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Passo a passo de como preparar a farofa caipira, servida fria

A delícia é à base de farinha de milho combina bem com churrasco


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Passo a passo de como preparar a farofa caipira, servida fria


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Sobre a Receita
  • 3 pessoas
  • 40 minutos
  • Iniciante

Experimente essa receita do chef Fábio Vieira, do restaurante Micaela, em São Paulo

Ingredientes

Ingredientes

  • 400g De farinha de milho
  • 2 Colheres de sopa bem cheias de vinagrete feito à sua moda (tomate, cebola e salsinha)
  • 2 Colheres de sopa de escalivada (pimentões 3 cores tostados direto na chama do fogão, retiradas as peles e picados em cubinhos)
  • 2 Colheres de sopa de cebolinha picadas
  • 1 Colher de sopa de azeitona preta bem picada

Modo de Preparo

Preparar uma escalivada: na chama do fogão tostar um pimentão verde, um vermelho e um amarelo. Retirar as peles e picar em cubinhos.

Em seguida, preparar uma vinagrete com tomate, cebola e salsinha.

Usar duas colheres da mistura de pimentões em cubinhos e juntar com duas colheres de vinagrete.

Adicionar azeitona e cebolinha picadas.

Misturar a farinha de milho e mexer

Acerte o sal.

Servir.