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Que tal aprender a preparar essa receita incrível, requintada e descomplicada ? ;) O Chef Leandro Ricardo ensina como! Confira abaixo!
Foto: Cléo Santana
Ingredientes:
1 embalagem de conchiglioni Água e sal
Recheio: 400 g de camarões 31/35 100 g fondue Campo da Serra 200 g creme de leite fresco 100 ml de conhaque domecq Sal e pimenta a gosto
50 ml de azeite
Preparo:
Limpe os camarões, tempere-os com sal e pimenta. Derreter a fondue com o creme de leite, coloque os camarões, o conhaque deixe evaporar o álcool, desligue o fogo e recheie os conchinglionis.