Caldo Verde
01/06/13 19:16Bom, estou me dividindo em 2 assuntos importantes!!!
1-Lamen – a intrigante sopa para o nosso inverno. Pela quantidade de gente que gosta dela
deve ser a melhor coisa do mundo. Nós a conhecemos bem, empacotada, com um saquinho
do lado. O Miojo Lamen.
Como transformá-la nesse dom dos deuses? Aconselha-se assistir Tampopo, outra vez, que é a procura do Lamen perfeito.
2-O outro assunto são os buffets, como abrir um, quem tem jeito para lidar com a profissão,
quem não tem.
3- Sopas em geral, para o frio.
Aqui em casa vamos experimentando o lamen, que está cada dia melhor.
E para minha alegria tenho duas noras que aos domingos vem tomar lanche aqui e se revezam quanto a comidas imprevisíveis e que chegam na hora H.
Nessa quinta de feriado, Lygia chegou à portuguesa, com o caldo verde já na panela, só
faltando esquentar e um vinho tinto português.
Ora, pensei, por que não aproveitar e já fazer o post do blog? Ela não queria deixar porque
a receita não era dela e sim da irmã do Sergio Kalil, do Spot, sabem quem é? Sempre alegre, sorridente, afável e dono de receitas de caldo verde. Ora, vamos lá. Ele não há de se importar.
Caldo Verde (4 porções)
400 gr. de cebola, picada
800 gr. de batatas em cubos
1 lingüiça portuguesa defumada cotadas em pedaços grandes ( + ou -300 gr.)
1 litro de caldo de galinha
azeite o suficiente para refogar a cebola
1/4 colher (chá) de sal
200 gr. de couve cortada bem fina
Refogue a cebola com o azeite até amolecer sem dourar. Acrescente a batata em cubos,
refogue mais um pouco, ponha o caldo e a lingüiça.
Deixe ferver por uns 15 minutos ou até que a batata fique bem macia. Retire do fogo, separe a lingüiça, corte em pedaços menores e reserve.
Bata o caldo com a batata e cebola no liquidificador, volte para a panela e junte a lingüiça já
cortada. Na hora de servir esquente o caldo e acrescente a couve.
Ponha um fio de azeite sobre o caldo já servido nos pratos.
Estava um friozinho tão bravo que preferi servir numa xicrona enorme, para não esfriar.
É claro que é uma receita que existe em qualquer lugar. Mas acho que as receitas às vezes
servem para nos inspirar a fazer alguma coisa da qual nos esquecemos. E sobre a qual
podemos fantasiar a vontade. É mais fácil fazer um caldo de carne? Quer fazer a sopa mais rala juntando vinho ao caldo? Não tem caldo? E se experimentar leite? Chi…. é só não chamar de caldo verde….
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Folha de S.Paulo – Blogs – Caldo Verde | Nina Horta
Folha de S.Paulo – Blogs – Caldo Verde | Nina Horta
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