Batata hasselback com maminha na mostarda cremosa

Serves 1
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Directions

  1. 1Start by grabbing two potatoes
  2. 2Start by grabbing two potatoes
  3. 3Start by grabbing two potatoes
  4. 4Place two chopsticks on the sides of the potato and make cuts
  5. 5Place two chopsticks on the sides of the potato and make cuts
  6. 6Place two chopsticks on the sides of the potato and make cuts
  7. 7Grab the butter
  8. 8Grab the butter
  9. 9Grab the butter
  10. 10Melt two spoons of butter
  11. 11Melt two spoons of butter
  12. 12Melt two spoons of butter
  13. 13Add the dry chimichurri
  14. 14Add the dry chimichurri
  15. 15Add the dry chimichurri
  16. 16Mix the butter and the chimichurri
  17. 17Mix the butter and the chimichurri
  18. 18Mix the butter and the chimichurri
  19. 19Put the mixture on the potatoes
  20. 20Put the mixture on the potatoes
  21. 21Put the mixture on the potatoes
  22. 22Put the potatoes in the air fryer for 15 minutes at 200 degrees
  23. 23Put the potatoes in the air fryer for 15 minutes at 200 degrees
  24. 24Put the potatoes in the air fryer for 15 minutes at 200 degrees
  25. 25Cut the maminha meat in diagonal
  26. 26Cut the maminha meat in diagonal
  27. 27Cut the maminha meat in diagonal
  28. 28Put the meat in a hot pan with a bit of olive oil
  29. 29Put the meat in a hot pan with a bit of olive oil
  30. 30Put the meat in a hot pan with a bit of olive oil
  31. 31Temper with salt and pepper
  32. 32Temper with salt and pepper
  33. 33Temper with salt and pepper
  34. 34Add butter, rosemary and garlic
  35. 35Add butter, rosemary and garlic
  36. 36Add butter, rosemary and garlic
  37. 37Add the white wine
  38. 38Add the white wine
  39. 39Add the white wine
  40. 40Add the mustard and the cream
  41. 41Add the mustard and the cream
  42. 42Add the mustard and the cream
  43. 43Temper with salt and pepper and mix
  44. 44Temper with salt and pepper and mix
  45. 45Temper with salt and pepper and mix
  46. 46Add the mustard sauce on the plate, then the potato and the meat
  47. 47Add the mustard sauce on the plate, then the potato and the meat
  48. 48Add the mustard sauce on the plate, then the potato and the meat
  49. 49Decorate with rosemary and serve with the remaining wine
  50. 50Decorate with rosemary and serve with the remaining wine
  51. 51Decorate with rosemary and serve with the remaining wine

Ingredients

  • 700 g maminha
  • 700 g maminha
  • 700 g maminha
  • 20 g chimichurri seco
  • 20 g chimichurri seco
  • 20 g chimichurri seco
  • 200 g manteiga
  • 200 g manteiga
  • 200 g manteiga
  • 2 dentes alho
  • 2 dentes alho
  • 2 dentes alho
  • 2 batatas grandes
  • 2 batatas grandes
  • 2 batatas grandes
  • 2 caixinhas creme de leite
  • 2 caixinhas creme de leite
  • 2 caixinhas creme de leite
  • 2 colheres de sopa mostarda
  • 2 colheres de sopa mostarda
  • 2 colheres de sopa mostarda
  • 1 ramo alecrim
  • 1 ramo alecrim
  • 1 ramo alecrim
  • 200 ml vinho branco seco
  • 200 ml vinho branco seco
  • 200 ml vinho branco seco
  • fio azeite
  • fio azeite
  • fio azeite
  • sal
  • sal
  • sal
  • pimenta
  • pimenta
  • pimenta

Equipment

AirfryerPanela

Tips

  • Cut the potatoes with the help of two sticks (or hashi), slicing them into rounds without cutting to the end, keeping the rounds attached to the potato.
  • Cut the flank steak into large steaks, grill on both sides with a drizzle of oil, add a spoon of butter, garlic, a sprig of rosemary, baste the steaks until they reach the desired point and reserve.
Batata hasselback com maminha na mostarda cremosa | Clip Recipe