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PORTUGUÊS
P-29
Áustria
FRANGO ASSADO RECHEADO
Gefülltes Brathähnchen
Frango assado recheado para 2 doses
Tempo de preparação total: aprox. 32-39 minutos
Utensílios: Prato para quiche
Fio
Ingredientes
1 frango (1000 g)
Sal, rosmaninho amassado (fresco)
mangerona
1 pãozinho rijo (40 g)
sal
1 punhado de salsa, cortada fina (10 g)
1 pitada de noz-moscada
2 cds de manteiga ou margarina (20 g)
1 gema de ovo
3 cds de manteiga ou margarina (30 g)
1 cdc de paprica, suave
sal
1 cdc de manteiga ou margarina para untar o
prato
Procedimento
1. Lave o frango, seque e tempere a cavidade com
sal, rosmaninho e mangerona.
2. Para fazer o recheio, demolhe o pãozinho durante
cerca de 10 minutos em água fria, e depois,
esprema a água em excesso.
Misture a manteiga e a gema de ovo com sal,
salsa, noz-moscada e recheie o frango com a
mistura. Coza a abertura com um fio de algodão
ou de talhante.
3. Aqueça a manteiga.
aprox. 1 min.
100 P
Misture a paprica e o sal com a manteiga e
espalhe pelo frango.
4. Coloque o peito no prato de quiche untado e deixe
cozinhar (não tape).
1. 11-13 min.
100 P
2. 6-8 min.
30 P
Vire o frango
3. 11-13 min.
100 P
4. 5-7 min.
30 P
Deixe o frango recheado repousar durante cerca
de 3 minutos depois de estar cozinhado.
Suíça
FILETE DE PEIXE COM MOLHO DE QUEIJO
Fischfilet mit Käsesauce
Tempo de preparação total: aprox. 22-26 minutos
Utensílios: Tigela com tampa (capacidade de 1 litro)
Prato para gratinar raso redondo
(aprox. 25 cm de diâmetro)
Ingredientes
3 filetes de peixe (aprox. 600 g)
2 cds de sumo de limão
sal
1 cds de manteiga ou margarina
1 cebola (50 g), picada finamente
2 cds de farinha (20 g)
100 ml de vinho branco
1 cdc de óleo vegetal para untar o prato
100 g de queijo Emental ralado
2 cdc de salsa picada
Procedimento
1. Lave o peixe, seque e salpique com sumo de limão.
Deixe repousar durante 15 minutos, seque e depois
esfregue com sal.
2. Unte o fundo do prato com manteiga.
Adicione a cebola cortada em cubos, tape com a
tampa e deixe ferver.
aprox. 2 min.
100 P
3. Polvilhe a farinha sobre as cebolas e mexa.
Adicione o vinho branco e misture.
4. Unte o prato para gratinar e coloque o peixe no
seu interior. Deite o molho por cima do peixe e
polvilhe com queijo. Coloque no grill e cozinhe.
13-15 min.
70 P
7-9 min.
30 P
Deixe o peixe repousar durante cerca de 2 minutos
depois de estar cozinhado. Sirva com uma
guarnição de salsa picada.
CARNE, PEIXE E AVES
R-667_[PT ckbk].indd P-29R-667_[PT ckbk].indd P-29 6/18/09 4:56:02 PM6/18/09 4:56:02 PM
222


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