Hoje à mesa temos uma receita bem típica do nosso Alentejo: Açorda de Marisco.
Ingredientes (6 pessoas):
Azeite qb
6 dentes de alho
1/2 molho de coentros
1 pão duro (alentejano)
Sal, pimenta e malagueta a gosto
1kg de mistura de marisco
2 gemas de ovo
Preparação:
Corte o pão em fatias finas. Lave bem os coentros, corte os talos bem finos e pique grosseiramente as folhas. Ferva o marisco durante 3 minutos e reserve a água. Pique os alhos e leve a lume brando juntamente com os talos e deixe cozinhar durante alguns minutos. Junte o pão mexa de forma a se misturar com o azeite. Acrescente os temperos e metade dos coentros e vá juntado a água do marisco, mexendo bem com a colher de pau até formar uma papa. Junte o marisco os restantes coentros e rectifique os temperos, envolva e retire do lume. Junte energicamente as gemas batidas e sirva quente.
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Today at the table we have a typical recipe from Alentejo: Seafood Açorda (mashed bread).
Ingredients (6 portions):
olive oil (as much as needed)
6 cloves of garlic
1/2 bunch of corianders
1 rustic bread
Salt, pepper and chilli (as much as liked)
1 kg of mixed seafood
2 egg yolks
Method:
Cut the bread into thin slices. Wash the coriander, cut very thin stems and coarsely chop the leaves. Take seafood to boil for 5 minutes and reserve the water. Chop the garlic and bring to a simmer along with the stalks and cook for a few minutes. Add the bread and stir in order to mix with the oil. Add the spices, half of corianders, the seafood water and mix well with wooden spoon until it forms a paste. Then join the seafood and the remaining corianders, stir and remove from heat. Add and mix energetically beaten eggs yolks and serve while still hot.
Ingredients (6 portions):
olive oil (as much as needed)
6 cloves of garlic
1/2 bunch of corianders
1 rustic bread
Salt, pepper and chilli (as much as liked)
1 kg of mixed seafood
2 egg yolks
Method:
Cut the bread into thin slices. Wash the coriander, cut very thin stems and coarsely chop the leaves. Take seafood to boil for 5 minutes and reserve the water. Chop the garlic and bring to a simmer along with the stalks and cook for a few minutes. Add the bread and stir in order to mix with the oil. Add the spices, half of corianders, the seafood water and mix well with wooden spoon until it forms a paste. Then join the seafood and the remaining corianders, stir and remove from heat. Add and mix energetically beaten eggs yolks and serve while still hot.
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