Torta De Frango Catupiri

filling

1. Cook the chicken breast in water in a pressure cooker, pour off the water and close the pot again and shake the breast to shred it vigorously. Then cut the bell pepper into small cubes and the onion into small cubes. Brown the cubes in a little oil. Crush the garlic with a press and let it stew. Then add the peppers. When the peppers are aldente, add the peas, sliced ​​olives and thinly sliced ​​palm hearts. Then add the chicken breast and mix. Then stir in the creme fraîche and the processed cheese cut into pieces. Season to taste with salt, pepper and chives. (A special flavor note is achieved if you still use original Brazilian spice mixtures such as Tempero Baiano to taste.

dough

1. Mix all ingredients except the flour in a mixer and then add approx. 10–12 tablespoons of flour individually to the mixer running on the highest setting. The right consistency is reached when the mixer just can’t move the mass anymore. To “assemble” half of the dough in the greased pan and then distribute the filling evenly on top. Finally, cover this with the rest of the dough. Bake in the oven at around 170 degrees for 30 to 40 minutes, until the cake is brown in color. The cake can be served hot or cold. If you want to cut nice pieces you should at least let them cool down a bit.

Eggplant boiled down

1. Steam the aubergine for approx. 3–5 minutes and then cut into approx. 5 mm thick slices. Then cut the bell pepper, onion and garlic cloves into thin slices. Squeeze the lemons and pour the juice through a sieve. Mix everything together. Season to taste with salt, chives and parsley and place in a glass jar with a lid. Fill everything up with olive oil, close it and let it steep in the refrigerator for at least 3 days. Can be stored in the refrigerator for about 1 week. To eat, take the glass out of the refrigerator 10 minutes beforehand.