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PARMEGIANA ON BRAZIL
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
5 servings
À Lenha
@a_lenha_bbq- Ingredients
- Recipe
- Tomatoes9 unit(s)
- Onion2 unit(s)
- Carrot1 unit(s)
- Red wine50 ml
- Filet Mignon900 g
- Wheat flour100 g
- Buffalo Mozzarella100 g
- Mozzarella300 g
- Parmesan150 g
- Visit on insta @a_lenha_bbq and our website alenhabb.com.br. SAUCE: - 9 tomatoes, cut in half, roasted over a charcoal fire until slightly toasted. - Chop the tomatoes and season with salt and pepper with olive oil. - Roast a skinless onion, chop and add 1 chopped carrot, sauté with oil over low heat until wilted. - Add the tomato sauce, the red wine and let it reduce and refine. - At the end, mix everything in the blender. . THE MEAT: - I used flat iron, the second softest cut of the beef, an alternative to the filet mignon. It doesn't have to be very thin, even to not go over the point. - Seasoned with ground salt and black pepper. - I first dipped in wheat flour, then in seasoned egg and panko flour. - Important to season the panko flour. - Grill, 8 seconds heat, second floor not to toast. Brown one side, turn, brown the other, strip. . MOUNTING: - In the iron skillet, on the base goes sauce, on top of the meat. - On the sides, buffalo mozzarella, 3 slices of mozzarella and lots of parmesan on top. - Cover and let it boil hard until everything melts. - If you want, you can brown it with a pierced skillet and charcoal on top. Credits @fagnergg
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