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Receitas / Ingredientes / Confecção
Acessório Fase Tempo Receitas / Ingredientes / Confecção
1/2 Ervas aromáticas (excepto cebolinhas francesas)
Quant.: 10 a 50 gr
S Colocar as ervas aromáticas na tigela seca.
M Cebolas, alhos
Quant.: a partir de 1 cebola, partida em quartos, até 300 gr
a partir de 1 dente de alho até 300 gr.
S Trabalhar até obter o grau de fragmentação desejado.
2/M várias
vezes
2Ăseg.
cada
Legumes e batatas em cru
(para sopas, molhos, recheios)
Quant.: 50 gr até 300 gr.
S Partir os legumes em pedaços grandes e colocáĆlos na
tigela.
2 Queijo rijo, por ex. Parmesão
Quant.: 10 gr a 200 gr
S Partir o queijo em cubos e trabalhar até obter o grau de
fragmentação pretendido.
2 Pão ralado
Quant.: 1 a 4 pãezinhos secos
S Partir os pãezinhos em cubos e trabalhar até obter o grau
de fragmentação pretendido.
2 Carne, fígado
(para rolo de carne, bife tártaro, etc.)
Quant.: 10 gr a 500 gr
S Limpar a carne de ossos, cartilagens, pele e nervos.
PartirĂa carne em cubos.
Massas com carne, recheios e pastéis:
S Deitar a carne (de vaca, porco, vitela, aves, mas também
peixe) na tigela juntamente com outros ingredientes
eĂtrabalháĆlos até obter uma massa.
2 ca. 1 min. Massa levedada
máx. 500 gr de farinha
25 gr de fermento ou 1 pacotinho de fermento em
225 ml de leite morno
1 ovo
1 pitada de sal
80 gr de açúcar
60 gr de gordura (morna)
Casca de ½ limão (aroma de limão)
Os ingredientes devem estar à mesma temperatura.
Quando a massa tiver um aspecto liso, coloqueĆa num local
quente, para levedar.
74


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