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Como se Faz: Bruschetta de polvo e cupim com farofa de banana

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Uploaded by on Nov 28, 2008

Do cardápio do restaurante Sal Gastronomia, o chef Henrique Fogaça ensina a preparar duas receitas. A bruschetta de polvo, dica de entrada, é servida com vinagrete de hortelã e pupunha. Prato principal, o cupim assado vem guarnecido de farofa de banana e mandioca com manteiga de garrafa. Confira.

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Howto & Style

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