{"id":14618,"date":"2011-05-08T09:18:54","date_gmt":"2011-05-08T12:18:54","guid":{"rendered":"http:\/\/www.r2cpress.com.br\/v1\/?p=14618"},"modified":"2011-05-08T09:18:54","modified_gmt":"2011-05-08T12:18:54","slug":"receita-de-domingo","status":"publish","type":"post","link":"https:\/\/www.r2cpress.com.br\/v1\/2011\/05\/08\/receita-de-domingo\/","title":{"rendered":"RECEITA DE DOMINGO:"},"content":{"rendered":"

CEVICHE DE LINGUADO & ATUM MARINADO COM LIM\u00c3O<\/strong><\/p>\n

<\/strong><\/p>\n

\"\"<\/center><\/p>\n
\"\"<\/a>

Ceviche de linguado \/ Clique para AMPLIAR<\/p><\/div>\n

CEVICHE<\/strong><\/p>\n

Ingredientes\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Quantidade<\/p>\n

Fil\u00e9 de linguado\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 120 Gramas<\/p>\n

Pimenta dedo-de-mo\u00e7a\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00bc Unidade<\/p>\n

(fatiada finamente)<\/p>\n

Azeite extra-virgem\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 10 Mililitros<\/p>\n

Lim\u00e3o Taiti (suco)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 30 Mililitros<\/p>\n

Sal refinado\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Q.B. (Quanto Baste)<\/p>\n

Coentro fresco picado\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Q.B. (\u00c0 gosto)<\/p>\n

grosseiramente<\/p>\n

Modo de preparo:<\/strong><\/p>\n

<\/p>\n

1. Cortar o peixe em goujonette* (iscas) ou em cubos.<\/p>\n

2. Temperar com sal e marinar no suco do lim\u00e3o num pote ou vasilha por 15 minutos, refrigerado.<\/p>\n

3. Servir com o azeite, a pimenta e o coentro fresco.<\/p>\n

* S\u00e3o tiras cortadas de um fil\u00e9 em diagonal, com aproximadamente 6-7cm de comprimento. \u00c9 um corte apropriado para peixes magros, de carne branca, servido com molho ou \u201ccozidos\u201d em marinadas c\u00edtricas.<\/em><\/p>\n

O ceviche pode ser feito tamb\u00e9m com salm\u00e3o, robalo, peixes ao seu gosto!<\/p>\n

<\/em><\/p>\n

ATUM MARINADO<\/strong><\/p>\n

\"\"<\/a>

Marinada de atum \/ Clique para AMPLIAR.<\/p><\/div>\n

Ingredientes\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Quantidade<\/p>\n

Fil\u00e9 de atum sem espinha\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 150 Gramas<\/p>\n

Suco de lim\u00e3o Tahiti\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 100 Mililitros<\/p>\n

Azeite extra virgem\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 100 Mililitros<\/p>\n

Sal refinado \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Q.B<\/p>\n

Pimenta do reino preta\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Q.B.<\/p>\n

Alho cortado em brunoise**\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Q.B.<\/p>\n

Pimenta Tabasco \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Q.B.<\/p>\n

<\/strong><\/p>\n

 <\/p>\n

Modo de preparo:<\/strong><\/p>\n

1. Misturar todos os ingredientes, adicionar o fil\u00e9 de atum inteiro e marinar refrigerado<\/p>\n

por 30 minutos.<\/p>\n

2. Fatiar e servir montado num prato.<\/p>\n

 <\/p>\n

** Corte em brunoise: cubos muito pequenos de 3mm x3mm x3mm.<\/p>\n

<\/strong><\/p>\n

HARMONIZA\u00c7\u00c3O COM VINHO<\/strong><\/p>\n

Peixe in natura e suco de lim\u00e3o… Esses componentes pedir\u00e3o vinhos brancos animados, de boa acidez, que inclusive, refrescar\u00e3o o lado picante da pimenta. Portanto um Sauvignon do Loire (Sancerre ou Pouilly-Fum\u00e9), um Riesling seco da Alsace ou um Savenni\u00e8res (Chenin Blanc seco do Loire), cumprem bem o papel. Sauvignon Blanc \u00e9 a uva! Fica a dica!<\/p>\n

 <\/p>\n

At\u00e9 l\u00e1! Au revoir<\/em>!<\/p>\n

—<\/p>\n

\"\"Aline Fidelman <\/strong><\/p>\n

34 anos, Ilh\u00e9us-Ba.<\/p>\n

Gastr\u00f4noma diplomada pela Universidade Anhembi Morumbi \u2013 S\u00e3o Paulo<\/p>\n

Especializada em doc\u00eancia pela Leiths School of Food & Wine<\/em> \u2013 Londres<\/p>\n

Perfil Profissional: 3 anos de experi\u00eancia de em Buffet <\/em>e Catering<\/em> e 6 meses como assistente de chef de cozinha, \u00e1rea de Garde Manger<\/em>, na empresa KUDOS Hospitality<\/em>, Londres. Preparando m\u00f3dulos para ministrar curso particular para chef iniciante (habilidades b\u00e1sicas de cozinha) e consultoria de Custos e Controles em cozinhas de restaurantes.<\/p>\n

Contato: fidelman.a@gmail.com<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

CEVICHE DE LINGUADO & ATUM MARINADO COM LIM\u00c3O CEVICHE Ingredientes\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Quantidade Fil\u00e9 de linguado\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 120 Gramas Pimenta dedo-de-mo\u00e7a\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00bc Unidade (fatiada finamente) Azeite extra-virgem\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 10 Mililitros Lim\u00e3o Taiti (suco)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 30 Mililitros Sal refinado\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Q.B. (Quanto Baste) Coentro fresco picado\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Q.B. (\u00c0 gosto) grosseiramente Modo de preparo:<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_links_to":"","_links_to_target":""},"categories":[30],"tags":[],"_links":{"self":[{"href":"https:\/\/www.r2cpress.com.br\/v1\/wp-json\/wp\/v2\/posts\/14618"}],"collection":[{"href":"https:\/\/www.r2cpress.com.br\/v1\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.r2cpress.com.br\/v1\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.r2cpress.com.br\/v1\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.r2cpress.com.br\/v1\/wp-json\/wp\/v2\/comments?post=14618"}],"version-history":[{"count":14,"href":"https:\/\/www.r2cpress.com.br\/v1\/wp-json\/wp\/v2\/posts\/14618\/revisions"}],"predecessor-version":[{"id":14634,"href":"https:\/\/www.r2cpress.com.br\/v1\/wp-json\/wp\/v2\/posts\/14618\/revisions\/14634"}],"wp:attachment":[{"href":"https:\/\/www.r2cpress.com.br\/v1\/wp-json\/wp\/v2\/media?parent=14618"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.r2cpress.com.br\/v1\/wp-json\/wp\/v2\/categories?post=14618"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.r2cpress.com.br\/v1\/wp-json\/wp\/v2\/tags?post=14618"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}