:p></span></span></p><p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: arial;"><span style="font-size: 10pt;">·<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 10pt;">300
g de cebola cortada em rodelas<o:p></o:p></span></span></p><p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: arial;"><span style="font-size: 10pt;">·<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 10pt;">800
g de pimentão verde de vermelho cortados em rodelas<o:p></o:p></span></span></p><p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: arial;"><span style="font-size: 10pt;">·<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 10pt;">240
ml de leite de coco<o:p></o:p></span></span></p><p class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: arial;"><span style="font-size: 10pt;">·<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--></span><span style="font-size: 10pt;"><span style="font-family: arial;">40
g de coentro picado</span><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></span></p><p class="MsoNormal"><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 107%;"> </span></p><p class="MsoNormal"><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 107%;"> </span></p><p class="MsoNormal"><b><span style="font-size: 10pt; line-height: 107%;"><span style="font-family: arial;">Modo
de Preparo:<o:p></o:p></span></span></b></p><p class="MsoListParagraphCxSpFirst" style="mso-list: l1 level1 lfo2; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: arial;"><span style="font-size: 10pt;">1.<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 10pt;">Coloque
as postas de peixe em uma travessa, tempere com sal, pimenta e o suco de limão
e deixe descansar 30 min. Pode-se deixar menos tempo, afinal o limão "cozinha" o peixe.<o:p></o:p></span></span></p><p class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: arial;"><span style="font-size: 10pt;">2.<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 10pt;">Em
uma panela aqueça o azeite de oliva e o dendê. ( Se tiver use panela de barro)<o:p></o:p></span></span></p><p class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: arial;"><span style="font-size: 10pt;">3.<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 10pt;">Junte
a cebola e deixe refogar e em seguida
coloque os pimentões e o leite de coco. ( o leite de coco também pode ser colocado sobre os peixes)</span></span></p><p class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-indent: -18.0pt;"><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRvoQcklm6NQ61B-zdwBvGHsld-li0spKR3yW1fk5R8Y_7ERGJeHGqQgr0N_1E4RmMBpNxd9eQYyziYMTfhXbnSN5SyLPJMMOQUkkgN3bBBDeRzfwy6-ZOM-l0uanykltIy8jnxqcyTBeNANOvkRjeWlQqZolCkhJVFPEXbx8Dn82UFsajw-JthhCS/s4160/20220822_203758.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4160" data-original-width="3120" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRvoQcklm6NQ61B-zdwBvGHsld-li0spKR3yW1fk5R8Y_7ERGJeHGqQgr0N_1E4RmMBpNxd9eQYyziYMTfhXbnSN5SyLPJMMOQUkkgN3bBBDeRzfwy6-ZOM-l0uanykltIy8jnxqcyTBeNANOvkRjeWlQqZolCkhJVFPEXbx8Dn82UFsajw-JthhCS/s320/20220822_203758.jpg" width="240" /></a></span></div><span style="font-family: arial;"><br /><span style="font-size: 10pt;"><br /></span></span><p></p><p class="MsoListParagraphCxSpLast" style="mso-list: l1 level1 lfo2; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: arial;"><span style="font-size: 10pt;">4.<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 10pt;">Cozinhe
por uns 5 min. e em seguida coloque as postas de peixe.<o:p></o:p></span></span></p><p class="MsoListParagraphCxSpLast" style="mso-list: l1 level1 lfo2; text-indent: -18.0pt;"><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4TOWGK7QT3wf-h4YkOtko6dW2Zw2Te5w1buQz9CnfgOmhrDgNY4YurE5oHZljVNm_oyL0MAezoncWtQklSNg3WkT0WUtreEsBY03wxN7s8SNis4HIxHEXRuHFWnf6lFcOk6S4uqOBaoQo3yk3hOQUr46hb8ig3QCmkW8jngLQGcAX8-Ea--AEWzPN/s4160/20220822_210928.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4160" data-original-width="3120" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4TOWGK7QT3wf-h4YkOtko6dW2Zw2Te5w1buQz9CnfgOmhrDgNY4YurE5oHZljVNm_oyL0MAezoncWtQklSNg3WkT0WUtreEsBY03wxN7s8SNis4HIxHEXRuHFWnf6lFcOk6S4uqOBaoQo3yk3hOQUr46hb8ig3QCmkW8jngLQGcAX8-Ea--AEWzPN/s320/20220822_210928.jpg" width="240" /></a></span></div><span style="font-family: arial;"><br /><span style="font-size: 10pt;"><br /></span></span><p></p><p>
<span style="font-size: 10pt; line-height: 107%;"><span style="font-family: arial;">Deixe cozinhar até o
peixe ficar macio e para finalizar coloque o coentro</span></span></p><div class="blogger-post-footer"><script>
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agosto iniciei mais um Curso rápido de gastronomia, no SENAC, sobre Cozinha Brasileira. </span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: arial;">No primeiro dia de curso, elaboramos dois tipos de pratos da cozinha
nordestina: bobó de camarão e moqueca de peixe<span style="background: white; color: #262626; font-size: 10.5pt; line-height: 107%;">.</span><b> <o:p></o:p></b></span></p>
<p class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: arial;">Em breve,
postarei mais fotos e as receitas.</span></p>
<p class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: arial;">https://www.instagram.com/saborbasico/</span></p><br /><p></p><div class="blogger-post-footer"><script>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxHGTzg_U5zdIVwR55aLRbEcz5cCvmLP0bSNR8Z3BxT-G0zK5yxCNwG2ovBV_PWlORzpg6jvshvnmyXMYlu5kXWQrCiE7vkZSLz2Z0uLv2mafwhozljTjR1RcN59J3oLryVGgb9WZsynvp/s1600/card_pio_de_leitura.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="167" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxHGTzg_U5zdIVwR55aLRbEcz5cCvmLP0bSNR8Z3BxT-G0zK5yxCNwG2ovBV_PWlORzpg6jvshvnmyXMYlu5kXWQrCiE7vkZSLz2Z0uLv2mafwhozljTjR1RcN59J3oLryVGgb9WZsynvp/s200/card_pio_de_leitura.gif" width="200" /></a></div>
<div style="text-align: justify;">
Olá! Como vai?</div>
<div style="text-align: justify;">
Meu nome é Alexandre, e sou um aprendiz na arte da gastronomia. </div>
<div style="text-align: justify;">
De 1998 até 2006, morei em <a href="http://www.pmf.sc.gov.br/">Floripa</a>, e pelo fato de seu uma cidade com cultura açoriana e com boas ofertas de pescado em seu <a href="http://www.guiafloripa.com.br/turismo/patrimonio/mercado.php3">Mercado Municipal</a>, comecei a me interessar pela culinária manezinha. Peixes e Frutos do Mar começaram a frequentar minha mesa,e, assim me interessei em como fazer.</div>
<div style="text-align: justify;">
Em 2007, transferi domicílio para Brasília onde fiquei encantado com a variedade de Restaurantes da Capital Federal, desta maneira apurei meu paladar, folheei páginas da <a href="http://vejabrasil.abril.com.br/portal">Revista Veja "Comer e Beber"</a> e aproveitava de todas as maneiras as Semanas do Restaurante Week, Brasil Sabor e outras promoções da <a href="http://www.abraseldf.com.br/">ABRASEL-DF</a>. Com o nascimento da minha filha em 2008, por ficar mais em casa, passei a fazer cursos na área de gastronomia, e experimentar novos aromas e sabores, com tempero caseiro.</div>
<div style="text-align: justify;">
Em 2012, após retorno de férias resolvi, passar adiante o que aprendi, postando aqui receitas testadas e aprovadas em minha casa para a família e amigos.<br />
Entre 2012 e 2016 realizei vários cursos em diversos estabelecimentos, tanto em Brasília como em Lisboa.<br />
Desde 2016, estou residindo em Joinville - SC.<br />
<br />
Atualizado em 22 julho 2022.<br />
<br />
Abaixo cito alguns cursos realizados</div>
<br />
<div style="text-align: center;">
<span style="background-color: yellow;"><b>Cozinheiro Profissional em 2012</b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHHNMUk9edD2TrX5EyznklEdYRIF4Zxx8sWsQqITwNQ8d_OKD_QwPH8D2yxcNN4Jp4_LwENkJoRCjsyaypAm1lUWz5hWNHNEf5mJ8tLevoCRosdlejotn9Cm7mBLMdSyOZ0zHCrnRDbKKr/s1600/cozinheiro.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHHNMUk9edD2TrX5EyznklEdYRIF4Zxx8sWsQqITwNQ8d_OKD_QwPH8D2yxcNN4Jp4_LwENkJoRCjsyaypAm1lUWz5hWNHNEf5mJ8tLevoCRosdlejotn9Cm7mBLMdSyOZ0zHCrnRDbKKr/s1600/cozinheiro.png" width="259" /></a></div>
<br />
<div style="text-align: center;">
<u><b>Em 2021</b></u></div><div style="text-align: center;"><u><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl_ihXK6Seno8Aps6u3icpSXzhSkuKdK-3ynOh80Kxyj59SDKYrF2yFhz7r6RlDqEKo7TX_4khlYiRA3OMSpV2C-BP8iUbxgLyuLjeQpNM3pAeKjYE46LhnNuwWsngtf3pqREsWWNvLGoWhdHnufIf82J0oTprF7kiBeiJj-Ob3w3-015EMQcH_UC8/s2338/Senac%20Asiatica.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1654" data-original-width="2338" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl_ihXK6Seno8Aps6u3icpSXzhSkuKdK-3ynOh80Kxyj59SDKYrF2yFhz7r6RlDqEKo7TX_4khlYiRA3OMSpV2C-BP8iUbxgLyuLjeQpNM3pAeKjYE46LhnNuwWsngtf3pqREsWWNvLGoWhdHnufIf82J0oTprF7kiBeiJj-Ob3w3-015EMQcH_UC8/s320/Senac%20Asiatica.jpg" width="320" /></a></div><br /><b><br /></b></u></div><div style="text-align: center;"><u><b>Em 2018</b></u></div><div style="text-align: center;"><u><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLZYvRnnpqOKHUPC6ka51W3emx3nsbTb0RG1_OHzFClW6JixCDB8a-LMNWwLrAbqjZDNU4P6Agzx0rMEUK--v1ZHffks9wNCAmKAAgfx3d2T-1cur7aTAPIOXnLyuhaB_xTEsSFXkyFBVIMBEWe5o9Unhh3nAh6rHJ7ovxmIW9qhHKQPc5muPzALV4/s1003/carnes%20nobres.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="676" data-original-width="1003" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLZYvRnnpqOKHUPC6ka51W3emx3nsbTb0RG1_OHzFClW6JixCDB8a-LMNWwLrAbqjZDNU4P6Agzx0rMEUK--v1ZHffks9wNCAmKAAgfx3d2T-1cur7aTAPIOXnLyuhaB_xTEsSFXkyFBVIMBEWe5o9Unhh3nAh6rHJ7ovxmIW9qhHKQPc5muPzALV4/s320/carnes%20nobres.jpg" width="320" /></a></div><br /><b><br /></b></u>
<u><b>Em 2016</b></u><br />
<u><b><br /></b></u>
<b>Aprendendo a cozinhar tipo Chef</b><br />
- Carne Bovina, de frango e Frutos do Mar<br />
<br />
<b>Aprendendo a cozinhar - Módulo Peixes</b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGW6Ppi8SwjkDhz5e7q9vzJyPF2cG_kJDAM4imOESA5O0LwoixrtAXO6PYkdM9LZ1NzP0sMWM3Xa0xWSL7xVWNDCrvArJWL6tD24g8RIaECXIVUWJEKkNa7PzclVsc3NGpRj9kNq3Rl4J_/s1600/Sem+t%25C3%25ADtulo.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="115" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGW6Ppi8SwjkDhz5e7q9vzJyPF2cG_kJDAM4imOESA5O0LwoixrtAXO6PYkdM9LZ1NzP0sMWM3Xa0xWSL7xVWNDCrvArJWL6tD24g8RIaECXIVUWJEKkNa7PzclVsc3NGpRj9kNq3Rl4J_/s320/Sem+t%25C3%25ADtulo.jpg" width="320" /></a></div>
<b><br /></b>
<u><b><br /></b></u>
<u><b>Em 2015</b></u><br />
<u><b><br /></b></u>
<b>Curso Vida Light</b><br />
- uso de temperos e ervas, folhas, saladas e molhos<br />
- grelhados, sucos, vitaminas e lanches rápidos<br />
<br />
<b>Curso de Escondidinho</b><br />
<b><br /></b>
<b>Segredos da Chef - Cordeiro</b><br />
<b><br /></b>
todos os curso foram na<b> </b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGW6Ppi8SwjkDhz5e7q9vzJyPF2cG_kJDAM4imOESA5O0LwoixrtAXO6PYkdM9LZ1NzP0sMWM3Xa0xWSL7xVWNDCrvArJWL6tD24g8RIaECXIVUWJEKkNa7PzclVsc3NGpRj9kNq3Rl4J_/s1600/Sem+t%25C3%25ADtulo.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="115" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGW6Ppi8SwjkDhz5e7q9vzJyPF2cG_kJDAM4imOESA5O0LwoixrtAXO6PYkdM9LZ1NzP0sMWM3Xa0xWSL7xVWNDCrvArJWL6tD24g8RIaECXIVUWJEKkNa7PzclVsc3NGpRj9kNq3Rl4J_/s320/Sem+t%25C3%25ADtulo.jpg" width="320" /></a></div>
<b><br /></b>
<u><b><br /></b></u>
<u><b><br /></b></u>
<u><b>Em 2014</b></u><br />
<u><b><br /></b></u>
<b>Curso em Lisboa - Portugal</b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicdPHp8PDDf_CL5OvwOTr0Do99qqk-bYwp9TQPpXdAWRDfxpqVZWQIXoOpF1F1AqrIS_0yvUpvl2m4teGc9GKiMyyx8FTaj_B7P-zgFKkAFsCvYXN21nXWFllBynoVVG2BIf4mi6UpreP0/s1600/diploma+impressionar.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicdPHp8PDDf_CL5OvwOTr0Do99qqk-bYwp9TQPpXdAWRDfxpqVZWQIXoOpF1F1AqrIS_0yvUpvl2m4teGc9GKiMyyx8FTaj_B7P-zgFKkAFsCvYXN21nXWFllBynoVVG2BIf4mi6UpreP0/s1600/diploma+impressionar.jpg" width="251" /></a></div>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx8DvHDLrCg4Adnklmfp3yp1MDdW5PXd_tOw68Rts-W6eBqCIldRFgOHyEB6bhB6NzbClGStjP__a7KmNI9_Du8OJiUTMYeIohmg-fD23orcJBlfz2G6kc_GDELSHCQe3HczZYKZsORqhJ/s1600/diploma+jantares+com+amigos.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx8DvHDLrCg4Adnklmfp3yp1MDdW5PXd_tOw68Rts-W6eBqCIldRFgOHyEB6bhB6NzbClGStjP__a7KmNI9_Du8OJiUTMYeIohmg-fD23orcJBlfz2G6kc_GDELSHCQe3HczZYKZsORqhJ/s1600/diploma+jantares+com+amigos.jpg" width="250" /></a></div>
<u><b><br /></b></u>
<br />
<u><b>Curso no Dom Francisco - Brasília</b></u><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXDzoUiZKaklK7_JY-sBZ4C6vp_aCpQMl0XUVHAO8ITTP3HmrNrcsj3SKqm0hEEI0cXFN9iipSRvecaM7SbnB-43oOAXWj2LdM6tbKD_hrVmXSVoNnZWkyWdtjdov_YVbf8an7Asi_hNAV/s1600/cozinhandoFranciscoemark21.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXDzoUiZKaklK7_JY-sBZ4C6vp_aCpQMl0XUVHAO8ITTP3HmrNrcsj3SKqm0hEEI0cXFN9iipSRvecaM7SbnB-43oOAXWj2LdM6tbKD_hrVmXSVoNnZWkyWdtjdov_YVbf8an7Asi_hNAV/s1600/cozinhandoFranciscoemark21.jpg" width="229" /></a></div>
<u><b><br /></b></u>
<u><b>Em 2013</b></u></div>
<div style="text-align: center;">
Curso de Ceia de Natal<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgr0Qz-ktJQnGr9ycEsbsA_M2NK-iQtkuAZFLiIYr8HemZndYpZrjTbFFpLo1vVRT-yH6dwuPJG_-KxvEmMV_Jk89ftTi3KKif77XbLIfvNQrl92tbwByME1AB-0pZMg4fdWUhmV0GEben/s1600/ceias+de+natal.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="145" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgr0Qz-ktJQnGr9ycEsbsA_M2NK-iQtkuAZFLiIYr8HemZndYpZrjTbFFpLo1vVRT-yH6dwuPJG_-KxvEmMV_Jk89ftTi3KKif77XbLIfvNQrl92tbwByME1AB-0pZMg4fdWUhmV0GEben/s1600/ceias+de+natal.png" width="200" /></a></div>
Curso de Calzones<u><b></b></u></div>
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<div style="text-align: center;">
Curso de Pratos leves<u><b></b></u><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmwXyus_LLiqnUNdOTRNDgP0wXw4H29mHJZfTWrlvZCtr5l7bi5n1od7kC6rGBzPmrFgrD4MajNtG3Ex5Nhh4Z3Z6SwEQdOIBLbTQKtt8QIM5m8C3yhBUloHyU7Py7AohR_nbRRZP8EDFC/s1600/pratos+leves+diploma.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="145" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmwXyus_LLiqnUNdOTRNDgP0wXw4H29mHJZfTWrlvZCtr5l7bi5n1od7kC6rGBzPmrFgrD4MajNtG3Ex5Nhh4Z3Z6SwEQdOIBLbTQKtt8QIM5m8C3yhBUloHyU7Py7AohR_nbRRZP8EDFC/s1600/pratos+leves+diploma.png" width="200" /></a></div>
Curso de Hambúrguer Gourmet<br />
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<u><b><br /></b></u></div>
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<span style="font-size: small;"><u><b>Em 2012</b></u></span></div>
<div style="text-align: center;">
- Curso Especial Peixes</div>
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<br />
<div style="text-align: center;">
- Curso Grelhados e seus molhos</div>
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<br />
<div style="text-align: center;">
- Curso de Comida Chinesa Tradicional II<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTsfA7Z1m3-eaC-L6SP_Ymkz6C3j8IGdFzFL_BLBxoGIvVip-o_PFHtW8JbHBlVcZCbUnoy6qKvN-AoPvXXc_DI7PEL26DOGVEPHqFlkE53wxHBvtG7BdxFM8BscoHsi0IJNPAaCq-FjLJ/s1600/chinesa+diploma.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="145" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTsfA7Z1m3-eaC-L6SP_Ymkz6C3j8IGdFzFL_BLBxoGIvVip-o_PFHtW8JbHBlVcZCbUnoy6qKvN-AoPvXXc_DI7PEL26DOGVEPHqFlkE53wxHBvtG7BdxFM8BscoHsi0IJNPAaCq-FjLJ/s1600/chinesa+diploma.png" width="200" /></a></div>
</div>
<div style="text-align: center;">
- Curso de Filés bem acompanhados II<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQqxL3p9NxrFFI-bbclDUjJNZJ-sWPx4e1EyicNPpFSW8OfNNh1_Bt3Dh_70MP6Bx3yDlOLmbguOi8maxrw4I6s4boBPRocPIHrGEC_z_RMDaX2kL0Bk5pEVQYAKxaAZBqUJw5NcATB6Ht/s1600/file+mignon.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="145" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQqxL3p9NxrFFI-bbclDUjJNZJ-sWPx4e1EyicNPpFSW8OfNNh1_Bt3Dh_70MP6Bx3yDlOLmbguOi8maxrw4I6s4boBPRocPIHrGEC_z_RMDaX2kL0Bk5pEVQYAKxaAZBqUJw5NcATB6Ht/s1600/file+mignon.png" width="200" /></a></div>
<br />
<u><b>Em 2011</b></u><br />
<div style="text-align: center;">
- Curso de Cozinhando na Wok<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3KDJK810M-JJrQ62-RRjFveuR2WIdnpk5tIQuTbuqmt8XgyeG5MGwpa0PWmAfnJseSAbwBNp3B6WJRvIWHyctrM-_iBqH4usYGhFh-KQwp4HMEwTZdRgZdl3xuwtj1qjIwiz524JaalJT/s1600/diploma+wok+jul+2011+mod.bmp" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3KDJK810M-JJrQ62-RRjFveuR2WIdnpk5tIQuTbuqmt8XgyeG5MGwpa0PWmAfnJseSAbwBNp3B6WJRvIWHyctrM-_iBqH4usYGhFh-KQwp4HMEwTZdRgZdl3xuwtj1qjIwiz524JaalJT/s200/diploma+wok+jul+2011+mod.bmp" width="200" /></a></div>
<u><b>Em 2010</b></u><br />
<div style="text-align: center;">
- Curso de Frutos do Mar na <a href="http://www.escoladegastronomiabsb.com.br/">Escola de Gastronomia de Brasília</a></div>
<br />
<u><b>Em 2009</b></u><br />
<div style="text-align: center;">
- Curso de Risotos na <a href="http://www.allkitchens.com.br/br/gastronomia/index.asp">All Kitchens</a></div>
<div style="text-align: center;">
- Curso de Filé Mignon e suas variações I na <a href="http://www.kazachique.com.br/">Kaza Chique</a></div>
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- Curso de Pratos Leves <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Me0UMUsqv5U0qa-Pe7nh_tiH3ySHmqXz17vyRQB8mbGiO072slkHtaxIfr-Uu2hCIGn9ZhHW1ZKQCaQ6dAshqP71i-1YE_npqFKpdX6h7ZDIItoQPNd1vyfKjiR77PxUp-JiS3IB8HSn/s1600/diploma+pratos+leves+ago+2009+mod.bmp" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Me0UMUsqv5U0qa-Pe7nh_tiH3ySHmqXz17vyRQB8mbGiO072slkHtaxIfr-Uu2hCIGn9ZhHW1ZKQCaQ6dAshqP71i-1YE_npqFKpdX6h7ZDIItoQPNd1vyfKjiR77PxUp-JiS3IB8HSn/s200/diploma+pratos+leves+ago+2009+mod.bmp" width="200" /></a></div>
- Curso de Massas e Molhos<br />
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- Curso de Desossa e Recheio de Aves<br />
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- Curso Especial Ceia de Natal <br />
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</script></div>ALE CASALIhttp://www.blogger.com/profile/16705665615758329095noreply@blogger.com0tag:blogger.com,1999:blog-3798057480274126742.post-47062036036192364102020-08-01T14:29:00.004-03:002020-08-01T14:29:00.492-03:00Ensopado de porco com cerveja preta<p class="MsoNormal" style="text-align: justify;"><b style="mso-bidi-font-weight: normal;"><u></u></b></p><div class="separator" style="clear: both; text-align: center;"><b style="mso-bidi-font-weight: normal;"><u><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6MSB8faTqyl2HdKmMvyHpzF-eTHp3stJgXZVXvIsfsD4ryGjF_zHcRbA1Na5Z7FrXWbzHqsZp8Pwv1fMznHxW6yiJInU_61OZSikZXH3dUxlX45nfTLJ2j9rfclNJcBy-rPFHX34aF4c/s1032/WhatsApp+Image+2020-07-25+at+08.15.49+%25281%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="774" data-original-width="1032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6MSB8faTqyl2HdKmMvyHpzF-eTHp3stJgXZVXvIsfsD4ryGjF_zHcRbA1Na5Z7FrXWbzHqsZp8Pwv1fMznHxW6yiJInU_61OZSikZXH3dUxlX45nfTLJ2j9rfclNJcBy-rPFHX34aF4c/s320/WhatsApp+Image+2020-07-25+at+08.15.49+%25281%2529.jpeg" width="320" /></a></u></b></div><b style="mso-bidi-font-weight: normal;"><u><span style="font-family: tahoma, sans-serif; font-size: 12pt; line-height: 115%;"><br /></span></u></b><p></p><p class="MsoNormal" style="text-align: justify;"><span style="mso-bidi-font-weight: normal;"><span style="font-family: tahoma, sans-serif; font-size: 12pt; line-height: 115%;">Mais uma receita testada e aprovada em época de Pandemia. Ficou muito gostosa. Como acompanhamento ficamos na dúvida entre macarrão ou uma polenta, optamos pela primeira.</span></span></p><p class="MsoNormal" style="text-align: justify;"><span style="mso-bidi-font-weight: normal;"><span style="font-family: tahoma, sans-serif; font-size: 12pt; line-height: 115%;">Abaixo uma receita para 2 a 3 porções, no dia que testei fiz com 1 kg de carne e dobrei as quantidades.</span></span></p><p class="MsoNormal" style="text-align: justify;"><b style="mso-bidi-font-weight: normal;"><u><span style="font-family: tahoma, sans-serif; font-size: 12pt; line-height: 115%;">Ingredientes<o:p></o:p></span></u></b></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: tahoma, sans-serif; font-size: 12pt; line-height: 115%;">- 300g de carne de porco
cortada em cubos (picanha ou fraldinha suína)<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: tahoma, sans-serif; font-size: 12pt; line-height: 115%;">- 150g de bacon bem picado<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: tahoma, sans-serif; font-size: 12pt; line-height: 115%;">- 355ml de cerveja preta (1 lata ou long neck)<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: tahoma, sans-serif; font-size: 12pt; line-height: 115%;">- 2 tomates<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: tahoma, sans-serif; font-size: 12pt; line-height: 115%;">- 1 pimentão verde. Na dobra da receita adicionei um amarelo, a fim de dar cor.<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: tahoma, sans-serif; font-size: 12pt; line-height: 115%;">- 2 cebolas médias picadas<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: tahoma, sans-serif; font-size: 12pt; line-height: 115%;">- 4 dentes de alho picados<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: tahoma, sans-serif; font-size: 12pt; line-height: 115%;">- 2 ramos de alecrim fresco<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: tahoma, sans-serif; font-size: 12pt; line-height: 115%;">- 2 folhas de louro<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: tahoma, sans-serif; font-size: 12pt; line-height: 115%;">- Sal e pimenta (a gosto)<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><b style="mso-bidi-font-weight: normal;"><u><span style="font-family: tahoma, sans-serif; font-size: 12pt; line-height: 115%;">Modo
de Preparo<o:p></o:p></span></u></b></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: tahoma, sans-serif; font-size: 12pt; line-height: 115%;">1) Pique a cebola, o alho e
o bacon e reserve.<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: tahoma, sans-serif; font-size: 12pt; line-height: 115%;">2) Corte a carne de porco
em cubos.<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: tahoma, sans-serif; font-size: 12pt; line-height: 115%;">3) Numa panela, refogue o
alho, coloque metade da cebola picada e acrescente o bacon. Deixe dourar.<o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgExW7bZEB9MPHxbZ-kHfwSO_Fz2XqeBYVLHw_jAbo7TL9_LHeIh6Gu0_oR1LegGQla7kuVeYW4kb1glxcIdCfylu34jxM96A5UZbGqwPdJ2StErDRGPvq6t0V6mErp2nM1S6L_JYCTH5w/s1032/WhatsApp+Image+2020-07-25+at+08.15.47.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="774" data-original-width="1032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgExW7bZEB9MPHxbZ-kHfwSO_Fz2XqeBYVLHw_jAbo7TL9_LHeIh6Gu0_oR1LegGQla7kuVeYW4kb1glxcIdCfylu34jxM96A5UZbGqwPdJ2StErDRGPvq6t0V6mErp2nM1S6L_JYCTH5w/s320/WhatsApp+Image+2020-07-25+at+08.15.47.jpeg" width="320" /></a></div><span style="font-family: tahoma, sans-serif; font-size: 12pt; line-height: 115%;"><br /></span><p></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: tahoma, sans-serif; font-size: 12pt; line-height: 115%;">4) Coloque as folhas de
louro, a carne de porco, o alecrim e tempere com sal e pimenta-do-reino.<o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6pqabKEvTcY3bUS_jZ9gUyMgXbN2Jp99RHZ9O4dpnjAZcdK-YCAEjNUh7FfgtuDQmGVlXRi0ksxGaqibHTx9hsoI-78MWdHCr27xy4bzf4KZOZRv8y-wZpq8r9kXnLOhAF19o3uN07Rs/s1032/WhatsApp+Image+2020-07-25+at+08.15.47+%25281%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="774" data-original-width="1032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6pqabKEvTcY3bUS_jZ9gUyMgXbN2Jp99RHZ9O4dpnjAZcdK-YCAEjNUh7FfgtuDQmGVlXRi0ksxGaqibHTx9hsoI-78MWdHCr27xy4bzf4KZOZRv8y-wZpq8r9kXnLOhAF19o3uN07Rs/s320/WhatsApp+Image+2020-07-25+at+08.15.47+%25281%2529.jpeg" width="320" /></a></div><span style="font-family: tahoma, sans-serif; font-size: 12pt; line-height: 115%;"><br /></span><p></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: tahoma, sans-serif; font-size: 12pt; line-height: 115%;">5) Pique o pimentão e os
tomates e reserve. Adicionei uma cenoura que sobrou do almoço do dia anterior, não consta nos ingredientes.<o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlJeGN9J6IFDRhL95kOjSs8adHtSVdKYmE8p5yQUATY4r2qiubsPY9q94RynkhdNVfpnDGoFU_Rf_j-FxCZp2qpubn9udHyGAc0nE9z4SpkuvUBbIy6FpsKC2xW2y4sMrryE9debVmRVc/s782/WhatsApp+Image+2020-07-25+at+08.15.48+%25281%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="643" data-original-width="782" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlJeGN9J6IFDRhL95kOjSs8adHtSVdKYmE8p5yQUATY4r2qiubsPY9q94RynkhdNVfpnDGoFU_Rf_j-FxCZp2qpubn9udHyGAc0nE9z4SpkuvUBbIy6FpsKC2xW2y4sMrryE9debVmRVc/s320/WhatsApp+Image+2020-07-25+at+08.15.48+%25281%2529.jpeg" width="320" /></a></div><span style="font-family: tahoma, sans-serif; font-size: 12pt; line-height: 115%;"><br /></span><p></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: tahoma, sans-serif; font-size: 12pt; line-height: 115%;">6) Deixe dourar bem a
carne, por aproximadamente 10 minutos, adicione o restante da cebola, e o
pimentão picado.<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: tahoma, sans-serif; font-size: 12pt; line-height: 115%;">7) Depois que o caldo
absorver, acrescentar os tomates picados e deixar no fogo por mais 5 minutos.<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: tahoma, sans-serif; font-size: 12pt; line-height: 115%;">8) Acrescente a cerveja
preta. Deixe reduzir (deglaçar) o molho por aproximadamente 5 minutos.<o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBUQQ_Ab92x2YH6JfNTie1i4m0E5shVTt8X02WFBWKOObhSNMUZahHSQS1PaztjfZDWZK7KRPylmsO5A8QjdO9lj8hw8zH6Ps8uT3aRDtpV9aMgznWIa3AQFeW-UooYaoNPm8wcJvZ8hA/s1032/WhatsApp+Image+2020-07-25+at+08.15.49.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="774" data-original-width="1032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBUQQ_Ab92x2YH6JfNTie1i4m0E5shVTt8X02WFBWKOObhSNMUZahHSQS1PaztjfZDWZK7KRPylmsO5A8QjdO9lj8hw8zH6Ps8uT3aRDtpV9aMgznWIa3AQFeW-UooYaoNPm8wcJvZ8hA/s320/WhatsApp+Image+2020-07-25+at+08.15.49.jpeg" width="320" /></a></div><span style="font-family: tahoma, sans-serif; font-size: 12pt; line-height: 115%;"><br /></span><p></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: tahoma, sans-serif; font-size: 12pt; line-height: 115%;">9) Sirva quente.<o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family: tahoma, sans-serif; font-size: 12pt; line-height: 115%;"><br /></span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family: tahoma, sans-serif; font-size: 12pt; line-height: 115%;"></span></p><p class="MsoNormal" style="text-align: justify;"><b><u><span style="font-family: tahoma, sans-serif; font-size: 12pt; line-height: 115%;">Deglaçar</span></u></b><span style="font-family: tahoma, sans-serif; font-size: 12pt; line-height: 115%;"> é
uma técnica culinária que consiste em utilizar um líquido para retirar
alimentos presos ao fundo de uma panela. Normalmente após fritar ou selar uma
carne (ou qualquer outro alimento) utiliza-se uma bebida alcoólica para remover
os resíduos presos ao fundo da panela e com eles todo o seu sabor.<o:p></o:p></span></p><br /><div class="blogger-post-footer"><script>
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</script></div>ALE CASALIhttp://www.blogger.com/profile/16705665615758329095noreply@blogger.com0tag:blogger.com,1999:blog-3798057480274126742.post-33760899072350055132020-07-12T19:56:00.002-03:002020-07-12T19:57:41.083-03:00Frango com creme de abóbora cabotiá<br /><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL39ziokuruA21AHdsegr3-OCtOc71QxR-b3T2UhiXbbT6kgoet-bMFbDEXD58V9vxoBxhgADN4mDFC66cONf4mfbpNDMZK8O95QqpVcwwT76m3J23gR7PsIGjBaqTXsANF3Tqz7qJSd0/s1114/1final.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="936" data-original-width="1114" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL39ziokuruA21AHdsegr3-OCtOc71QxR-b3T2UhiXbbT6kgoet-bMFbDEXD58V9vxoBxhgADN4mDFC66cONf4mfbpNDMZK8O95QqpVcwwT76m3J23gR7PsIGjBaqTXsANF3Tqz7qJSd0/s320/1final.jpeg" width="320" /></a></div>
<p class="MsoNormal" style="text-align: justify;"><b style="mso-bidi-font-weight: normal;"><u><span style="font-family: tahoma, sans-serif;">Ingredientes:<o:p></o:p></span></u></b></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: tahoma, sans-serif;">-
1kg de sobrecoxa de frango desossado e sem pele<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: tahoma, sans-serif;">-
1kg de abóbora cabotiá com casca<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: tahoma, sans-serif;"><span style="mso-spacerun: yes;"> </span>- Ramos de alecrim <o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: tahoma, sans-serif;">-
2 a 3 dentes de alho fatiados<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: tahoma, sans-serif;"><span style="mso-spacerun: yes;"> </span>- 2 Copos americanos de água do cozimento da
abóbora<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: tahoma, sans-serif;"><span style="mso-spacerun: yes;"> </span>- 2 Conchas/colheres de mel<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: tahoma, sans-serif;"><span style="mso-spacerun: yes;"> </span>- Pimenta-do-reino (a gosto)<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: tahoma, sans-serif;"><span style="mso-spacerun: yes;"> </span>- Sal (a gosto)<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: tahoma, sans-serif;"><span style="mso-spacerun: yes;"> </span>- Azeite (a gosto)<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: tahoma, sans-serif;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><b style="mso-bidi-font-weight: normal;"><u><span style="font-family: tahoma, sans-serif;">Modo de preparo:<o:p></o:p></span></u></b></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: tahoma, sans-serif;">1)
Tempere o frango com sal, pimenta e alecrim.<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: tahoma, sans-serif;">2)
Coloque as sobrecoxas enroladinhas num raminho de alecrim e uma fatia de alho, num
refratário e leve ao forno preaquecido a 180º /200º por aproximadamente 1 hora.<o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6B22J7KJNBoD6IU0HS1w7cyHx34Pg-RHkjuD_3NEq0jHWiVnACvNmatGgpTTKhtPFrVl0FIe2wvbibzO2KznIhQPkVy_kmmgxZPVelDtZ2VO198FMg5qOC_jzybRoAjPNwM2uO3JeNi0/s1032/WhatsApp+Image+2020-07-12+at+19.42.02.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="774" data-original-width="1032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6B22J7KJNBoD6IU0HS1w7cyHx34Pg-RHkjuD_3NEq0jHWiVnACvNmatGgpTTKhtPFrVl0FIe2wvbibzO2KznIhQPkVy_kmmgxZPVelDtZ2VO198FMg5qOC_jzybRoAjPNwM2uO3JeNi0/s320/WhatsApp+Image+2020-07-12+at+19.42.02.jpeg" width="320" /></a></div><span style="font-family: tahoma, sans-serif;"><br /></span><p></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: tahoma, sans-serif;">3)
Descasque e corte a abóbora em cubos; reserve a casca.<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: tahoma, sans-serif;">4)
Ferva a água numa panela para cozinhar a abóbora por aproximadamente 20
minutos. O ponto de cozimento da abóbora é quando ela estiver bem molinha.<o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicowmVp2bD2GR4j02Db_0wnwdkOBxEsn5mGCKMQUPDvGBrQfCrkL3NSN3HodKfUJu_V-laOw9FNECwHFDo8i4eRjBNM9NsQqpuWb_uFXp7A_x25nqo0RZMz57DFsyaEWAov9JSYIRXyzk/s1032/WhatsApp+Image+2020-07-12+at+19.42.27.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1032" data-original-width="774" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicowmVp2bD2GR4j02Db_0wnwdkOBxEsn5mGCKMQUPDvGBrQfCrkL3NSN3HodKfUJu_V-laOw9FNECwHFDo8i4eRjBNM9NsQqpuWb_uFXp7A_x25nqo0RZMz57DFsyaEWAov9JSYIRXyzk/s320/WhatsApp+Image+2020-07-12+at+19.42.27.jpeg" /></a></div><span style="font-family: tahoma, sans-serif;"><br /></span><p></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: tahoma, sans-serif;">5)
Escorra a abóbora (reserve a água), e bata no liquidificador, adicione a água e
o mel. Deve ficar no pondo de um creme grosso<o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO3DwCH4-4eaStc8_oQX6_b6uaWhsnpw2CoyedY0eJXvVFuhUsI9Q5OcFpfGBRKUcGEWn1TX0V8SJ8chjiqD42ZvpATAgFk5etGIwfwGG7y3YKszA7JKllSCaeYsGHC87Epdz5jtxbkh8/s1032/WhatsApp+Image+2020-07-12+at+19.42.47.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1032" data-original-width="774" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO3DwCH4-4eaStc8_oQX6_b6uaWhsnpw2CoyedY0eJXvVFuhUsI9Q5OcFpfGBRKUcGEWn1TX0V8SJ8chjiqD42ZvpATAgFk5etGIwfwGG7y3YKszA7JKllSCaeYsGHC87Epdz5jtxbkh8/s320/WhatsApp+Image+2020-07-12+at+19.42.47.jpeg" /></a></div><span style="font-family: tahoma, sans-serif;"><br /></span><p></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: tahoma, sans-serif;">6)
Tire o frango do forno, retire os ramos mais grossos de alecrim e despeje o
creme de abóbora em cima do frango<o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtK5C0OZI5iYcPCENUfMA91MqG5db8odOQUXeUxRNxXXA7pwjrwxuIM5cVNnm_GUjXbcX2k6UAZcZfiYRuyzWg1HfHzkTnfVWLSQICLypTv6l5Gcyjg6rx-qIRi6ZjGAFnGpa_Z6f9T_c/s1032/WhatsApp+Image+2020-07-12+at+19.43.11.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="774" data-original-width="1032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtK5C0OZI5iYcPCENUfMA91MqG5db8odOQUXeUxRNxXXA7pwjrwxuIM5cVNnm_GUjXbcX2k6UAZcZfiYRuyzWg1HfHzkTnfVWLSQICLypTv6l5Gcyjg6rx-qIRi6ZjGAFnGpa_Z6f9T_c/s320/WhatsApp+Image+2020-07-12+at+19.43.11.jpeg" width="320" /></a></div><span style="font-family: tahoma, sans-serif;"><br /></span><p></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: tahoma, sans-serif;">7)
Rale a casca da abóbora por cima do creme e regue com azeite.<o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4tBmN1btmoS9f51VE3Gy1I9pJwvxaQoPbtEsDj0SkKCEX8ARZ5uusKBpkBCWkZo5T7D3c0TrjEy2P0gB1EbOEg2pK_Dy5fkLhum4WJAuZi8DrTTbl1W9uUpv2y9itDeVwq4qdkjhwMAM/s885/WhatsApp+Image+2020-07-12+at+19.43.32.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="678" data-original-width="885" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4tBmN1btmoS9f51VE3Gy1I9pJwvxaQoPbtEsDj0SkKCEX8ARZ5uusKBpkBCWkZo5T7D3c0TrjEy2P0gB1EbOEg2pK_Dy5fkLhum4WJAuZi8DrTTbl1W9uUpv2y9itDeVwq4qdkjhwMAM/s320/WhatsApp+Image+2020-07-12+at+19.43.32.jpeg" width="320" /></a></div><span style="font-family: tahoma, sans-serif;"><br /></span><p></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: tahoma, sans-serif;">8)
Volte o frango ao forno por aproximadamente 25 minutos.<o:p></o:p></span></p><br /></div><div class="blogger-post-footer"><script>
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</script></div>ALE CASALIhttp://www.blogger.com/profile/16705665615758329095noreply@blogger.com0tag:blogger.com,1999:blog-3798057480274126742.post-29348327925134720682020-06-11T16:15:00.001-03:002020-06-11T16:16:24.271-03:00Bacalhau com copa espanhola acompanhado de risotto de cogumelos e natas<div><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgllMDlF8f3riNua9Ae3YjYF03sqXWJ88JUCH-BQpOYkrEw9KvaJAnMkV__ZjAslvhkSHi5910Jl6sO3mVnIS-a83-1sXBV7TMno2co0mS21QsF6jGt-VofgN3ubxOO0rf8gBzq2nTlJ3M/s1280/WhatsApp+Image+2020-06-11+at+15.51.11.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgllMDlF8f3riNua9Ae3YjYF03sqXWJ88JUCH-BQpOYkrEw9KvaJAnMkV__ZjAslvhkSHi5910Jl6sO3mVnIS-a83-1sXBV7TMno2co0mS21QsF6jGt-VofgN3ubxOO0rf8gBzq2nTlJ3M/s320/WhatsApp+Image+2020-06-11+at+15.51.11.jpeg" width="320" /></a></div><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"><br /></span><p></p><p class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">No Post de hoje, mais uma receita do livro “50
Receitas de Bacalhau”,</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhus1_W2lb3zh_UMTK4sR-TXB4-q30UVAP0gPReSMLC4flvzhyphenhyphen2WagXCT1Oj3Mk5YZR2idHyrVWhIpndxSPqnKWGS4uj7U4CD-TtkZMcNyB45tnxmhRF0gJOBupWJgrjaIMQlAzpj7Rft0/s499/capa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="499" data-original-width="378" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhus1_W2lb3zh_UMTK4sR-TXB4-q30UVAP0gPReSMLC4flvzhyphenhyphen2WagXCT1Oj3Mk5YZR2idHyrVWhIpndxSPqnKWGS4uj7U4CD-TtkZMcNyB45tnxmhRF0gJOBupWJgrjaIMQlAzpj7Rft0/s320/capa.jpg" /></a></div><p class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">Bacalhau com presunto e risotto de cogumelos do <b style="mso-bidi-font-weight: normal;">Chef João Bandeira</b>, restaurante <b style="mso-bidi-font-weight: normal;"> Casa do Bacalhau.</b> Veja o site <o:p></o:p></span><a href="http://acasadobacalhau.com/" style="font-family: "Times New Roman", serif; font-size: 12pt;">http://acasadobacalhau.com/#</a></p><p class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"><o:p></o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"></b></p><div class="separator" style="clear: both; text-align: center;"><b style="mso-bidi-font-weight: normal;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRtbuUcQr8LYKTQUsaU5bX7LRBRdVTdbG0W-7NRjBJaxEb2K3vv-XIroBBGVarutk3oCCBm94RMHsXSrEqziQTMyKD36NofUUhiDtgk6lgo1c4IYDne9w2PSThyphenhyphen-VJhvnB33ZCYyeV_dA/s264/a+casa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="264" data-original-width="162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRtbuUcQr8LYKTQUsaU5bX7LRBRdVTdbG0W-7NRjBJaxEb2K3vv-XIroBBGVarutk3oCCBm94RMHsXSrEqziQTMyKD36NofUUhiDtgk6lgo1c4IYDne9w2PSThyphenhyphen-VJhvnB33ZCYyeV_dA/" /></a></b></div><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></b><p></p><p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">Ingredientes
para 2 pessoas<o:p></o:p></span></b></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">-
</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">2
lombos de bacalhau<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">- fatias de presunto ou copa<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">- azeite<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">- ramos de alecrim<o:p></o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></b></p><p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">Para
o risotto de cogumelos<o:p></o:p></span></b></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">- 1 cebola pequena<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">- 2 dentes de alho<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">- 1 bandeja
de cogumelos <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">- 1 cálice de vinho branco<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">- 2 xícaras de arroz<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">- 50 ml de leite<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">- 100ml de natas<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">- sal e pimenta a gosto<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">- queijo parmesão ralado a gosto<o:p></o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"></b></p><div class="separator" style="clear: both; text-align: center;"><b style="mso-bidi-font-weight: normal;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBQfmK2AEZvIf4Xj9SSmJRffBv60b4xwvD72TGHvPzOxgdjs_R8fgZvwXDp-669NbSgo7EhoeyIVE1-Q8yp5zJEX-Pw_ehp2GHhprs7I5J9D5XakGTonwQQ1RD7zUvbycF4H2K5ul0gxw/s1032/WhatsApp+Image+2020-06-11+at+12.55.27.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="774" data-original-width="1032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBQfmK2AEZvIf4Xj9SSmJRffBv60b4xwvD72TGHvPzOxgdjs_R8fgZvwXDp-669NbSgo7EhoeyIVE1-Q8yp5zJEX-Pw_ehp2GHhprs7I5J9D5XakGTonwQQ1RD7zUvbycF4H2K5ul0gxw/s320/WhatsApp+Image+2020-06-11+at+12.55.27.jpeg" width="320" /></a></b></div><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></b><p></p><p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></b></p><p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">Confeção<o:p></o:p></span></b></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">1) Faça cortes no lombo e recheie com a copa/presunto<o:p></o:p></span></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5zx4xy2EngBDPkKIJ0HxP633IaBC0nhkhe1oUCGN2hhWW_7hSRU6QVajM_VC90DxgOukbbYkXOeSQKHiPGdYExUoupAwpf6Fv_8zF5SeRaECOHDRuL0eKWMmHfhVC4tsYRwKhGrzwEoE/s237/c1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="164" data-original-width="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5zx4xy2EngBDPkKIJ0HxP633IaBC0nhkhe1oUCGN2hhWW_7hSRU6QVajM_VC90DxgOukbbYkXOeSQKHiPGdYExUoupAwpf6Fv_8zF5SeRaECOHDRuL0eKWMmHfhVC4tsYRwKhGrzwEoE/" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC5nd4E7q6-EBVZ-7b5Cd_rXa1YZ9sFrqC1LwDPfFsVoehnaZoCn8sW90Q5-Sbd4OKshqufoILrAz6PJi0XhZpbfgYP6Vvf4QO-A2WxHN89eA3ugKSHr9Bg8ycTO8vdYGKLaxVoWP8u04/s231/c2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="171" data-original-width="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC5nd4E7q6-EBVZ-7b5Cd_rXa1YZ9sFrqC1LwDPfFsVoehnaZoCn8sW90Q5-Sbd4OKshqufoILrAz6PJi0XhZpbfgYP6Vvf4QO-A2WxHN89eA3ugKSHr9Bg8ycTO8vdYGKLaxVoWP8u04/" /></a></div><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"><br /></span><p></p><p class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">2) Tempere com azeite e ramos de alecrim<o:p></o:p></span></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVnhNS_oJTjaWTcvm9Gt2ASglOfsm_yrw647j7wCj6GwZwy8UFWds3vdkewTCxr7RGy3cqsX_MI1Qq6qdG5PW_bac5QB1qshUACqSlMUeYtZOX6IdXSqRKeW1m2E5II28wqqmxc2e1-e0/s1032/WhatsApp+Image+2020-06-11+at+12.55.27+%25281%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="774" data-original-width="1032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVnhNS_oJTjaWTcvm9Gt2ASglOfsm_yrw647j7wCj6GwZwy8UFWds3vdkewTCxr7RGy3cqsX_MI1Qq6qdG5PW_bac5QB1qshUACqSlMUeYtZOX6IdXSqRKeW1m2E5II28wqqmxc2e1-e0/s320/WhatsApp+Image+2020-06-11+at+12.55.27+%25281%2529.jpeg" width="320" /></a></div><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"><br /></span><p></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">3) Leve ao forno pré-aquecido a 180° durante 15
minutos.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">4) Retire, reserve e sirva junto com o risoto de
cogumelos<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"><o:p> </o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">Para
o risotto<o:p></o:p></span></b></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">1) Leve ao lume um tacho com azeite, junte a cebola,
o alho e os cogumelos e deixe refogar.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">2) Deite o vinho branco e deixe ferver até obter um
caldo espesso.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">3) Adicione o arroz e água. Quando o arroz estiver
al dente, deite o leite e as natas. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">4) Tempere com sal e pimenta. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">5) Por fim, polvilhe com queijo parmesão, mexa e
sirva de seguida.<o:p></o:p></span></p><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdfE5ayovhGL758-39Ewo4AVAc6jq-pJpqBO3UQONMxi2rxtJorkjgZR-ZykdXCLMNPyjhllT9uEMQqawK5jFqdkxaIRBvRSOgHoutssxx9CYLKKa1hEOBufEdKVpmE_yH3vxohMJWoN0/s1280/WhatsApp+Image+2020-06-11+at+15.49.05.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdfE5ayovhGL758-39Ewo4AVAc6jq-pJpqBO3UQONMxi2rxtJorkjgZR-ZykdXCLMNPyjhllT9uEMQqawK5jFqdkxaIRBvRSOgHoutssxx9CYLKKa1hEOBufEdKVpmE_yH3vxohMJWoN0/s320/WhatsApp+Image+2020-06-11+at+15.49.05.jpeg" width="320" /></a></div><div class="blogger-post-footer"><script>
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</script></div>ALE CASALIhttp://www.blogger.com/profile/16705665615758329095noreply@blogger.com0tag:blogger.com,1999:blog-3798057480274126742.post-58469052061205768502020-06-06T11:33:00.002-03:002020-06-06T21:58:21.043-03:00Caldeirada de Bacalhau<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-dNUfywZcZLBo9Ib-QqO29KKppY_pTDA6lmd7sISDLHUBk46CfrEtBURML3kvI59QfKNPuww9AD5NJirAjOfmQ4XzuM9RVLJNRQDg-EV3Dx_-JCEIAuNEg3RMmgSbmhgwP5PwWpTMboQ/s1280/5.+pronto+galo.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-dNUfywZcZLBo9Ib-QqO29KKppY_pTDA6lmd7sISDLHUBk46CfrEtBURML3kvI59QfKNPuww9AD5NJirAjOfmQ4XzuM9RVLJNRQDg-EV3Dx_-JCEIAuNEg3RMmgSbmhgwP5PwWpTMboQ/s320/5.+pronto+galo.jpeg" width="320" /></a></div><div style="text-align: center;"><br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "segoe ui symbol", sans-serif; font-size: 12pt; line-height: 115%;">Hoje, no 80º dia
da quarentena, resolvi pesquisar o que fazer na biblioteca, e achei um título português “50
Receitas de Bacalhau”, que na contra capa temos: “O bacalhau tem um lugar de
destaque na história da gastronomia. Um receituário quase infindável permite
que este peixe seja consumido das várias formas: cru, cozido, assado,
gratinado, frito, entre outras. A imaginação é o limite, como se pode ver, nas
receitas tradicionais ou de autor aqui propostas por chefs de vários
restaurantes”.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "segoe ui symbol", sans-serif; font-size: 12pt; line-height: 115%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjoQZIXbz16_M0dX78Qr1DdIMgmdWV2-m_D0f155XF0wi8BY1ShVqPmqJwweGL2aS4cm6qAS82D0g66lRfZaLeqd39hz08xRx4AuABNWh0jKcuT2jZ63UrRC4_bS59ZJGuZqFWnxk50iE/s1600/capa.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="499" data-original-width="378" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjoQZIXbz16_M0dX78Qr1DdIMgmdWV2-m_D0f155XF0wi8BY1ShVqPmqJwweGL2aS4cm6qAS82D0g66lRfZaLeqd39hz08xRx4AuABNWh0jKcuT2jZ63UrRC4_bS59ZJGuZqFWnxk50iE/s320/capa.jpg" width="242" /></a></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "segoe ui symbol", sans-serif; font-size: 12pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "segoe ui symbol", sans-serif; font-size: 12pt; line-height: 115%;">Folheando as
receitas temos uma caldeirada de Bacalhau, do <b>Chef Miguel Reino</b>, <span> </span>Restaurante <b>Aqui Há Peixe.</b> (link </span><a href="http://aquihapeixe.pt/">http://aquihapeixe.pt/</a>)</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQLF_-4-qj06pirZ5xFkcqz7GPzg1hNDzYK3BwLrBM5wCUyk7g1xIK_PXj9x_jKrDxGe-z2kyRf-k2s0TElcoWQFvnfpNPgTrsondAklsREwOnwY3oGAh9YvtPeRLEyC2i-KmNPalGyVE/s1600/aqui_ha_peixe.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="131" data-original-width="162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQLF_-4-qj06pirZ5xFkcqz7GPzg1hNDzYK3BwLrBM5wCUyk7g1xIK_PXj9x_jKrDxGe-z2kyRf-k2s0TElcoWQFvnfpNPgTrsondAklsREwOnwY3oGAh9YvtPeRLEyC2i-KmNPalGyVE/s1600/aqui_ha_peixe.png" /></a></div>
<div class="MsoNoSpacing">
<b><span style="font-family: "segoe ui symbol", sans-serif; font-size: 12pt;">Ingredientes
– 4 pessoas<o:p></o:p></span></b></div>
<div class="MsoNoSpacing">
<span style="font-family: "segoe ui symbol", sans-serif; font-size: 12pt;">-
Azeite q/b<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "segoe ui symbol", sans-serif; font-size: 12pt;">-
4 cebolas médias<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "segoe ui symbol", sans-serif; font-size: 12pt;">-
1 cabeça de alho<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "segoe ui symbol", sans-serif; font-size: 12pt;">-
louro q/b<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "segoe ui symbol", sans-serif; font-size: 12pt;">-
3 tomates maduros<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "segoe ui symbol", sans-serif; font-size: 12pt;">-
½ pimentão verde<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "segoe ui symbol", sans-serif; font-size: 12pt;">-
4 batatas médias<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "segoe ui symbol", sans-serif; font-size: 12pt;">-
4 postas de bacalhau de 250g cada<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "segoe ui symbol", sans-serif; font-size: 12pt;">-
salsa e coentros q/b<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "segoe ui symbol", sans-serif; font-size: 12pt;">-
1 copo de vinho branco<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "segoe ui symbol", sans-serif; font-size: 12pt;">-
½ litro de caldo de peixe<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "segoe ui symbol", sans-serif; font-size: 12pt;">-
colorau q/b<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv9A3cOZOVz69PxQOJDLIV3bJSjCnw5_7qowR7-Nknp-EW3nbDBTLRNq1r47SWEk8bgrYW1w2t4q1ibJ0PWdAXhx-xXxdMMNSwIHAUTJwgay0mhuGc7beqkF3zOqyfK88ncDGsf0HvEHo/s1600/WhatsApp+Image+2020-06-06+at+11.21.04.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1032" data-original-width="774" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv9A3cOZOVz69PxQOJDLIV3bJSjCnw5_7qowR7-Nknp-EW3nbDBTLRNq1r47SWEk8bgrYW1w2t4q1ibJ0PWdAXhx-xXxdMMNSwIHAUTJwgay0mhuGc7beqkF3zOqyfK88ncDGsf0HvEHo/s320/WhatsApp+Image+2020-06-06+at+11.21.04.jpeg" width="238" /></a></div>
<o:p></o:p><br />
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "segoe ui symbol", sans-serif;"><span><br /></span></span></div>
<div class="MsoNoSpacing">
<b><span style="font-family: "segoe ui symbol", sans-serif; font-size: 12pt;">Confeção (
na língua nativa )<o:p></o:p></span></b></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "segoe ui symbol", sans-serif;">1)
Num tacho , deite um fio de azeite e adicione, em camadas, as cebolas cortadas às
rodelas, os alhos esmagados com casca, o louro, o tomate cortado às rodelas e o
pimento em Juliana. Deixar refogar durante 3 minutos.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "segoe ui symbol", sans-serif;">2)
Adicione as batatas cortadas às rodelas e o bacalhau, a salsa e coentros. <o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjva9R2scCx-iFvMscdDLtI_VP63vg4IrfT-qlxJehc2i4ANW4UVbdqMQ5nR1vuF8OIP3w3w7XbajSXX7qhTHzGL4cydOOy8wiHzo_-0XK7pf_xMBotBmj2fGw1KeQR9xtuEPkrF_H-cJ8/s1280/1.+batatas.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjva9R2scCx-iFvMscdDLtI_VP63vg4IrfT-qlxJehc2i4ANW4UVbdqMQ5nR1vuF8OIP3w3w7XbajSXX7qhTHzGL4cydOOy8wiHzo_-0XK7pf_xMBotBmj2fGw1KeQR9xtuEPkrF_H-cJ8/s320/1.+batatas.jpeg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHz9-JlDtzLVKwJSsKl30tryhyoRQZUq2ibTlN-IJ4ltrki17F5dSZlHt5BM1eb-5Nr5nS-TnLwKRf14k5lGPppxt7ANbqlYshsVg3OU4phczLy_IRscu298S6ma3YTlubF_glVlZkSL8/s1280/2.+postas.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHz9-JlDtzLVKwJSsKl30tryhyoRQZUq2ibTlN-IJ4ltrki17F5dSZlHt5BM1eb-5Nr5nS-TnLwKRf14k5lGPppxt7ANbqlYshsVg3OU4phczLy_IRscu298S6ma3YTlubF_glVlZkSL8/s320/2.+postas.jpeg" width="320" /></a></div><span style="font-family: "segoe ui symbol", sans-serif;"><br /></span></div>
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<span style="font-family: "segoe ui symbol", sans-serif;">3)
Regue com vinho branco e o caldo de peixe e tempere com pimenta e o colorau.
Agite o tacho para acamar tudo e tape.<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-VOYDi05KqpUprp7WWU66NHxPj5LFb1AzObpMlBK2xppLVTdo4KrdnV3L_LIjOuB5KJIAbVATU8qIoOGrBW0mvEY3TE8Z7OFWQRhDIFMrTEuejRu_o95rRx61H9pifHwDoxuMGGmzHW0/s1280/3.+vinho.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-VOYDi05KqpUprp7WWU66NHxPj5LFb1AzObpMlBK2xppLVTdo4KrdnV3L_LIjOuB5KJIAbVATU8qIoOGrBW0mvEY3TE8Z7OFWQRhDIFMrTEuejRu_o95rRx61H9pifHwDoxuMGGmzHW0/s320/3.+vinho.jpeg" width="320" /></a></div><span style="font-family: "segoe ui symbol", sans-serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "segoe ui symbol", sans-serif;">4)
Deixe guisar em lume brando durante 35 minutos. Agite o tacho de vez em quando
durante o processo de cozedura. Se a cald</span><span style="font-family: "segoe ui symbol", sans-serif;">eirada começar a secar, adicione mais
um pouco de caldo de peixe.</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "segoe ui symbol", sans-serif;">5)
Retire do lume e, sem retirar a tampa, deixe repousar por 3 minutos.<o:p></o:p></span></div>
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<span style="font-family: "segoe ui symbol", sans-serif;">6)
Distribuas as postas de bacalhau por 4 pratos , guarneça com batatas e sirva.</span><span style="font-family: "segoe ui symbol", sans-serif;"><br /></span><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibqlHC6QnqJFn09cvZq0X46LATnkasL3QQUBLsLK5aaSaR2v3Aj3_ZL2l64npLMrncIhrkKDj8R78xsVirEbU8kko1fvCt5liqWruDHXBodw00DSuEvy_9zrSHo4gecD04SHaherEIofU/s1280/4.+pronto+prato.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibqlHC6QnqJFn09cvZq0X46LATnkasL3QQUBLsLK5aaSaR2v3Aj3_ZL2l64npLMrncIhrkKDj8R78xsVirEbU8kko1fvCt5liqWruDHXBodw00DSuEvy_9zrSHo4gecD04SHaherEIofU/s320/4.+pronto+prato.jpeg" width="320" /></a></div><div class="blogger-post-footer"><script>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeujO8PdNOcV9pzIE1m_8kUBhOQLZaPxtKdTCzQYaFyL_NITJkJ2Ct05oYWn0A7w1tGi23bxbSuCX069pyVv2K7KZ6t51hC39u1hdIJZecOwO2tKxRN3SPGN0AfwczRiQJZkKKD3jd3Ek/s1600/WhatsApp+Image+2020-04-15+at+17.56.50.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="774" data-original-width="1032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeujO8PdNOcV9pzIE1m_8kUBhOQLZaPxtKdTCzQYaFyL_NITJkJ2Ct05oYWn0A7w1tGi23bxbSuCX069pyVv2K7KZ6t51hC39u1hdIJZecOwO2tKxRN3SPGN0AfwczRiQJZkKKD3jd3Ek/s320/WhatsApp+Image+2020-04-15+at+17.56.50.jpeg" width="320" /></a></div>
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<b><span style="font-family: "times new roman", serif; font-size: 12pt;">INGREDIENTES<o:p></o:p></span></b></div>
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<br /></div>
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<span style="color: black; font-family: "times new roman", serif; font-size: 12pt;">- 1 kg Sobrecoxas, algumas com pele,
outras sem.<o:p></o:p></span></div>
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<span style="color: black; font-family: "times new roman", serif; font-size: 12pt;">- 2 Batatas doce grandes, cortadas em rodelas.<o:p></o:p></span></div>
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<span style="color: black; font-family: "times new roman", serif; font-size: 12pt;">- 3 dentes de Alho picados.<o:p></o:p></span></div>
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<span style="color: black; font-family: "times new roman", serif; font-size: 12pt;">- 1 Cebola grande cortada em cubos.<o:p></o:p></span></div>
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<span style="color: black; font-family: "times new roman", serif; font-size: 12pt;">- 1 Alho poró cortado em tiras finas.<o:p></o:p></span></div>
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<span style="color: black; font-family: "times new roman", serif; font-size: 12pt;">- 2 Tomates, sem sementes, cortados em cubos.<o:p></o:p></span></div>
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<span style="color: black; font-family: "times new roman", serif; font-size: 12pt;">- Salsinha e cebolinha, a gosto.<o:p></o:p></span></div>
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<span style="color: black; font-family: "times new roman", serif; font-size: 12pt;">- Cominho, Pimenta do reino e Louro, a gosto.<o:p></o:p></span></div>
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<span style="color: black; font-family: "times new roman", serif; font-size: 12pt;">- Caldo de carne, dissolvido em 100 ml
de água.<o:p></o:p></span></div>
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<span style="color: black; font-family: "times new roman", serif; font-size: 12pt;">- Sal e Pimenta do reino, a gosto.<o:p></o:p></span></div>
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<span style="color: black; font-family: "times new roman", serif; font-size: 12pt;">- Azeite, a gosto.<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "times new roman", serif; font-size: 12pt;">MODO DE PREPARO<o:p></o:p></span></b></div>
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<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="color: black; font-family: "times new roman", serif; font-size: 12pt;">1. Tempere os pedaços de frango
normalmente com todos os ingredientes, cubra e deixe marinar por no mínimo 30
minutos, para o tempero pegar bem.<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0aZJmGqcrnx3Cy_MDx1Mq2tbJ3BCCJcqCyVT6n8WjPjYiHDRHUNNbgfxx7PYNu-zzhrSJ-4Yv5u8Grvws8mn_BPoQ25HIfpSnizzlciasEtH6ZRXC-YdysvBw1FXEdG1OaYsZRY2FGIY/s1600/WhatsApp+Image+2020-04-15+at+17.56.48.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="774" data-original-width="1032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0aZJmGqcrnx3Cy_MDx1Mq2tbJ3BCCJcqCyVT6n8WjPjYiHDRHUNNbgfxx7PYNu-zzhrSJ-4Yv5u8Grvws8mn_BPoQ25HIfpSnizzlciasEtH6ZRXC-YdysvBw1FXEdG1OaYsZRY2FGIY/s320/WhatsApp+Image+2020-04-15+at+17.56.48.jpeg" width="320" /></a></div>
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<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="color: black; font-family: "times new roman", serif; font-size: 12pt;"><o:p><br /></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="color: black; font-family: "times new roman", serif; font-size: 12pt;">2. <span> </span>Pegue um tabuleiro grande/alto, coloque os
pedaços de frango juntamente com todo o tempero que os pedaços de frango
estavam, passe azeite por cima de cada pedaço, colocando a batata doce em
pedaços grandes. Depois de assado irá produzir bastante molho.<o:p></o:p></span></div>
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<span style="color: black; font-family: "times new roman", serif; font-size: 12pt;"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="color: black; font-family: "times new roman", serif; font-size: 12pt;">3. Arrume da melhor maneira possível,
leve ao forno com um pouco de azeite ao fundo do tabuleiro. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="color: black; font-family: "times new roman", serif; font-size: 12pt;">4. Deixe assar até que fique dourado,
mas virando os pedaços e as batatas. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="color: black; font-family: "times new roman", serif; font-size: 12pt;">5. As batatas tem que ser colocadas
cruas, para serem assadas com o caldo do tempero.<o:p></o:p></span></div>
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<span style="color: black; font-family: "times new roman", serif; font-size: 12pt;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;"><br /></div>
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<span style="color: black; font-family: "times new roman", serif; font-size: 12pt;"><br /></span></div>
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<br /></div>
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<br /></div>
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<o:p></o:p></div>
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<br /></div>
<br />
<div class="MsoNormal" style="text-align: justify;">
Em tempos de corona, alguns clássicos do Blog estão na minha
mesa, e às vezes aparece uma novidade, uma experiência que dá certa. Exemplo
disso é a receita de hoje.</div>
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Mas antes vamos às referências do próprio blog </div>
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- Tournedor ou Tornedos para Cortes do Filé Mignon</div>
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- File Mignon Suíno para Cortes da Carne Suína</div>
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- Molho de Laranja pra receita de Frango ao molho de Laranja</div>
<div class="MsoNormal" style="text-align: justify;">
- Cogumelos para o Post Cogumelos – Tipos e Dicas</div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b style="mso-bidi-font-weight: normal;">Molho de Laranja –
Ingredientes e como fazer<o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: justify;">
- 1 copo de suco de laranja pera coado (quanto mais suco
mais molho)<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
- 1 tabletes de caldo de carne - se colocar mais suco
acrescente mais caldo</div>
<div class="MsoNormal" style="text-align: justify;">
- Dissolver em fogo brando o tablete de caldo de carne com o
suco</div>
<div class="MsoNormal" style="text-align: justify;">
- Reduzir ao menos 1/3 do volume original</div>
<div class="MsoNormal" style="text-align: justify;">
<a href="https://saborbasico.blogspot.com/2014/04/frango-ao-molho-de-laranja.html"><span style="font-size: x-small;">https://saborbasico.blogspot.com/2014/04/frango-ao-molho-de-laranja.html</span></a></div>
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<br /></div>
<br />
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<b style="mso-bidi-font-weight: normal;">Tournedor Suíno –
Ingredientes e como fazer<o:p></o:p></b></div>
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- 1 peça de filé mignon</div>
<div class="MsoNormal">
<a href="https://saborbasico.blogspot.com/2014/08/cortes-da-carne-suina.html"><span style="font-size: x-small;">https://saborbasico.blogspot.com/2014/08/cortes-da-carne-suina.html</span></a></div>
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- Sal e Pimenta pra temperar a gosto</div>
<div class="MsoNormal" style="text-align: justify;">
- Corte a peça de filé mignon em tiras (medalhões) de 1 a 2
dedos de largura. As peças pequenas que sobrarem da ponta do filé, corte em
escalopes ou cubos que darão ótimas iscas de aperitivo.</div>
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<a href="https://saborbasico.blogspot.com/2012/11/cortes-do-file-mignon.html"><span style="font-size: x-small;">https://saborbasico.blogspot.com/2012/11/cortes-do-file-mignon.html</span></a></div>
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- Tempere com sal e pimenta, e depois sele de ambos os
lados. Eu usei manteiga de garrafa, mas pode-se utilizar manteiga ou ainda
azeite para selar. Lembrando que por ser um bife relativamente alto, o centro
da carne ficará rosado. </div>
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- Veja o ponto que mais gosta.</div>
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<span style="background: #EDF4FF; color: #888888; font-family: "Arial","sans-serif"; font-size: 8.0pt; line-height: 115%;"><a href="https://saborbasico.blogspot.com/2015/06/o-ponto-da-carne.html">https://saborbasico.blogspot.com/2015/06/o-ponto-da-carne.html</a><o:p></o:p></span></div>
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- Após selar reserve a carne num refratário com tampa, a fim
de manter aquecido e com sumo.</div>
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<br /></div>
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<o:p><br /></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<b style="mso-bidi-font-weight: normal;">Cogumelos –
Ingredientes e como fazer<o:p></o:p></b></div>
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- 1 ou 2 bandejas de cogumelos paris</div>
<div class="MsoNormal" style="text-align: justify;">
- Com a frigideira que você fritou a carne, adicione os
cogumelos sendo alguns inteiros, outros cortados pela metade. Frite por 2 a 3
minutos, e depois adicione o molho de laranja. Raspe o fundo da frigideira para
“recuperar” o gosto do porco que ficou no selar.</div>
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<a href="https://saborbasico.blogspot.com/2016/08/cogumelos-tipos-e-dicas-para-comprar.html"><span style="font-size: x-small;">https://saborbasico.blogspot.com/2016/08/cogumelos-tipos-e-dicas-para-comprar.html</span></a></div>
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<b style="mso-bidi-font-weight: normal;"><br /></b></div>
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<b style="mso-bidi-font-weight: normal;">Montar o prato<o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: justify;">
- Junte todos os ingredientes na frigideira para reaquecer a
carne e sirva tudo junto<span style="mso-spacerun: yes;"> </span>OU</div>
<div class="MsoNormal" style="text-align: justify;">
- Coloque o molho em uma molheira com os cogumelos e a carne
em outra travessa.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9MsCwCYxG7DhZGIksyOq7-CFlvm0nGt6xMCna1FY0uNegRyIlVtiJbhKkEJC5JtAli0nJZOn5zcwxh6e88kc0buSFLtlUjbEV7VqbO-_6L9XYq3MDVRtDmbFxcOsJRiNvZup3w02h5OQ/s1600/WhatsApp+Image+2020-01-14+at+21.50.32.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="774" data-original-width="1032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9MsCwCYxG7DhZGIksyOq7-CFlvm0nGt6xMCna1FY0uNegRyIlVtiJbhKkEJC5JtAli0nJZOn5zcwxh6e88kc0buSFLtlUjbEV7VqbO-_6L9XYq3MDVRtDmbFxcOsJRiNvZup3w02h5OQ/s320/WhatsApp+Image+2020-01-14+at+21.50.32.jpeg" width="320" /></a></div>
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<div style="text-align: justify;">
Abaixo uma receita com duas formas de fazer.</div>
<div style="text-align: justify;">
Alguns ingredientes foram substituídos , pois não encontrei, principalmente a lentilha Puy. E outros foram alterados na sua forma , como por exemplo o bacon de fatias para cubos.</div>
<div style="text-align: justify;">
A essência ficou a mesma, e maravilhoso.</div>
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MINHA RECEITA</div>
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<b style="mso-bidi-font-weight: normal;">Ingredientes<o:p></o:p></b></div>
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- 1 lata de lentilhas</div>
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- 1 colher (sopa) bem cheia de alecrim fresco picado</div>
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- 1 cebola pequena picada</div>
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- 1 dente de alho picado</div>
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- 150 ml de caldo de galinha</div>
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- bacon em pedaços q/b</div>
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- azeite ou manteiga (de garrafa) - q/b</div>
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- 8 folhas de sálvia</div>
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- 12 vieiras sem coral</div>
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- Sal e pimenta-do-reino moída na hora<br />
- suco de 1 limão siciliano</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCuTR8Dtkkuizvi1YnONfGu-ylbTXXw09k3mQHD4UUNoCqIw4HwPMabwvF6vgwBZP4YsrKZIuKYJZn47DoPNFDopYrrfaeqec5tis0Drw7AtAVkBa3tmcIEXOp7nZ54PYQUdhNhubMAVQ/s1600/WhatsApp+Image+2020-01-14+at+21.48.23.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="774" data-original-width="1032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCuTR8Dtkkuizvi1YnONfGu-ylbTXXw09k3mQHD4UUNoCqIw4HwPMabwvF6vgwBZP4YsrKZIuKYJZn47DoPNFDopYrrfaeqec5tis0Drw7AtAVkBa3tmcIEXOp7nZ54PYQUdhNhubMAVQ/s320/WhatsApp+Image+2020-01-14+at+21.48.23.jpeg" width="320" /></a></div>
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<b style="mso-bidi-font-weight: normal;">Preparo</b></div>
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<br /></div>
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1. Numa panela de fundo grosso, frite em um pouco de óleo/manteiga o bacon primeiro, após coloque a cebola e o alho. Junte o alecrim e a sálvia e cozinhe por dois minutos.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjRt97OX6wgfNPmV8yworfiS1CU2JfRVdS_bOJxNl_yuawWpqt-5bJB-ZsfIOJ7ZILw5nPMUnMYTm06Umb12wbtyqmcuWC3anUc5nGsXnO6YAkTUUQ2OKEeAWPe_YdVB3TzIjJ9nAy5_c/s1600/WhatsApp+Image+2020-01-14+at+21.48.58.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="774" data-original-width="1032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjRt97OX6wgfNPmV8yworfiS1CU2JfRVdS_bOJxNl_yuawWpqt-5bJB-ZsfIOJ7ZILw5nPMUnMYTm06Umb12wbtyqmcuWC3anUc5nGsXnO6YAkTUUQ2OKEeAWPe_YdVB3TzIjJ9nAy5_c/s320/WhatsApp+Image+2020-01-14+at+21.48.58.jpeg" width="320" /></a></div>
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2. Adicione as lentilhas e frite por mais um minuto.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
3. Ponha o caldo de galinha e deixe levantar fervura. Tampe a panela e cozinhe por 10 min. Mexa de vez em quando até "evaporar um pouco" o molho.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9-Ep4bYGUXy36z7SvkLACwF7cJzjUDHJLCo_HznBNDmHbnBEAe1ew29JHNqHhlMi_kpbqwy0cMzcKg6IYRi_v0mo7CW147PL84HZzumN0cQfojFK2JJgGUhXkzeF38pht35e93bxcZyk/s1600/WhatsApp+Image+2020-01-14+at+21.49.15.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="774" data-original-width="1032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9-Ep4bYGUXy36z7SvkLACwF7cJzjUDHJLCo_HznBNDmHbnBEAe1ew29JHNqHhlMi_kpbqwy0cMzcKg6IYRi_v0mo7CW147PL84HZzumN0cQfojFK2JJgGUhXkzeF38pht35e93bxcZyk/s320/WhatsApp+Image+2020-01-14+at+21.49.15.jpeg" width="320" /></a></div>
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4. Assim que as lentilhas estiverem tenras, Corrija o sal e adicione pimenta. Reserve.</div>
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<br /></div>
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5. Na mesma frigideira, ponha um pouco de óleo e aqueça bem.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
6. Frite as vieiras não mais que 1 minuto de cada lado. Tempere com sal e pimenta-do-reino.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJGDdqNmusd5hvtMPd00mNWioAUC3c2QOomTdzt_5aXTb25YgBwNhD36bEuc0UGdnb-XduxxVL1B0jbaKZFTbkNXlHqMlXARqFNIftNbL3Lr8QSOVkEUdmAWBzOYKDEVCU1KwNxaCBe6A/s1600/WhatsApp+Image+2020-01-14+at+21.49.34.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="774" data-original-width="1032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJGDdqNmusd5hvtMPd00mNWioAUC3c2QOomTdzt_5aXTb25YgBwNhD36bEuc0UGdnb-XduxxVL1B0jbaKZFTbkNXlHqMlXARqFNIftNbL3Lr8QSOVkEUdmAWBzOYKDEVCU1KwNxaCBe6A/s320/WhatsApp+Image+2020-01-14+at+21.49.34.jpeg" width="320" /></a></div>
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<div class="MsoNoSpacing">
7. Quando estiverem quase prontas, adicione um pouco do suco de limão. Para servir, ponha a lentilha no prato, junte as vieiras e finalize com raspas de limão siciliano, as folhas de sálvia e alecrim (decoração).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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</div>
<div class="MsoNoSpacing">
RECEITA ORIGINAL</div>
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;">Ingredientes<o:p></o:p></b></div>
<div class="MsoNoSpacing">
- 200g de lentilhas de puy (1 lata)</div>
<div class="MsoNoSpacing">
- 1 colher (sopa) bem cheia de alecrim fresco picado</div>
<div class="MsoNoSpacing">
- 1 cebola pequena picada</div>
<div class="MsoNoSpacing">
- 1 dente de alho picado bem fino</div>
<div class="MsoNoSpacing">
- 450 ml de caldo de galinha</div>
<div class="MsoNoSpacing">
- 12 fatias de bacon</div>
<div class="MsoNoSpacing">
- 3 colheres (sopa) de azeite</div>
<div class="MsoNoSpacing">
- 8 folhas de sálvia</div>
<div class="MsoNoSpacing">
- 12 vieiras sem coral</div>
<div class="MsoNoSpacing">
- Sal e pimenta-do-reino moída na hora<br />
- suco de 1 limão</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;">Preparo<o:p></o:p></b></div>
<div class="MsoNoSpacing">
1. <span style="mso-spacerun: yes;"> </span>Lave as
lentilhas.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
2. Numa panela de fundo grosso, que possa ir ao forno,
frite em um pouco de óleo a cebola e o alho. Junte o alecrim e cozinhe por dois
minutos.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
3. Adicione as lentilhas e frite por mais um minuto.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
4. Ponha o caldo de galinha e deixe levantar fervura.
Tampe a panela e cozinhe em forno a 160°C por uma hora. Mexa de vez em quando.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
5. Assim que as lentilhas estiverem tenras, junte 1
colher (sopa) de azeite e o vinagre. Corrija o sal e a pimenta. Reserve.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
6. Numa frigideira, frite o bacon em fogo médio. Quando
estiver quase pronto, adicione a sálvia e frite por mais dois minutos.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
7. Reserve o bacon e as folhas crocantes de sálvia sobre
papel absorvente.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
8. Na mesma frigideira, ponha um pouco de óleo e aqueça
bem.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
9. Frite as vieiras não mais que 1 minuto de cada lado.
Tempere com sal e pimenta-do-reino.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
10. Quando estiverem quase prontas, adicione um pouco do
suco de limão. Para servir, ponha a lentilha no prato, junte as vieiras e
finalize com o bacon e as folhas de sálvia.</div>
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</script></div>ALE CASALIhttp://www.blogger.com/profile/16705665615758329095noreply@blogger.com0tag:blogger.com,1999:blog-3798057480274126742.post-32254064244903874042020-02-19T00:00:00.000-03:002020-06-10T20:18:59.232-03:00Vieiras Flambadas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0i2K4_0iTdR7-gCU9J8jKRwIv7CqFrVjjj2In7tBtqTEQWlBNQ31HzarW30QkI-aV2RUpo7ZBITPotATpLWd3F4ZGbLUCNHvnq42O2sO-rXgoNJotTgF8PzOq5xSPmTTmKvyjJQQsQIQ/s1600/WhatsApp+Image+2020-01-09+at+14.29.07.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1032" data-original-width="774" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0i2K4_0iTdR7-gCU9J8jKRwIv7CqFrVjjj2In7tBtqTEQWlBNQ31HzarW30QkI-aV2RUpo7ZBITPotATpLWd3F4ZGbLUCNHvnq42O2sO-rXgoNJotTgF8PzOq5xSPmTTmKvyjJQQsQIQ/s320/WhatsApp+Image+2020-01-09+at+14.29.07.jpeg" width="240" /></a></div>
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</div>
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</div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
Vieira é um molusco de carne
branca com duas conchas em forma de leque. </div>
<div class="MsoNoSpacing" style="text-align: justify;">
A carne da vieira tem
consistência mais firme que a de outros moluscos, como a ostra, e fica boa
grelhada ou gratinada. </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYCUYYESH0pH7o04h2QSHpnu4aWb0e4H7GEEODg4rUKJj7t89KX7sOWO3fQ7zLXOgcG7q_pGGMi3_6m_XxJ5mAqdMGXdJZ3hCNR_pr_Zoysgqt-DDd0sLMo3Z2jFrwMUP1i93C2v7Zbj0/s1600/download.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="159" data-original-width="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYCUYYESH0pH7o04h2QSHpnu4aWb0e4H7GEEODg4rUKJj7t89KX7sOWO3fQ7zLXOgcG7q_pGGMi3_6m_XxJ5mAqdMGXdJZ3hCNR_pr_Zoysgqt-DDd0sLMo3Z2jFrwMUP1i93C2v7Zbj0/s1600/download.jpg" /></a></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
Há muitas espécies de vieiras
que são comercialmente classificadas em dois grandes grupos. </div>
<div class="MsoNoSpacing" style="text-align: justify;">
As vieiras de baía são
pequenas e com carne mais adocicada e suculenta. Estas por serem mais raras,
são mais caras.</div>
<div class="MsoNoSpacing" style="text-align: justify;">
As vieiras de mar têm carne
adocicada e úmida, com cores que variam de bege pálido ao rosa cremoso. </div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<u>Como escolher<o:p></o:p></u></div>
<div class="MsoNoSpacing" style="text-align: justify;">
Devem ser ligeiramente
brilhosas e ter cheiro doce e fresco.</div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<u>Como armazenar<o:p></o:p></u></div>
<div class="MsoNoSpacing" style="text-align: justify;">
Na geladeira, por no máximo
dois dias.</div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<u>Melhor época<o:p></o:p></u></div>
<div class="MsoNoSpacing" style="text-align: justify;">
O ano todo (congeladas).</div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhks6zItOa20-ChAeDwvPcG7XMaY4iO90jxbYdSbfxl2UNWkZKnshAO9OTfVK3CbRLV-05Ui9itmrFK7ABguC6kQybYVT6z9xC7J0vL0Xm2I-dKQPJXrORMnoj1JuyWbjfGY99J40UvBSA/s1600/Frozen-Scallops-.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="240" data-original-width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhks6zItOa20-ChAeDwvPcG7XMaY4iO90jxbYdSbfxl2UNWkZKnshAO9OTfVK3CbRLV-05Ui9itmrFK7ABguC6kQybYVT6z9xC7J0vL0Xm2I-dKQPJXrORMnoj1JuyWbjfGY99J40UvBSA/s1600/Frozen-Scallops-.jpg" /></a></div>
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<br /></div>
<div class="MsoNoSpacing">
<b><o:p> </o:p>Vieiras Flambadas</b></div>
<div class="MsoNoSpacing" style="text-align: justify;">
Praticamente a mesma receita do Post anterior, com um detalhe regional da manteira de garrafa, podendo ser substituída por azeite, e o ato de flambar.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;">Ingredientes<o:p></o:p></b></div>
<div class="MsoNoSpacing">
- Vieiras cruas congeladas (3 por pessoa)</div>
<div class="MsoNoSpacing">
- 1 limão-siciliano</div>
<div class="MsoNoSpacing">
- 1 pedaço pequeno de gengibre</div>
<div class="MsoNoSpacing">
- Manteiga de garrafa q/b</div>
<div class="MsoNoSpacing">
- Conhaque q/b</div>
<div class="MsoNoSpacing">
- Flor de sal a gosto</div>
<div class="MsoNoSpacing">
- Pimenta-do-reino branca a gosto</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2K4WakK8lBVjQf6kQwWr0ChR3iZMz9OkqePjgpbwNQ969zN6W41uq0qTjFhLbKj_ztaXiMzgaB0s7X6CIT6w6zJWyFk8BomaAHXBzjQs8yx04e7G_JoXuz_avWbVUOSFnTWCNW3kxKVI/s1600/WhatsApp+Image+2020-01-09+at+14.29.02.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="774" data-original-width="1032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2K4WakK8lBVjQf6kQwWr0ChR3iZMz9OkqePjgpbwNQ969zN6W41uq0qTjFhLbKj_ztaXiMzgaB0s7X6CIT6w6zJWyFk8BomaAHXBzjQs8yx04e7G_JoXuz_avWbVUOSFnTWCNW3kxKVI/s320/WhatsApp+Image+2020-01-09+at+14.29.02.jpeg" width="320" /></a></div>
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;">Preparo<o:p></o:p></b></div>
<div class="MsoNoSpacing">
1. Descongele as vieiras, calcule três unidades por
pessoa. Lave e seque-as bem. </div>
<div class="MsoNoSpacing">
2. Aqueça uma frigideira alta, coloque a manteiga de
garrafa, derreta, adicione as vieiras, grelhe dos dois lados, e flambe. Aguarde
apagar o fogo.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9W6LHr4Ipu_50Hy-vh-cNGUfOE08nSM2TzKnVx3JRAMMs9bl-IGbhK8y7wfXha4JCrRr30r0Ype1QgdVjL7H5-qtx0HPnntPFJiVYtxumhjrO3fbe7EXSgWRTdFLeSsaGmCdVldQiPRk/s1600/WhatsApp+Image+2020-01-09+at+14.29.04+%25281%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="774" data-original-width="1032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9W6LHr4Ipu_50Hy-vh-cNGUfOE08nSM2TzKnVx3JRAMMs9bl-IGbhK8y7wfXha4JCrRr30r0Ype1QgdVjL7H5-qtx0HPnntPFJiVYtxumhjrO3fbe7EXSgWRTdFLeSsaGmCdVldQiPRk/s320/WhatsApp+Image+2020-01-09+at+14.29.04+%25281%2529.jpeg" width="320" /></a></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
3. Disponha as vieiras nos pratos</div>
<div class="MsoNoSpacing">
4. Raspe o gengibre com uma colher para tirar a casca.
Rale com um ralador próprio ou comum. Salpique o gengibre sobre as vieiras, a
gosto. </div>
<div class="MsoNoSpacing">
5. Rale a casca do limão-siciliano com um ralador bem
fino. Raspe só a parte amarela e reserve. Esprema o limão e regue as vieiras. </div>
<div class="MsoNoSpacing">
6. Regue com o molho da frigideira e tempere com
pimenta-do-reino branca moída na hora e, por último, salpique a flor de sal e
as raspas de limão. </div>
<div class="MsoNoSpacing">
7. Sirva em seguida.</div>
<br />
<br />
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</script></div>ALE CASALIhttp://www.blogger.com/profile/16705665615758329095noreply@blogger.com0tag:blogger.com,1999:blog-3798057480274126742.post-34457766511910980782020-02-12T00:00:00.000-03:002020-02-12T00:00:01.580-03:00Ceviche de Vieiras<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVQZZdxxblGbfZfp-Labn_N958qcZNauv-cl2xDDy3stOHfxWcaQchKx-B3JhWH6a7-KzwLwKXlNUJxCR3dTn7cjmSvwefmy2gcgFBrENXVgEqPFUqzzybF2H8YFBb__fPHjxa8qAU4OY/s1600/WhatsApp+Image+2020-01-09+at+14.29.09+%25281%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="774" data-original-width="1032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVQZZdxxblGbfZfp-Labn_N958qcZNauv-cl2xDDy3stOHfxWcaQchKx-B3JhWH6a7-KzwLwKXlNUJxCR3dTn7cjmSvwefmy2gcgFBrENXVgEqPFUqzzybF2H8YFBb__fPHjxa8qAU4OY/s320/WhatsApp+Image+2020-01-09+at+14.29.09+%25281%2529.jpeg" width="320" /></a></div>
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Vieira é um molusco de carne
branca com duas conchas em forma de leque. </div>
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<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
A carne da vieira tem
consistência mais firme que a de outros moluscos, como a ostra, e fica boa
grelhada ou gratinada. </div>
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<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
Há muitas espécies de vieiras
que são comercialmente classificadas em dois grandes grupos. </div>
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As vieiras de baía são
pequenas e com carne mais adocicada e suculenta. Estas por serem mais raras,
são mais caras.</div>
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As vieiras de mar têm carne
adocicada e úmida, com cores que variam de bege pálido ao rosa cremoso. </div>
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<br /></div>
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<u>Como escolher<o:p></o:p></u></div>
<div class="MsoNoSpacing" style="text-align: justify;">
Devem ser ligeiramente
brilhosas e ter cheiro doce e fresco.</div>
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<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<u>Como armazenar<o:p></o:p></u></div>
<div class="MsoNoSpacing" style="text-align: justify;">
Na geladeira, por no máximo
dois dias.</div>
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<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<u>Melhor época<o:p></o:p></u></div>
<div class="MsoNoSpacing" style="text-align: justify;">
O ano todo (congeladas).</div>
<div class="MsoNoSpacing" style="text-align: justify;">
<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBUQNx2_LzbJO9JHZCXi06Bu5ktwpp9Y75Pv_MwnZI2MXCnzEFxptWc491WiP6s4Nz5gg_m4av9Q7vkWwPg-8AMsg0NdiabxFZAOtG7z6BaiAk_TIursYDFcNGbwP-rnCjm87mjTRe_4o/s1600/Frozen-Scallops-.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="240" data-original-width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBUQNx2_LzbJO9JHZCXi06Bu5ktwpp9Y75Pv_MwnZI2MXCnzEFxptWc491WiP6s4Nz5gg_m4av9Q7vkWwPg-8AMsg0NdiabxFZAOtG7z6BaiAk_TIursYDFcNGbwP-rnCjm87mjTRe_4o/s1600/Frozen-Scallops-.jpg" /></a></div>
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<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<b>Ceviche de Vieiras</b></div>
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<br /></div>
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Esta é uma entrada bem fácil e
rápida, leva cinco minutos para preparar: é só descongelar as vieiras, lavar e
secar, temperar e servir. É fresca, leve, perfumada. A única recomendação que
você precisa seguir é temperar só na hora de servir. Você pode descongelar e deixar
a vieira limpa na geladeira, mas sem tempero, para não comprometer a textura.
Se temperar antes, ela amolecerá.</div>
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<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB29acxazG6lSwUzOgBFBEiEx6PCw35mW-3YdjZAhoPOc0ihD7Cmb6Rldvm1utdG4lrZri8t1fXHSMHjdMoePOHA4dHfhe4ghKEqopw_tP3oDYXRDczUavMZmG01cGfB4ZmY7yCPFuTiE/s1600/WhatsApp+Image+2020-01-09+at+14.29.02.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="774" data-original-width="1032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB29acxazG6lSwUzOgBFBEiEx6PCw35mW-3YdjZAhoPOc0ihD7Cmb6Rldvm1utdG4lrZri8t1fXHSMHjdMoePOHA4dHfhe4ghKEqopw_tP3oDYXRDczUavMZmG01cGfB4ZmY7yCPFuTiE/s320/WhatsApp+Image+2020-01-09+at+14.29.02.jpeg" width="320" /></a></div>
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<b style="mso-bidi-font-weight: normal;">Ingredientes<o:p></o:p></b></div>
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- Vieiras cruas congeladas (3
por pessoa)</div>
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- 1 limão-siciliano</div>
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- 1 pedaço pequeno de gengibre</div>
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- 30 ml de azeite extra-virgem</div>
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- Flor de sal a gosto</div>
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- Pimenta-do-reino branca a
gosto</div>
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<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<b style="mso-bidi-font-weight: normal;">Preparo<o:p></o:p></b></div>
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1. Descongele as vieiras,
calcule três unidades por pessoa. Lave e seque-as bem. Ponha nos pratos
individuais de servir. </div>
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2. Raspe o gengibre com uma
colher para tirar a casca. Rale com um ralador próprio ou comum. Salpique o
gengibre sobre as vieiras, a gosto. </div>
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3. Rale a casca do
limão-siciliano com um ralador bem fino. Raspe só a parte amarela e reserve.
Esprema o limão e regue as vieiras. </div>
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4. Regue com o azeite e
tempere com pimenta-do-reino branca moída na hora e, por último, salpique a
flor de sal e as raspas de limão. </div>
<div class="MsoNoSpacing" style="text-align: justify;">
5. Sirva gelada.</div>
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</script></div>ALE CASALIhttp://www.blogger.com/profile/16705665615758329095noreply@blogger.com0tag:blogger.com,1999:blog-3798057480274126742.post-81294435718431062872020-02-05T05:37:00.000-03:002020-02-05T05:37:02.667-03:00Rogan Josh<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAwjvA6evO9PgobfY6nYKu4yfuyb9Z1we_qrciidfLndENMBkYhGXWiWxr0Gshn-NPNksBqNfLqtSqoLtirAKO2tFUaVYytE5YwoG9XJrUUy728uN-Io-EY-YdWHsun4W-5BvHUqYPRYk/s1600/20190919_213723.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAwjvA6evO9PgobfY6nYKu4yfuyb9Z1we_qrciidfLndENMBkYhGXWiWxr0Gshn-NPNksBqNfLqtSqoLtirAKO2tFUaVYytE5YwoG9XJrUUy728uN-Io-EY-YdWHsun4W-5BvHUqYPRYk/s320/20190919_213723.jpg" width="320" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Rogan josh, também escrito roghan josh ou roghan ghosht, é
um prato de carne ao curry aromático de origem persa ou caxemiriana. É feito
com carne vermelha, tradicionalmente cordeiro ou cabra. É colorido e
aromatizado principalmente por flores de alcanet ou raiz e pimentas de Caxemira.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "trebuchet ms" , sans-serif;">Ingredientes:<o:p></o:p></span></u></b></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></u></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">- 250 gramas de cordeiro limpo</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">- ¼ de colher de sopa de ghee</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">- ½ cebola</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">- 40 g de iogurte natural</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">- 1/3 de colher de chá de pimenta cayena em pó</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">- 1/3 de colher de sopa de cominho moído</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">- 1/3 de colher de chá de cardamomo moído</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">- 1/3 de colher de chá de cúrcuma</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">- 1 dente de alho amassado</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">- 1/3 de colher de chá de gengibre picado</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">- 100 gramas de tomate concassé</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">- ½ colher de chá de garam massala</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">- Q/B de sal</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">- Folhas de coentro para decorar</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">- 100g de arroz basmanti</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">- 20 gramas de amêndoas em lasca para decoração</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUnKi09NVj1yeSu2DuxsV4ay8H1xUdVw8Qg4cxz_UVBE0L7TUmnnGjclsuWAzexzgjScCS9NNBJT7nhBDiKaLs1ZqMmKvM8KTyFgGNkClvQWbFxXL2BiUHdVgb-tw5vEO1EieuxMsvTxw/s1600/IMG_2371.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUnKi09NVj1yeSu2DuxsV4ay8H1xUdVw8Qg4cxz_UVBE0L7TUmnnGjclsuWAzexzgjScCS9NNBJT7nhBDiKaLs1ZqMmKvM8KTyFgGNkClvQWbFxXL2BiUHdVgb-tw5vEO1EieuxMsvTxw/s320/IMG_2371.JPG" width="320" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "trebuchet ms" , sans-serif;">Como Fazer:<o:p></o:p></span></u></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></u></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1) Cortar o cordeiro em cubos de 2cm, tempere com sal e
pimenta</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">2) Em uma panela funda, esquentar a ghee, e fritar o
cordeiro até selar por completo a carne. Adicione os temperos secos e frite
mais um pouco.</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">3) Adicione o alho e o gengibre, dourar, e adicione em
seguinte os tomates, e deixe cozinhar em fogo baixo</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">4) Cozinhe em fogo baixo por 1 hora. Coloque água quente se
precisar.</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">5) Cozinhe até o molho encorpar. Retire do fogo e deixe
esfriar um pouco.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">6) adicione o iogurte batido.</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">7) sirva decorado com coentro e amêndoas laminadas, além do
arroz como acompanhamento.</span></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkABLGKFpnQMu1M3SxJTWm9PvEDXQOQ29YyrtnlTjdBFAOCBfz80y9fkJ2QjS-C9fyxUS5HYrhqjn-HpNZMzmRPdfiffWm6QPGICd-I1RBsnBawm3uINV7iTiyyNbJmdTTDxpyKpRFp9E/s1600/IMG_20190919_213723949.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkABLGKFpnQMu1M3SxJTWm9PvEDXQOQ29YyrtnlTjdBFAOCBfz80y9fkJ2QjS-C9fyxUS5HYrhqjn-HpNZMzmRPdfiffWm6QPGICd-I1RBsnBawm3uINV7iTiyyNbJmdTTDxpyKpRFp9E/s320/IMG_20190919_213723949.jpg" width="320" /></a></div>
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<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">Frango
Tandoori é um prato de frango preparado por assar frango marinado em iogurte e
especiarias em um tandoor, um forno de barro cilíndrico. O prato é originário
do subcontinente indiano e é popular em muitas outras partes do mundo.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">A
foto abaixo é de um Tandoor, tradicional forno popular no norte da Índia e em
outros países orientais.<o:p></o:p></span></div>
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<br /></div>
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<br /></div>
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">Ingredientes<o:p></o:p></span></u></b></div>
<div class="MsoNoSpacing">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">-
2 Coxas e sobrecoxa de frango<o:p></o:p></span></div>
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</div>
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<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">-
5 ml de suco de limão<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">-
5 gramas de sal<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">-
Q/B de colorau<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">Como fazer – 1ª
marinada<o:p></o:p></span></u></b></div>
<div class="MsoNoSpacing">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">1)
Lavar e limpar (tirar excesso de gordura) os pedaços de frango<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">2)
Esfregar o sal, colorau e limão<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">3)
Refrigerar por 30 minutos<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">Ingredientes – 2ª
Marinada<o:p></o:p></span></u></b></div>
<div class="MsoNoSpacing">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">-
200ml de iogurte natural<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">-
3g de gengibre picado<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">-
1 dente de alho picado<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">-
2 gramas de garam massala<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">-
5 ml de suco de limão<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">-
30 gramas de ghee<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">-
Q/B de sal, pimenta e colorau<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7W7Ye6WXmtgaJdYDdNxNrbU2xNDnXZLl6FcHJPrhDqjW7squVl9bQODmDxgFPpjPjCjRLyijpa10g2kJk8aiUTRBqtrNF0P18pg5-7Xn36e-RqAMIwze2MvjaNVJogkeKlK4G2C7JiFc/s1600/IMG_2351.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7W7Ye6WXmtgaJdYDdNxNrbU2xNDnXZLl6FcHJPrhDqjW7squVl9bQODmDxgFPpjPjCjRLyijpa10g2kJk8aiUTRBqtrNF0P18pg5-7Xn36e-RqAMIwze2MvjaNVJogkeKlK4G2C7JiFc/s320/IMG_2351.JPG" width="320" /></a></div>
<div class="MsoNoSpacing">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;"></span></div>
<div style="text-align: center;">
<br /></div>
<br />
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">Como fazer<o:p></o:p></span></u></b></div>
<div class="MsoNoSpacing">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">1)
Misturar todos ingredientes menos a Ghee<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">2)
Colocar os pedaços de frango na mistura e marinar por no mínimo 12hs<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">3)
Pincelar com ghee antes ir ao forno e assar até que fique dourado</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIGLXpPfHJ2_0ivFUxbGJY7a_FJXZX0L-WllJ7C5mMS5xXGGPy1au0WPI3I8Wo1yWj8TM8EDXK6zrpBdU6p6RWQGg6H3p1jk56CvupTrcwsgA4sgq-moJjA83rWpqS_JcClxl4XJcqUf0/s1600/IMG_2353.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIGLXpPfHJ2_0ivFUxbGJY7a_FJXZX0L-WllJ7C5mMS5xXGGPy1au0WPI3I8Wo1yWj8TM8EDXK6zrpBdU6p6RWQGg6H3p1jk56CvupTrcwsgA4sgq-moJjA83rWpqS_JcClxl4XJcqUf0/s320/IMG_2353.JPG" width="320" /></a></div>
<div class="MsoNoSpacing">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">4)
160° por 30 min depois 180/190° por mais 15 min<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie4FYaKKPlKsczg3VlTFu6d8TgVF105R9Zewk1UHOOa2ZfWHIXxGIYNvTQXNvVWn5_8y7Ih8Jzyvq2JZIxgr3GSHGCLtaQpOxjlpERYMlmHvgFa2HzWgOS-dUJBLJSjME0W-wpPzwIJ8Y/s1600/IMG_2349.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie4FYaKKPlKsczg3VlTFu6d8TgVF105R9Zewk1UHOOa2ZfWHIXxGIYNvTQXNvVWn5_8y7Ih8Jzyvq2JZIxgr3GSHGCLtaQpOxjlpERYMlmHvgFa2HzWgOS-dUJBLJSjME0W-wpPzwIJ8Y/s320/IMG_2349.JPG" width="320" /></a></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;"><o:p> Foi feita uma cama de batatas </o:p></span></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6yBZ7Asm9ESJ3GmI5laZEKcrfc5RQu3v423hgaSZY1rgRygJSUe_Le8HB1LMPw3mWW4c7D4lRj0ghcWtrHXrdbaIAzMLlhEwbJhYO1Zqse7Mqmo2Okh0N0waBryeh3i7nnh3twBJznnE/s1600/IMG_2352.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6yBZ7Asm9ESJ3GmI5laZEKcrfc5RQu3v423hgaSZY1rgRygJSUe_Le8HB1LMPw3mWW4c7D4lRj0ghcWtrHXrdbaIAzMLlhEwbJhYO1Zqse7Mqmo2Okh0N0waBryeh3i7nnh3twBJznnE/s320/IMG_2352.JPG" width="240" /></a></div>
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