Continuamos no Verão e uma salada de choco vai sempre bem.
4 doses
4 chocos grandinhos
4 pimentos vermelhos
4 pimentos verdes
1 cebola bem picada
Salsa picada q.b.
Azeite q.b.
Vinagre q.b.
Sal q.b.
Alho a gosto
Pimenta preta ou outro picante a seu gosto q.b.
Comece por assar os pimentos na brasa inteiros e depois de
arrefecerem em água, limpe-os de peles e sementes, conte em tiras e reserve.
Salpique os chocos inteiros com um pouco de sal e leve-os a
assar na brasa. Quando ganharem cor de um lado, vire-os e deixe ganhar cor do
outro. (não deixe que eles assem muito porque poderão ficar secos e rijos)
Depois de assados, abra-os ao meio e limpe-os de maneira a
aproveitar a tinta.
Corte-os em cubos e guarde numa vasilha. (se os chocos
estiverem demasiado crus no meio, pode dar uma pequena entaladela numa frigideira
com um pouco de azeite, mas não exagere)
Tempere os chocos com a cebola picada, alho, a pimenta,
azeite, vinagre e a salsa picada. Sirva acompanhados pelos pimentos assados que
deverão ser também temperados da mesma maneira que o choco ou simplesmente com
um pouco de alho e azeite.
Bom apetite…
Foto bay Mário Cerdeira
Cuttlefish salad with roasted peppers
4 doses
4 large cuttlefish
4 red peppers
4 green peppers
1 onion, chopped
Minced parsley (as needed)
Olive oil (as needed)
Vinegar (as needed)
Salt (as needed)
Garlic to taste
Black pepper or other spicy to taste (as needed)
4 red peppers
4 green peppers
1 onion, chopped
Minced parsley (as needed)
Olive oil (as needed)
Vinegar (as needed)
Salt (as needed)
Garlic to taste
Black pepper or other spicy to taste (as needed)
Begin by roasting the whole red peppers and
after cooling them in water, wipe them with skins and seeds, cut them on
strips.
Sprinkle the whole cuttlefish with a little
salt and bring them to the barbecue. When they gain color on one side, turn
them around and let color gain from the other. (Do not let them get too dry
because they can get dry and rough)
Once roasted, open them in half and clean them to take advantage of the paint.
Cut them into cubes and store in a bowl. (If the cuttlefish are too raw in the middle, you can put a small skid in a frying pan with a little olive oil, but do not overdo it)
Season cuttlefish with chopped onion, garlic, pepper, olive oil, vinegar and chopped parsley. Serve with the roasted peppers which should also be seasoned in the same way as the cuttlefish or simply with a little garlic and olive oil.
Enjoy your food…
Once roasted, open them in half and clean them to take advantage of the paint.
Cut them into cubes and store in a bowl. (If the cuttlefish are too raw in the middle, you can put a small skid in a frying pan with a little olive oil, but do not overdo it)
Season cuttlefish with chopped onion, garlic, pepper, olive oil, vinegar and chopped parsley. Serve with the roasted peppers which should also be seasoned in the same way as the cuttlefish or simply with a little garlic and olive oil.
Enjoy your food…
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