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Todas as Páginas

Artesanato nas massas e recheios

Cozinhar é uma arte e faze-lo com alegria significa compartilhar do amor em receber alguém para sentar a sua mesa.

 

 

 

GALINHA D’ANGOLA COM DAMASCO SECO

 

   450         gr. de massa branca                                                                                                       

   400         gr. de galinha de angola                                                                                              

   30           gr. de queijo parmezão ralado                                                                                     

   150         gr. de requeijão                                                                                                          

   50           gr de damasco seco doce                                                                                          

                 salsinha                                                                                                                      

   200         ml. de vinho branco seco                                                                                            

   ½           cenoura em rodelas                                                                                                    

   ½           cebola em rodelas                                                                                                      

   1            tomate em rodelas                                                                                                      

   ½           bouquet garni fresco                                                                                                   

   50           ml. de azeite de oliva                                                                                                  

   50           gr. de manteiga                                                                                                          

                 sal e pimenta do reino                                                                                                 

 

PERDIZ (OU CODORNA)

 

   450         gr. de massa branca                                                                                                    

   400         gr. de perdiz                                                                                                                

   30           gr. de queijo parmezão ralado                                                                                      

   150         gr. de requeijão                                                                                                           

                 salsinha                                                                                                                      

   200         ml. de vinho branco                                                                                                     

   ½           cenoura em rodelas                                                                                                     

   ½           cebola em rodelas                                                                                                       

   1            tomate em rodelas                                                                                                       

   ½           bouquet garni fresco                                                                                                   

   50           ml. de azeite de oliva                                                                                                   

   50           gr. de manteiga                                                                                                           

   1            colher (sopa) de farinha de trigo                                                                                   

                 sal, pimenta do reino e zimbro                                                                                     

 

 

 

MOLHO DE AVE - RECEITA BÁSICA

 

   100         ml.de vinho tinto                                                                                                          

   1            cebola picada                                                                                                             

   50           ml de azeite                                                                                                                 

   50           gr de manteiga                                                                                                            

   2            colheres (sopa) farinha de trigo                                                                                    

   200         ml. de leite                                                                                                                  

   500         ml fumê da ave                                                                                                           

   100         ml purê de tomate                                                                                                       

                 salsinha                                                                                                                      

                 sal, pimenta do reino e zimbro

depois o principal a gosto, adicione:                                                                                            

 

 

 

MOLHO DE AVE COM FUNGHI SECCHI

 

   50           gr de funghi secchi                                                                                                      

 

MOLHO DE AVE COM COGUMELO SHIITAKE

 

   250         gr de cogumelo shiitake                                                                                               

 

MOLHO DE AVE COM AZEITONA PRETA

 

   200         gr de azeitona preta