{"id":589,"date":"2009-09-26T02:08:53","date_gmt":"2009-09-26T05:08:53","guid":{"rendered":"http:\/\/agenciaguia.com.br\/testeblog\/?p=589"},"modified":"2009-09-26T02:08:53","modified_gmt":"2009-09-26T05:08:53","slug":"fondue-de-carne-a-oriental","status":"publish","type":"post","link":"https:\/\/amesa.com.br\/index.php\/2009\/09\/26\/fondue-de-carne-a-oriental\/","title":{"rendered":"Fondue de Carne \u00e0 Oriental"},"content":{"rendered":"<p style=\"text-align: justify;\"><strong>Ingredientes<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>350 g de lombo de vitela ou de porco<\/li>\n<li>2 cebolas<\/li>\n<li>1 dente de alho<\/li>\n<li>manteiga<\/li>\n<li>1 copo de vinho branco<\/li>\n<li>1 colher (ch\u00e1) pimenta-do-reino em gr\u00e3o<\/li>\n<li>1 litro de \u00e1gua, aproximadamente<\/li>\n<li>1 colher (ch\u00e1) especiarias variadas<\/li>\n<li>1 cubo de caldo de carne<\/li>\n<li>xerez<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>Modo de Preparar<\/strong><\/p>\n<p style=\"text-align: justify;\">Corte a vitela ou a carne de porco em fatias bem finas e disponha-as, ainda crua, em uma travessa, ent\u00e3o prepare o caldo: descasque as cebolas e o alho, pique bem e doure na manteiga; adicione o vinho e, quando estiver quase consumido, acrescente a pimenta, a \u00e1gua, as especiarias e o cubo de caldo; deixe ferver por 9 a 10 minutos. Coe e passe para a panela pr\u00f3pria para fondue, enriquecendo o sabor com algumas gotas de xerez. Conserve quente sobre o fogareiro. Para servir, espete os peda\u00e7os de carne com o garfo pr\u00f3prio para fondue e cozinhe-os no caldo.<\/p>\n<p style=\"text-align: justify;\"><em>Rendimento: 2 por\u00e7\u00f5es<\/em><\/p>\n<p style=\"text-align: justify;\"><strong><span style=\"color: #ff6600;\">Acompanhamentos<\/span><\/strong><\/p>\n<p style=\"text-align: justify;\"><span style=\"color: #ff6600;\"><strong>Molho de Damascos e Curry<\/strong><\/span><\/p>\n<p style=\"text-align: justify;\"><strong>Ingredientes<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>10 cebolinhas<\/li>\n<li>250 g de maionese<\/li>\n<li>1 ou 2 colheres (ch\u00e1) de curry<\/li>\n<li>1 colher (sopa) gel\u00e9ia de damasco<\/li>\n<li>1 pitada de sal<\/li>\n<li>rum<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>Modo de Preparar<\/strong><\/p>\n<p style=\"text-align: justify;\">Pique as cebolinhas e misture com os outros ingredientes, formando uma leve pasta.<\/p>\n<p style=\"text-align: justify;\"><span style=\"color: #ff6600;\"><strong>Molho de Mostarda<\/strong><\/span><\/p>\n<p style=\"text-align: justify;\"><strong>Ingredientes<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>2 colheres (sopa) mostarda<\/li>\n<li>200 g de creme de leite<\/li>\n<li>sal e pimenta-do-reino a gosto<\/li>\n<li>gim<\/li>\n<li>flocos de trigo<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>Modo de Preparar<\/strong><\/p>\n<p style=\"text-align: justify;\">Misture a mostarda com o creme de leite. Tempere com o sal e pimenta-do-reino. Adicione um pouco de gim e, por \u00faltimo os flocos de trigo.<\/p>\n<p style=\"text-align: justify;\"><span style=\"color: #ff6600;\"><strong>Molho de Piment\u00e3o<\/strong><\/span><\/p>\n<p style=\"text-align: justify;\"><strong>Ingredientes<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>1 dente de alho<\/li>\n<li>2 colheres (ch\u00e1) polpa de piment\u00e3o<\/li>\n<li>250 g de maionese<\/li>\n<li>pimenta a gosto<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>Modo de Preparar<\/strong><\/p>\n<p style=\"text-align: justify;\">Descasque o alho, amasse bem e misture-o com a polpa de piment\u00e3o e a maionese. Acentue o sabor com a pimenta.<\/p>\n<p style=\"text-align: justify;\"><strong><span style=\"color: #ff6600;\">Sugest\u00f5es<\/span><\/strong><\/p>\n<p style=\"text-align: justify;\">Prepare saladas com bastante verdura fibrosa, rabanetes, piment\u00f5es e tomates. Acompanhe com p\u00e3o fresco, ou batatas fritas e vinho branco. O melhor desta fondue \u00e9 o caldo, que pode ser servido no final em x\u00edcaras, e bebido diretamente ou \u00e0s colheradas, condimentando-o previamente.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes 350 g de lombo de vitela ou de porco 2 cebolas 1 dente de alho manteiga 1 copo de vinho branco 1 colher (ch\u00e1) pimenta-do-reino em gr\u00e3o 1 litro de \u00e1gua, aproximadamente 1 colher (ch\u00e1) especiarias variadas 1 cubo de caldo de carne xerez Modo de Preparar Corte a vitela ou a carne de &hellip; <\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[27,33,61],"tags":[199,349,700],"class_list":["post-589","post","type-post","status-publish","format-standard","hentry","category-carne-suina","category-fondues","category-vitela","tag-carne-suina","tag-fondue","tag-vitela","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - 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