The output C odorna With Farofa the Interiro of São Paulo

The output C odorna With Farofa the Interior of São Paulo

ingredients:

20 clean quail

seasoning:

½ cup oil
1 cup of oregano
1 cup (tea) (cup) coarsely chopped onion
1 cup dry white wine or rice vinegar
l whole bunch of parsley and chives
1 spoon (soup) of grated fresh ginger
1 tablespoon (coffee) ground cinnamon
6 cloves of minced garlic, kernels if they are old tire
Salt and pepper to taste
3 sprigs of basil and 3 whole sprigs of mint

How to Prepare:

After cleaning the quail, birds wash under running water, dry on a paper towel or cloth and clean.

Season with oil, salt, garlic, white wine, oregano, onion parsley chives and basil and mint, ginger, cinnamon.
Leave for 4-6 hours in the seasoning inside the refrigerator, turning occasionally.
Remove the quail from the seasoning, put on a skewer for roasting on grill, place 60 cm above the coals, turning several times, once to bake evenly.
The skewer is placed from the neck to the curanchim.
Curanchim is the end of the backbone of the bird.

* You can roast the quail in the oven topped with bacon and then with aluminum foil. *

Garnish:

Simple streusel:

½ cup of tea oil
2 cups cornmeal or
half and half of maize cassava flour
l cup (tea) of chopped green olives
l cup (tea) of chopped parsley
l grated onion
50 grs. chopped bacon
100 grs. Baked sausage and ground, or kids baked chicken and ground
salt and pepper to taste.
4 hard boiled eggs and chopped fine choosy, poached or fried food.

How to prepare:

Fry the bacon in the oil with the sausage then add the onion let wilt, add the flour, boiled eggs, olives parsley, salt and pepper

Put the roasted quail on a platter of clay

The headlight serve separate

Accompanying salad of watercress, arugula, endive.
Option-II: grated or shredded and whole radishes, sliced ​​crosswise with the stem cucumbers.
III-option:
You can serve with coleslaw and onion thinly sliced ​​into rings

Accompanies balls cooked with potatoes, olive oil and top curd and chopped parsley.

Accompanies the fried breaded banana.