Passata - molho de tomate rápido
Este molho de tomate é espetacular para lasanhas, pratos de massa ou pizza. Aromático e muito fácil de fazer.
Para ter sempre no frigorífico ou na arca congeladora.
Ingredientes
Azeite
2 dentes de alho laminados
1 raminho de manjericão (os pés separados das folhas); em alternativa, pode usar 1 colher de sopa de orégãos secos.
1 lata grande (aprox. 900 gr) de tomate em pedaços ou triturado
1/2 lata (aprox. 450 gr) de água
1 colher de chá de açúcar
Sal e pimenta
Como fazer:
Aquecer um fio de azeite num tacho largo e juntar o alho laminado, os pés de manjericão picados ou os orégãos. Logo de seguida, deitar o tomate em lata, a água fria, o açúcar e temperar com sal e pimenta. Deixar levantar fervura, baixar o lume e deixar cozer, destapado, mexendo de vez em quando. O molho deve ficar espesso e ao cozer destapado vai reduzir. Este processo demora cerca de 10-15 minutos. Quando estiver pronto, polvilhar com as folhas de manjericão cortadas em tirinhas. A sua passata está pronta!
Experimente1 Depois, por favor, diga como ficou.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
Notes
1
Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.
1
Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.
1
Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.
1
Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Beef Wellington
Fusion Wizard - Rooftop Eatery in Tokyo
Author Name
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Beef Wellington
Beef Wellington is a luxurious dish featuring tender beef fillet coated with a flavorful mushroom duxelles and wrapped in a golden, flaky puff pastry. Perfect for special occasions, this recipe combines rich flavors and impressive presentation, making it the ultimate centerpiece for any celebration.
4 Servings
813 calories / Serve
Prep Time:
30 mins
Prep Time:
30 mins
Prep Time:
30 mins
Prep Time:
30 mins
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