Food in one pot! Recipe for the lazy block
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The week started at a carnival pace. And let’s agree that those who are partying don’t want to waste time in the kitchen. The good news is that you can make food in one pot, practical, fast and delicious!
Come with us, chefs Aguinaldo Monteiro, from Inspirar Gourmet, and Milton Ribeiro, from Gres Gastronomia, brought recipes with names that seem difficult, but are super easy to make.
The first is the Cartoccio of fish and vegetables by chef Aguinaldo Monteiro, which is nothing more than “everything in a little aluminum foil bundle”, which doesn’t even dirty the way it’s prepared.
And the second is Shakshuka, by chef Milton Ribeiro, which is nutritious whose ingredients can be easily found and/or replaced by what you have at home.
Choose the one that suits you best and bon appetit!
Cartoccio of fish and vegetables
Aguinaldo Monteiro
Preparation time15 to 20 minutes
Performance4 people
PreparationSuper easy
Method of preparation:
- Preheat the oven to 200°C
- Season the fish with salt and pepper (tilapia, hake, sea bass or salmon)
- Grease the aluminum foil with olive oil
- On top of the greased half, make a bed with carrots and
zucchini (you can replace with whatever you have/like) - Place on this bed a portion of fish and some
slices of mushrooms and herbs - Close all sides of the parturition forming an “envelope”
- Bake for approximately 15 minutes until cartoccio
stew - Open the foil carefully and it’s ready to eat!
Shakshuka
Milton Ribeiro
Preparation time30 minutes
Performance4 servings
PreparationSuper easy
Ingredients
- 2 tablespoons of olive oil
- 1 large onion, chopped
- 3 minced garlic cloves
- 1 large red bell pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 can of chopped tomatoes
- Salt and pepper to taste
- 4 eggs
- 2 tablespoons chopped cilantro (optional)
Method of preparation
- Heat the olive oil in a skillet over medium-high heat.
- Add the onion and cook for about 5 minutes, until soft and translucent.
- Add the garlic and red pepper and cook for another 5 minutes, until the pepper is soft.
- Now it’s time for the cumin, paprika and cayenne pepper, and cook for another 1-2 minutes.
- Add the tin of chopped tomatoes and bring to a boil. Reduce the heat and let the sauce cook for about 10 minutes, until it has thickened slightly.
- Crack the eggs into small spaces into the sauce, cover the pan and cook for about 5-7 minutes, or until the eggs are cooked to desired doneness.
- Season with salt and pepper to taste. Serve with fresh bread or pita and sprinkle with chopped cilantro, if desired.
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