Legumes

ABOBRINHA RECHEADA COM BERINJELA

01:15Estratégias Empreendedoras para o Sucesso Financeiro













Ingredientes                                                                                                                            

   8        abobrinhas não muito cozidas                                                                                            
                                                                                                                                                   
RECHEIO:                                                                                                                                   
             polpa das abobrinhas picado grosso                                                                                 
             polpa de 2 beringelas picado grosso                                                                                 
   2        dentes de alho picados                                                                                                     
   100     ml. de azeite perfumado com alho                                                                                      
   4        colheres (sopa) de farinha de rosca                                                                                    
   2        colheres (sopa) de queijo parmezão ralado                                                                         
   8        azeitonas pretas, sem caroço, cortadas ao meio                                                                 
   1        pimentão verde, sem pele, em tirinhas                                                                                
   2        tomates grandes, sem pele, em tirinhas                                                                              
             salsinha picada                                                                                                                 
             sal e pimenta                                                                                                                     
                                                                                                                                                     
Corte as abobrinhas no sentido do comprimento e retire a polpa. Refogue a polpa das abobrinhas e das berinjelas no azeite. Retire do fogo e acrescente a salsinha, a farinha de rosca e o queijo. Tempere com sal e pimenta. Recheie as abobrinhas, enfeite com tirinhas de tomate e pimentão e as azeitonas. Regue com azeite e polvilhe com queijo parmesão Leve ao forno bem quente para gratinar.

You Might Also Like

0 comments

Popular Posts

Formulário de contato