Bem-vindo ao Brasil by Eduardo Menke

Bem-vindo

ao Brasil

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2. 4.

(P VHJXLGD MXQWH D FHEROD H GRXUH PDLV XP SRXFR 'HFRUH FRP D FHEROLQKD H D EDQDQD IDWLDGD

Pato no Tucupi Ingredientes 9LQKD G DOKRV

XQLG

3DWRV PpGLRV EHP ODYDGR HP iJXD FRUUHQWH 7XFXSL

/LP}HV Alho

FDEHoDV

3LPHQWDV GH FKHLUR

XQLG

9LQKR %UDQFR

½ litro

Alho

FDEHoDV

XQLG

0DoR GH DOIDYDFD

XQLG

ÈJXD

0DoR GH FKLFyULD

XQLG

Sal

0DoRV GH MDPEX

XQLG

Sal

3LPHQWD GH FKHLUR

6 litros

Modo de Preparo 1. 2. 3.

4. 5. 6.

(P XP UHFLSLHQWH SUHSDUH D YLQKD G DOKRV FRP R VXFR GRV OLP}HV DV FDEHoDV GH DOKR VRFDGDV R YLQKR EUDQFR D SLPHQWD GH FKHLUR VDO H iJXD D JRVWR 7HPSHUH RV SDWRV QHVVD YLQKD G DOKRV H GHL[H GHVFDQVDU SRU KRUDV QD JHODGHLUD $VVH RV SDWRV HP IRUQR PpGLR SRU DSUR[LPDGDPHQWH PLQXWRV 4XDQGR HVIULDUHP FRUWH RV HP SHGDoRV FDGD (P XPD SDQHOD FRORTXH SDUD IHUYHU R WXFXSL FRP SLPHQWDV GH FKHLUR VHP DPDVVDU H VHP RV FDELQKRV FDEHoDV GH DOKR DOIDFDYD FKLFyULD H VDO D JRVWR 5HVHUYH PHWDGH GHVVH WXFXSL H QD RXWUD PHWDGH IHUYD RV SDWRV HP SHGDoRV DWp ¿FDUHP EHP PDFLRV (P VHJXLGD GHVRVVH H VH TXLVHU UHWLUHD SHOH GHOHV 6HSDUH DV IROKDV FRP RV WDORV PDLV WHQURV GR MDPEX /DYH HP iJXD FRUUHQWH (P XP SDQHOD FRP iJXD IHUYHQWH H VDO D JRVWR HVFDOGH OHYHPHQWH R MDPEX H Gr XP FKRTXH WpUPLFR HP iJXD FRP JHOR (VFRUUD H UHVHUYH )DoD R PROKR GH SLPHQWD GH FKHLUR FRP R UHVWDQWH GDV SLPHQWDV DPDVVDGDV FRP VDO D JRVWR GHQWH GH DOKR VRFDGR H XP SRXFR GH WXFXSL TXHQWH 6LUYD HP XP SUDWR GH VRSD FRORTXH RV SHGDoRV GH SDWR H FXEUD RV FRP R MDPEX H R UHVWDQWH GR WXFXSL 2 SDWR QR WXFXSL p VHUYLGR FRP DUUR] EUDQFR IDULQKD G iJXD GH PDQGLRFD H PROKR GH SLPHQWD

Casquinha de Caranguejo Ingredientes Para os Caranguejos:

3LPHQWD YHUGH

XQLG

&DUDQJXHMRV

3LPHQWD GH FKHLUR

XQLG

/LP}HV

XQLG

&DVTXLQKDV GH FDUDQJXHMR

XQLG

$]HLWH GH ROLYD

Sal

Alho

GHQWHV

&HEROD 0pGLD

XQLG

Para farofa

7RPDWH PpGLR

XQLG

)DULQKD G iJXD GH PDQGLRFD

3LPHQWmR YHUGH JUDQGH

ï XQLG

0DQWHLJD

7HPSHURV YHUGHV DOIDYDFD FKLFyULD FKHLUR YHUGH FHEROLQKD H VDOVD

Sal

Modo de Preparo 1.

2. 3.

1. 2.

Preparo do Caranguejo /DYH RV FDUDQJXHMRV HP iJXD FRUUHQWH FRP OLPmR 7HPSHUH RV FDUDQJXHMRV FRP OLPmR VDO H D]HLWH D JRVWR (P XPD FDoDUROD FRP D]HLWH TXHQWH UHIRJXH R DOKR SLFDGLQKR D FHEROD EHP PLXGLQKD R WRPDWH HP FXELQKRV R SLPHQWmR HP WLULQKDV RV WHPSHURV YHUGHV H D SLPHQWD YHUGH EHP SLFDGLQKRV &RORTXH VDO D JRVWR 4XDQGR D FHEROD HVWLYHU FRPHoDQGR D GRXUDU DFUHVFHQWH D SLPHQWD GH FKHLUR OHYHPHQWH DPDVVDGD H R FDUDQJXHMR Mi WHPSHUDGR 5HIRJXH SRU PDLV RX PHQRV PLQXWRV Preparo da farofa (P XPD IULJLGHLUD FRORTXH SDUD WRUUDU D IDULQKD G iJXD GH PDQGLRFD PH[HQGR VHPSUH H TXDQGR HVWLYHU GRXUDGD UHWLUH GR IRJR DFUHVFHQWH D PDQWHLJD H R VDO D JRVWR 6LUYD GLYLGLQGR RV FDUDQJXHMRV SRU FDVTXLQKDV &XEUD FRP D IDURID H GHFRUH FRP EDQGDV GH D]HLWRQDV SUHWDV DOIDFH H IROKDV GH VDOVD

Pirarucu de Casaca Ingredientes Para os Pirarucus:

Para a farofa molhada:

3LUDUXFXV GHVVDOJDGRV

7RPDWH PpGLR

XQLG

$]HLWH GH 2OLYD

&HEROD PpGLD

XQLG

Alho

FDEHoDV

Alho

FDEHoD

&HEROD PpGLD

XQLG XQLG

7HPSHURV YHUGHV DOIDFDYD FKLFyULD FHEROLQKD H VDOVD

7RPDWH PpGLR 7HPSHURV YHUGHV DOIDFDYD FKLFyULD FKHLUR YHUGH FHEROLQKD H VDOVD

3LPHQWD YHUGH

XQLG

$]HLWH GH ROLYD

3LPHQWD YHUGH

XQLG

9LQDJUH GH YLQKR EUDQFR

3LPHQWD GH FKHLUR

XQLG

9LQKR EUDQFR VHFR

Sal

3LPHQWD GH FKHLUR

XQLG

)DULQKD G iJXD GH PDQGLRFD

/HLWH GH FRFR

0DQWHLJD

ÈJXD

Para bananas fritas: %DQDQD QDQLFD

XQLG

Óleo de soja

7LUDV GH WRPDWHV GH VDOVLQKD H GH FLEROHWH SDUD GHFRUDU

Modo de Preparo

2. 3.

1. 2.

Preparo dos Pirarucus 'HVVDOJXH RV SLUDUXFXV HP iJXD JHODGD 7HPSHUH FRP DOKR VDO H D]HLWH D JRVWR &RP D]HLWH TXHQWH UHIRJXH R DOKR SLFDGLQKR D FHEROD EHP PLXGLQKD R WRPDWH HP FXELQKRV RV WHPSHURV YHUGHV H D SLPHQWD YHUGH EHP SLFDGLQKRV VDO D JRVWR 4XDQGR D FHEROD HVWLYHU FRPHoDQGR D GRXUDU DFUHVFHQWH D SLPHQWD GH FKHLUR OHYHPHQWH DPDVVDGD H RV SLUDUXFXV Mi WHPSHUDGRV H GHL[H UHIRJDU SRU PDLV RX PHQRV PLQXWRV 7LUH D SLPHQWD GH FKHLUR H UHVHUYH Preparo da banana frita &RUWH DV EDQDQDV HP WLUDV EHP ¿QDV QR VHQWLGR ORQJLWXGLQDO P XP IULJLGHLUD FRP yOHR EHP TXHQWH IULWH DV DWp GRXUDU FRORTXH HP XP SUDWR FRP ( SDSHO DEVRUYHQWH SDUD UHWLUDU D H[FHVVR GH yOHR GD IULWXUD UHVHUYH Preparo da farofa molhada &RUWH HP TXDGUDGRV EHP PLXGLQKRV R WRPDWH D FHEROD H R DOKR SLTXH EHP SLFDGLQKR FRP D SRQWD GD IDFD RV WHPSHURV YHUGH H D SLPHQWD YHUGH (P XPD VDODGHLUD MXQWH R D]HLWH R YLQDJUH GH YLQKR EUDQFR R YLQKR EUDQFR VHFR R VDO H PLVWXUH &RUULMD D DFLGH] FRP XP SRXFR GH iJXD %DWD EHP FRP XP JDUIR DWp KRPRJHQHL]DU RV LQJUHGLHQWHV $FUHVFHQWH WRGRV RV LQJUHGLHQWHV Mi FRUWDGRV H D SLPHQWD GH FKHLUR OHYHPHQWH DPDVVDGD 0LVWXUH H GHL[H UHSRXVDU QD JHODGHLUD (P XPD WLJHOD FRORTXH D IDULQKD G iJXD R OHLWH GH FRFR R PROKR TXH HVWDYD UHSRXVDQGR QD JHODGHLUD H PLVWXUH FRUULMD R VDO (P XPD SDQHOD SHTXHQD IHUYD D iJXD FRP D PDQWHLJD

RORTXH DRV SRXFRV VREUH D IDULQKD H RV LQJUHGLHQWHV Mi PLVWXUDGRV D iJXD IHUYHQWH & FRP D PDQWHLJD $ IDURID GHYH ยฟFDU PROKDGD VHP IRUPDU SLUmR &RORTXH HP IRUPLQKDV TXDGUDGDV H GHFRUH FRP WLUDV GH WRPDWH GH VDOVLQKD H GH FLEROHWH Finalizaรงรฃo LUYD HP XP SUDWR UHIUDWiULR UHWDQJXODU FRORTXH XPD FDPDGD FRP DV EDQDQDV IULWDV 6 HVSDOKH R SLUDUXFX VREUH DV EDQDQDV H SRU ~OWLPR D IDURID PROKDGD /HYH DR IRUQR SDUD DTXHFHU H TXDQGR D IDURID FRPHoDU D GRXUDU UHWLUH H VLUYD

Quindim Ingredientes &RFR UDODGR

2YRV

XQLG

*HPDV

XQLG

0DQWHLJD GHUUHWLGD

$o~FDU

(VVrQFLD GH EDXQLOKD

Para Â assar 0DQWHLJD

$o~FDU

Modo de Preparo 1.

3Up DTXHoD R IRUQR D Ã&#x203A;F

6HSDUH DV JHPDV GDV FODUDV H SHQHLUH WRGDV DV JHPDV

2. 4. 5.

6. 7. 8.

(P XP ERZO FRORTXH R FRFR R Do~FDU H D PDQWHLJD H PLVWXUH EHP 0LVWXUH WXGR GHOLFDGDPHQWH 8QWH D IRUPD FRP PDQWHLJD H SROYLOKH R Do~FDU &RORTXH D PDVVD GH RYRV $VVH HP EDQKR PDULD SRU FHUFD GH PLQXWRV RX DWp Â¿FDU GRXUDGR H Â¿UPH 'HL[H HVIULDU OHQWDPHQWH

Camarão na Moranga Ingredientes 0RUDQJD 0DGXUD

XQLG

7RPLOKR

ÈJXD

/RXUR

2 folhas

3LPHQWD GR 5HLQR HP JUmRV

XQLG

Alho

GHQWHV

$]HLWH GH 2OLYD

&HEROD SLFDGD EUXQRLVH

$OKR SLFDGR EUXQRLVH

3LPHQWD GHGR GH PRoD

%XTXr JDUQL

FRPSRVLomR 7DORV GH VDOVD DOKR SRUy IROKD GH ORXUR H JDOKR GH WRPLOKR

7RPDWH &RQFDVVr

&DOGR GH &DPDUmR

/HLWH GH &RFR

&DWXSLU\

&RHQWUR 3LFDGR

&DPDUmR 5RVD

Sal

3LPHQWD %UDQFD

Modo de Preparo 1.

5HWLUH D WDPSD GD 0RUDQJD FXLGDGRVDPHQWH H D VHJXLU DV VHPHQWHV /DYH EHP SRU GHQWUR H SRU IRUD VHTXH H WHPSHUH FRP VDO H SLPHQWD EUDQFD PRtGD (P XPD SDQHOD FRP R GLkPHWUR GR WDPDQKR GD DEyERUD FRORTXH D iJXD R WRPLOKR R ORXUR RV JUmRV GH SLPHQWD GR UHLQR H R DOKR / HYH D SDQHOD DR IRJR FRP D DEyERUD HPERUFDGD HP VXD ERUGD VHP TXH WRTXH QD iJXD H GHL[H D FR]LQKDQGR QR YDSRU DWp TXH ¿TXH EHP PDFLD DSUR[ PLQXWRV (P VHJXLGD FRORTXH D QXPD DVVDGHLUD SUHYLDPHQWH XQWDGD FRP D]HLWH GH ROLYD 3LQFHOH R H[WHULRU H D WDPSD FRP D]HLWH GH ROLYD H OHYH DR IRUQR SUp DTXHFLGR SRU PLQXWRV 5HVHUYH (P XPD SDQHOD DTXHoD R D]HLWH H QHOH VXH D FHEROD DOKR H D SLPHQWD GHGR GH PRoD $FUHVFHQWH R EXTXr JDUQL H DGLFLRQH R FDWXSLU\ SDUD DYHOXGDU R FUHPH 7HPSHUH FRP VDO H SLPHQWD GR UHLQR H SURFHVVH SDUD REWHU XP PROKR FUHPRVR H OLVR $FUHVFHQWH R FRHQWUR SLFDGR (P XPD IULJLGHLUD HVTXHQWH R D]HLWH H VDOWHLH RV FDPDU}HV SUHYLDPHQWH WHPSHUDGRV FRP VDO H SLPHQWD GR UHLQR EUDQFD DWp GRXUDU 5HVHUYH

Escondidinho de Carne Seca Ingredientes 0DQGLRFD &R]LGD

&DUQH VHFD FR]LGD H GHV¿DGD

5HTXHLMmR

/HLWH

0DQWHLJD GH *DUUDID

4XHLMR GH &RDOKR UDODGR

0DQWHLJD

&HEROD 5R[D HP URGHODV

XQLG

Sal

3LPHQWD GR UHLQR EUDQFD

Modo de Preparo 1.

$PDVVH D PDQGLRFD FRP XP HVSUHPHGRU GH EDWDWDV H UHWLUH RV WDORV

)LQDOL]H FRP PDQWHLJD SLPHQWD H VDO UHVHUYH

2. 4.

2. 3.

-XQWH R OHLWH DRV SRXFRV DWp REWHU XP SXUr ¿UPH 3X[H D FDUQH VHFD FRP D PDQWHLJD GH JDUUDID H D FHEROD UR[D UHVHUYH Finalização (VSDOKH XPD FDPDGD ¿QD GH SXUr QR IXQGR GH XP UHIUDWiULR 'LVWULEXD R UHFKHLR GH FDUQH VHFD XQLIRUPHPHQWH &XEUD FRP R UHTXHLMmR H SRU FLPD R UHVWDQWH GR SXUr )LQDOL]H FRP R TXHLMR GH FRDOKR UDODGR H DVVH D Û& DWp GRXUDU VLUYD FRP XPD VDODGD VLPSOHV GH IROKDV WRPDWH H FKHLUR YHUGH

Bobó de Camarão Ingredientes &DPDUmR 5RVD

0DQGLRFD GHVFDVFDGD

/LPmR

ï XQLG

/HLWH GH &RFR

$OKR DPDVVDGR

XQLG

$]HLWH GH 'HQGr

*HQJLEUH UDODGR

&RHQWUR H 6DOVD

$OKR SLFDGR EUXQRLVH

GHQWH

Sal

&HEROD SLFDGD EUXQRLVH

XQLG

3LPHQWD

$]HLWH GH ROLYD

9LQDJUH

Modo de Preparo 1. 2. 3. 4. 5.

'HVFDVTXH RV FDPDU}HV DIHUYHQWH DV FDVFDV HP OLWUR GH iJXD VDOJDGD &RH H UHVHUYH R FDOGR 7HPSHUH RV FDPDU}HV Mi OLPSRV FRP OLPmR DOKR VDO SLPHQWD H R JHQJLEUH 5HWLUH R ¿R FHQWUDO GD PDQGLRFD H UHVHUYH 6DOWHLH VHP GRXUDU D FHEROD H R DOKR $FUHVFHQWH D PDQGLRFD H FR]LQKH QR FDOGR DWp ¿FDU PDFLD H VHP GHVPDQFKDU 3URFHVVH DLQGD TXHQWH FRP R OHLWH GH FRFR 5HVHUYH R FUHPH 6DOWHLH RV FDPDU}HV QR D]HLWH GH ROLYD H UHVHUYH 1D PHVPD SDQHOD GRV FDPDU}HV DFUHVFHQWH R FUHPH H FR]LQKH SRU FHUFD GH PLQXWRV $FHUWH R VDO H ¿QDOL]H FRP RV FDPDU}HV VDOWHDGRV R D]HLWH GH GHQGr D SLPHQWD H R FRHQWUR 6LUYD FRP DUUR] EUDQFR

Baião de Dois Ingredientes )HLMmR 9HUGH

$UUR]

0DQWHLJD GH *DUUDID

&HEROD SLFDGD EUXQRLVH

XQLG

Alho

GHQWHV

&RHQWUR

3LPHQWD GH &KHLUR DPDUHOD

XQLG

&DUQH 6HFD

/LQJ LoD FDODEUHVD SLFDGD

4XHLMR GH &RDOKR

&HEROLQKD SLFDGD

Sal

Modo de Preparo 1. 2. 3.

4. 5.

6. 7.

'HL[H R IHLMmR GH PROKR SRU KRUDV &R]LQKH QD iJXD H VDO H UHIRJXH R VHP R FDOGR QD PDQWHLJD GH JDUUDID FRP D FHEROD H R DOKR H D SLPHQWD &R]LQKH R DUUR] QRUPDOPHQWH &R]LQKH D FDUQH VHFD SUHYLDPHQWH GHVVDOJDGD H GHV¿H $TXHoD D PDQWHLJD GH JDUUDID HP XPD SDQHOD H UHIRJXH D OLQJ LoD -XQWH D FDUQH VHFD SDUD UHIRJDU H SRVWHULRUPHQWH R IHLMmR 0LVWXUH EHP H DFUHVFHQWH R DUUR] &RORTXH PDLV XP SRXFR GH PDQWHLJD GH JDUUDID H PLVWXUH QRYDPHQWH &RUULMD R VDO H DGLFLRQH D FHEROLQKD R FRHQWUR H R TXHLMR GH FRDOKR SLFDGR H PLVWXUH H VLUYD

Moqueca de Lagosta e Camarão Ingredientes

/DJRVWD PpGLD IUHVFD

XQLG

&DPDUmR 5RVD PpGLR

Sal

3LPHQWD GR UHLQR

/LPmR

XQLG

&HERODV HP URGHODV

XQLG

$OKR HVSUHPLGR

XQLG

7RPDWH &RQFDVVr

XQLG

$]HLWH GH 2OLYD

&RHQWUR

/HLWH GH &RFR

$]HLWH GH GHQGr

3LPHQWD PDODJXHWD SLFDGD

XQLG

Modo de Preparo 1. 2. 3.

4. 5.

6. 7.

&RUWH D FDUQH GD ODJRVWD HP SHGDoRV JUDQGHV /LPSH RV FDPDU}HV H WHPSHUH FRP VDO SLPHQWD GR UHLQR H OLPmR (P XPD SDQHOD UHIRJXH D FHEROD R DOKR H R WRPDWH QR D]HLWH -XQWH D ODJRVWD H RV FDPDU}HV UHIRJXH SRU PDLV DOJXQV PLQXWRV $FUHVFHQWH R FRHQWUR R OHLWH GH FRFR H R D]HLWH GH GHQGr 0LVWXUH $EDL[H R IRJR H GHL[H FR]LQKDU SRU D PLQXWRV $QWHV GH VHUYLU DGLFLRQH D SLPHQWD PDODJXHWD 6LUYD FRP DUUR] EUDQFR H IDURID DPDUHOD

Empadão Goiano Ingredientes Para a massa

Para o Recheio

Para o Molho

)DULQKD GH WULJR

3HLWR GH IUDQJR

0ROKR GH 7RPDWH

%DQKD GH 3RUFR

$oDIUmR GD WHUUD

([WUDWR GH 7RPDWH

)HUPHQWR 4XtPLFR HP Sy

/RPER GH 3RUFR FRUWDGR HP FXERV

)DULQKD GH 7ULJR

*HPD

XQLG

/LPmR

XQLG

&KHLUR YHUGH

Sal

2YR FR]LGR HP FXERV

XQLG

Sal

ÈJXD

3DOPLWR HP &RQVHUYD

3LPHQWD

&KHLUR 9HUGH 3LFDGR

4XHLMR 0HLD &XUD

Modo de Preparo 1.

2. 3.

4. 5.

6. 7. 8. 9.

10.

0LVWXUH RV LQJUHGLHQWHV GD PDVVD H DGLFLRQH D iJXD PRUQD DRV SRXFRV H VRYH DWp REWHU XPD PDVVD PDOHiYHO )RUPH XPD EROD FXEUD H GHL[H GHVFDQVDU SRU KRUD 7HPSHUH RV SHLWRV GH IUDQJR FRP VDO DoDIUmR SLPHQWD H OLPmR IULWH H GHV¿H RV 5HVHUYH 7HPSHUH R ORPER FRP VDO SLPHQWD H OLPmR IULWH R H FRUWH HP FXERV 5HVHUYH 3UHSDUH R PROKR GH WRPDWH R H[WUDWR R FKHLUR YHUGH H WHPSHUH 'LVVROYD D IDULQKD FRP iJXD VHSDUDGDPHQWH H DGLFLRQH DR PROKR 0H[D DWp ¿FDU XQLIRUPH 'HL[H HVIULDU FRPSOHWDPHQWH 3UHSDUH DV PDVVDV HP IRUPDV FRP FP GH GLkPHWUR DEUD D PDVVD FRP XP UROR H IRUUH DV IRUPDV 'LVWULEXD R UHFKHLR QDV IRUPDV QD RUGHP XPD FDPDGD GH IUDQJR ORPER RYR TXHLMR D]HLWRQDV H SDOPLWR 5HJXH FRP R PROKR FXEUD FRP D PDVVD UHVWDQWH H IHFKH D ERUGD FRP XP WUDQoDGR 3LQFHOH FRP D JHPD EDWLGD H OHYH DR IRUQR SUHDTXHFLGR D Û& DWp GRXUDU

Sopa Paraguaia Ingredientes

&HEROD HP URGHODV ¿QDV

XQLG

0DQWHLJD

/HLWH

)ORFRV GH 0LOKR SUp FR]LGRV

4XHLMR PHLD FXUD UDODGR

*HPDV

XQLG

&ODUDV

XQLG

)HUPHQWR HP 3y

ÏOHR SDUD XQWDU

Sal

Modo de Preparo 1.

6XH D FHEROD QD PDQWHLJD MXQWH R OHLWH H DQWHV TXH IHUYD DFUHVFHQWH DRV SRXFRV RV ÀRFRV GH PLOKR PH[HQGR VHPSUH DWp REWHU XP DQJX DSUR[LPDGDPHQWH PLQXWRV 7HPSHUH FRP VDO UHWLUH GR IRJR H DJUHJXH R TXHLMR UDODGR H DV JHPDV PLVWXUDQGR EHP 5HVIULH H UHVHUYH $GLFLRQH HP VHJXLGD DV FODUDV HP QHYH H R IHUPHQWR DR DQJX IRUPDGR QD HWDSD DQWHULRU Mi UHVIULDGR HQYROYHQGR WXGR GHOLFDGDPHQWH H OHYDQGR DR IRUQR SUHDTXHFLGR D Û& HP XPD DVVDGHLUD XQWDGD FRP yOHR $VVH DWp TXH D PDVVD ¿TXH ¿UPH H GRXUDGD FHUFD GH PLQXWRV 5HWLUH GR IRUQR H GHL[H GHVFDQVDU SRU PLQXWRV

Arroz de Puta Rica Ingredientes

$UUR] DJXOKLQKD ODYDGR H HVFRUULGR

6REUHFR[DV GH )UDQJR

XQLG

$OKR DPDVVDGR

GHQWHV

9LQDJUH

$oDIUmR GD WHUUD

&DOGR GH )UDQJR

%DFRQ FRUWDGR HP FXELQKRV

$]HLWH GH 2OLYD

/LQJ LoD FDODEUHVD IUHVFD HP URGHODV

&HEROD FRUWDGD HP FXELQKRV

XQLG

&DUQH VHFD GHVVDOJDGD H SUp FR]LGD FRUWDGD HP FXERV

/LQJ LoD GHIXPDGD HP URGHODV

&RVWHOLQKD GH 3RUFR GHIXPDGDV

Sal

3LPHQWD

0LOKR YHUGH HP FRQVHUYD

(UYLOKD HP FRQVHUYD

3LPHQWD GR UHLQR

3LPHQWD GH FKHLUR URGHODV ¿QDV

Modo de Preparo 1.

/DYH R DUUR] H GHL[H HVFRUUHQGR FRP XPD KRUD GH DQWHFHGrQFLD

(P XPD SDQHOD JUDQGH FRP FDSDFLGDGH DSUR[LPDGD SDUD OLWURV DTXHoD R D]HLWH IULWH R EDFRQ DFUHVFHQWH D OLQJ LoD HVPLJDOKDGD H IULWH

4. 5. 6.

7HPSHUH R IUDQJR FRP R DOKR R YLQDJUH D SLPHQWD GR UHLQR VDO H R DoDIUmR GD WHUUD ¬ SDUWH SRQKD R FDOGR GH IUDQJR SDUD DTXHFHU

-XQWH R IUDQJR H UHIRJXH DWp GRXUDU $FUHVFHQWH RV JUmRV GR PLOKR YHUGH H D FHEROD H UHIRJXH SRU GRLV PLQXWRV $FUHVFHQWH D OLQJ LoD GHIXPDGD D FRVWHOLQKD HP FXELQKRV D FDUQH VHFD H UHIRJXH SRU PDLV PLQXWRV $FUHVFHQWH R DUUR] H UHIRJXH DWp HQYROYHU EHP RV JUmRV &RUULMD R VDO D HUYLOKD R FDOGR GH IUDQJR IHUYHQWH H PLVWXUH WXGR &R]LQKH HP IRJR PpGLR FRP D SDQHOD WDPSDGD 'HVOLJXH R IRJR DQWHV TXH R OtTXLGR VHTXH FRPSOHWDPHQWH 'HL[H GHVFDQVDU SRU PHLD KRUD $QWHV GH VHUYLU ¿QDOL]H FRP D SLPHQWD GH FKHLUR IUHVFD

Lombo Assado na Panela Ingredientes Para Â o Â Lombo:

/LPmR

XQLG

/RPER VXtQR

9LQDJUH GH YLQKR WLQWR

Ã&#x201C;leo Â de Â Soja

Ã&#x2C6;JXD TXHQWH

3LPHQWD GHGR GH PRoD

Ã¯ XQLG

Sal

Alho

GHQWHV

9LQKR EUDQFR

Para Â o Â Molho:

3LPHQWD GR UHLQR HP JUmRV

Ã&#x2C6;JXD IHUYHQWH

&HEROD

XQLG

)DULQKD GH 7ULJR

Sal

Modo de Preparo 1.

(VFROKD XPD FDUQH GH SRUFR IUHVFD SDUD JDUDQWLU D PDFLH]

1R GLD VHJXLQWH UHWLUH GD VXSHUItFLH GD SHoD WRGRV RV WHPSHURV SDUD QmR TXHLPDU &RH D PDULQDGD H UHVHUYH R OtTXLGR

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