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Dificuldade |
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Difícil |
Tempo de Preparação |
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30min. |
Tempo de Confecção |
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30min. |
Preparação:
Para o caldo, ferver todos os ingredientes até cozinhar os aromáticos e reduzir um pouco. Coar e deixar em lume baixo.
Ligar o forno a 150 graus.
Cortar as maçãs em gomos, descartando o caroço.
Pingar de azeite, salpicar de sal e assar durante 20 a 25 minutos.
Picar o alho e as chalotas e refogar num fio de azeite. Juntar a carne e deixar corar um pouco. Retire a carne e reserve, sem apagar o lume. Junte o arroz e mexa bem. Quando mudar de cor, junte o vinho e deixe evaporar, mexendo sempre. Agora comece a juntar o caldo quente ao arroz, pouco de cada vez, de modo a que cubra o arroz, em lume médio. Repita este processo até acabar o caldo, ou que o arroz esteja no ponto desejado, mais cozido ou al dente. Junte a carne. Acrescente o leite de coco, a manteiga e o queijo, envolva bem e desligue o lume. Deixe repousar 5 minutos.
Emprate num prato fundo ou num prato de massa e guarneça com maçã. Sirva de imediato.
Ingredientes:
300 gr de frango do campo em tiras finas
300 gr de arroz Carnaroli
2 chalotas
2 dentes de alho
200 ml de vinho branco
50 ml de leite de coco
50 gramas de manteiga
50 gramas de queijo parmesão ralado
2 Maçã
Azeite q.b.
Ingredientes para o caldo
(calcular 900 ml de líquido para cada
300 gramas de arroz):
½ cebola bem picada
1 cenoura bem picada
2 talos de aipo cortados grosseiramente
1 folha de louro
2 cascas de limão
1 raminho de tomilho
3 colheres de sopa de Doce de Alperce
Casa de Mateus
Sal q.b. (só no final do caldo)
1,2 L de água
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