People, how long. No post here, but there is no good food in the kitchen here at home. At the end of March, Paula, my mother-in-law, came to visit us. He brought our classic and beautiful styrofoam box full of shrimp, siri and lula. I also won many beautiful pillows and even Dindi won a new little house.
And, in the ten days he was here in Brasília, he piloted the stove many times. The first dish he prepared was a stuffed marshmallow. Recheio, called debulho is a recipe prepared by Paula’s grandfather. É um refogado com os children. No nosso marreco, we only saw bone marrow, liver and neck.
To appreciate this lawn, we invited our friends Ricardo and Lili. To accompany the marreco, Paula prepared apple puree and roasted sweet potatoes sprinkled with cream. He cooks it until al dente and then puts it in a refractory with a lot of olive oil, thyme, and ground salt.
Regou as swimming and put a clove of garlic as it falls slightly mashed on top of each sweet potato. The dish is placed in the oven for 20 minutes.
The marreco is a large bird, but has little meat. Strong flavor and darker meat. Come, adore! There is nothing left.
You specify:
Marinade:
350 ml clear beer
5 cloves of garlic lightly mashed
hot paprika
alecrim
thyme
salt
Recipe:
minced children (we used bone marrow and liver)
1 chopped onion
3 peeled tomatoes
2 cloves of garlic
hot paprika
chopped salsa
chopped chives
3 tablespoons of wheat flour
1 cup breadcrumbs
2 eggs
salt
How to do it:
Put all the marinade ingredients in a bowl. Next, place the strap on the chest. Place a plastic film over the bowl. Leave it in the refrigerator for 24 hours. Two hours before cooking, remove it from the refrigerator and return the breast.
Fat: In the refrigerator, fry the onion, the children and the garlic. Then, put the tomato and let it boil. Season with salt and paprika. Lower the heat and let it cook for 20 minutes. Let it cool and add the eggs and flour. Mix well. Or debulho fica strong and wet.
Place the filling inside the marreco. With sticks or like a line, tie tightly so that the filling does not come out. 
Place the marreco in a form and add the rest of the marinade on top. Cover the form with aluminum foil. Bake in a preheated oven at 200 degrees for 2 hours and 20 minutes.
When 40 minutes are left before the end, remove the aluminum foil to brown the marreco. The time required will depend on each oven. To know if it’s cooked inside, poke your leg with a fork, if the liquid runs out without being red, it’s ready.
