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Moelinha in cachaça
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
8 servings
Raquel Novais
@chefraquelnovais- Ingredients
- Recipe
- Chicken gizzard1 kg
- Carrot1/2 unit(s)
- Onion1 unit(s)
- Garlic (clove)4 unit(s)
- Scented pepper1 unit(s)
- Cachaça80 ml
- laurel leaf1 unit(s)
- Rosemary branch1 unit(s)
- Oil2 tablespoon
- Boiling water2 cup
- Wheat flour1 tablespoon
- Tomato Extract2 tablespoon
- Salt1 tablespoon
- Green Smell to taste
- Clean the chicken gizzards with the help of a knife, or by hand. Remove excess fat and yellow membrane.
- In a pressure cooker, heat the oil and brown the diced onion. When wilted, add the garlic and minced pepper and sauté for 2 minutes. With the pan over high heat, add the gizzards and season with salt and brown for about 5 minutes. Place the cachaça in a ladle, bring it close to the flame and tilt it slightly so that the drink catches fire. Carefully drizzle the still-flaming cachaça over the gizzard. Let the fire extinguish before continuing. Now add the carrot chopped into small cubes or finely grated, the wheat flour, the rosemary, the bay leaf and the tomato paste, saute for 2 minutes. Add 2 cups of boiling water and stir. Close the pan and let it cook in the pressure cooker, when it starts to sizzle, lower the heat and count 40 minutes.
- After the pressure comes out, open the pan, finish with the chopped green smell and serve with toast or with your accompaniment, preferably still hot.
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