Abrito C or S imples With Sal Grosso + With Farofa

Abrito C or S imples With Sal Grosso + With Farofa

ingredients:

I - Option:

1 small kid again
cut in half or quarters parts


seasonings:

20 grs. salt put every pound of carneou 1 teaspoon (tsp) full of salt for every pound of meat
1 bunch of parsley and chives tied
2 large onions, coarsely chopped
1 head garlic, crushed with salt
2 sprigs of rosemary
2 sprigs of basil
1 pepper chopped finger girl without seeds
2 tablespoons (soup) oregano
1 spoon (soup) of grated ginger
1 spoon (soup) of turmeric or paprika
½ teaspoon (tablespoon) of paprika or black pepper
1 teaspoon (tsp) ground cinnamon
1 tablespoon (coffee) ground cloves
½ teaspoon (coffee) crushed bay leaves, whole leaves or 2

Other Ingredients:

½ pound of salt
2 glasses of wine vinegar



How to Prepare

After the clean and well-washed kid take the stench is a greasy gland the size of a grain of dark beans that lies between the tendon and the bone. Become a wash.

Soak with water and salt, and 2 more cups of vinegar, put 40-60 minutes in the refrigerator.
Then remove the brine with vinegar and re-wash in running water

Place the lamb with the seasoning in a bowl of agate or thick plastic with lid, store in the refrigerator for 12 hours.

The next day, remove the seasoning, place on a baking sheet lined with foil or banana leaves, put up strips of bacon or bacon.

Place the lamb in a roasting pan, put up the slices of bacon, 1 cup of strained broth of spices.

Take to bake in preheated oven weak by l50 ° C, covered with foil, baste occasionally with the gravy from the pan, carefully not to burn.
If you need to add more broth of spices brewed it has to be (hot).


Bake for forty minutes per pound, or until it is cooked.
Take the foil let it brown.

Serve with plain or crumbly

White rice, salad with boiled vegetables, potatoes, carrots, green beans, hearts of palm, green olives, broccoli, asparagus.


2 hearts of palm salad, tomato, black olives, hard boiled eggs, onion and parsley

3 Chickpea salad with grated onion parsley and chives


Farofa Simple:

1 large onion, grated or minced
2 tablespoons (soup) of oil
½ pound of cornmeal OU1 / 2 kilo of cassava flour or
half of manioc flour and half cornmeal
100 grs. chopped bacon
100 grs. green olives without core
2 boiled eggs grated drain in bulk, or pass through a sieve
1 cup of chopped parsley and
½ cup (tea) of chives cut into rodelinhas


How to Prepare:

Fry the bacon in the oil, add the onion, cassava flour, olives, then sprinkle ready to put up the grated eggs and parsley and chopped chives.

Serving the streusel separate dish

II - Option:

You can season the lamb with salt only, before taking
soaked in milk for 24 hours to hydrate well, save
inside the refrigerator covered plastic wrap or aluminum with a clean dish towel. Roasting on the barbecue


III - Option:

Place the leg of lamb lined with a one (1) inch thick salt pan. Above cover the ham with enough coarse salt.

Lead to bake oven 180 º C until the salt turn a hard brick.
Breaking the salt with a hammer.

Serve on a platter with cooked vegetables, past the butter and a big salad to your liking.

Watercress, arugula, lettuce, chicory, endive, and others.
Also add cherry tomatoes.