Capixaba pie

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Capixaba pie

Name: Capixaba pie
Prep time: 1 h
Total time: 1 h
Yield: 6 Porções
Ingredients: 2 unit(s) Peeled and seeded chopped tomato; 2 unit(s) Chopped Onion; 4 unit(s) Minced garlic; 50 ml Olive oil; 6 unit(s) Whole Green Olives; 1 unit(s) Lemon juice; 150 g Chopped palm heart; 100 g Shredded Siri; 100 g Clean shrimp; 100 g Sururu; 100 g Shredded Cod (unsalted); 3 unit(s) Eggs; to taste Chopped green smell (cilantro and chives); to taste Salt and Black Pepper; to taste Colorau

🇧🇷Brazil

•

View in original language

(Português)

1 hour(s)

6 servings

Elenice De

@ellen13

Ingredients
Recipe

Peeled and seeded chopped tomato2 unit(s)
Chopped Onion2 unit(s)
Minced garlic4 unit(s)
Olive oil50 ml
Whole Green Olives6 unit(s)
Lemon juice1 unit(s)
Chopped palm heart150 g
Shredded Siri100 g
Clean shrimp100 g
Sururu100 g
Shredded Cod (unsalted)100 g
Eggs3 unit(s)
Chopped green smell (cilantro and chives) to taste
Salt and Black Pepper to taste
Colorau to taste

Divide the tomatoes, onion, garlic and green smell to sauté the crab and shrimp moquecas 🍤 without letting it boil. If it happens, separate it from the sauté or let it dry. Reserve
Saute the palm heart in oil, garlic and onion. let it gain consistency
Sauté the cod in olive oil and set aside.
scald the mussel
Add the moquecas, sururu, cod and heart of palm in a pan, stir until the liquid from the mixture dries up, turn off the heat and wait for it to cool.
Beat the egg whites and add the yolks, mix one part with the sautéed and reserve the other part of the egg shake.
Transfer to a clay pot or container to go in the oven for 30 minutes or until the pie is dry.
Add the egg beat reserve over the pie. Finish with thinly sliced onions and olives. Place in the oven to brown. Is ready! Serve with rice 🍚.

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Capixaba pie

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