Yellow Canjiquinha with Sausage Ragu
View in original language
Canjiquinha, Tuscan Sausage, Pepperoni Sausage, Bacon, Garlic, Onion, Tomato
2 dessert spoon
Dry red wine
Sauté the Canjiquinha with olive oil, minced garlic 2 loro leaves and onion in a pan
Add 500 ml of boiling water to the Canjiquinha, stir until thickened in another pan, fry the Bacon until golden and place in the Canjiquinha
In the same pan as the Bacon, sauté the sausage sausage, remove the Tuscan sausage from the gut and join with the pepperoni, place the tomatoes already chopped into small cubes, onion garlic salt to taste
Turn the dry wine over and let it boil until you get a clear sauce.
In a deep dish serve the Canjiquinha and drizzle the sauce on top finish with green smell to taste
Did you like this recipe?