{"id":2603,"date":"2020-06-10T12:55:24","date_gmt":"2020-06-10T15:55:24","guid":{"rendered":"http:\/\/www.sbmidis.com\/wordpress\/?p=2603"},"modified":"2020-06-10T12:55:33","modified_gmt":"2020-06-10T15:55:33","slug":"pernil-de-festa","status":"publish","type":"post","link":"https:\/\/www.sbmidis.com\/wordpress\/pernil-de-festa\/","title":{"rendered":"PERNIL DE FESTA"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

INGREDIENTES<\/strong><\/p>\n\n\n\n

1 colher (ch\u00e1) de manteiga
1 colher (ch\u00e1) de farinha de trigo
1 pernil su\u00edno desossado (aproximadamente 4kg)
2 x\u00edcaras (ch\u00e1) de suco de lim\u00e3o
1 x\u00edcara (ch\u00e1) de azeite
1 colher (sopa) de louro em p\u00f3
1 galho de alecrim fresco picado
14 dentes de alho sem casca
Sal e pimenta-do-reino a gosto
1 x\u00edcara (ch\u00e1) de bacon em cubos
1 x\u00edcara (ch\u00e1) de azeitonas verdes sem caro\u00e7o
Azeite para untar
4 colheres (sopa) de \u00e1gua<\/p>\n\n\n\n

Farofa<\/strong><\/p>\n\n\n\n

1 x\u00edcara (ch\u00e1) de bacon em cubos
5 colheres (sopa) de manteiga
1 cebola picada
1\/2 x\u00edcara (ch\u00e1) de uva-passa preta sem semente
1 x\u00edcara (ch\u00e1) de damasco seco picado
3 x\u00edcaras (ch\u00e1) de farinha de milho
Sal, pimenta-do-reino e salsa picada a gosto<\/p>\n\n\n\n

MODO DE PREPARO<\/strong><\/p>\n\n\n\n

Coloque o pernil em um saco pl\u00e1stico grosso para alimentos.
No liquidificador, bata o suco, o azeite, o louro, o alecrim, 4 dentes do alho, sal e pimenta.
Despeje no saco com o pernil, feche e leve \u00e0 geladeira por 12 horas. Retire o pernil do tempero e reserve.
Com uma faca afiada, fa\u00e7a furos por toda a pe\u00e7a, introduzindo o bacon, as azeitonas e os dentes de alho restantes.
Coloque em uma f\u00f4rma untada e regue com o tempero reservado coado.
Cubra com papel-alum\u00ednio e leve ao forno m\u00e9dio, preaquecido, por 3 horas, regando com o molho a cada 1 hora.
Retire o papel e volte ao forno por 1 hora ou at\u00e9 dourar.
Para a farofa, em uma panela, frite o bacon na pr\u00f3pria gordura, em fogo m\u00e9dio, at\u00e9 dourar.
Adicione a manteiga, a cebola e refogue por 3 minutos.
Junte a uva-passa, o damasco e refogue por 3 minutos. Junte a farinha, sal, pimenta, salsa e reserve.
Transfira o molho da f\u00f4rma para uma panela e junte a manteiga e a farinha dissolvida na \u00e1gua.
Leve ao fogo baixo e cozinhe por 5 minutos, ap\u00f3s levantar fervura, mexendo.
Tempere com sal.
Sirva o pernil parcialmente fatiado, regado com o molho e acompanhado da farofa.<\/p>\n","protected":false},"excerpt":{"rendered":"

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