A dish with dried meat is always special, right? Discover special recipes with the ingredient to liven up your Sunday
Sunday lunch has to have that special vibe, right? After all, this is a time to gather family, friends and enjoy something different. So, what do you think take advantage of the date to prepare recipes with shots? With its unmistakable flavor, jerky goes well with any meal and is still versatile, as it can be used to flavor any dish.
Discover a selection prepared by Alto Astral with the best dishes for Sunday lunch with dried meat. You will love!
Pumpkin cream with dried meat
Time: 50 min
Performance: 4 servings
Difficulty: easy
Ingredients:
- 2 tablespoons of margarine
- 1 grated onion
- 2 cups pumpkin (cooked and juiced)
- 4 cups of milk (tea)
- 2 cubes of chicken broth
- 250 g of dried meat, desalinated, cooked and chopped
- 2 tablespoons of chopped parsley
Method of preparation:
In a pan put the margarine, onion and sauté over medium heat, stirring constantly, until golden brown. Add the pumpkin, milk, chicken cubes and cook for 10 minutes, stirring occasionally. Add dried meat, sprinkle the smell of green. Mix well and then serve.
Potato rosti with dried meat and cheese
Time: 40min (+ 4h in the fridge)
Performance: 4 servings
Difficulty: easy
Ingredients:
- 4 large whole potatoes
- Salt to taste
- butter for greasing
Filling:
- 2 tablespoons of butter
- 1 chopped onion
- 2 crushed cloves of garlic
- 500 g of dried meat, desalinated, cooked and chopped
- 1/2 cup grated mozzarella
- 1/2 cup (tea) of Catupiry®
- Green chilli, chopped to taste
Method of preparation:
Boil the whole potatoes in a pot of boiling salted water for 8 minutes. Drain, let cool and refrigerate for 1 hour. Remove the skin and grate the potatoes. For the filling, in a pan over medium heat, melt the butter and fry the onion and garlic for 3 minutes. Add the dried meat and sauté for 3 minutes. Allow to cool and mix in the mozzarella, Catupiry® and parsley. In a greased medium non-stick pan, spread out half of the grated potato. Spread the filling and cover with the remaining potato. Put on medium heat and cook for 3 minutes. Flip carefully and let it brown on the other side. Remove from the oven and serve.
Polenta dish with dried meat
Time: 1 hour
Performance: 8 servings
Difficulty: easy
Ingredients:
- 1 and 1/2 cups (tea) of precooked cornmeal
- 5 cups of water (tea)
- 1 cup (tea) of milk
- Salt, pepper and chopped parsley to taste
- 1 tablespoon of oil
- 1 chopped onion
- 2 crushed cloves of garlic
- 2 chopped seedless cherry tomatoes
- 1 kg of dried, desalinated, cooked and chopped meat
- 1/2 cup chopped green olives
- 1 cup (tea) of Catupiry®
- 50 g of grated Parmesan cheese
Method of preparation:
In a pan put the corn flour dissolved in water, milk, salt, pepper and bring to low heat, stirring until it boils. Cook for 10 minutes, stirring constantly until it thickens slightly. Reserve. In another skillet, over medium heat, heat the oil and saute the onion and garlic for 3 minutes or until golden brown. Add the tomato, dried meat and sauté for 5 minutes. Add the olive, salt, pepper, the smell of green and turn off.
Spread half of the polenta in a medium refractory, spread the sautéed dried meat, Catupiry® and cover with the remaining polenta. Sprinkle with Parmesan and bake in a preheated medium oven for 15 minutes or until lightly browned. Serve immediately.
Baked rice with dried meat and banana
Time: 1 hour
Performance: 6 servings
Difficulty: easy
Ingredients:
- 4 tablespoons of butter
- 1 chopped onion
- 2 minced garlic cloves
- 3 cups dried, desalinated, cooked and chopped meat
- Green chilli, chopped to taste
- 4 thinly sliced plantains
- 4 cups of cooked white rice
- 1 jar of cream cheese (200 g)
- 1 cup of grated semi-cured cheese
- Olive oil for greasing and sprinkling
Method of preparation:
In a skillet over medium heat, melt half the butter and sauté the onion and garlic for 3 minutes. Add the jerky and green odor and saute for 2 minutes. Reserve. In a non-stick pan, melt the remaining butter over medium heat and brown the banana slices on both sides. Reserve.
In a medium refractory greased with olive oil, make a layer with the rice mixed with the curd. Spread the dried meat kept aside, layer with bananas, cover with cheese, drizzle with olive oil and put in a preheated medium oven for 15 minutes or until golden brown. Serve immediately.
Surprise of dried meat with ricotta
Time: 40 min
Performance: 6 servings
Difficulty: easy
Ingredients:
- 2 tablespoons of butter
- 1 chopped onion
- 2 crushed cloves of garlic
- 600 g of dried, desalinated, cooked and minced meat
- 2 chopped tomatoes
- 1/2 cup chopped green olives
- 1/2 seedless red pepper, chopped
- Salt and chopped parsley to taste
- Olive oil for greasing and sprinkling
- 200 g of grated ricotta
Mashed potato:
- 600 g of boiled and squeezed cassava
- 3 tablespoons of butter
- 1 box of sour cream (200 g)
- Salt to taste
Method of preparation:
In a pan, melt the butter over medium heat and brown the onion until it is wilted. Add the garlic, dried meat, tomato, olive, pepper, salt, parsley and sauté for 5 minutes. Turn off and book. For the puree, in another pan, over medium heat, mix the cassava, butter and sauté for 3 minutes.
Add the cream and salt, stir and turn off the heat. In a greased medium refractory, roll out half of the dried meat and cover with the cassava puree. Spread another layer of dried meat and cover with ricotta. Drizzle with olive oil and bake in a preheated medium oven for 15 minutes or until golden brown. Serve immediately.
Pumpkin stuffed with dried meat
Time: 1 hour
Performance: 4 servings
Difficulty: easy
Ingredients:
- 2 pumpkins of Saint Paul
- flush oil
- 1 cup (s) of grated Parmesan cheese
Filling:
- 3 tablespoons of oil
- 2 crushed cloves of garlic
- 1 chopped onion
- 500 g of desalinated dried meat, cooked and chopped
- 2 chopped tomatoes
- Salt and parsley to taste
- 1 cup (s) of cream cheese
Method of preparation:
For the filling, heat a pan with the oil and sauté the garlic, onion and meat until golden brown. Add the tomato, salt and the smell of green and brown quickly. Turn off, mix with the ricotta and set aside. Cut the pumpkins in half lengthwise, make shallow cuts on the pulp, arrange a shape and drizzle with oil.
Cover with aluminum foil and bake in a preheated oven for 20 minutes. Remove from the oven, allow to cool and remove the pulp from the pumpkins with the help of a spoon, forming canoes. Mix the pulp with the reserved meat filling, season with salt and distribute it over the hollows of the pumpkin. Sprinkle with Parmesan and put back in the oven for another 10 minutes to brown. Remove from the oven and serve immediately.
Pumpkin risotto with dried meat
Time: 30 minutes
Performance: 4 servings
Difficulty: easy
Ingredients:
- 2 cubes of vegetable broth
- 4 cups (tea) of water
- 2 tablespoons of butter
- 1 diced onion
- 1 cup raw arborio or carnaroli rice
- 1/4 glass of dry white wine
- 1 cup diced squash
- 1 cup dried, desalinated, cooked and chopped meat
- Salt and black pepper to taste
- 4 tablespoons of grated Parmesan cheese
- Chives, chopped for sprinkling
Method of preparation:
In a saucepan over medium heat, heat the vegetable broth with the water. Melt the butter in a large, large skillet over medium heat and sauté the onion for 2 minutes. Add the rice and sauté for 2 minutes. Add the wine and let it evaporate. Add 1 ladle of broth and mix until it is almost completely evaporated.
Repeat the process for 10 minutes while the broth dries. Add the pumpkin and dried meat. Continue to add the broth and cook for another 10 minutes or until the rice is cooked but still al dente and creamy. Don’t let it dry out. Season with salt and pepper. Remove from the heat, stir in the cheese and serve sprinkled with chives.
Dry and hot sausage
Time: 30 minutes
Performance: 4 servings
Difficulty: easy
Ingredients:
- 2 cups dried, desalinated, cooked and chopped meat
- 1 grated carrot
- 1 small red onion, sliced
- 2 tablespoons of chopped parsley
- 1/2 cup diced celery
- 1/2 cup (tea) of mayonnaise
- 1/3 cup grated mozzarella
- 4 tablespoons of grated Parmesan cheese
Method of preparation:
In a bowl, mix the dried meat, carrots, onions, parsley, celery and mayonnaise. Divide into 4 individual bowls. Sprinkle with cheese and take to a preheated high oven for 10 minutes. Then remove and serve.
So, did you like our selection of recipes? You won’t regret being prepared! <3
Revenues: Guide to cooking
Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
