C o r d n a s a d The Farofa + a With the Banana Milanesa

C o r d n a s a d The Farofa + a With the Banana Milanesa

ingredients:

20 clean quails

Spices:

½ cup oil
1 cup (tea) oregano
1 cup dry white wine or rice vinegar
l salsa and whole bunch scallions
1 cup (tea) chopped onion coarsely
6 cloves garlic (if old cored) salt and pepper to taste
3 whole basil branches and 3 mint branches

Way of preparing:

Once clean quails, rinse under running water, dry on a paper towel or cloth and clean.

Season with oil, salt, garlic, white wine, oregano, onion, parsley and chives basil and mint.

Leave for 4-6 hours in the seasoning in the refrigerator, turning occasionally.

Then take the spice of quails, and go to a spit to roast on grill, place 60 cm above the coals, turning several times to bake evenly.

The skewer is placed from the neck to the curanchim the bird.
Curanchim is the end of the backbone of the bird.

* You can bake the quails in the oven covered with bacon and then with aluminum foil. *

Garrison:

Farofa simple:

½ cup of tea oil
2 cups corn meal or
half and half corn cassava flour
l cup (tea) of chopped green olives
l cup (tea) chopped parsley
½ cup green onions cut into thin slices.
1 cup (tea) of Brazil nuts or chopped cashews (optional)
l onion, grated
50 grams. chopped bacon
100 g. cooked and ground sausage or cooked chicken giblets and ground
Or both together.
4 boiled eggs and chopped very choosy, or raw fried poached.
Salt and pepper to taste.
Prepare mode:

Fry in oil the bacon and the sausage then add the onion leave shrivel, add flour, boiled eggs, olives mashed chestnut parsley, salt and pepper

Place the roasted quails in a clay dish

The crumbly serve separate

Accompany cress salad, arugula, endive. Banana milanese.

II -option:
grated cucumbers or whole strips and radishes, sliced ​​crosswise with the stem.

III -option:

You can serve with coleslaw and onion sliced ​​very thinly sliced

Accompany small boiled potatoes passed in olive oil or put over cream cheese and chopped parsley.