Receitas

Mille-feuille of Minhofumeiro cured meats with vinho verde ice cream

Para o Mil Folhas:
INGREDIENTS:

– 200gr filo pastry
– 100gr SMOKED BACON
– 100gr SMOKED SHOULDER HAM
– 100gr SMOKED LOIN
– 50gr diced yellow pepper
– 50gr diced red peppers
– 50gr diced green pepper
– 50gr courgette
– 50gr cherry tomatoes
– 250ml vegetable stock
– fresh rosemary
– salt
– pepper

PREPARATION:

Lay the filo pastry on a tray, cut into rectangles and brush with butter. Bake for 10 minutes at 180 ºC. Fry the garlic, onion and the Minhofumeiro smoked meats in a little olive oil. Add the peppers and courgette. Deglaze with white wine, leave to reduce, add the stock and the cherry tomatoes. Simmer over a low heat until the vegetables are cooked and there is almost no liquid left. Layer the filo pastry sheets with the smoked meat mixture. Serve with an ice cream of red vinho verde.

 

Red vinho verde ice cream:
INGREDIENTS:

– 500ml red vinho verde
– 350ml water
– 350gr sugar
– 1 coffee spoon of vanilla essence
– 50gr glucose
– 50ml cream, lightly whipped

PREPARATION:

Place the wine in a saucepan, bring to the boil and reduce to 100 ml. Mix the water, sugar, wine, vanilla essence and glucose. Boil for another 2 minutes and take off the heat. Once it has completely cooled down, add the cream. Beat with a whisk or hand mixer and place in the freezer. When it starts to freeze, remove from the freezer and beat again with a whisk. Repeat this twice..