1 cup of cupim (approximately 1 kg)
1 cup of white wine
2 cloves of garlic, minced
1 chopped onion
Salt to taste
150g of prosciutto, cut into strips
2 carrots, peeled and cut into sticks
8 green olives, pitted
Breadcrumbs
3 tablespoons of butter
1 chopped onion
2 cloves of garlic, minced
1 tomato, peeled and seeded, cut into cubes
1 1/2 cups of toasted cassava flour
Salt and black pepper to taste
1 tablespoon of chopped fresh parsley
1 cup of cupim (approximately 1 kg)
1 cup of white wine
2 cloves of garlic, minced
1 chopped onion
Salt to taste
150g of prosciutto, cut into strips
2 carrots, peeled and cut into sticks
8 green olives, pitted
Breadcrumbs
3 tablespoons of butter
1 chopped onion
2 cloves of garlic, minced
1 tomato, peeled and seeded, cut into cubes
1 1/2 cups of toasted cassava flour
Salt and black pepper to taste
1 tablespoon of chopped fresh parsley
Season the meat with wine, garlic, onion, and salt
Cover with plastic wrap and refrigerate for 12 hours
Remove the meat from the marinade and make small incisions all over
Insert slices of prosciutto, carrot, and green olive into the incisions
Place the meat in a baking dish and cover with aluminum foil
Preheat oven to 400°F and bake for 45 minutes
Remove the aluminum foil and let it brown well
Breadcrumbs
Heat butter in a skillet until golden, then add chopped onion, garlic, and tomato
Mix toasted cassava flour, season with salt, black pepper, and parsley
Serve with the meat.
