½ kilo or the taste of pork ribs cut into two equal pieces.
Seasoning:
1 teaspoon (tsp) full of salt
½ pepper lady finger without seeds, chopped
1 fresh sprig of rosemary or another herb of your choice, remove before baking
Garlic to taste cut in half, if old tire crumb and remove when baking
Way of preparing:
Season the meat, leave in the refrigerator for 4 to 6 hours, covered with plastic wrap.
Place on a baking sheet lined with foil, leaving the oven until golden brown
Oven 180 ° C, then lower the heat to 160 ° C.
Serve with polenta, or crumbly and salad leaves. green
ingredients:
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
l onion, grated
50 grams. chopped bacon
100 g. cooked and ground sausage or cooked chicken giblets and ground
Salt and pepper to taste.
4 boiled eggs and chopped very choosy, or raw fried poached.
Prepare mode:
Fry in oil the bacon and the sausage then add the onion leave shrivel, add flour, boiled eggs, olives chopped parsley, salt and pepper, mix well.
polenta Traditional
ingredients:
1 cup fine cornmeal
1 cup of cold water to wet cornmeal
4 cups boiling water
2 tablespoons (soup) of corn oil or margarine
1 teaspoon (tsp) salt.
Way of preparing:
Place the cornmeal in a medium saucepan, add the cup of cold water, mix well, add the oil and salt.
With the rest of the water four (4) glasses bring the fire until it boils.
Place a glass of boiling water and mix the wet cornmeal.
Bring to heat until it starts to thicken, go adding the rest of boiling water slowly and slowly.
"If you do not practice, every time you put boiling water, remove the pan from the heat mix well, return to heat, stirring constantly with a high cable spoon."
Do this procedure up to finish all the water, until a homogeneous mass.
You can leave in the same pan, put a long cross spoon between the lid and the pot, low heat for 40 'minutes, stirring occasionally.
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