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How to Make Massa de Pimentao
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en However, a mixture of sweet peppers of distinctly different commercial types and/or colours may be packed together in a package, provided they are uniform in quality, and for each commercial type and/or colour concerned, in origin. pt Extracto de pimentão, capsantina, capsorubina en Paprika extract, capsanthin, capsorubin
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Wendy Ponte
Massa de pimentão is an essential Portuguese marinade (and sauce base) that flavors several of Portugal's most well-known dishes. Until you've actually tried it, it is very hard to describe its unique taste—somewhat salty, somewhat bell peppery, not at all hot, but very, very rich and flavorful! This bright orange paste is the basis of porco alentejana, one of the country's most famous dishes, among many others. You also can use it as is to spread on crackers for a cheese plate, sprinkled with a little fresh parsley on top for color. Mix Portuguese and Italian cuisines by spreading it on crostini and try using it to flavor soups and stews.
Nc pimento cheese spread
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Atum no pão de forma;
Pimentão recheado com atum e cenoura Date uploaded Dec 29, 2012 Copyright © Attribution Non-Commercial (BY-NC) Available Formats DOC, PDF, TXT or read online from Scribd Did you find this document useful? 0% found this document useful (0 votes) 16 views 3 pages Description: Três receitas com atum:
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