Ingredientes: 1 maço de almeirão médio; 250 gramas de linguiça calabresa fatiada; 1 colher (sopa) de óleo; 2 dentes de alho; 1 colher (sopa) de toucinho defumado picado; 150 gramas de farinha de milho; ½ litro de leite; 1 colher (chá) de sal. Preparo: Lave as folhas do almeirão e pique em pedaços grandes. Coloque numa panela com um pouquinho de água e sal a gosto e cozinhe até levantar fervura. Retire do fogo, escorra e reserve. Aqueça o óleo e refogue os dentes de alho, junte a linguiça e o almeirão reservado. Frite em fogo forte, mexendo sempre. Acrescente o toucinho defumado. Abaixe o fogo e refogue até cozinhar a linguiça. Reserve aquecido. Em outra panela, misture o leite, a farinha de milho e o sal. Mexendo sempre, cozinhe até engrossar. Sempre mexendo, deixe ferver durante 1 minuto. Despeje o creme numa fôrma de bolo inglês molhada com água. Na hora de servir, desenforme no prato de servir e guarneça com o refogado de almeirão e linguiça. Dica: O creme de milho vai bem também acompanhado de queijo tipo parmesão ralado ou outros queijos de sua preferência. E ainda, com molho de carne moída ou de peito de frango. Se quiser, substitua o almeirão por couve ou chicória os quais poderão ser adicionados diretamente no refogado.
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