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CARNE-DE-SOL
£35.00
Portuguese for “sun-dried meat” consists of heavily salted beef, which is exposed to the sun for one or two days to cure.
Description
Portuguese for “sun-dried meat” consists of heavily salted beef, which is exposed to the sun for one or two days to cure. Lightly fried with fresh onions in creamy butter, then garnished parsley, spring onions and fresh coriander. Accomplished with black eye peas fried in butter, thick manioc gruel called pirão made with butter and cheese
Served With:
White Rice
Thick Manioc Gruel, Flavoured With Cheese And Butter
Feijoada
White Rice
Black Eyed Peas Friend In A Special Butter
Farofa De Manteiga Is A Combine Manioc Flour (Farinha) With Butter To Moisten And Flavor The Dry, Lightly-Flavored Flour
Additional information
| onions | Thinly sliced raw or caramelized |
|---|
Emma Smith –
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