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Dificuldade |
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Médio |
Tempo de Preparação |
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30 min |
Estalar a chalota na manteiga. Juntar o doce de Tomate. Quando as chalotas caramelizarem, juntar uma chávena de arroz por pessoa. Quando ficar translúcido, juntar o tomate, deixar bem envolvido e refrescar com metade da garrafa do espumante. Deixar esgotar o caldo, sem deixar queimar ou agarrar ao fundo do tacho. Retirar do lume e espalhar para arrefecer, num tabuleiro por exemplo.
Regenerar o arroz:
Aquecer o caldo, quando ferver, juntar o arroz aberto. Deixar no ponto desejado. Se necessário juntar mais líquido. Quando apagar o lume, juntar uma colher de sopa de boa manteiga.
(Esta técnica permite controlar o ponto do arroz, deixá-lo com mais ou menos caldo e fazê-lo na hora em poucos minutos)
Coelho marinado:
(Meia hora)
Fritar os pedaços de coelho, escorridos da marinada, em banha e azeite.
Refrescar com o resto do espumante.
Juntar a marinada, reduzir o molho e reservar.
Empratar em prato fundo ou de pasta, sobrepondo uns pedaços do coelho frito por cima do arroz guloso. Deitar ervas frescas, rebentos de coentro por exemplo.
Para 4 pessoas
Arroz:
320 gr. arroz Carnaroli
(ou outro de bago largo)
2 colheres de sopa de manteiga
2 chalotas bem picadas
2 Tomates chucha picados , bem maduros
2 colheres de sopa de Doce de Tomate
1 garrafa de espumante
300 ml de caldo de carne
Coelho:
1 Coelho
6 colheres de sopa de Pimenta da Terra ou 4 de massa de pimentão
2 colheres de sopa de doce de Tomate
Alho
Alecrim e tomilho
1 cálice de Vermute
Sal
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