TIME: 40 MIN
INGREDIENTES: 600 g cod 4 eggs 50 g flour 1 onion (s ) 1 bunch parsley oil for frying qs salt qs pepper PREPARATION: 1. After soaking , bake cod .
by Joao Menezes 02:44 0 comentários
Meatballs Peru in Oven
by Joao Menezes 02:36 0 comentários
TIME: 60 MIN
TIME: 60 MIN
INGREDIENTS: 120g bread 4c . milk soup 500g minced turkey meat 8 slices bacon 60g grated Parmesan 2c . Soup chopped fresh parsley 1 c . of oregano tea 1 c . pepper tea 1 egg 1 c . olive oil 1 pinch of salt
PREPARATION:Connect the oven to 200 ° C. Grate the bread and add the milk. Let stand 5 minutes. Mince the bacon and add to the meat. Wrap the cheese, oregano , pepper, parsley, salt and bread with milk. With a fork , add the remaining ingredients .Line a baking sheet and line with parchment paper . Make balls with the aid of a ice-cream scoop , and bake for 30-35 minutes .
Serve with tomato sauce and some basil leaves .
Pork to Alentejo
by Joao Menezes 01:46 0 comentários
DOSES - 4
TIME - 40MIN
750g pork - Clams qs - Pickles qs - 1 chili tablespoon of dough Paprika, salt and pepper qs - 3 cloves garlic - 4 potatoes - 1 tablespoon lard or olive oil - 1 glass of white wine
PREPARATION:1.Ponha the clams in warm water , changing the water and go whenever they get cold , do this until they open for sand out (ideally leave them to thaw an overnight in water).
2.Corte the meat into cubes and season it with salt, pepper, paprika, chopped garlic and ground pepper . Leave to marinate ( 30 minutes). 3.Enquanto it , peel the potatoes and cut them into cubes and set aside. 4.Leve to soak up the heat ( at least ) until melted , then add the meat , leave a little browned , then add the white wine and pickles. Replace the cap. And let stay a while. 5.Ponha potatoes frying . 6.Lave well the clams , stir them well and changing the water several times . Then add them to the meat and wrap them well . Re-cover the pan and cook stirring occasionally, until the clams open . 7.Pode mix the chips with meat for them to gain the flavor of the sauce or serve separately.