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Curtir receita


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Tempo de preparo

45 min(s)


8 servings


  • Oil or olive oil | 3 tablespoon
  • Chopped Onion | 02 unit(s)
  • Crushed garlic | 02 unit(s)
  • 1 large ripe and seeded tomato, chopped and 1 sliced tomato for decoration | 02 unit(s)
  • Tomato puree | 01 cup
  • Sardines with tomato sauce | 02 unit(s)
  • Hot water | 1/2 cup
  • Pea | 01 can(s)
  • Chopped Green Olives | 03 tablespoon
  • 1 chopped hard-boiled egg to go in the couscous mixture and 2 sliced eggs to garnish | 03 unit(s)
  • Chopped palm heart | 01 cup
  • Chopped green smell | 01 tablespoon
  • Salt and pepper sauce |  to taste
  • Corn flour | 2 cup
  • Breadcrumbs | 01 tablespoon


  1. In a large pan, heat the oil and sauté the onion and garlic. Add the chopped tomatoes and sauté for a while.
  2. Add the tomato puree, the sardine tomato sauce and the water. Cook over low heat, covered pan, until the tomato breaks down.
  3. Add the pea, the olive, 1 chopped egg, the hearts of palm, the parsley and the sardines. Cook until it boils.
  4. Season with salt and pepper sauce to taste.
  5. Gradually add the cornmeal mixed with the breadcrumbs, stirring constantly, check the salt again.
  6. In a round shape with a hole (about 20 cm) decorate the sides and bottom with the boiled egg cut into slices, the chopped olives, the palm heart slices and the tomato slices, set aside.
  7. Slowly pour the preparation into the decorated mold. Squeeze lightly.
  8. Unmold and serve hot or cold.

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