Paçoca Pinion With Meat and Ribs - RS

Paçoca Pinion With Meat and Ribs - RS

Typical dish of the State of Rio Grande do Sul - Brazil
ingredients:

1.5 pound pinion Cooked and peeled
1 pound of ground duckling
100 grs. bacon and meat very
1 large onion, chopped
1 leek white part only thinly sliced
2 cloves of minced garlic if you take out the old green kernels
1 cup (tea) of finely chopped parsley with stems
½ cup (tea) green onions cut into thin rodelinhas lady finger pepper ½ chopped without seeds
1 pinch of nutmeg or cumin (optional)
Salt to taste

Other Ingredients:
1 kg of pork ribs cut into pieces of 8 cm long enough to bone and meat
15 cabbage leaves chopped thinly
3 boiled eggs cut into four parts.
1 onion. salt to taste

How to Prepare;

Cook the pine nuts covered with water for 40'60'minutos
Take the shells while the pinion is hot, that is, if you do not have the gadget (peeler).
Separate some pine nuts for decoration.
Hitting the pine nuts in processor or blender.
In a large saucepan, brown the bacon, remove the fat and fry the meat until browned, add the onion garlic, make the braise.
Go slowly dripping water to cook the meat thoroughly, lastly
add the crushed pine nuts, mix well leave on heat for 2 'minutes. Turn off the heat and add the fried bacon parsley and chives.
Part lightly cook the ribs covered with water, remove from heat and discard the water, dry with paper towel.
In a medium saucepan fry the ribs on both sides, with lard or corn oil until browned, without leaving burn.
Serving separately.
Serving Paçoca mode:
Place on a platter and tack them lying around sprockets and center stick standing 4-6 pinions.
Accompanies pork ribs and steamed cabbage.
Braised Cabbage:

12-15 leaves of kale, take a bit of the stalk
2 tablespoons chopped onion or garlic to taste without is old tire crumb
1 spoon (soup) of corn oil
1 tablespoon (coffee) salt

How to Prepare the cabbage:

Wash the cabbage leaves one by one, collect them all on top of one another, roll tightly.
Cut the cabbage on top of a board, very thin.
Place a pan on the fire with enough water when it boils throw at once chopped kale.
When the water starts boiling count 1 'minute.
Drain the water and pour ice water to stop the cooking.
The above process is for her to be very green.
Tighten to take all the water the cabbage.
In a medium saucepan fry the onion in oil until wilted, add the squeezed cabbage and sauté for a few minutes.
Be used alone or in back of the plate.
Note:
The cabbage dish is not part of the State of South River,
I added cabbage on the plate and it looks great.
Can replace the fresh meat by desalted and shredded dried beef.