2 kg of alligator
black pepper (or malagueta, if preferred)
1 cup of dry white wine
1 finely chopped onion
fresh parsley, chopped
salt to taste
1/2 cup of olive oil
3 tomatoes, peeled and seeded
1 cup of orange juice
1 beef bouillon tablet (dissolved in 1/2 liter of water)
150-200g of mozzarella cheese
parmesan cheese, grated
2 kg of alligator
black pepper (or malagueta, if preferred)
1 cup of dry white wine
1 finely chopped onion
fresh parsley, chopped
salt to taste
1/2 cup of olive oil
3 tomatoes, peeled and seeded
1 cup of orange juice
1 beef bouillon tablet (dissolved in 1/2 liter of water)
150-200g of mozzarella cheese
parmesan cheese, grated
Clean the meat
Season liberally with black pepper, white wine, onion, parsley, and salt
Let it sit for a few hours
Remove the meat from the seasoning
Heat olive oil in a pan over medium heat
Add the meat and let it brown on all sides
Add the tomatoes, orange juice, bouillon, and seasonings that the meat was resting in
Cover the pan and simmer over low heat until the meat is cooked through
Remove the meat from the pan and reserve the sauce
Slice the meat into thin strips without cutting to the bone
In each slice, place a piece of mozzarella cheese
Place the meat in a refractory dish
Strain the remaining sauce in the pan with a liquidizer
Thicken with 1/2 cup of cornstarch dissolved in 1/2 cup of water
Add 1 can of heavy cream and 1 tablespoon of English-style gravy
Heat over low heat to thicken and warm up
Pour the sauce over the meat and sprinkle with grated parmesan cheese
Bake in the oven until the cheese is melted
