Horsetail with herb butter
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Use a frying pan where the cavaquinhas fit.
Melt the butter until foamy. Place the cavaquinhas meat side down and cook over high heat for 4 minutes.
Turn aside and cook for another 2 minutes. Drizzle the meat with the herb butter.
Season with salt.
Remove the cavaquinhas from the skillet and deglaze with the white wine, reduce until you have about 2 tablespoons of broth remaining.
Drizzle the cavaquinhas with the broth.
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