Receita de Moqueca de palmito pupunha com banana da terra e cogumelo Paris

Foto: Chef Elízio Correa da Silva, do hotel Royal Tulip Brasília Alvorada

Ingredientes

  • 70 g de palmito pupunha                                                                                     
  • 70 g de banana da terra                                                                                            
  • 30 g de cogumelo Paris                                                                                             
  • 15g de pimentão vermelho                                                                                       
  • 15g de pimentão amarelo                                                                                         
  • 15g de pimentão verde                                                                                             
  • 15g de cebola roxa                                                                                         
  • 20g de tomate italiano                                                                                              
  • 1 ovo cozido                                                                                  
  • 30 ml de leite de coco                                                                                   
  • 15 ml de azeite de dendê                                                                                          
  • 3g de alho                                                                                            
  • 1g de gengibre                                                                                    
  • 1g de cúrcuma                                                                                    
  • 2g de coentro                                                                                      
  • 1g de pimenta dedo de moça                                                                                   
  • 10 ml de manteiga de garrafa                                                                                              
  • 3g de cebola branca                                                                                       

Modo de preparo

  • Refogue no azeite de dendê e na manteiga de garrafa a cúrcuma, o gengibre, cebola branca, pimenta dedo de moça, o alho, os pimentões, o palmito, a banana da terra e os cogumelos Paris.
  • Deixe cozinhar por 4 minutos.
  • Acrescente leite de coco, tomate, cebola roxa e deixe ferver por 2 minutos.
  • Coloque no prato de servir e decore com folhas de coentro e ovo cozido em pedaços.

Rendimento: 2 porções

Tempo de preparo: 20 minutos

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