Salad
1 1/2 cups of black beans, cooked and mashed
1/2 cup of small diced zucchini
1/3 cup of small diced bell pepper
1/3 cup of cherry tomatoes, halved
1/4 cup of thinly sliced red onion
1/3 cup of chopped fresh parsley
1/4 cup of olive oil
Salt and black pepper to taste
Fresh cilantro leaves
Carpaccio
200g of beef tenderloin, sliced into thin strips
1/2 cup of olive oil
25ml of lemon juice
Chopped fresh parsley
Salt and black pepper to taste
1 tablespoon of capers
100g of grated Parmesan cheese
Rice Fritters
2 1/2 cups of cooked rice
200g of shredded Minas cheese
1/3 cup of milk
1/2 cup of all-purpose flour
1 egg
Salt to taste
Salad
1 1/2 cups of black beans, cooked and mashed
1/2 cup of small diced zucchini
1/3 cup of small diced bell pepper
1/3 cup of cherry tomatoes, halved
1/4 cup of thinly sliced red onion
1/3 cup of chopped fresh parsley
1/4 cup of olive oil
Salt and black pepper to taste
Fresh cilantro leaves
Carpaccio
200g of beef tenderloin, sliced into thin strips
1/2 cup of olive oil
25ml of lemon juice
Chopped fresh parsley
Salt and black pepper to taste
1 tablespoon of capers
100g of grated Parmesan cheese
Rice Fritters
2 1/2 cups of cooked rice
200g of shredded Minas cheese
1/3 cup of milk
1/2 cup of all-purpose flour
1 egg
Salt to taste
Salad
1
Cook the black beans, zucchini, and bell pepper separately until tender
Let cool
Combine all other ingredients in a bowl and dress with olive oil, salt, black pepper, and parsley
Carpaccio
1
Slice the beef into thin strips and mix with olive oil, lemon juice, chopped parsley, salt, black pepper, capers, and Parmesan cheese
2
Use a vegetable peeler to shred the Parmesan cheese
3
Serve the carpaccio with the vinagrette and Parmesan shavings, finishing with freshly ground black pepper
Bolinho de arroz
1
Mix all ingredients until well combined
Shape into quenelles and fry in hot oil
Montagem
1
Place the black bean salad in the center of a plate, at an angle
Add the carpaccio on the bottom of the plate and the rice fritters on top
Garnish with fresh cilantro.
