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Nina Horta

Perfil Nina Horta é empresária, escritora e colunista de gastronomia da Folha

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RECEITA DA BISAVÓ

Por Nina Horta
27/11/13 12:37

Cuscuz doce da bisavó da Celuta – a receita veio mencionada hoje na crônica da Folha, mas não havia espaço para colocá-la lá.

Ralem 2kg de mandioca crua, à mão, em ralo fino. Lavem a mandioca dentro de um pano para tirar a goma. Esfreguem bem com a mão para que a mandioca fique bem solta.Adicionem fubá aos poucos, só o bastante para colorir a massa. . Temperem com erva doce, sal e açúcar.

Preparem o cuscuzeiro e coloquem uma camada de mandioca e outra de nozinhos de manteiga e outra de fatia de queijo-de-minas fresco. A última camada deve ser de queijo. Levem a cozinhar por cerca de 1 hora. Sirvam em fatias bem quentes acompanhadas por cafezinho fresco.

Quem quiser ficar na moda adicione umas formigas por cima. (Brincadeira, a história das formigas.)

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