Ingredients:

Shrimp

Olive oil

Margarine

1 bouillon cube

Wheat flour

Peas

Olives

Heart of palm

Cream

Preparation method:

Fry 3 tablespoons of olive oil, 1 tablespoon of butter and a bit of ready season in a pan. Place the chopped shrimps and cook for about 4 minutes. Remove the shrimps using a skimmer and set the remaining broth aside. In the same pan, melt 2 tablespoons of margarine with one bouillon cube. Combine 4 tablespoons of wheat flour, making a ball of flour in the center of the pan. Place on top of this flour ball the remaining broth from the cooked shrimps, some milk (just enough to soften the sauce), the shrimps, 1 can of peas, some chopped olives, ½ jar of heart of palm and some cream. Then place it in the crab shells, sprinkle grated cheese and heat in oven.

Camarão na casquinha de siri

Ingredients:
2 teacups arboreal rice
2 tablespoons olive oil
½ glass white wine
1,8 l (60.86 oz) water
2 meat bouillon cubes
1 vegetable flavored bouillon cube
½ onion
Saffron
Salt
1 tablespoon butter

Preparation method:

For the broth:
Boil the water and the bouillon cubes. Set aside.

For the saffron:
Mix 100ml (3.38 oz) (half a glass) of the broth with the powdered saffron, until it has dissolved completely. Set aside.

For the risotto:
Chop the onion and fry it in olive oil in a large pan. Add the rice and stir, mixing the rice, onion and olive oil. Pour the wine and stir until it dries. Using a ladler, add the broth little by little, maintaining the rice constantly wet until it becomes al dente (which shall take about 15 minutes). Until then, do not stop stirring. Add the saffron juice and keep the process going until the rice is al dente. Add a tablespoon of butter and put a lid over the pan. Let the butter melt and then serve.

Risoto a Milanesa

Ingredients:

2 teacups arboreal rice

4 tablespoons olive oil

1 tablespoon butter

½ onion, chopped

1 teacup white wine, dry

1 ½ liter (50.7 oz) chicken broth

2 pears (unpeeled), in small cubes

8 tablespoons gorgonzola cheese

Parmesan cheese, to taste

Pepper, to taste

Chopped walnuts

Preparation method:

Make chicken broth with 1,5 l (0.39 gallons) of drinking water and 2 bouillon cubes (chicken flavored). Let it simmer.

Cut the pears into cubes. They should be small, but big enough not to fall apart. Place them in a bowl with water and the juice of half a lemon to prevent it from rusting. Set aside.

Pour the olive oil in a pan over low heat. Add the onion and stir with a wooden spoon for 4 minutes, or until it becomes transparent. If you prefer to, mince the onion in a food processor before braising. Add the rice, braising it for up to 2 minutes over high heat, and add wine next. It is required to stir the rice until the wine evaporates completely. For about 15 minutes, add a ladle of the chicken broth and stir constantly; once it dries, add another ladle.

Add the gorgonzola cheese and the drained pears in the risotto pan and stir until the cheese melts.

Sprinkle the chopped walnuts and carefully stir.

Check the consistence: be careful not to cook it for too long. Risottos should be al dente. If it is still raw, keep cooking for another minute, and if necessary add a little (just a little) more broth.

Turn off the heat, add the butter, do not stir and put a lid on the pan.

Season with pepper, and stir the risotto once more.

Finally, sprinkle the parmesan.

Photo Credit – Ricardo Cobra

Risoto de gorgonzola, pera e nozes

Grissinis are well-known crispy breadsticks originated in Turin, commonly served in antipasti. Little is known of its origin, but we know they are excellent when served with pâtés and flavored butter.

Ingredients:

Ingredients for the dough:

4 teacups wheat flour

2 teaspoons sugar

10g (0.35 oz) dry yeast

2 teaspoons salt

8 tablespoons olive oil

2 tablespoons butter

1 teacup warm water

Ingredients for the spices:

2 tablespoons dehydrated granulated garlic

2 teaspoons black pepper

3 tablespoons grated parmesan cheese

3 tablespoons oregano

Preparation method:

Mix all the ingredients for the dough and batter until it becomes even and elastic. Anoint the surface and cover the dough with olive oil. Split the dough and let it rest for 20 minutes. Flatten it using a rolling pin down to about 1 cm (0.4 inches) thick. Then moist the surface with some water and sprinkle the topping over the dough. Cut the dough with a cutter, twist the sticks and arrange them on a baking dish previously anointed with olive oil. Bake over medium heat until they are golden.

Grissini

Photo Credit: Grongar

Photo Credit: Jason McArthut

Ingredients:

4 tablespoons olive oil

½ onion, chopped or blended

½ teacup thick tomato sauce

½ teacup ketchup

Salt to taste

Pepper to taste

½ lemon

½ tablespoon white vinegar

1 tablespoon Worcestershire sauce

1 tablespoon mustard

3 tablespoons honey

Preparation method:

Gold the chopped onion in olive oil and add one by one all of the ingredients according to the order displayed above, stirring constantly, until it becomes a sauce.

Wait until it is cold and serve.

  Barbecue Sauce

Photo Credit: Kusine

Ingredients:

2 teacups fresh basil leaves, washed

2 garlic cloves

1 teacup parmesan cheese

1 teacup pinyon nuts

½ teacup olive oil

Preparation method:

In a blender, blend the basil, garlic, parmesan, pinyon nuts and olive oil. If necessary, add some more olive oil. Heat everything (with the pasta) in the pan.

Molho Pesto

Photo Credit: Ricardo Cobra/Man in Apron

Ingredients:

2 tablespoons butter

2 tablespoons olive oil

1 kg (2.2 lbs) filet mignon

2 teacups red wine

1 tablespoon vegetable broth

2 bay leaves

Pepper and peppercorn to taste

Salt to taste

Preparation method:

Heat the olive oil and butter to a high temperature. Fry the meat until browned on all sides. It takes 10 minutes of frying per kilo (35.27 oz) of meat for crispiness on the outside and redness inside. Add a teacup of red wine and allow the meat absorb the taste. Set the meat aside. Onto the same pan pour the other cup of red wine, the vegetable broth dissolved in 1 teacup of water, two bay leaves, peppercorn, pepper and salt to taste. Let it improve. If necessary, add some more butter or some cornstarch to thicken it.

Rosbife Caseiro

Ingredients:

2 medium tomatoes, without seeds
1 medium red chile pepper (Dedo-de-moça)
1/4 cup fresh coriander
1 medium avocado
Juice of a medium lemon
1 medium onion, chopped
3 tablespoons olive oil
Sal to taste

Serve with tortillas, tortilla chips or other chips

Preparation:

Cut the tomatoes in very small cubes. Cut the chile open (lengthwise), remove seeds and filaments, and chop finely. Chop the fresh coriander, also finely. Set aside.

Peel avocado, remove the pit and put the flesh in a deep bowl. Smash the pulp with a fork, leaving some small pieces. Sprinkle with lemon juice.

Add tomatoes, pepper, coriander, onion, olive oil and salt. Mix well and serve immediately.

Tips:

Serve the guacamole as soon as it’s done, so the avocado won’t get dark and bitter. In case you can’t serve it immediately, keep the guacamole in the fridge and place the avocado pit inside it (after rinsed and dried with a paper towel).

Time Required: 20 min
Servings: 6 Servings

Photo Credit: Casers Jean

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