INGREDIENTS
- Alligator Milanese:
- – 1 kg of alligator tail.
- – 4 eggs.
- – 2 cloves of garlic.
- – Perejil c/n.
- – Salt and pepper c/n.
- – Lemon fruit 1 unit.
- – Wheat flour 50 g.
- – Breadcrumbs 120 g.
- – 1 kg of cassava.
- – Creole cheese 100 g.
- – Corn flour 200 g.
- – Lettuce 1 bunch.
- – Arugula 1 mallet.
- – Tomate perita 1⁄2 kg.
- – Purple Onion 1⁄2 kg.
- – Milk 200 cc.
- – Sunflower oil for frying.
- Tacos of m’bjeú and yacaré:
- – Cassava starch 500 g.
- – Creole Cheese 250 g.
- – Butter 200 g.
- – Sal 15 g.
- – Water c/n.
- – Yacaré 1 kg.
- – Crimson bell pepper 200 g.
- – Inexperienced bell pepper 200 g.
- – Creole onion 200 g.
- – Purple onion 200 g.
- – Tomate perita 1⁄2 kg.
- – Lemon in fruit 2 models.
- – Cilantro 1 tablespoon.
- – Oil c/n.
- – Alcohol vinegar c/n.
- – Lettuce 1 bunch.
Milanese of alligator with salad and cassava croquettes with m’bejú and alligator tacos observe the complete recipe beneath
PROCEDURE:
Alligator Milanese:
1. Put together to bone the tail of the alligator, as soon as boned, marinate with the recipe elements.
2. Flour, dip in egg and bread them.
3. Fry in oil at roughly 160° till nicely cooked.
4. For the croquettes, peel the maniocs, minimize them and convey them to a boil. As soon as cooked
5. Puree them and put aside till cool.
6. Type small quenelles and fill with the cheese.
7. Mud with flour, dip in egg after which in corn flour. Fry till golden brown in extremely popular oil.
8. Wash the inexperienced leaves, minimize into items and make a salad.
9. Serve with lemon wedges and arugula lactose.
Tacos of m’bjeú and yacaré:
1. Boil the tail of the alligator till it is rather tender. Reserve.
2. Make the m’bejú dough in a bowl, incorporating the cassava starch with the fats and salt till forming a sandy combination.
3. Then add the cheese and water, till forming a moist sandy combination.
4. Relaxation for 20 minutes.
5. As soon as it’s prepared, warmth a frying pan and place the dough inside with out urgent the combination, brown each side.
6. As soon as the m’bejú is achieved, reserve.
7. For the filling, crumble the alligator and minimize the greens into julienne strips.
8. Sauté the greens along with the alligator, as soon as blanched, add the lemon juice and season with salt and pepper.
9. Fill and type tacos with the m’bejú.
10. For the Creole, use the remaining greens that have been left. They are often introduced on a mattress of inexperienced leaves.
