Mushroom with sparkling wine and Brigadeiros Recipe

Mushroom with sparkling wine delicious recipe for a cooler night

Ingredients for 5 people:

1.5kg bone buco beef, 150g bacon cut into cubes

50g (1/3 cup) wheat flour

G 350g Paris mushrooms

50g funghi secchi Porcini

350g peeled small onions

3 chopped garlic cloves

6 diced seedless peeled tomatoes

1 bottle of brut sparkling wine

2 cups of Secchi funghi broth

1 cube of knorr mushroom broth (optional)

1 tablespoon fresh thyme

chopped parsley to pilvelo when serving

1 tablespoon cornstarch dissolved in funghi broth

Preparation Mode:

Place the funghi secchi in a pan with warm / hot water for 10 minutes to hydrate. Drain the funghi and reserve the broth and the hydrated funghi separately. Heat a large pan and add the chopped bacon. Stir and fry until golden. Remove the bacon from the pan and place it in a bowl with paper towels. Dry each piece of bone bucco well with paper towels and pass in the wheat flour seasoned with salt and pepper. Remove excess flour and fry in bacon fat. Go frying and reserving on a baking sheet next to it.

When you have fried all the bone buco, add the chives, garlic, funghi secchi and mushrooms in the same pan. Stir well until everything is golden. Add the bottle of sparkling wine and wait for it to boil. Add 2 cups of the funghi broth and mix well. Add the knorr mushroom broth. Return the meat and juices that have formed to the pan, add the diced tomatoes and the thyme. Hit the salt and pepper. Cover and cook on low heat for 2 hours or until the meat is very tender. When serving, check the salt and pepper, thicken the broth with the cornstarch dissolved in 1/4 cup of the funghi broth, sprinkle with parsley and serve immediately. Accompany with polenta and a vegetable.

Brigadier noir! See my footsteps! With unsurpassed taste and texture

Ingredients for 60 brigadeiros:

2 cans of condensed milk.

100g Frade chocolate powder.

30g cocoa powder (100% cocoa)

75g unsalted butter

20g dark chocolate (50%) in bars or drops

20g milk chocolate bar or drops

1/2 teaspoon of chocolate liqueur (optional)

milk granules and bitter granules

Preparation mode:

Place the two cans of condensed milk, the chocolate powder, the cocoa powder in a pan and turn on the low heat. Always moving from the outside to the inside and from time to time giving the complete turn. As soon as it gets hot, add the butter and keep stirring. When you get to the point that starts to drop from the bottom of the pan, remove the pan from the heat and add 20g of milk chocolate and 20g of dark chocolate bar. Stir off the heat until the chocolates melt, then return the pan to the fire and stir more until the brigadeiro reaches the point where it completely drops from the bottom of the pan. (The whole process takes around 15 minutes).

When ready, turn the brigadeiro into a non-stick baking dish or a dish greased with butter and wait for it to cool completely. When cold, lightly grease your hands with butter, use a spoon as a measure for everyone to be the same size (I used 1/2 tablespoon as a gauge) and make balls using both hands to shape. Place half of the balls in each type of granules, mix well and put in the molds.