Flesh hidden with walnuts in pine nuts: they bet on this creamy and easy dish

Flesh hidden with walnuts in pine nuts: they bet on this creamy and easy dish

Pinhão is a very common food in the state of southern Brazil. There, the seed of the Araucaria tree is part of thousands of recipes. With a lot of flavor and personality, today the guide in the kitchen teaches you a recipe with these ingredients: Pinolo’s meat!




What makes this recipe even more delicious is the Beckhamel sauce, also known as white sauce. Cremous and full of flavor, it contrasts perfectly with meat and pine nuts. Add the boys to a special meal and delight with this wonderful hidden!

Take a look at the following step:

Shopping of meat with pignon

Time: 40 minutes

Performance: 2 portions

Difficulty: easy

Ingredients:

  • 200 g of hard money in the form of the nest of an angel hair cooked for 1 minute
  • Parmesan to be sprinkled

Bechemel sauce:

  • 3 tablespoons of surface wheat flour
  • 3 tablespoons of Parmesan
  • 1 Box of Uht Sour Cream (200g)
Jumping meat with walnuts:
  • 3 tablespoons of olive oil
  • 250 g of minced meat
  • 1 tablespoon (coffee) of crushed garlic
  • 6 tablespoons of onion cut into very small cubes
  • 3 large leather -free and seed tomatoes cut into cubes
  • 6 tablespoons of chopped parsley
  • 2 cups (tea) of boiled and well -chopped pine nuts

Preparation:

  1. For the Beckhamel sauce, beat the ingredients in a blender and heat until the cream, stirring constantly to not form lumps.
  2. For the meat braised in Pinolo, in a pan, heat the olive oil and brown the meat, garlic, onion, tomatoes, parsley and season with salt and pepper to taste.
  3. Add to the braised pign and mix well.
  4. Put the angel hair in a refractory pan, cover with the beef sauce with becceli sauce, sprinkle with cheese and cook, preheated, at 200 ° C for about 10 minutes only for Gratin. Serve very hot.

Source: Terra

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