Publicado em 12/08/2022 às 11h
por Redação
Está sem tempo para cozinhar, mas não quer deixar o Dia dos Pais passar em branco? A FN selecionou três receitas vapt-vupt, sugeridas pela Gomes da Costa, para celebrar a data com estilo e muita sardinha. O peixinho continua sendo uma ótima opção para economizar no cardápio sem perder sabor.
Macarrão com Sardinha e Abobrinha
Ingredientes
- 150g de macarrão tipo penne
- 1 e meia xícara (chá) de abobrinha ralada na parte grossa do ralador
- 3 colheres (sopa) de azeite extra virgem
- 1 e meia colher (sopa) de salsinha picada
- Sal a gosto
- 1 lata de sardinha ao molho de tomate temperado picante (Gomes da Costa)
Modo de Preparo
Cozinhe o macarrão conforme recomendação da embalagem. Enquanto isso, numa tigela, junte a abobrinha ralada, o azeite e a salsinha. Tempere com sal a gosto. Despeje a massa escorrida sobre a abobrinha. Acrescente a sardinha com seu molho. Misture bem e sirva.
Saladinha de Feijão Fradinho e Sardinha
Ingredientes
- Meia xícara (chá) de feijão fradinho
- 1 cebola pequena picada (60g)
- 3 tomates cortados em cubos pequenos
- 1 lata de sardinha em óleo
- Sal e pimenta-do-reino a gosto
- Coentro fresco, picado a gosto
Modo de preparo
De véspera, deixe o feijão fradinho de molho em água. Escorra. Cozinhe o feijão em água fervente. Escorra. Numa tigela, junte o feijão cozido, a cebola, o tomate e a sardinha cortada em pedaços com seu óleo. Tempere com o sal e a pimenta. No momento de servir, salpique o coentro.
Arroz de forno com sardinha
Ingredientes
- 1 lata de sardinhas com óleo
- 1 xícara (chá) de arroz cru (200g)
- 4 colheres (sopa) de molho de tomate pronto
- Meia xícara (chá) de ervilhas em conserva, escorridas
- Meia xícara (chá) de palmito em conserva, picado
- Meia xícara (chá) de milho em conserva
- 2 colheres (sopa) de azeitona verde, picada
- 2 ovos cozidos picados
- 1 colher (sopa) de queijo parmesão ralado
Modo de preparo
Prepare o arroz, como de costume, usando o óleo da sardinha. Envolva o molho de tomate no arroz cozido. Acrescente ao arroz, as ervilhas, o palmito, o milho e a azeitona. Misture. Misture no arroz as sardinhas e o ovo cozido. Coloque o arroz numa forma refratária. Salpique o parmesão pela superfície. Leve ao forno médio (180°C), preaquecido, por cerca de 15 minutos ou até o arroz ficar quente.
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