Share
Rump on provolone baguette
🇧🇷Brazil
•View in original language
(Português)
20 min(s)
5 servings
Ale Souza
@aleouza.simplescozinha- Ingredients
- Recipe
- Rump1 kg
- Baguette covered with provolone5 unit(s)
- Red Pepper2 cup
- Tomato2 unit(s)
- Mozzarella600 g
- Black Olives200 g
- Mayonnaise250 g
- Arugula1 unit(s)
- Butter or margarine3 tablespoon
- Olive oil5 tablespoon
- Sour cream4 tablespoon
- Salt and pepper to taste
- Sauce Add the mayonnaise, pitted olives and cream to the blender and blend until a smooth sauce forms.
- Filling Cut the meat and red pepper into strips of approximately 4 x 1 cm, season with salt, black pepper and set aside.
- In a preheated skillet, add the oil and butter. Then the red pepper. Fry until well done. Add the meat. When it is at the point of your preference, turn off the fire, cover with the mozzarella and cover until it melts.
- Cut the baguette in half, pass a layer of sauce, a portion of meat, another layer of sauce, arugula leaves and tomato, finish with the other part of the baguette. If you prefer, cut in half and enjoy this delight.
Did you like this recipe?
You may also like
caprese rice
Rump on provolone baguette
caprese
By
caprese penne