sábado, 16 de janeiro de 2010

44 MOLHOS FINOS


      Sem delongas, para não ter que postar cada molho "um a um" e perder tempo, fiz uma lista de 44 molhos. A maioria deles tem o seu "modo de fazer" e o que vier apenas os ingredientes quer dizer que você deve apenas misturar até deixar tudo homogêneo.


1. MOLHO DE AGRIÃO

2. MOLHO BÉCHAMEL
3. MOLHO BRANCO
4. MOLHO DE MENTA (MINT SAUCE)
5. MOLHO DE MOSTARDA
6. CALDO DE CARNE
7. FUMÊ DE FRANGO
8. FUMÊ DE PEIXE
9. PURÊ DE TOMATE
10. MOLHO DE ALCACHOFRA E SALMÃO
11. MOLHO DE CAMARÃO E PIMENTÃO GRELHADO
12. MOLHO BRÓCOLOS E SALMÃO FRESCO
13. MOLHO CREMOSO DE VIEIRAS
14. MOLHO DE FRUTOS DO MAR
15. MOLHO DE PRESUNTO E ASPARGOS
16. MOLHO DE RADICCHIO, ENDÍVIA E ALHO-PORÓ
17. MOLHO DE SALMÃO DEFUMADO E ERVILHA
18. MOLHO DE SIRI E RÚCULA
19. MOLHO DE TOMATE SECO AO MANJERICÃO
20. MOLHO SUAVE DE QUEIJO COM UVAS
21. MOLHO ROSADO COM PIMENTA ROSA
22. MOLHO ALL’ARRABIATA
23. MOLHO PUTTANESCA
24. MOLHO CREMOSO AO LIMÃO
25. MOLHO AOS QUATRO QUEIJOS
26. MOLHO AO RAGU DE CARNE
27. MOLHO AO POMODORO
28. MOLHO DE QUEIJO GORGONZOLA
29. MOLHO DE CARNE COM FUNGHI
30. MOLHO AL PESTO
31. MOLHO DE PRESUNTO E ERVILHAS
32. MOLHO DE FRANGO, AZEITONA VERDE E UVA-PASSA
33. MOLHO DE CREME DE LEITE COM MANJERICÃO
34. MOLHO DE FUNGHI E COGUMELO FRESCO
35. MOLHO DE CAMARÃO
36. MOLHO DE VITELA
37. MOLHO CREMOSO AO LIMÃO / AMARETTO
38. MOLHO SUAVE DE QUEIJO / COM UVAS
39. MOLHO DE QUEIJO GORGONZOLA
40. MOLHO DE FUNGHI SECCHI
41. MOLHO AI TRE FUNGHI
42. MOLHO BOLONHESA
43. MOLHO FERRUGEM
44. MOLHO DE TOMATE SECO COM PRESUNTO CRÚ


1- MOLHO DE AGRIÃO
Dica: Vai bem com empanado de frango ou peixe.
INGREDIENTES (aprox. 3 xicaras)                                                                                            

   600    gr. de agrião (só as folhas)                                                                                             
   1        cebola picada                                                                                                                 
   50      gr. de manteiga                                                                                                               
   1        xicara de vinho branco seco                                                                                            
   1        xicara de creme de leite                                                                                                   
   ½       xicara de leite                                                                                                                 
            sal                                                                                                                                  

Cozinhe o agrião, escorra bem e reserve. Puxe a cebola na manteiga, acrescente o agrião e o vinho branco. Cozinhe por alguns minutos e bata no liquidificador, juntamente com o leite, até obter uma mistura lisa e homogênea. Leve, novamente, ao fogo, acrescente o creme de leite, mexa bem e tempere.                                                     

2- MOLHO BÉCHAMEL
Usado em pratos com bacalhau,
mas nada impede de você usar sua criatividade neste e nos demais molhos.
INGREDIENTES (aprox. 3 xicaras)                                                                                           

   3        xicaras de leite                                                                                                                
   1        cebola pequena com 3 cravos da índia                                                                            
   2        colheres (sopa) de manteiga                                                                                            
   2        colheres (sopa) de farinha de trigo                                                                                   
   2        raminhos de salsinha                                                                                                       
   6        pimentas do reino em grão                                                                                              
            sal e noz-moscada                                                                                                          

Ferva o leite com a cebola, a salsinha e a pimenta. Coe e reserve. Derreta a manteiga, junte a farinha e mexa até obter uma pasta homogênea. Aos poucos, acrescente o leite e bata, constantemente, para não empelotar. Deixe cozinhar por alguns minutos e tempere com sal e noz-moscada.

3- MOLHO BRANCO
Molho bem conhecido da galera que cozinha
Aqui usado em macarrão penne e decorado talinho de aspargos,
mas este molho é um "coringa" para alguns pratos "gratináveis".
INGREDIENTES (aprox. 2 xicaras)                                                                                           

   2        xicaras de leite                                                                                                                
   2        colheres (sopa) de manteiga                                                                                            
   2        colheres (sopa) de farinha de trigo                                                                                   
            sal e pimenta do reino branca                                                                                          

Ferva o leite. Derreta a manteiga, junte a farinha e mexa até obter uma pasta homogênea. Aos poucos, acrescente o leite e bata, constantemente, para não empelotar. Deixe cozinhar por alguns minutos e tempere com sal e pimenta.   

4- MOLHO DE MENTA (MINT SAUCE)
Sabor exótico, xai bem com assados: aves, carnes brancas e vermelhas.
- "Já usei até em até em saladas verdes, mas isso é questão de paladar!"
INGREDIENTES (aprox. 1 xicara)                                                                                             

   4        colheres (sopa) de açucar                                                                                               
   4        colheres (sopa) de folhas frescas de menta ou hortelã                                                     
   2        colheres (sopa) de água fervente                                                                                     
   1        xicara de vinagre tinto                                                                                                     
            sal                                                                                                                                  

Coloque o açucar sobre as folhas de menta, para avivar o sabor. Pique a menta, coloque numa tigela e misture a água fervente, mexendo até dissolver o açúcar. Adicione uma pitada de sal. Deixe esfriar um pouco e junte o vinagre. Leve à geladeira. Sirva frio com cordeiro.                                                                                           

5- MOLHO DE MOSTARDA
Acima: Costelas de porco ao molho... Mas este molho vai bem até com peixes, moluscos e mariscos.

INGREDIENTES (aprox. 3 xicaras)                                                                                           

   2        xicaras de molho béchamel                                                                                             
   100    ml. de creme de leite fresco                                                                                            
   1        limão                                                                                                                              
   1        colher (sopa) de mostarda de Dijon preparada                                                                 
   1        colher (sopa) de mostarda de Dijon em grão                                                                    
            sal                                                                                                                                  

Aqueça o creme de leite com o molho béchamel. Perfume com o suco de limão. Dilua as mostardas em um pouco de leite e acrescente ao molho. Misture bem. Retifique o sal.

6- CALDO DE CARNE

INGREDIENTES (6 LITROS)                                                                                                     

   3        kg de paleta ou acém de boi                                                                                           
   1        kg de ossos de boi com tutano, em pedaços                                                                   
   100    ml de azeite                                                                                                                    
   50      gr de banha de porco                                                                                                      
   2        cenouras grandes em rodelas                                                                                          
   2        cebolas em rodelas                                                                                                         
   5        dentes de alho picados                                                                                                   
   1        maço de salsinha                                                                                                            
   5        talos de salsão                                                                                                               
   10      lt de água                                                                                                                       
            salsinha, tomilho, louro                                                                                                   
            sal e pimenta em grão                                                                                                     

Unte a carne e os ossos com o azeite e a banha, tempere com sal e leve ao forno forte para dourar. Retire a carne da assadeira e reserve. Coe a gordura para uma panela, junte a cebola, o alho e o salsão e puxe até dourar. Acrescente a carne, os ossos, as cenouras e as ervas e deixe refogar. Ponha um pouco de água na assadeira, ferva e raspe bem para tirar todos os resíduos. Transfira para a panela e cozinhe em fogo brando por, no mínimo, 4 horas. Passe por uma peneira fina apertando bem para tirar todo o suco da carne. Deixe amornar, leve à geladeira e deixe a gordura solidificar na superfície. Retire a gordura e reserve.                                                                                                       

7- FUMÊ DE FRANGO

INGREDIENTES (5 LITROS)                                                                                                     

   1,3 kg de carcaças e/ou asas de frango                                                                                
   30  gr de manteiga                                                                                                                
   50  ml de azeite de oliva                                                                                                       
   1    cenoura grande                                                                                                               
   1    cebola média                                                                                                                  
   1    amarrado de salsinha, louro e tomilho                                                                              
         cravo, pimenta do reino em grão                                                                                     
         sal                                                                                                                                  
   7 lt de água                                                                                                                       

Puxe a cebola na manteiga e azeite, acrescente o frango, a cenoura e os temperos e deixe dourar. Adicione água fervente e cozinhe por 2 horas em fogo baixo. Retifique o tempero. Passe por uma peneira fina, apertando bem para retirar todo o sumo dos ingredientes. Deixe esfriar. Leve à geladeira até que a gordura forme uma camada sólida na superfície. Retire, cuidadosamente, a camada de gordura e reserve.                                                                    

8- FUMÊ DE PEIXE

INGREDIENTES (5 LITROS)                                                                                                     

   1 kg de carcaça (cabeça e espinha central) de peixe                                                            
   1 Cebola em rodelas                                                                                                          
   2 Dentes de alho                                                                                                               
   1 Amarrado de salsa, cebolinha e manjericão                                                                      
   1 talo de salsão                                                                                                                 
   1 Cenoura pequena em rodelas                                                                                          
   2 Tomates em cubos                                                                                                         
   10 grãos de pimenta branca                                                                                                 
   200 ml de vinho branco seco                                                                                                 
   6 litros de água                                                                                                                  
            Sal                                                                                                                                 

Cozinhe todos os ingredientes em fogo lento por 45 minutos, retirando a espuma que se forma na superfície, com uma escumadeira. Acerte o tempero. Coe em uma peneira bem fina. Deixe esfriar e leve à geladeira.

9- PURÊ DE TOMATE
Você já pode encontrar pronta nos supermercados,mas esta é uma ótima opção
pra quem gosta de coisas naturais e pessoas que tem sencibilidade a corantes e conservantes.

INGREDIENTES ( 3 litros )                                                                                                       

   5 Kg de tomate bem maduros, cortados ao meio                                                                
   2 Cebolas grandes                                                                                                             
   5 Dentes de alho                                                                                                               
   1 Amarrado de salsa, cebolinha , manjericão, alecrim e tomilho                                           
   1 Talo de salsão                                                                                                                
      Azeite de oliva                                                                                                                
   2 Colheres ( sopa ) açúcar                                                                                                  
   2 Colheres ( sopa ) sal                                                                                                       
   2 Litros de água                                                                                                                 

Cozinhe, até ficarem bem macios, os tomates, cebolas, alho, salsão e temperos em 2 litros de água fervente. Passe por uma peneira fina e reserve. Puxe a cebola no azeite, sem dourar, acrescente o purê de tomates, adicione o açúcar e tempere com sal. Conserve em fogo baixo, por ½ hora, adicionando, se necessário, um pouco de água fervente.

10- MOLHO DE ALCACHOFRA E SALMÃO

INGREDIENTES (1 kg de massa - 6 pessoas)                                                                           

   200    gr. de filé de salmão fresco                                                                                             
   4        fundos de alcachofra grandes, em tirinhas                                                                       
   4        colheres (sopa) de suco de limão                                                                                    
   100    ml. de azeite de oliva                                                                                                      
   50      gr. de manteiga                                                                                                               
   100    gr. de bacon, cortado em tirinhas                                                                                    
   2        cebolas picadas (100gr.)                                                                                                 
   2        dentes de alho                                                                                                                
   125    ml de leite B                                                                                                                   
   125    ml. de creme de leite                                                                                                       
   500    gr. de tomate picado, sem pele e sementes                                                                     
   50      gr. de queijo parmezão                                                                                                    
   ½       maço de azedinha em tirinhas finas.                                                                                 
            sal e pimenta dedo-de-moça
  
Cozinhe os fundos de alcachofra em água e limão. Puxe a cebola, a bacon, a pimenta e o alho na manteiga e azeite até estarem dourados. Adicione os tomates, tempere com sal e cozinhe. Acrescente a alcachofra e o salmão. Refogue bem. Junte o creme de leite e o queijo parmezão.  Retifique o tempero, acrescente a azedinha e cozinhe por 1 minuto.        

11- MOLHO DE CAMARÃO E PIMENTÃO GRELHADO

INGREDIENTES (1 kg de massa - 6 pessoas)                                                                           

   4        pimentões vermelhos, grelhados, sem peles e cortados em quadradinhos                        
   4        dentes de alho picados                                                                                                   
   100    ml. de azeite de oliva                                                                                                      
   1        kg de camarão limpo                                                                                                       
   500    ml de creme de leite                                                                                                        
            salsinha picada                                                                                                               
            sal e pimente do reino moída na hora
  
Puxe o alho no azeite, salteie o camarão por 1 a 2 minutos e tempere com sal e pimenta.  Acrescente o pimentão, refogue, junte o creme de leite e deixe cozinhar. Retifique o tempero e acrescente a salsinha.

12- MOLHO BRÓCOLOS E SALMÃO FRESCO

INGREDIENTES (1 kg de massa - 6 pessoas)                                                                           

   250    gr. de brócolos, pré-cozido e picado bem grosso                                                            
   150    gr. de filé de salmão fresco (opcional)                                                                             
   100    gr. de manteiga                                                                                                               
   ½       cebola pequena picada                                                                                                   
   100    ml. de vinho branco seco (se usar o salmão)                                                                    
            curcuma, dissolvida em:                                                                                                  
   100    ml. de vinho branco seco                                                                                                
   100    ml. de creme de leite                                                                                                       
   500    ml. de molho cremoso                                                                                                    
            suco de ½ limão                                                                                                             
            sal e pimenta do reino moída na hora                                                                               
                                                                                                                                              
Puxe ½  cebola na metade da manteiga até dourar. Acrescente o peixe e refogue, regue com o vinho e cozinhe até evaporar. Tempere com sal e pimenta. Reserve. Puxe a outra metade da cebola no restante da manteiga, acrescente o brócolo e refogue. Tempere com sal e pimenta. Junte o peixe e regue com o vinho de açafrão. Adicione o molho cremoso e o creme de leite e cozinhe para mesclar os sabores. Retifique o tempero e adicione o suco de limão.     
                                                                                                                                              
13- MOLHO CREMOSO DE VIEIRAS

INGREDIENTES (1kg de massa - 8 a 10 pessoas)                                                                     

   220 gr. de vieiras, sem coral (32 unidades)                                                                             
   100 gr. de manteiga                                                                                                               
   200 ml. de vinho branco seco                                                                                                
   150 ml. de creme de leite                                                                                                       
   150 ml. de leite B                                                                                                                  
   200 gr. de requeijão                                                                                                               
   50   gr. de queijo parmezão                                                                                                    
          suco de 1 limão                                                                                                              
          cebolinha verde em anéis bem finos                                                                                
          sal e pimenta do reino                                                                                                     

Puxe as vieiras na manteiga e tempere com limão, sal e pimenta. Esquente o vinho com o creme de leite e incorpore os queijos. Acrescente o refogado de vieiras. Retifique o tempero e adicione a cebolinha.             

14- MOLHO DE FRUTOS DO MAR

INGREDIENTES (1 kg de massa - 8 a 10 pessoas)                                                                    

   200    gr. de vongole, sem cascas                                                                                            
   200    gr. de camarão 7 Barbas, limpo                                                                                       
   400    gr. de lula, em anéis finos (4 unidades)                                                                            
   200    gr. de mexilhões                                                                                                             
   1        xicara de feijão branco, pré- cozido                                                                                 
   2        pimentas vermelhas dedo-de-moça, em rodelinhas                                                           
   100    ml. de azeite de oliva perfumado com:                                                                             
   2        dentes de alho                                                                                                                
   50      ml. de aguardente bagaceira                                                                                            
   500    ml. de purê de tomates                                                                                                   
   1        colher (sopa) de orégano seco                                                                                        
            folhinhas de manjericão e salsinha picada                                                                        
            sal                                                                                                                                  

Puxe os frutos do mar, o orégano e a pimenta no azeite, junte a aguardente e deixe evaporar.Tempere com sal e reserve. Junte o feijão branco e o purê de tomates e cozinhe, adicionando um pouco de água, se necessário. Retifique o tempero e adicione o manjericão e a salsinha.                                                                                          

15- MOLHO DE PRESUNTO E ASPARGOS

INGREDIENTES (1kg de massa - 8 a 10 pessoas)                                                                     

            gr. de aspargos frescos, verdes, médios (40 unidades)                                                    
   50      ml. de azeite de oliva, perfumado com:                                                                            
   1        dente de alho                                                                                                                  
   50      gr. de manteiga                                                                                                               
   1        cebola pequena picada fino                                                                                            
   300    gr. de presunto crú, em tirinhas                                                                                        
   50      ml. de sherry seco                                                                                                          
   200    ml. de caldo de frango bem suave                                                                                   
   100    ml. de creme de leite                                                                                                       
   100    ml. de leite B                                                                                                                  
            sal e pimenta do reino                                                                                                     

Cozinhe os aspargos em água e sal, escorra e retire as partes duras. Corte em pedaços de 2cm. Puxe o presunto na metade do azeite e manteiga, adicione os aspargos, regue com o sherry e deixe evaporar. Retifique o tempero e reserve. Puxe a cebola no azeite e manteiga restantes, acrescente o caldo de frango e o creme de  leite e cozinhe. Tempere com sal e pimenta e passe por uma peneira. Junte o molho ao refogado de presunto e cozinhe para mesclar os sabores.           

16- MOLHO DE RADICCHIO, ENDÍVIA E ALHO-PORÓ

INGREDIENTES (para 1 kg de massa)                                                                                      

   25      ml. de azeite de oliva                                                                                                      
   50      gr. de manteiga                                                                                                               
   60      gr. de bacon picadinho                                                                                                   
   ½       radicchio                                                                                                                        
   1        endívia                                                                                                                           
   ¾       alho-poró                                                                                                                        
   250    gr. de tomate, sem peles e sementes, em cubinhos                                                          
   125    ml. de caldo de frango bem suave ou 1 colher (chá) de caldo de frango em pó                 
   150    ml. de creme de leite                                                                                                       
   250    ml. de leite B                                                                                                                  
   50      gr. de queijo parmezão ralado                                                                                         
            salsinha picada                                                                                                               
            cebolinha em anéis finos                                                                                                 
            sal e pimenta-do-reino                                                                                                     

Frite o bacon no azeite e manteiga, até ficar crocante. Reserve o bacon sobre um papel  absorvente. Acrescente o alho-poró, a endívia, o radicchio e o tomate, refogue bem e tempere com sal e pimenta. Adicione o caldo de frango, tampe a panela e cozinhe até os legumes estarem cozidos “al dente”. (Não deve ficar com muito líquido). Dissolva o queijo parmezão no leite quente. Adicione aos legumes e cozinhe para mesclar os sabores. Junte o creme de leite e retifique o tempero e adicione a salsinha. Acrescente a salsinha e a cebolinha.                                                                          

17- MOLHO DE SALMÃO DEFUMADO E ERVILHA

INGREDIENTES (1kg de massa - 8 a 10 pessoas)                                                                     

   500    gr. de champignon, cortados em tiras                                                                              
   1        cebola pequena picada                                                                                                   
   400    gr. de ervilha congelada                                                                                                  
   400    gr. de salmão defumado em tirinhas                                                                                
   50      ml. de vinho branco seco                                                                                                
   50      gr. de manteiga                                                                                                               
   50      ml. de azeite de oliva                                                                                                      
   1        lt. de purê de tomate                                                                                                       
            folhinhas de alecrim                                                                                                        
            salsinha picada                                                                                                               
            sal e pimenta do reino
  
Puxe a cebola no azeite e manteiga, junte o cogumelo e refogue. Acrescente a ervilha, regue com o vinho e deixe evaporar. Adicione o salmão e tempere com o alecrim. Incorpore o purê de tomates e cozinhe para mesclar os sabores. Retifique o tempere e adicione a salsinha.                                                                                                 

18- MOLHO DE SIRI E RÚCULA

INGREDIENTES (1 kg de massa - 8 a 10 pessoas)                                                                    

   1        maço de rúcula, em tirinhas                                                                                             
   50      gr. de manteiga                                                                                                               
   50      ml. de vinho branco seco                                                                                                
   50      ml. de azeite de oliva, perfumado com:                                                                            
   1        dente de alho                                                                                                                  
   1        cebola pequena picada                                                                                                   
   300    gr. de carne de siri enlatada                                                                                             
   200    gr. de presunto gordo, em tirinhas                                                                                   
   20      gr. de bacon, cortado em cubinhos                                                                                 
   250    ml. de creme de leite                                                                                                       
   350    ml. de leite B                                                                                                                  
   300    gr. de tomate, sem pele e caroço, em cubinhos                                                               
             sal e pimenta do reino                                                                                                     

Puxe a cebola na manteiga, acrescente a metade da rúcula e refogue. Regue com o vinho e deixe evaporar. Bata no liquidificador e reserve. Puxe o bacon no azeite, acrescente o siri e refogue. Adicione o presunto e cozinhe para mesclar os sabores. Aqueça o refogado de rúcula, junte o creme de leite e deixe ferver. Acrescente o siri e Cozinhe até obter uma consistência cremosa. Tempere com sal e pimenta e junte a rúcula restante. Deixe no fogo por mais 1 minuto.

19- MOLHO DE TOMATE SECO AO MANJERICÃO

INGREDIENTES (1kg de massa - 6 pessoas)                                                                            

   190    gr. de tomate seco                                                                                                          
   1        maço de manjericão (só as folhas)                                                                                  
   40      ml de azeite                                                                                                                    
   600    ml de purê de tomate bem incorpado                                                                               
   200    ml de água                                                                                                                     
            sal e pimenta
  
Puxe o tomate seco no azeite e junte o manjericão. Acrescente o purê de tomates e a água . Cozinhe para mesclar os sabores. Tempere com sal e pimenta.                                                                                      

20- MOLHO SUAVE DE QUEIJO COM UVAS

INGREDIENTES (1kg de massa - 6 pessoas)                                                                            

   200    gr. de queijo fundido gruyére                                                                                            
   50      gr de queijo parmezão                                                                                                      
   100    gr. de manteiga                                                                                                                
   750    ml. de leite B                                                                                                                    
   1        colher (sopa) de farinha                                                                                                    
            suco de 1 limão                                                                                                               
   200    gr. de uva itália, sem pele e caroço, cortada em 4 e conservada em água e limão               
            salsinha picada                                                                                                                
            sal e pimenta do reino                                                                                                      

Derreta a manteiga, junte a farinha, desmanche e vá adicionando o leite, mexendo sempre. Incorpore os queijos e conserve em fogo brando até obter um creme homogêneo. Passe por uma peneira. Retifique o tempero e perfume com o suco de limão. Puxe a uva num pouco de manteiga, tempere com sal e pimenta e polvilhe com salsinha. Adicione as uvas ao molho e cozinhe por alguns minutos até mesclar os sabores.                                                                     

21- MOLHO ROSADO COM PIMENTA ROSA

INGREDIENTES (1kg de massa - 6 pessoas)                                                                            

   500    ml de molho branco                                                                                                         
   500    ml de purê de tomate                                                                                                       
   100    gr. de manteiga                                                                                                                
   ½       cebola                                                                                                                             
   50      gr de pimenta rosa                                                                                                           

Puxe a cebola na manteiga, junte o molho branco e o purê de tomate. Incorpore bem e conserve em fogo brando até obter um creme homogêneo. Passe por uma peneira. Tempere com sal e perfume com a pimenta rosa.  

22- MOLHO ALL’ARRABIATA

INGREDIENTES (1 kg de massa - 6 pessoas)                                                                           

   200    ml. de azeite de oliva extra-virgem                                                                                     
   6        dentes de alho picados                                                                                                     
   120    gr. de bacon, em tirinhas                                                                                                   
   1        kg. de tomate molho, picado                                                                                             
   1        colher (sopa) de pimentas picadas                                                                                    
   100    gr. de queijo parmezão ralado                                                                                           
            folhinhas de manjericão, em tiras                                                                                       
            sal                                                                                                                                   
Puxe o alho no azeite, acrescente o bacon e refogue até dourar, sem ficar crocante. Adicione os tomates e as pimentas e cozinhe, em fogo brando, até que os tomates  separem do azeite. Retifique o tempero e junte as folhinhas de manjericão. Na hora de servir, aqueça o molho, acrescente a massa cozida “al dente”, incorpore o queijo e mexa bem para que o molho envolva toda a massa.

23- MOLHO PUTTANESCA

INGREDIENTES (1kg de massa - 8 a 10 pessoas)                                                                     

   200    ml. de azeite de oliva extra-virgem                                                                                    
   75      gr de filés de anchova, sem espinhas e lavados para tirar o sal                                          
   3        dentes de alho picados                                                                                                    
   ½       kg. de tomate de molho, picado                                                                                       
   1        colher (sopa) de orégano seco                                                                                         
   2        colheres (sopa) de alcaparras, bem lavadas para tirar o sal                                                
   200    gr. de azeitonas pretas, sem caroço, cortadas ao mei no sentido do comprimento             
   250    ml de purê de tomate                                                                                                       
            sal
  
Desmanche as anchovas no azeite, acrescente o alho e refogue sem dourar. Adicione os tomates e um pouco de sal e cozinhe em fogo lento até que o tomate separe do azeite. Junte o orégano, as alcaparras, as azeitonas e o purê de tomate. Cozinhe por alguns minutos para mesclar os sabores. Retifique o tempero.                                   

24- MOLHO CREMOSO AO LIMÃO


INGREDIENTES (1kg de massa - 6 pessoas)                                                                            

   200    gr. de requeijão cremoso (ou fundido gruyére)                                                                   
   150    gr. de queijo parmezão ralado                                                                                           
   100    gr. de manteiga                                                                                                                
   750    ml. de leite                                                                                                                       
   2        colheres (sopa) de farinha                                                                                                
            suco e raspa de 2 limões                                                                                                  
            salsinha picada                                                                                                                
            sal e pimenta do reino                                                                                                      

Derreta a manteiga,  junte a farinha, desmanche e vá adicionando o leite, mexendo sempre. Incorpore os queijos e conserve em fogo brando até obter um creme homogêneo. Passe por uma peneira. Retifique o tempero e perfume com o suco e as raspas de limão.                                                                                                                          

25- MOLHO AOS QUATRO QUEIJOS

INGREDIENTES (1kg de massa - 8 a 10 pessoas)                                                                     

   300    gr. de requeijão                                                                                                                
   100    gr. de queijo gorgonzola ralado                                                                                        
   100    gr. de queijo fundido gruyére                                                                                            
   100    gr. de queijo parmezão ralado                                                                                           
   100     gr. de manteiga                                                                                                                
   750    ml. de leite                                                                                                                       
   250    ml. de creme de leite                                                                                                        
   2        colheres (sopa) de farinha                                                                                                
   1        cebola pequena picada                                                                                                    
            sal e pimenta do reino                                                                                                      
            noz-moscada                                                                                                                   

Puxe a cebola na manteiga até amolecer, junte a farinha, desmanche e vá adicionando  o leite, mexendo sempre. Incorpore os queijos e conserve em fogo brando até obter um creme homogêneo. Passe por uma peneira. Acrescente o creme de leite, retifique o tempero e perfume com a noz-moscada.                                                                      

26- MOLHO AO RAGU DE CARNE

INGREDIENTES (1kg de massa - 6 pessoas)                                                                            

   100    ml. de azeite de oliva                                                                                                        
   100    gr. de manteiga                                                                                                                
   1        cebola pequena picada                                                                                                    
   1        cenoura, em cubinhos bem pequenos                                                                               
   2        talos de salsão, em cubinhos bem pequenos                                                                    
   400    gr. de carne moída (acem, linguiça  ou cordeiro)                                                                
   200    ml. de vinho tinto seco                                                                                                     
   200    ml. de creme de leite                                                                                                        
   500    ml. de purê de tomate                                                                                                      
   100    gr. de queijo parmezão ralado                                                                                           
   ½       lt. de caldo de carne                                                                                                         
            salsinha picada                                                                                                                
            sal e pimenta do reino                                                                                                      
            noz-moscada
  
Puxe a cebola na metade do azeite e da manteiga até estar levemente dourada, adicione a cenoura e o salsão e refogue muito bem. Refogue a carne no azeite e manteiga restantes e deixe dourar. Acrescente o vinho e conserve em fogo alto até evaporar. Junte a carne ao refogado de legumes e conserve em fogo baixo para mesclar os sabores. Adicione o creme de leite e tempere com sal, pimenta e noz-moscada. Incorpore os tomates e cozinhe em fogo baixo por aproximadamente 3 horas, mexendo sempre e adicionando um pouco de caldo de carne, se necessário. Retifique o tempero e polvilhe com bastante salsinha picada.                                                                                                             

27- MOLHO AO POMODORO

INGREDIENTES (1kg de massa - 8 a 10 pessoas)                                                                     

   1        kg. de tomate molho picado                                                                                             
   150    ml. de azeite de oliva, perfumado com:                                                                             
   1        dentes de alho                                                                                                                 
   ¼       maço de manjericão (só as folhas)                                                                                    
            sal e pimenta do reino                                                                                                      

Puxe o alho no azeite até estar levemente dourado, acrescente os tomates e cozinhe até reduzir o suco. Junte o manjericão e tempere com sal.                                                                                                                         

28- MOLHO DE QUEIJO GORGONZOLA

INGREDIENTES (1kg de massa - 6 pessoas)                                                                            

   200    gr. de requeijão                                                                                                                
   75      gr. de queijo gorgonzola ralado                                                                                        
   100    gr. de queijo parmezão ralado                                                                                           
   100    gr. de manteiga                                                                                                                
   750    ml. de leite                                                                                                                       
   1        colher (sopa) de farinha                                                                                                    
            sal e pimenta do reino                                                                                                      
            noz-moscada                                                                                                                   

Derreta a manteiga, junte a farinha, desmanche e vá adicionando o leite, mexendo sempre. Incorpore os queijos e conserve em fogo brando até obter um creme homogêneo. Passe por uma peneira. Retifique o tempero e perfume com a noz-moscada.                                                                                                                                    

29- MOLHO DE CARNE COM FUNGHI

INGREDIENTES (1kg de massa - 8 a 10 pessoas)                                                                     

   100    ml. de azeite de oliva                                                                                                        
   100    gr. de manteiga                                                                                                                
   1        cebola pequena picada                                                                                                    
   1        cenoura, em cubinhos bem pequenos                                                                               
   2        talos de salsão, em cubinhos bem pequenos                                                                    
   50      gr. de funghi secchi, fervido em água e vinho branco, em tirinhas                                      
   500     gr. de carne moída (acém)                                                                                                
   300    ml. de vinho tinto seco                                                                                                     
   100    ml. de creme de leite                                                                                                        
   100    ml. de leite B                                                                                                                    
   ½       lt. purê de tomate                                                                                                             
   100    gr. de queijo parmezão ralado                                                                                           
   500    ml. caldo de carne                                                                                                            
            sementes de zimbro esmagadas                                                                                       
            salsinha picada                                                                                                                
            sal e pimenta do reino                                                                                                      

Puxe a cebola na metade do azeite e da manteiga até estar levemente dourada, adicione o funghi, a cenoura e o salsão e refogue muito bem. Refogue a carne e o zimbro no azeite e manteiga restantes e deixe dourar. Acrescente o vinho e conserve em fogo alto até evaporar. Junte a carne ao refogado de funghi e conserve em fogo baixo para mesclar os sabores. Adicione o creme de leite e tempere com sal e pimenta. Incorpore os tomates e cozinhe em fogo baixo por aproximadamente 3 horas, mexendo sempre e adicionando um pouco de caldo de carne, se necessário. Retifique o tempero e polvilhe com bastante salsinha picada.                                                                                      

30- MOLHO AL PESTO

INGREDIENTES                                                                                                                      

   1        xícara ( chá ) de folhinhas de manjericão                                                                           
   2        dentes de alho                                                                                                                 
   ½       xícara ( chá ) azeite de oliva                                                                                              
   2        colheres ( sopa ) de nozes ou pinolli levemente torrados                                                    
   2        colheres ( sopa ) de queijo parmezão ralado                                                                      
   2        colheres ( sopa ) de queijo pecorino ralado                                                                       
            água morna levemente salgada

Passe pelo processador, o manjericão, o sal e o pinolli, acrescentando um pouco da água do cozimento da massa, até estarem bem triturados. Com o motor ligado, acrescente o azeite em fio e continue batendo até obter um molho denso e uniforme. Adicione os queijos e bata mais um pouco.                                                                   

31- MOLHO DE PRESUNTO E ERVILHAS

INGREDIENTES                                                                                                                      

   250    Gr de presunto cozido em cubinhos                                                                                  
   200    Gr de queijo emmental em cubinhos                                                                                  
   200    Gr de ervilhas frescas aferventadas em água e sal                                                             
   2        Tomates maduros, sem sementes, em cubinhos                                                                
   1        Macinho de manjericão ( só as folhas )                                                                             
            Azeite de oliva                                                                                                                 
            Suco de limão                                                                                                                  
            Salsinha picada                                                                                                                
            Sal e pimenta
  
Faça um vinagrete com o limão, sal, pimenta e azeite de oliva. Reserve. Misture os outros ingredientes do molho e regue com bastante vinagrete.  Coloque a massa cozida “al dente”numa travessa pré-aquecida, regue com o molho e misture até que a massa esteja bem envolvida. Sirva decorado com salsinha picada.                                      

32- MOLHO DE FRANGO, AZEITONA VERDE E UVA-PASSA

INGREDIENTES (1kg de massa - 8  pessoas)                                                                           

            os ossos do frango                                                                                                         
   1        xícara ( chá ) de vinho branco seco                                                                                   
   20      ml de azeite de oliva                                                                                                         
   30      gr de bacon                                                                                                                     
   1        cenoura em rodelas                                                                                                          
   1        cebola picada                                                                                                                  
   2        dentes de alho                                                                                                                 
   2        talos de salsão                                                                                                                
   30      gr de manteiga                                                                                                                 
   1        colher ( sopa ) farinha de trigo                                                                                          
   1        xícara de leite b                                                                                                                
   100    gr. de azeitona verde, sem caroço, em rodelas                                                                  
   100    gr. de uva-passa preta, sem sementes demolhadas em :                                                   
   200    ml de purê de tomate                                                                                                       
   100    ml de vinho isidro r                                                                                                           
            salsinha picada                                                                                                                
            sal e pimenta do reino                                                                                                      

Puxe a cebola na manteiga, acrescente a farinha e deixe dourar bastante. Junte o fumê de frango, o purê de tomate, o vinho Isidro e cozinhe para mesclar os sabores. Passe por uma peneira. Volte ao fogo, incorpore o leite, a azeitona, a uva-passa e a salsinha. Retifique o tempero.                                                                                                    

33- MOLHO DE CREME DE LEITE COM MANJERICÃO

INGREDIENTES                                                                                                                      

   4        colheres ( sopa ) de azeite                                                                                                
   4        colheres ( sopa ) de manteiga                                                                                           
   ½       cebola picada                                                                                                                  
   2        colheres ( sopa ) de salsinha picada                                                                                 
   2        colheres ( sopa ) de manjericão picado                                                                             
   2        xícaras de creme de leite fresco, diluídas em 1 xícara de leite                                            
            folhinhas de manjericão                                                                                                    
            gotas de limão                                                                                                                 
            pimentão vermelho e amarelo cortado em cubinhos                                                           
            sal e pimenta
  
Aqueça a manteiga, o azeite, adicione a cebola e o manjericão picado e refogue. Junte o creme de leite, o pimentão e a salsinha e tempere com sal, pimenta e limão. Coloque a massa no molho deixando o creme ser absorvido. Arrume numa travessa, decore com as folhinhas de manjericão e polvilhe com salsinha.                                     

34- MOLHO DE FUNGHI E COGUMELO FRESCO

INGREDIENTES                                                                                                                      

   200    gr de cogumelos frescos inteiros                                                                                      
   20      gr de funghi porcini seco, reidratado em água morna e cortado em tirinhas                         
   300    gr de “pomodoro pellati”,passado por uma peneira                                                            
   100    ml de creme de leite fresco                                                                                               
   1        cebola picadinha                                                                                                              
   1        dente de alho, cortado ao meio                                                                                        
   1        cálice de marsala seco                                                                                                     
   50      gr de manteiga                                                                                                                 
   50      ml de azeite de oliva                                                                                                         
            sal e pimenta                                                                                                                   
            salsinha picada                                                                                                                

Puxe a cebola na manteiga, junte o funghi e refogue. Adicione o purê de tomate e tempere com sal e pimenta. Cozinhe para mesclar os sabores, desligue o fogo e acrescente o creme de leite. Reserve. Puxe o alho no azeite até dourar, junte o cogumelo e refogue bem. Descarte o alho, regue com o Marsala, deixe evaporar e tempere com sal, pimenta e salsinha. Cozinhe a massa e misture ao molho de funghi. Coloque numa travessa pré-aquecida e arrume o cogumelo por cima. 
Decore com a salsinha picada e queijo pecorino em lascas bem finas.                                          

35- MOLHO DE CAMARÃO

INGREDIENTES                                                                                                                      

   12      Camarões (13/15), descascados e limpos                                                                         
   1        Cebola pequena picada bem fina                                                                                      
   1        Xícara de azeite perfumado com alho                                                                                
   2        Tomates médios, sem peles e sementes, cortados em cubinhos                                        
   1        Xícara ( café ) de vinho branco seco                                                                                 
            Folhinhas de manjericão fresco                                                                                         
            Salsinha picada                                                                                                                
            Sal e pimenta                                                                                                                   

Puxe o camarão na metade do azeite até dourar. Escorra bem.  Puxe a cebola no azeite restante, junte o tomate e refogue. Acrescente o camarão, reguecom o vinho e deixe evaporar. Tempere com sal e pimenta. Sirva decorado com salsinha picada e folhinhas de manjericão.                                                                                                            

36- MOLHO DE VITELA

INGREDIENTES                                                                                                                      

   200    gr de de peito de frango moído                                                                                        
   300    gr de pernil de vitela moído                                                                                              
   ½       Cenoura picada fina                                                                                                         
   ½       Cebola picada fina                                                                                                           
   2        Talos de salsão picado fino                                                                                              
   40      Ml de azeite, perfumado com alho                                                                                    
   50      gr de manteiga                                                                                                                 
   100    Ml de vinho branco seco                                                                                                  
   ½       Xícara de purê de tomate                                                                                                  
   ½       Xícara de fumê de frango                                                                                                 
   200    Ml de creme de leite                                                                                                         
   1        Colher ( café ) de maizena                                                                                                
            Sal e pimenta do reino                                                                                                      

Puxe a carne na manteiga e azeite. Refogue a cebola, a cenoura e o salsão, incorpore a carne, adicione o vinho e deixe evaporar. Junte o purê de tomate e o fumê e cozinhe tampado. Reserve. Na hora de servir, acrescente o creme de leite ao molho, aqueça bem e retifique o tempero.                                                                                    

37- MOLHO CREMOSO AO LIMÃO / AMARETTO

INGREDIENTES                                                                                                                      

   200           gr. de requeijão cremoso                                                                                           
   150           gr. de queijo parmezão ralado                                                                                    
   50             gr. de manteiga                                                                                                         
   750           ml. de leite                                                                                                                
   2               colheres (sopa) de farinha                                                                                          
                   suco de 2 limões OU                                                                                                 
   1               tampinha de licor de amaretto                                                                                    
                   sal e pimenta do reino                                                                                               
  
38- MOLHO SUAVE DE QUEIJO / COM UVAS

INGREDIENTES                                                                                                                      

   200       gr. de queijo fundido gruyére                                                                                          
   50        gr de queijo parmezão                                                                                                    
   100       gr. de manteiga                                                                                                              
   750       ml. de leite B                                                                                                                  
   1          colher (sopa) de farinha                                                                                                  
   200       gr. de uva itália, sem pele e caroço, cortada em 4 e conservada em água e limão             
               sal e pimenta do reino                                                                                                    
  
39- MOLHO DE QUEIJO GORGONZOLA

INGREDIENTES                                                                                                                      

   200         gr. de requeijão                                                                                                            
   75           gr. de queijo gorgonzola ralado                                                                                    
   100         gr. de queijo parmezão ralado                                                                                      
   50           gr. de manteiga                                                                                                            
   750         ml. de leite                                                                                                                   
   1            colher (sopa) de farinha                                                                                                
                 sal e pimenta do reino                                                                                                  
                 noz-moscada                                                                                                               

40- MOLHO DE FUNGHI SECCHI

INGREDIENTES                                                                                                                      

   50        gr de funghi secchi                                                                                                         
   ½         cebola pequena                                                                                                             
   100       ml de vinho branco seco                                                                                                
   750       ml de leite                                                                                                                      
   1          colher (sopa) de farinha de trigo                                                                                     
   30        gr de queijo parmezão                                                                                                    
   50        gr de manteiga                                                                                                               
               salsinha picada                                                                                                              
               sal e pimenta                                                                                                                 

41- MOLHO AI TRE FUNGHI

INGREDIENTES                                                                                                                      

   150         gr. de cogumelo shiitake, em tirinhas                                                                            
   35           gr. de funghi secchi, fervido em água e vinho branco, em tirinhas                                  
   75           gr. de champignon em laminas                                                                                     
   50           gr. de manteiga                                                                                                            
   ½           cebola ralada                                                                                                               
   100         ml. de vinho branco seco                                                                                             
   500         ml. de leite B                                                                                                               
   30           gr. de queijo parmezão ralado                                                                                      
   200         ml. de fumê de frango                                                                                                  
                 salsinha picada                                                                                                            
                 sal e pimenta do reino                                                                                                  
  
42- MOLHO BOLONHESA

   120         gr. de manteiga                                                                                                       
   50           ml. de azeite de oliva                                                                                               
   1            cebola picada                                                                                                         
   1            dente grande de alho picado                                                                                    
   1            cenoura picada                                                                                                        
   1            talo de salsão picado                                                                                              
   100         gr de bacon picado                                                                                                 
   350         gr de lombo de porco moído                                                                                   
   400         gr de patinho moído                                                                                                
   50           gr de linguiça moída                                                                                                
   2            fígados de frango picados (opcional)                                                                       
   250         ml de vinho tinto                                                                                                      
   500         ml de caldo de carne                                                                                               
   500         ml de purê de tomate                                                                                               
   50           ml de leite                                                                                                               
                 salsinha picada                                                                                                       
                 sal e pimenta                                                                                                           

43- MOLHO FERRUGEM

   500       gr de paleta ou acém de boi                                                                                          
   150       gr de ossos de boi com tutano, em pedaços                                                                 
   15        ml de azeite                                                                                                                  
   10        gr de banha de porco                                                                                                    
   ½         cenoura em rodelas                                                                                                       
   ½         cebola em rodela                                                                                                          
   1          dente de alho picado                                                                                                    
   1          talo de salsão                                                                                                               
               salsinha, tomilho, louro                                                                                                 
               sal e pimenta em grão                                                                                                   
   50        gr de manteiga                                                                                                              
   40        gr de farinha                                                                                                                 
   50        ml de vinho tinto                                                                                                           

44- MOLHO DE TOMATE SECO COM PRESUNTO  CRÚ

   300       gr. de tomate seco                                                                                                        
   1          maço de manjericão (só as folhas)                                                                                
               pimenta do reino                                                                                                           
   200       gr. de presunto crú, em tirinhas                                                                                      
   60        gr. de manteiga                                                                                                             
   ½         xicara de vinho branco seco                                                                                          
   500       ml. de leite B                                                                                                                
   250       ml. de creme de leite                                                                                                     
               Sal                


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