PARA O MOLHO
Components
- 1 cup (tea) of unsalted roasted cashew nuts (approximately 130 g)
- 500 ml of water (for boiling chestnuts)
- 1 small clove of garlic
- Half a teaspoon of salt
- 1 tablespoon of olive oil
- 3⁄4 cup of filtered water (for thinning the sauce)
Ready state
- Put the chestnuts in a small pot, add 500 ml of water, and bring to a boil over high heat. Once boiling, reduce the heat and simmer for approximately 20 minutes until they are tender.
- Brush the water off and place the warm cooked nuts into the blender. Peel the garlic clove and add it to the chestnuts. Include salt, olive oil, and 1/2 cup of filtered water. Blend for approximately 2 minutes until a smooth cream forms. Once the sauce is creamy, slowly add the remaining filtered water by opening the blender lid, continuing to blend until you reach the preferred consistency, whether thicker or more liquid.
- Pour the sauce into a small bowl, sample it, and modify the salt as needed. Set aside.
Please note: the sauce can be prepared ahead of time and kept in the refrigerator for up to one week.
FOR SALAD
Components
- 12 slender pieces of steak
- Half a package of mimosa lettuce
- Half a pack of fencing
- Parmesan cheese crisps for serving as desired.
Ready state
- Rinse the leaves thoroughly under running water. Place them in a bowl, fill with water, and add your chosen bactericide. Let the mixture sit for 15 minutes according to the instructions on the packaging.
- Take out the water leaves rather than letting them slide, ensuring any impurities settle at the bottom of the bowl. Wash the leaves with water and thoroughly dry them using a salad spinner.
- Arrange the leaves on the pillow, spread the steak slices, and pour the sauce to your liking. Sprinkle the parmesan chips on top and serve immediately.
Please provide the text you would like me to paraphrase.
This is how to make a lizard roast using Rita Lobo’s Air Fryer.
