Aprenda como fazer essa receita maravilhosa!

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Essa receita traz o combo perfeito em uma cozinha: sabor e praticidade, temos certeza que você vai se surpreender. Confira!

[{"selector":"#anim-8c3820f6-4cdf-4f56-a864-a464fdf26505","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-8f8da94a-d2d8-48af-9eab-1ddc78fa7bef","keyframes":{"transform":["translate3d(0px, 146.23458%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-208f3576-ae54-47ee-96bf-fa6bc4a7dd5f","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-1883508c-d478-404b-868d-a9dc947dd19b","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-1643df18-fba9-4290-a127-f0fa2e26be4a","keyframes":{"transform":["translate3d(-155.81394%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}]

– 400 g de mandioca; – 3 dentes de alho picados; – 1 calabresa picada;

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– 10 folhas de couve picadas sem talo; – 2 tabletes de caldo de carne; – Manteiga a gosto.

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Descasque o aipim e corte em rodelas. Pegue uma panela de pressão, leve ao fogo baixo e acrescente a mandioca.

[{"selector":"#anim-5fd8ec4a-fda0-4abf-9148-6eef523db9ef","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-1f5c5e3f-f735-49b8-91af-53f3220a9b63","keyframes":{"transform":["translate3d(0px, 167.98756%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-7d8b6744-f1df-4aae-a0d2-d7d123d31310","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-49fae3be-4571-474d-8ae3-cfe6d0ab60f2","keyframes":{"transform":["translate3d(-155.81394%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ccd6eb64-de67-4e74-846a-b05db3697f96","keyframes":{"opacity":[0,1]},"delay":0,"duration":1000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}]

Cubra com água e adicione o tempero de caldo verde. Tampe a panela, deixe pegar pressão por 20 minutos, até o aipim amolecer.

[{"selector":"#anim-26b66557-63f9-4c0e-9e5f-9a44abe73117","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-37f06a6a-26e9-471b-be89-f059701d0f7d","keyframes":{"transform":["translate3d(0px, 133.45681%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-88299127-a0e7-4f1b-9885-029299915467","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-4b293c82-8644-4a73-82ee-a3df7f9ab18f","keyframes":{"transform":["translate3d(-155.81394%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-1c6e4fd1-4ee8-4bcb-9089-71b5d707ecd5","keyframes":{"opacity":[0,1]},"delay":0,"duration":1000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}]

Pegue outra panela e derreta a manteiga. Rale o alho e acrescente. Refogue-o até ficar dourado e reserve a mistura.

[{"selector":"#anim-4be83629-dba6-4015-8064-797d4e09bf69","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-514b52d8-2eee-4459-a750-184d06517905","keyframes":{"transform":["translate3d(0px, 133.45681%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e10589bc-9fcb-42a6-96fe-89483759352b","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2a25383d-dd9b-407f-85f2-455c111709d3","keyframes":{"transform":["translate3d(-155.81394%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-df71b102-75e5-49d3-bd04-9e459d630b28","keyframes":{"opacity":[0,1]},"delay":0,"duration":1000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}]

Retire o aipim da panela de pressão e coloque no liquidificador. Adicione a água do cozimento e bata até triturar os pedaços.

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Após isso, transfira esse caldo para uma panela e acrescente a calabresa cozida no alho e na manteiga.

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Enquanto você mistura o caldo do aipim, refogue a couve na manteiga em outra panela.

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Quando isso acontecer, pode tirar da panela e adicionar ao caldo de aipim que está na outra panela. Deixe essa mistura ferver.

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O caldo vai ficar literalmente verde por conta da couve e quando isso acontecer, é um indício que está perto de tirar do fogo.

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Após um tempo, desligue o fogo e seu caldo verde de aipim está prontíssimo para ser saboreado. Temos certeza que você vai amar.

[{"selector":"#anim-ac4b1411-11cc-4867-a93f-cdc4e17aef9b","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-60408f0f-08fe-4c65-ac6c-3cdda1e07fd0","keyframes":{"transform":["translate3d(0px, 155.67903%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b96ba62c-5496-48c5-a243-05f98ff4215e","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-146f71c1-6cbb-4c90-8e22-f303cb649a30","keyframes":{"transform":["translate3d(-155.81394%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}]

Aprenda como fazer essa receita maravilhosa!

CALDO VERDE COM AIPIM

Essa receita traz o combo perfeito em uma cozinha: sabor e praticidade, temos certeza que você vai se surpreender. Confira!

– 400 g de mandioca; – 3 dentes de alho picados; – 1 calabresa picada;

INGREDIENTES

– 10 folhas de couve picadas sem talo; – 2 tabletes de caldo de carne; – Manteiga a gosto.

INGREDIENTES

Descasque o aipim e corte em rodelas. Pegue uma panela de pressão, leve ao fogo baixo e acrescente a mandioca.

MODO DE PREPARO

Cubra com água e adicione o tempero de caldo verde. Tampe a panela, deixe pegar pressão por 20 minutos, até o aipim amolecer.

MODO DE PREPARO

Pegue outra panela e derreta a manteiga. Rale o alho e acrescente. Refogue-o até ficar dourado e reserve a mistura.

MODO DE PREPARO

Retire o aipim da panela de pressão e coloque no liquidificador. Adicione a água do cozimento e bata até triturar os pedaços.

MODO DE PREPARO

Após isso, transfira esse caldo para uma panela e acrescente a calabresa cozida no alho e na manteiga.

MODO DE PREPARO

Enquanto você mistura o caldo do aipim, refogue a couve na manteiga em outra panela.

MODO DE PREPARO

Quando isso acontecer, pode tirar da panela e adicionar ao caldo de aipim que está na outra panela. Deixe essa mistura ferver.

MODO DE PREPARO

O caldo vai ficar literalmente verde por conta da couve e quando isso acontecer, é um indício que está perto de tirar do fogo.

MODO DE PREPARO

Após um tempo, desligue o fogo e seu caldo verde de aipim está prontíssimo para ser saboreado. Temos certeza que você vai amar.

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