massas e aves

 

PAPPARDELLE COM PATO E AZEITONA PRETA

 

Ingredientes (4PESSOAS)                                                                                                      

 

   500     gr. de maigret de canard, com a pele                                                                            

   50      gr. de manteiga                                                                                                           

             sal e pimenta do reino moída na hora                                                                           

                                                                                                                                              

Fumê de Fígado:                                                                                                                    

   ½       cebola bem picadinha                                                                                                  

   2        colheres (sopa) de manteiga                                                                                        

   50      gr. de figado pato (ou frango) picadinho                                                                      

   2        xicaras de vinho tinto                                                                                                   

   1        lt. de fumê de pato                                                                                                      

                                                                                                                                              

Molho:                                                                                                                                   

   50      gr. de manteiga                                                                                                           

   ½       cebola pequena picada                                                                                                

   1        abobrinha, cortada em tirinhas e aferventada                                                                

   1        cenoura, cortada em tirinhas e aferventada                                                                   

   1        xicara de flores de brócolos, aferventadas e picadas grosso                                        

   1        xicara de azeitonas pretas sem caroço, em rodelinhas                                                   

             salsinha picada                                                                                                            

             sal e pimenta                                                                                                               

                                                                                                                                              

Fumê:                                                                                                                                    

Puxe a cebola na manteiga, junte o fígado e frite deixando-o bem mal passado, regue com o vinho e deixe evaporar. Acrescente o fumê de pato, cozinhe por alguns minutos e tempere com sal e pimenta. Passe por uma peneira e reserve. Puxe os legumes na manteiga, junte as azeitonas e refogue. Adicione o fumê de fígado e conserve em fogo baixo para mesclar os sabores. Tempere o maigret com sal e pimenta, unte com a manteiga e grelhe. Deve ficar mal passado. Retire a pele e a gordura e corte em fatias no sentido transversal. Coloque o pappardelle cozido “al dente” no molho. Retifique o tempero. Arrume numa travessa e disponha as fatias de pato sobre ele. Sirva decorado com salsinha picada. 

 

RAVIOLI DE FRANGO, CATUPIRY, AZEITONA  VERDE E UVA-PASSA

 

Ingredientes (8 PESSOAS)                                                                                                     

 

Molho: 

             os ossos do frango                                                                                                         

   1        xicara (chá) de vinho branco seco                                                                                     

   20      ml. de azeite de oliva                                                                                                       

   30      gr. de bacon                                                                                                                    

   1        cenoura em rodelas                                                                                                          

   1        cebola picada                                                                                                                  

   2        dentes de alho                                                                                                                 

   2        talos de salsão                                                                                                                

   30      gr. de manteiga                                                                                                                

   1        colher (sopa) de farinha de trigo                                                                                       

   1        xicara de leite B                                                                                                               

   100     gr. de azeitona verde, sem caroço, em rodelas                                                                  

   100     gr. de uva-passa preta, sem sementes demolhada em:                                                      

   200     ml. de purê de tomate                                                                                                      

   100     ml. de vinho Isidro R                                                                                                        

             salsinha picada                                                                                                                

             sal e pimenta do reino                                                                                                      

                                                                                                                                                   

Tempere o frango com o vinho branco, cenoura, cebola, tomate, bouquet garni, sal e pimenta. Deixe descansar, na geladeira, por 12 horas. Unte uma assadeira com azeite e asse coberta com papel alumínio. Retire a carne e reserve. Volte os ossos ao forno e deixe dourar bem, passe para uma panela, acrescente água e cozinhe por 3 horas. Coe e reserve.   

                                                                                                                                                   

Molho:                                                                                                                                        

Puxe a cebola na manteiga, acrescente a farinha e deixe dourar bastante. Junte o fumê de frango, o purê de tomate e o vinho Isidro e cozinhe para mesclar os sabores. Passe por uma peneira. Volte ao fogo, incorpore o leite, a azeitona, a uva-passa e a salsinha. Retifique o tempero.                                                                                       

 

RAVIOLI DE PERDIZ (ou CODORNA) COM CHAMPIGNON

 

Ingredientes (8 PESSOAS)                                                                                                     

                                                                                                                                                   

Molho: 

             os ossos da perdiz                                                                                                          

   200     ml. de vinho Isidro R                                                                                                        

   1        cenoura em rodelas                                                                                                         

   1        cebola em rodelas                                                                                                           

   2        tomates em rodelas                                                                                                         

   1        bouquet garni fresco                                                                                                       

   50      ml. de azeite de oliva                                                                                                       

   50      gr. de manteiga                                                                                                               

   1        cebola picadinha                                                                                                             

   1        colher (sopa) de farinha de trigo                                                                                       

   1        xicara de leite B                                                                                                               

   ¼       maço de salsinha picada                                                                                                 

   300     gr. de champignon em lâminas, puxado na manteiga                                                        

             sal, pimenta do reino e zimbro