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Creamy dried meat in cabotiá
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
6 servings
Michele Crispim
@michelecrispim- Ingredients
- Recipe
- Pumpkin cabotiá or squash1 unit(s)
- Onion1 unit(s)
- Garlic2 unit(s)
- Girl's Finger Pepper1 unit(s)
- Shredded and desalted dried meat500 g
- Tomatoes without skin and without seeds2 unit(s)
- Sour cream1/2 cup
- Cottage cheese1 unit(s)
- Coconut milk1/2 cup
- Coriander to taste
- salt and pepper to taste
- Parmesan cheese to taste
- Olive oil2 tablespoon
- With a knife, carefully remove the cover from the pumpkin. Remove the seeds. Add salt and pepper inside the pumpkin (don't forget to season the lid too!). Microwave for 20 minutes.
- In a pan, add olive oil and sauté the onion, then the garlic and pepper. Add the desalted and shredded beef. Then add the skinless and seeded tomato. Add the cream, cream cheese and coconut milk. Season with salt, pepper and chopped coriander.
- Add 1 tablespoon of curd to the base of the pumpkin and then add the jerky. Finish with another spoon of cottage cheese and grated Parmesan cheese. Bake in the oven for 10 minutes and you're done!
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