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African heart of palm and pepperoni type
Releutura do fricasse de fr Read more
🇫🇷France
•View in original language
(Português)
150 min(s)
4 servings
Fernando Salles
@fernandoramos- 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
- Blend the corn, cream cheese, cream and milk in a blender until everything is homogeneous. Reserve
- Chop the garlic and finely chopped onion, cut the pepperoni into small cubes, and cut the hearts of palm into slices.
- I had some fresh Minas cheese left over in the fridge, I chopped it into cubes and used that too.
- In a pan with a drizzle of olive oil, sauté the garlic, onion and pepperoni
- When it is well sautéed, (the onions are golden) add the hearts of palm
- Sauté a little more until everything is soft, then add the cream that we beat in the blender
- Lower the heat, add salt and pepper (at this point I added the Minas cheese) cook stirring until it becomes a consistent cream
- Grate the Parmesan cheese on the coarse part of the grater and set aside
- The cream will cook for about 4 to 5 minutes, and will become a consistent cream, the time may vary.
- When the cream is at the consistency shown in the video, transfer it to a refractory dish.
- Cover with grated parmesan, it can be mozzarella if you don't have parmesan. Place in preheated oven at 250 degrees.
- Leave in the oven until the cheese is browned, 15 to 20 minutes. In the meantime, wash the dishes lol
- Place straw potatoes on top, and serve....
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