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Nesse friozinho que tem feito por aqui um risoto (ou risotto – em Italiano) cai bem! Esse é fácil de fazer e fica delicioso. Servi com medalhões de baby beef. Antes que venham dizer “eu…

Risoto de Cenoura e Especiarias

Nesse friozinho que tem feito por aqui um risoto (ou risotto – em Italiano) cai bem! Esse é fácil de fazer e fica delicioso. Servi com medalhões de baby beef. Antes que venham dizer “eu…

Shrimp Skewers with Fruit Vinaigrette. The recipe is in Portuguese; just translate it. You will be glad you did. Yummy dish.

Shrimp Skewers with Fruit Vinaigrette. The recipe is in Portuguese; just translate it. You will be glad you did. Yummy dish.

Bolovo do Alma Esquina

Saiba como preparar em casa o crocante bolovo do bar Alma Esquina

Receita de Vatapá | Guia da Cozinha

Receita de Vatapá | Guia da Cozinha

Sorvete de manjericão com morango

Sorvete de manjericão com morango

Brazilian Chicken Pot Pie | www.oliviascuisine.com

Brazilian Chicken Pot Pie (Empadão de Frango)

Beautiful food and table created with love for a family feast!!..Brazilian food

Beautiful food and table created with love for a family feast!!..Brazilian food

Caruru is a Brazilian food made from okra, onion, shrimp, palm oil and toasted nuts (peanuts and/or cashews). It is a typical condiment in the northeastern state of Bahia where it is commonly eaten with acarajé, an Afro-Brazilian street food made from mashed black-eyed peas formed into a ball and then deep-fried in palm oil.

Caruru is a Brazilian food made from okra, onion, shrimp, palm oil and toasted nuts (peanuts and/or cashews). It is a typical condiment in the northeastern state of Bahia where it is commonly eaten with acarajé, an Afro-Brazilian street food made from mashed black-eyed peas formed into a ball and then deep-fried in palm oil.

Acarajé servido em Santa Teresa, registrado no livro "Guia Carioca da Gastronomia de Rua",  de Sérgio Bloch, com foto Marcos Pinto.

Acarajé servido em Santa Teresa, registrado no livro "Guia Carioca da Gastronomia de Rua", de Sérgio Bloch, com foto Marcos Pinto.