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Choripan with Cheese and Chimichurri
🇧🇷Brazil
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30 min(s)
1 servings
Victor Hugo
@victor_underkitchen- Ingredients
- Recipe
- French Cloth1 unit(s)
- Linguiça de Pernil1 unit(s)
- keep35 g
- Queijo Meia Cura30 g
- Vinegar50 ml
- Water120 ml
- Oil15 ml
- Dip1 unit(s)
- Salt to taste
- Faça Mise en place e reserve;
- Start Chimichurri molho hair.
- In a panela aqueça for 3 minutes or vinegar, water and oil; turn off the heat, add to chopped sauce and tempere with salt and reserve;
- In a plate or cold frigideira, select the Pernil linguiça, until reaching the ideal point, cut to half and select again, Add or queijo Meia Cura and pingue a little water to melt or use a Maçarico culinary to melt the queijo and reserve;
- Cut or French bread without dividing the bands, passe manteiga and light to veneer in the same place of preparation of the Pernil linguiça, then achieve coloration and ideal crispness reserve;
- Montage: Do not use a sealed and open pan to accommodate the Pernil linguiça, if you do not have melted or queijo Meia Cura in the sheet or panela, use a Culinary Maçarico to melt it, Cover with Chimichurri mold and date or pan.
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