Escabeche de Sardinha
Fiz essa deliciosa receita de ESCABECHE DE SARDINHA , ao vivo, no programa Você Bonita (aqui o link do video passo a passo) apresentado pela Carol Minhoto, na TV Gazeta
O Escabeche é um molho típico da Gastronomia Al-Andalus, Península Ibérica, preparado não só para dar mais sabor a um prato simples, como sardinhas ou carapaus fritos, mas também para conservar o alimento durante mais tempo, uma vez que o vinagre que leva serve como conservante.
Normalmente, um prato temperado com escabeche é servido frio, por vezes, depois de ficar durante alguns dias na geladeira, seja como prato principal ou como entrada.
Historicamente, segundo Apício, os romanos empregavam o vinagre para conservar carnes e peixes. Com o passar dos tempos, o escabeche de peixe passou a ser bem mais popular que o de carne.
Segundo algumas fontes, o nome desta iguaria vem da palavra de origem árabe “sicbédj”, que significa literalmente “alimento com vinagre”. Também se refere que o “escabeche” pode estar na base do nosso ceviche, ou cebiche, uma preparação semelhante, mas com peixe ou marisco crus.
Os ingredientes básicos são a cebola, cortada em rodelas finas, o alho, o louro, o tomate e o azeite para cozinhar, já o vinagre é adicionado no final.
Como é tradicional, os ingredientes variam com a pessoa que cozinha; numa receita típica da Estremadura (Portugal), não se usa tomate, mas usa-se um ramo de salsa para temperar o molho.
Nas receitas brasileiras de escabeche de sardinha o preparo tradicional é na panela de pressão, cozinhando o peixe com tomate , cebola e outros temperos.
Fonte: Wikipédia
- 500 gr sardinha
- pimenta do reino a gosto
- 2 unidades tomate italiano maduro picados
- 1 unidade cebola grande rodelas
- 3 dentes alho espremidos
- 2 col sopa salsa picada
- 2 col sopa cebolinha picada
- 1 col chá oregano
- 2 unidade louro folha
- 3 col sopa azeite
- 1/2 xic chá vinagre branco
- 1 col chá Sal
- 1/2 xic cha azeitona preta fatiada
- Tempere as sardinhas com sal e alho amassado e deixe marinar por 15 minutos (enquanto prepara os ingredientes)
- Arrume na panela de pressão em camada, comece pelo tomate, cebola, sardinha, salsa, orégano, cebolinha e assim por diante.
- Finalize com o vinagre e com o azeite .
- Cozinhe na pressão por 10 minutos, após a panela apitar, em fogo baixo
- Não abrir a panela antes liberar todo o vapor.
- Transfira para uma travessa e leve para gelar.
- Pode servir frio com torradas ou salada verde ou quentinho, com arroz, macarrão ou polenta cremosa.
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