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Feijoada


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[efav-link]


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Nome da preparação: Feijoada


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Aplicação do Cardápio:


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Ingredientes e Medidas

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Feijão preto


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Carne seca


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Pé de porco


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Orelha de porco


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Costelinha de porco


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Louro


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Cominho


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Linguiça calabresa em rodelas


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Bacon sem a pele


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Alho picado


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Cebola picada


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Sal


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Salsa picada


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Paio em fatias


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Rendimento

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Modo de Preparo

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• Coloque o feijão de molho por 2 horas.
• Cozinhe a carne seca por 20 minutos na panela de pressão.
• Em outra panela, coloque as carnes dessalgadas e cozinhe-as na pressão por cerca de 20 minutos.
• Em outra panela, leve o feijão para cozinhar com a água do molho, por cerca de 25 minutos (sem tampar).
• Com uma escumadeira, retire o excesso de espuma formada durante esse cozimento. 
• Em seguida, junte ao feijão as carnes cozidas, cortadas em pedaços menores, e algumas conchas do caldo do cozimento dessas carnes.
• Adicione a folha de louro, um pouquinho de cominho (opcional) e o suco de laranja.
• Misture e deixe cozinhar, tampada, enquanto prepara o tempero.
• Numa frigideira antiaderente, frite o bacon.
• Junte o alho, a cebola e refogue levemente, junte a salsa picadinha.
• Refogue bem e adicione ao feijão.
• Nesse momento, acrescente a linguiça e o paio.

Observação: para dessalgar os pertences, deixe-os de molho por cerca de 12 horas, trocando a água de 6 em 6 horas


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*Os resultados aparecerão abaixo.


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Novos valores calculados de acordo com o número de pessoas informado:


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Feijão preto

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Carne seca

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Pé de porco

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Orelha de porco

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Costelinha de porco

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Louro

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Cominho

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Linguiça calabresa em rodelas

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Bacon sem a pele

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Alho picado

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Cebola picada

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Sal

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Salsa picada

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Paio em fatias

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Veja outras receitas:


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  • Entrada
  • Acompanhamento
  • Prato Principal
  • Sobremesa