Brazilian recipe
Easy Neapolitan rice with cheese and tomato (Arroz napolitano)
Make colourful rice dish with clear steps, faithful measurements and the original character of the recipe preserved.
0.0 / 5 by 0 Reviews
Ingredients
2 cups de rice, preferencialmente de grão longo ou agulhinha
150g de cheese mussarela em fatias, que pode ser substituído por cheese prato ou cheese colonial
2 cubos de caldo de beef, que podem ser encontrados em supermercados na seção de temperos ou caldos prontos
2 tablespoons de margarina ou butter
4 tomatos maduros cortados em rodelas finas
1 teaspoon de orégano seco
150g de cheese mussarela em fatias, que pode ser substituído por cheese prato ou cheese colonial
2 cubos de caldo de beef, que podem ser encontrados em supermercados na seção de temperos ou caldos prontos
2 tablespoons de margarina ou butter
4 tomatos maduros cortados em rodelas finas
1 teaspoon de orégano seco
Where to find ingredients
Look for the ingredients in well-stocked supermarkets, fresh produce markets, butchers, fishmongers, baking suppliers and shops that carry Brazilian or Latin American foods. Cultural ingredients such as palmito, requeijao, catupiry, cassava flour, goiabada, cachaca, pacoca, charque, feijoada and moranga are best used as originally named; substitutes should only be used when necessary and treated as substitutes.
Preparation method
- Dissolva os cubos de caldo de beef em quatro cups de água fervente, mexendo até dissolver completamente
- Add o rice à água com caldo e cook em low heat até ficar macio, aproximadamente vinte minutes
- Depois de cooked, add a margarina e mix delicadamente com um garfo para soltar os grãos
- Transfira o rice para uma forma refratária média, espalhe as fatias de tomato por cima
- Polvilhe o orégano sobre os tomatos e cover tudo com as fatias de cheese mussarela
- Leve ao oven preaquecido a 200°C for about dez minutes ou até o cheese derreter e brown levemente
- Serve quente, acompanhado de saltada ou como prato principal
Observations
Easy Neapolitan rice with cheese and tomato is colourful rice dish, prepared in a way that keeps the dish's original identity, ingredients and technique intact. The quantities, cooking times and temperatures follow the source recipe so the flavour and texture stay faithful.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
Ratings and comments