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African heart of palm and pepperoni type

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African heart of palm and pepperoni type

Releutura do fricasse de fr Read more


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Tempo de preparo

150 min(s)


4 servings

Fernando Salles

  • Ingredients
  • Recipe
  • Green corn1 can(s)
  • Cottage cheese200 g
  • Fresh cream300 g
  • 1/2 cup of milk1 unit(s)
  • Onion1 unit(s)
  • Garlic clove2 unit(s)
  • Palm Heart Glass1 unit(s)
  • Chopped pepperoni to taste
  • Parmesan cheese chunk200 g
  1. Blend the corn, cream cheese, cream and milk in a blender until everything is homogeneous. Reserve
  2. Chop the garlic and finely chopped onion, cut the pepperoni into small cubes, and cut the hearts of palm into slices.
  3. I had some fresh Minas cheese left over in the fridge, I chopped it into cubes and used that too.
  4. In a pan with a drizzle of olive oil, sauté the garlic, onion and pepperoni
  5. When it is well sautéed, (the onions are golden) add the hearts of palm
  6. Sauté a little more until everything is soft, then add the cream that we beat in the blender
  7. Lower the heat, add salt and pepper (at this point I added the Minas cheese) cook stirring until it becomes a consistent cream
  8. Grate the Parmesan cheese on the coarse part of the grater and set aside
  9. The cream will cook for about 4 to 5 minutes, and will become a consistent cream, the time may vary.
  10. When the cream is at the consistency shown in the video, transfer it to a refractory dish.
  11. Cover with grated parmesan, it can be mozzarella if you don't have parmesan. Place in preheated oven at 250 degrees.
  12. Leave in the oven until the cheese is browned, 15 to 20 minutes. In the meantime, wash the dishes lol
  13. Place straw potatoes on top, and serve....

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