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Curtir receita


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Tempo de preparo

40 min(s)


10 servings


  • Potato | 1 kg
  • Smoked pepperoni | 1/2 kg
  • Bacon | 250 g
  • Oil | 3 tablespoon
  • Bacon bouillon cubes | 2 unit(s)
  • Small onion | 1 unit(s)
  • Garlic Cloves | 4 unit(s)
  • Coriander Sauce | 1 unit(s)
  • Portion of cabbage (thinly sliced) | 1 unit(s)
  • Black pepper | 1 teaspoon
  • Salt | 1 to taste


  1. Peel the potatoes and bring to a boil.
  2. Cut the pepperoni and bacon into cubes.
  3. Chop all spices (separately).
  4. Fry the bacon (reserve).
  5. Fry the pepperoni (reserve).
  6. When the potatoes are cooked, mix with water in the blender until it forms a thick broth (reserve).
  7. Heat the oil, fry the onion, add the garlic, right after the bacon cubes and the cumin pepper.
  8. Pour the beaten broth (potato) into the stuffing pan and add the pepperoni and bacon (fried).
  9. Stir the broth so it doesn't stick to the pan.
  10. When boiling, add salt (to taste), coriander and cabbage.
  11. Serving suggestion: vinaigrette, toast or pate.

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