🇧🇷 Receitas que amo
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Four suggestions for light and flavorful recipes for hot summer days.
Recipe Video
Ingredients
- 8tablespoons de Hydrated tapioca starch
- 3 de Eggs
- 6tablespoons de Cream cheese
- Salt
- 1teaspoon de Chemical leavening agent (baking powder)
- 200g de Cooked and shredded chicken
- 1/2 de Shredded carrots
- 1 de Diced tomato
- 1/2 de Onion
- 100g de Mozzarella
- Oregano
- Black pepper
- Smoked paprika
- 70g de Gorgonzola cheese
- 1/2small carton de Heavy cream
- 2tablespoons de Olive oil
- 2tablespoons de Squeezed lime juice
- to taste de Black pepper (for dressing)
- leaves de Arugula
- pieces de Tomato (for salad)
- Toasted nuts (Almonds)Substitui por: Nozes, Castanha de caju, Castanha do Pará
- 200g de Buffalo mozzarellaSubstitui por: Mussarela comum
- in triangles de Tomato (for pasta)
- 1/2package de Rigatoni pasta
- 1bunch de Basil (leaves)
- 2cloves de Garlic (for pesto)
- 6 de Cashew nuts (for pesto)Substitui por: Nozes, Pinolis
- 2tablespoons de Grated Parmesan cheese
- plenty de Olive oil (for pesto)
- 2 de Red bell pepper
- 350g de Fresh ricotta cheese
- 1clove de Garlic (for spread)
- to taste de Crushed red pepper flakes
- to taste de Green onions/Cilantro mix (Herb mix)
- drizzle de Olive oil (for finishing spread)
Instructions
Prepare the pie crust by mixing the hydrated tapioca starch, eggs, cream cheese, and salt.
Add the chemical leavening agent (baking powder) to the batter and mix until all ingredients are well incorporated, resulting in a liquid batter.
Prepare the filling by mixing the cooked and shredded chicken with the shredded carrots, diced tomato, and onion.
Dica: Season the chicken to your liking.
Add the mozzarella to the filling and season with salt, oregano, black pepper, and smoked paprika, mixing well.
Pour the liquid batter into a greased baking pan, spreading evenly.
Top the batter with a little more mozzarella or your preferred cheese.
Bake the pie in a preheated oven at 350°F (180ºC) for about 30 minutes, or until golden brown and set.
For the salad dressing, mash the gorgonzola cheese until creamy. Incorporate the heavy cream, olive oil, squeezed lime juice, salt, and black pepper.
Assemble the salad by arranging the arugula on a plate, topping with pieces of tomato and toasted nuts.
Dica: Using different nuts (like walnuts or cashews) adds crunchy texture.
Drizzle the salad with the prepared gorgonzola dressing.
Slice the buffalo mozzarella into triangles and also chop the tomato into similarly shaped pieces.
Dica: Cutting into triangles standardizes the presentation.
Cook half a package of Rigatoni pasta in boiling water, following package directions.
Dica: Cooking according to the package ensures the ideal texture.
Finely chop the basil leaves, garlic cloves, and cashew nuts.
Dica: Chop finely with a knife until very minced.
Season the basil, garlic, and cashew mixture with salt, black pepper, and grated Parmesan cheese, adding a good amount of olive oil to create a sauce/dressing.
Dica: The olive oil should be added generously, almost covering the ingredients.
In a bowl, combine the cut tomatoes and buffalo mozzarella. Add the cooked and drained pasta, seasoning lightly with salt.
Dica: Seasoning the pasta beforehand helps ensure it stays flavorful, as the tomatoes absorb salt.
Add the basil and cashew sauce to the pasta mixture, gently tossing everything until all ingredients are coated.
Cut the two red bell peppers, removing seeds and white membranes, and place them on a baking sheet.
Drizzle the peppers with a little olive oil and roast at 400°F (200°C) for 25 to 30 minutes, until they are tender and the skin is slightly blistered for a smoky effect.
Dica: The light blistering on the skin and flesh is essential for the smoky flavor.
Let the roasted peppers rest for about 10 minutes before proceeding.
Dica: Resting helps soften the skin for easier peeling.
In a food processor, blend the fresh ricotta with the roasted peppers, one clove of garlic, salt, and crushed red pepper flakes until a smooth spread forms.
Dica: The bell pepper already provides flavor, so avoid adding too many other seasonings.
Add a little olive oil while processing to help with the spread's consistency, without overdoing it.
Dica: Reserve olive oil to drizzle on the finished spread.
Transfer the ricotta and pepper spread to a plate, creating swirls on the surface with a spoon.
Finish the spread by drizzling with a little olive oil and sprinkling with the herb mix for color and freshness.
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Dietary Info
Allergens Present
Cuisine Type
brasileiraRequired Equipment
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