ALMONDEGÃO (BIG MEAT BALL) DONA JAÏRA

MAKINGS:

12 – KILO OF GROUND MEAT

2 – EGGS

4 – EGGS TO FILL

4 – SPOONS (SOUP) OF PARMESON CHEESE

4 – SPOONS (OF SOUP) OF WHEAT FLOUR

– SALT TO TASTE

– SALSA (PARSLEY) TO TASTE

– ONION TO TASTE

– BLACK PEPPER (PIMENTA DO REINO) TO TASTE

– PITTED OLIVES TO TASTE

– PETIT-POIS

– BUTTER

HOW TO DO:

PUT IN A BOWL THE MEAT.

IN THE MACHINE (OR ALREADY GROUND) AND JOIN THE EGGS, SALT,

PARMESON CHEESE, PARSLEY, CHOPPED ONION AND THE BLACK PEPPER.

MIX WELL AND ADD THE 4 SPOONS WELL

FULL OF WHEAT FLOUR.

KNEAD AND MAKE WITH THE DOUGH A BALL.

INTRODUCE 4 BOILED AND PEEL-FREE EGGS, WHOLE

AND PITTED-LIKE OLIVES SEEKING TO COVER

EVERYTHING.

FRY IN THE LARGE FRYER WITH ENOUGH

FAT, THEN TURN TO FRY EQUAL.

IN A BIG POT MAKE A BIG SAUTÉED AND LEAVE

COOKING ON LOW HEAT “THE BIG MEAT BALL –

ALMONDEGÃO”, TURNING OF THE

ANOTHER SIDE TO COOK EQUALLY.

                AFTER COOKED PUT THE ALMOND IN ONE

DISH AND POUR HALF THE SAUCE AND AROUND

PLACE PETIT-POIS PASSED IN BUTTER.

                IN THE OTHER HALF OF THE SAUCE ADD OLIVES

AND MAKE A FAROFA.

                BUTTER AND PETIT-POIS GO TOGETHER ON FIRE

WEAK.

ALMONDEGÃO DONA JAIRA

P.S. – When I cooked it I put only 2 boiled eggs without the peel in the meatloaf and 8 pitted olives.

P.S. 2 – in the sautée I put in addition onion, garlic, salt, olive oil, black pepper, parsley, chopped tomatoes and tomato sauce.

P.S. 3 – When in the pan to cook, the meatloaf must be moved so as not to grab the bottom and turn sideways.

• 

BY JUCELE

JULIO LEAL

2021