{"id":971,"date":"2009-09-29T17:10:50","date_gmt":"2009-09-29T19:10:50","guid":{"rendered":"http:\/\/agenciaguia.com.br\/mesanovo\/?p=971"},"modified":"2009-09-29T17:10:50","modified_gmt":"2009-09-29T19:10:50","slug":"cuscuz-a-paulista","status":"publish","type":"post","link":"https:\/\/amesa.com.br\/index.php\/2009\/09\/29\/cuscuz-a-paulista\/","title":{"rendered":"Cuscuz \u00e0 Paulista"},"content":{"rendered":"<p style=\"text-align: justify;\"><strong>Ingredientes<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>400 g de farinha de milho<\/li>\n<li>3\/4 x\u00edcara (ch\u00e1) de farinha de mandioca<\/li>\n<li>1 lata de palmito<\/li>\n<li>1\/2 Kg de camar\u00f5es<\/li>\n<li>1\/2 Kg de garoupa<\/li>\n<li>1 lata de sardinha<\/li>\n<li>3 ovos cozidos<\/li>\n<li>4 tomates<\/li>\n<li>1 cebola batidinha<\/li>\n<li>1 colher (ch\u00e1) de massa de tomate<\/li>\n<li>alho socado<\/li>\n<li>sal e pimenta-do-reino a gosto<\/li>\n<li>pimenta vermelha<\/li>\n<li>louro<\/li>\n<li>coentro<\/li>\n<li>segurelha<\/li>\n<li>mangerona<\/li>\n<li>salsa<\/li>\n<li>cebolinha verde<\/li>\n<li>\u00f3leo<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>Modo de Preparar<\/strong><\/p>\n<p style=\"text-align: justify;\">Cozinhe o peixe com bastante \u00f3leo e todos os temperos. Depois de cozido, tire qualquer espinha, reserve e coe o molho. Limpe bem os camar\u00f5es e cozinhe-os tamb\u00e9m com bastante \u00f3leo e temperos. Deixe cozinhar e coe o molho. Amasse a farinha de milho com o rolo de abrir massa, coloque-a em uma vasilha grande, salpique-a com salmoura e esfreque entre as m\u00e3os para umidec\u00ea-la por igual. Junte bastante cheiro verde picado, a farinha de mandioca e misture. Por cima despeje o molho dos camar\u00f5es e do peixe, bem quente, mexendo bem, at\u00e9 a farinha ficar \u00famida, mas n\u00e3o um mingau. Molhe o cuscuzeiro (ou outra vasilha), como por exemplo, o escorredor de macarr\u00e3o, e enfeite os lados e o fundo com azeitonas, fatias de ovos cozidos, sardinha e fatias de tomate. Por cima ponha uma camada de farinha de milho, uma de peixe picado, alguns camar\u00f5es e mais um pouco de farinha. Acrescente uma camada de fatias de palmito, ovos cozidos e azeitonas sem caro\u00e7os. Continue alternando as camadas at\u00e9 encher o cuscuzeiro. Ponha por cima uma folha de couve e cubra com um guardanapo. Na parte de baixo do cuscuzeiro, ponha \u00e1gua fervente at\u00e9 a metade. Leve ao fogo forte, diminuindo-o assim que a \u00e1gua ferver. Quando a folha de couve amarelar (aproximadamente meia hora depois) o cuscuz est\u00e1 pronto. Observa\u00e7\u00e3o: para que o cuscuz n\u00e3o fique duro e seco, a farinha deve ser posta de leve, sem apertar, e o tempero deve conter bastante \u00f3leo. Sirva acompanhado de uma salada fria e arroz bem soltinho.<\/p>\n<p style=\"text-align: justify;\"><em>Rendimento: 6 por\u00e7\u00f5es<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes 400 g de farinha de milho 3\/4 x\u00edcara (ch\u00e1) de farinha de mandioca 1 lata de palmito 1\/2 Kg de camar\u00f5es 1\/2 Kg de garoupa 1 lata de sardinha 3 ovos cozidos 4 tomates 1 cebola batidinha 1 colher (ch\u00e1) de massa de tomate alho socado sal e pimenta-do-reino a gosto pimenta vermelha louro &hellip; <\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[35,52],"tags":[177,319,363,369,536,634],"class_list":["post-971","post","type-post","status-publish","format-standard","hentry","category-frutos-do-mar","category-sao-paulo","tag-camarao","tag-farinha-de-milho","tag-frutos-do-mar","tag-garoupa","tag-peixe","tag-sardinha","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - 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