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Patê de atum
Ingredientes:
1 lata de atum em molho com legumes
3 colheres de sopa de iogurte
1 colher de chá de sumo de limão, acabado de
espremer
1 pitada de sal
Pimenta moída
2 ovos cozidos, cortados em cubos
Para servir:
Pão integral em fatias
Manteiga para barrar
1 ovo cozido, cortado em cubos
Cebolinho, cortado
Preparação:
Misture todos os ingredientes no liquidificador
no nível máximo até atingir a consistência
pretendida (aprox. 15 segundos) e rectifique os
temperos.
Barre o pão com manteiga e patê de atum e
espalhe o ovo e o cebolinho cortados.
Couve roxa estufada com vinho tinto
1 couve roxa, aprox. 1 kg
60 g de banha de porco ou de ganso
1 cebola grande
3 maçãs
2 colheres de sopa de vinagre de Sherry
2 colheres de sopa de sumo de limão
250 ml de vinho tinto
2 colheres de sopa de geleia de groselha
Sal
1 colher de sopa de açúcar
2 folhas de loureiro
1 cravo
1 colher de sopa de farinha
2 colheres de sopa de água
Fogão:
Aquecimento: Placa de aquecimento
Tempo de cozedura: 50-60 minutos
Preparação:
Descasque as cebolas, corte-as em quatro e
pique-as com a ajuda da picadora com o disco
de corte.
Remova as folhas exteriores e corte a couve em
quatro.
Pique a couve na picadora com o disco de
raspagem fina.
Descasque, descaroce e corte as maçãs em
cubos.
Coloque a banha num tacho e deixe-a derreter.
Refogue as cebolas picadas até ficarem vidra-
das e adicione, de seguida, a couve roxa, as
maçãs e os restantes ingredientes, excepto a
farinha e a água.
Misture-os e deixe cozinhar.
De seguida, estufe a couve roxa durante 60
minutos tapada.
259


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