Grilled cuttlefish with chimichurri sauce and cassava puree
Choco grelhado com molho chimichurri e puré de mandioca
INGREDIENTS
For the Chimichurri Sauce:
50 g parsley
2 tbsp fresh oregano
4 cloves garlic
20 g chives
1 red pepper
2 tbsp vinegar
1 tbsp lemon juice
40 ml olive oil
Salt and pepper to taste
For the Puree:
1 kg cooked cassava
1 large onion
2 tbsp butter
For the cuttlefish:
1 kg whole Brasmar cuttlefish
Juice of 1/2 lemon
Drizzle of olive oil
Choco grelhado com molho chimichurri e puré de mandioca
INGREDIENTS
For the Chimichurri Sauce:
50 g parsley
2 tbsp fresh oregano
4 cloves garlic
20 g chives
1 red pepper
2 tbsp vinegar
1 tbsp lemon juice
40 ml olive oil
Salt and pepper to taste
For the Puree:
1 kg cooked cassava
1 large onion
2 tbsp butter
For the cuttlefish:
1 kg whole Brasmar cuttlefish
Juice of 1/2 lemon
Drizzle of olive oil
PREPARATION
Start by preparing the chimichurri sauce:
– Chop the parsley, oregano, garlic, chives and chili pepper without the seeds.
– Place everything in a bowl, add the vinegar, lemon juice and olive oil.
– Season with salt and pepper.
– Mix everything together and store in the refrigerator.
Cassava puree:
– In a pan, bring water to a boil.
– Meanwhile, peel the cassava and remove the inner stem.
– Cut into pieces and cook until very soft. Drain and reserve the water.
– Using a potato masher, mash the cassava until it becomes a porridge. Chop the onion and place in a pan with the butter and let it brown. Add the cassava and mix well. Season with salt.
– Add a little of the cooking water to obtain a creamier texture.
– Season the cuttlefish with salt and lemon juice.
– On a very hot grill, add a dash of olive oil and grill the cuttlefish on both sides.
– Serve with chimichurri sauce and mashed cassava.
PREPARATION
Start by preparing the chimichurri sauce:
– Chop the parsley, oregano, garlic, chives and chili pepper without the seeds.
– Place everything in a bowl, add the vinegar, lemon juice and olive oil.
– Season with salt and pepper.
– Mix everything together and store in the refrigerator.
Cassava puree:
– In a pan, bring water to a boil.
– Meanwhile, peel the cassava and remove the inner stem.
– Cut into pieces and cook until very soft. Drain and reserve the water.
– Using a potato masher, mash the cassava until it becomes a porridge. Chop the onion and place in a pan with the butter and let it brown. Add the cassava and mix well. Season with salt.
– Add a little of the cooking water to obtain a creamier texture.
– Season the cuttlefish with salt and lemon juice.
– On a very hot grill, add a dash of olive oil and grill the cuttlefish on both sides.
– Serve with chimichurri sauce and mashed cassava.
