PARMEGIANA ON BRAZIL

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PARMEGIANA ON BRAZIL

Name: PARMEGIANA ON BRAZIL
Prep time: 1 h
Total time: 1 h
Yield: 5 Porções
Ingredients: 9 unit(s) Tomatoes; 2 unit(s) Onion; 1 unit(s) Carrot; 50 ml Red wine; 900 g Filet Mignon; 100 g Wheat flour; 100 g Buffalo Mozzarella; 300 g Mozzarella; 150 g Parmesan

🇧🇷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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PARMEGIANA ON BRAZIL

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