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sardine couscous
🇧🇷Brazil
•View in original language
(Português)
20 min(s)
12 servings
Raquel Novais
@chefraquelnovais- Ingredients
- Recipe
- Onion1/2 unit(s)
- Olive oil3 tablespoon
- Garlic (clove)3 unit(s)
- Very Ripe Italian Tomato1 unit(s)
- Canned Sardines2 unit(s)
- Parsley2 tablespoon
- Canned green corn1/2 cup
- Frozen peas1/2 cup
- Pitted Black Olives1/2 cup
- Canned palm heart1/2 cup
- Boiled Egg2 unit(s)
- Flake corn flour1.5 cup
- Tomato Extract2 tablespoon
- Girl's Finger Pepper1 unit(s)
- Salt to taste
- Heat the oil in a pan and sauté the diced onion. Add the chopped garlic, pepper and diced tomato with skin and seeds.
- After about 5 minutes of sautéing, add the sardines with the coarsely chopped oil, the corn, the peas, the tomato paste and the olive.
- Sauté for another 2 minutes and add 1 chopped egg, the chopped palm heart in half moon, and chopped parsley. Adjust the salt. flaked corn flour stirring well, cook for about 2 minutes. Add 1 cup of water/broth/or water from any of the preserves to make it very moist.
- Meanwhile, grease a pudding mold with olive oil, and place the sardines, the egg with the yolk facing down, the slices of heart of palm, parsley leaves, corn and peas that were reserved for decoration.
- Transfer the couscous to the mold and refrigerate for at least 30 minutes.
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