6 Febras de Porco
Sumo de Limão
Sal
Alho em Pó
Colorau
6 fatias de Queijo Flamengo em Barra
6 fatias de Paio
Temperar
as febras e reservar. Na altura de cozinhar, colocar uma fatia de
queijo e uma de paio por cima de cada febra e enrolar, prendendo com um
palito.
2 Cebolas
Azeite
Margarina
1 folha de Louro
2 colheres de chá de Açúcar
Sal e Pimenta
1,5 dl de Vinho Branco
210 g de Polpa de Tomate
Cortar
as cebolas às rodelas, não muito finas, e refogar com o azeite e a
margarina (mais ou menos a mesma quantidade de cada). Adicionar o louro e
o açúcar (para cortar a acidez) e temperar com sal e pimenta.
Quando
a cebola estiver transparente juntar o vinho. Deixar refogar por alguns
minutos e juntar a polpa de tomate (se necessário rectificar os
temperos).
Colocar
as febras na cebolada e deixar cozinhar, tapado e em lume médio,
durante 30 minutos (a meio do tempo devem-se virar as febras).
6 Pork
Lemon Juice
salt
Garlic powder
paprika
6 slices Cheese Flamengo
6 slices of Palo
Temper Pork and reserve. At the time of cooking, place a slice of cheese and a sausage on top of each roll and bluegrass, securing with a toothpick.
2 Onions
olive oil
margarine
1 bay leaf
2 teaspoons of sugar
Salt and pepper
1.5 dl of white wine
210 g of tomato pulp
Cutting the onions into slices, not very thin, and fry with oil and margarine (more or less the same amount of each). Add the bay leaf and sugar (to cut the acidity) and season with salt and pepper.
When the onion is translucent add the wine. Let it cook for a few minutes and add the tomato paste (if necessary rectify the seasoning).
Place the onions in Pork sliced and cook, covered over medium heat and, for 30 minutes.
Lemon Juice
salt
Garlic powder
paprika
6 slices Cheese Flamengo
6 slices of Palo
Temper Pork and reserve. At the time of cooking, place a slice of cheese and a sausage on top of each roll and bluegrass, securing with a toothpick.
2 Onions
olive oil
margarine
1 bay leaf
2 teaspoons of sugar
Salt and pepper
1.5 dl of white wine
210 g of tomato pulp
Cutting the onions into slices, not very thin, and fry with oil and margarine (more or less the same amount of each). Add the bay leaf and sugar (to cut the acidity) and season with salt and pepper.
When the onion is translucent add the wine. Let it cook for a few minutes and add the tomato paste (if necessary rectify the seasoning).
Place the onions in Pork sliced and cook, covered over medium heat and, for 30 minutes.
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