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Pirarucu à Bras
CHEF SYLVIA BERGAMO
​INGREDIENTS
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500g of Pirarucu
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3 small onions
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2 garlic cloves
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1 stalk of garlic
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2 tomatoes
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1 chili pepper
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parsley to taste
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200ml of sour cream
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4 eggs
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cassava straw to taste
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Olive oil
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Juice of 1/2 lemon
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salt
WAY OF DOING
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Desalt the Pirarucu in the refrigerator for 12 hours, change the water. After desalting, reserve.
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In a casserole, brown the olive oil, garlic, 1/2 onion, leek, tomatoes (all finely chopped), pepper.
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Add the reserved pirarucu to the seasoning stew. Let it taste
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In a bowl, place the eggs together with the cream and parsley, stir and set aside.
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Brown the remaining onions (thin half-moon slices).
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Then just add the egg cream to the stew, and finish with the manioc straw, black olives and parsley.
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