Jacaré ao Molho de Vinho Branco e Requeijão (Crocodile Sauce of White Wine and Cottage Cheese)


600 gs crocodiel meat ( ponta de cauda )
200 ml of water
2 cubes of chicken broth (or your preference)
1 large minced onion
4 tablespoons olive oil
1 cup dry white wine
Chopped mint
100g raisins
50 g of chopped champignon
50 g of chopped nuts (cashews or Brazil)
400 g of cottage cheese
Smell green.

Method of Preparation:

Season the meat lightly 1 / 3 as necessary. Fry the onions in olive oil and braise the meat until it is golden. Add the chopped mint and braise. Dissolve the bouillon cubes, chicken in hot water and add the meat, also add the wine and let cook until soft, add more water if necessary. Leave it on a bit of broth. Add the raisins, the cottage cheese and remaining ingredients. Add the green odor at the time of serving.


<< Chef´s Tips >>