Escondidinho de ragú e Coquetel de frutas - Beto Almeida | Cozinha Amiga (16/07/19)

Grab your little casserole and sneak away. Chosen with sausage ragu, parsnip, and fruit cocktail Ingredients: 500g cooked parsnip ½ cup (tea) fresh cream Salt Black pepper 500g fresh Tuscan sausage 1 carrot, diced into very small cubes 1 onion, chopped 2 cloves of garlic, chopped 1 ½ cups (tea) red wine 1 can of peeled tomatoes Salt Black pepper 200g grated mozzarella cheese Yield: 4 servings Difficulty: medium Preparation time: 50 minutes Friendly tip: the ragu can also be made with white meats, such as chicken or duck. Preparation method: Mash the cooked parsnip until it becomes a puree. Add the cream, season with salt and black pepper and mix well. Set aside. Cut the casing off the sausage, discard it, and crumble the sausage with a knife. Set aside. In a hot skillet, add a drizzle of olive oil and sauté the sausage until golden brown. Add the carrot, onion, and finally the garlic. Add the red wine and cook for about 5 minutes. Add the peeled tomatoes, season with salt and pepper, and cook for 10 minutes. In a baking dish, arrange the sausage mixture and cover with the mashed cassava. Cover with grated mozzarella and bake for 20 minutes or until the cheese is golden brown. Fruit Cocktail 10 strawberries (washed and chopped) 500 ml pineapple juice 250 ml orange juice Fill the glasses with crushed ice and set aside. Make a strawberry puree using a fork or in a blender. Place the pineapple juice in the bottom of the glasses. Gently add the pineapple juice, followed by the orange juice. Garnish the rim of the glass with an orange slice or pineapple pieces. #CozinhaAmiga #QuickRecipes Check out the other pages of the program: Official Website: https://www.tvgazeta.com.br/cozinhaam... Facebook:   / cozinhaamiga   Twitter:   / cozinhaamiga   Instagram:   / cozinhaamiga