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PORTUGUÊS
P-2 7
França
ATUM FRESCO COM LEGUMES
Tempo de preparação total: aprox. 21-23 minutos
Utensílios: Prato para gratinar raso oval com tampa
(aprox. 26 cm de diâmetro)
Ingredientes
500 g atum fresco, às postas
2 cds de sumo de limão
sal
1 cdc de óleo vegetal para untar o prato
1
/2 pimento verde (125 g), cortado às tiras
2 cebolas (125 g), picadas finamente
1 cenoura (50 g), cortada às rodelas
1-2 tomates (125 g), cortados aos cubos
40 ml de vinho branco
1 dente de alho
Bouquet garni
Sal e pimenta
Procedimento
1. Lave o atum, seque-o e borrife-o com sumo de
limão. Deixe o peixe repousar durante cerca de
15 minutos, limpe-o novamente e adicione sal.
2. Unte o fundo do prato com óleo e coloque o atum
no interior. Disponha os legumes por cima do
peixe. Adicione o vinho branco, o dente de alho e
o bouquet garni e tempere. Tampe o prato e deixe
cozinhar.
21-23 min.
70 P
Deixe o peixe repousar durante cerca de 2 minutos
após estar cozinhado. Retire o bouquet garni e o
dente de alho antes de servir.
Dica: Um bouquet garni é composto por: um raminho
de salsa, um molho de ervas e legumes para
fazer sopa, ligústico, tomilho e algumas folhas
de louro.
Alemanha
TOSTA DE CAMEMBERT
Camemberttoast
Tempo de preparação total: aprox. 1
1
/2-2
1
/2 minutos
Utensílios: Prato raso
Ingredientes
4 fatias de pão para torrar (80 g)
2 cds de manteiga ou margarina (20 g)
150 g de Camembert
4 cdc de geleia de morango (40 g)
Pimenta de caiena
Procedimento
1. Torre o pão e barre-o com manteiga.
2. Corte o Camembert em fatias e disponha-o no topo
da tosta. Coloque a geleia de morango no meio do
queijo e polvilhe com pimenta de caiena.
3. Coloque a tosta num prato e aqueça.
aprox 1
1
/2 -2
1
/2 min. 100 P
Sugestão: Pode alterar esta receita de acordo com
o seu gosto. Por exemplo, pode utilizar
cogumelos frescos e queijo ralado ou
fiambre, espargos e queijo Emental.
SOPAS E ENTRADAS
CARNE, PEIXE E AVES
R-667_[PT ckbk].indd P-27R-667_[PT ckbk].indd P-27 6/18/09 4:56:01 PM6/18/09 4:56:01 PM
220


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