Ingredientes
- Meat, lamb or shrimp cut into small cubes0.5 kilogram
- Pasta, bird's tongue1 tablespoon
- Medium onion, chopped into small pieces1 piece
- Parsley bunch, finely chopped1 bunch
Hortelã seca1 tablespoon
Ghee2 tablespoon
Molho de tomate2 tablespoon
Folha de louro2 leaf
Pimenta preta1 teaspoon
Sal1 teaspoon
Passos
- 1
In a pot over the fire, sauté the onion with ghee until it turns golden.
recipe.minutesUtensílios necessários:
Panela - 2
Add the meat pieces to the onion and sauté, then add the tomato sauce and enough water to cover the meat.
recipe.minutes - 3
Add half of the parsley and mint, then add salt, black pepper, and bay leaves. Leave the pot on the fire until the meat is cooked, ensuring to add water as needed.
recipe.minutes - 4
In another pot over the fire, sauté the bird's tongue pasta with a tablespoon of ghee, then add it to the meat and let the soup simmer until cooked.
recipe.minutes - 5
Add the remaining parsley and mint five minutes before turning off the heat. You can add water to the soup as needed.
recipe.minutes
Fatos nutricionais
Hortelã secapor 100gGheepor 100gMolho de tomatepor 100gFolha de louropor 100gPimenta pretapor 100gSalpor 100g* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.