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P-28
Espanha
COGUMELOS COM ROSMANINHO
Champinones rellenos al romero
Tempo de preparação total: aprox. 15-21 minutos
Utensílios: Tigela com tampa (capacidade de 1 litros)
Prato raso redondo (aprox. 22 cm de diâmetro)
Ingredientes
8 cogumelos grandes (aprox. 225 g),
inteiros
2 cds de manteiga ou margarina (20 g)
1 cebola (50 g), picada finamente
50 g de carne fumada, cortada finamente em
cubos
Pimenta preta, grão
rosmaninho fresco triturado
125 ml de vinho branco seco
125 ml de natas
2 cds de farinha (20 g)
Procedimento
1. Retire os caules dos cogumelos e corte os caules
em pedaços pequenos.
2. Unte o fundo do prato com manteiga. Adicione as
cebolas, a carne fumada em cubos e os caules dos
cogumelos. Tempere com pimenta e rosmaninho,
tape e deixe cozinhar.
4-6 min.
100 P
Deixe arrefecer.
3. Aqueça 100 ml de vinho e natas no outro prato e
tape-o.
2-3 min.
100 P
4. Misture o restante vinho com a farinha, junte ao
líquido quente, tape e deixe cozinhar. Mexa uma
vez enquanto estiver a cozinhar.
1-2 min.
100 P
5. Encha os cogumelos com o preparado da carne
fumada, coloque no molho e deixe cozinhar na
grelha.
12 min.
50 P
Deixe os cogumelos repousarem durante cerca de
2 minutos após estar cozinhados.
Alemanha
EMPADÃO DE CURGETE E MACARRÃO
Zucchini-Nudel-Auflauf
Tempo de preparação total: aprox. 41-49 minutos
Utensílios: Tigela com tampa (capacidade de 2 litros)
Prato para gratinar (aprox. 26cm de diâmetro)
Ingredientes
500 ml de água
1
/2 cdc de óleo
80 g macarrão
400 g tomates enlatados, cortados aos bocados
3 cebolas (150 g), picadas finamente
Manjericão, tomilho, sal, pimenta
1 cds de óleo para untar o prato
450 g curgetes, cortadas às rodelas
150 g de natas ácidas
2 ovos
100 g de queijo Cheddar ralado
Procedimento
1. Coloque a água, o óleo e o sal no prato, tape-o e
deixe ferver.
3-4 min.
100 P
2. Parta o macarrão em pedaços, junte ao prato,
mexa e deixe aumentar de volume.
8-10 min.
30 P
Escorra o macarrão e deixe-o arrefecer.
3. Misture os tomates e as cebolas e tempere bem.
Unte o prato para gratinar. Coloque o macarrão
no prato e deite o molho de tomate por cima.
Disponha as rodelas de curgete por cima.
4. Bata as natas ácidas e os ovos e deite o preparado
no prato. Polvilhe com queijo ralado.
17-20 min.
100 P
8-10 min.
50 P
Deixe o prato repousar durante 5 a 10 minutos
após estar cozinhado.
CARNE, PEIXE E AVES
R-667_[PT ckbk].indd P-28R-667_[PT ckbk].indd P-28 6/18/09 4:56:02 PM6/18/09 4:56:02 PM
221


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