Celso Ricardo de Morais Júnior, 25, from Aguas de Lindoya, won a place in the fourth semi-final of the competition with the recipe for Chicken Parmigiana with Carreteiro Cream Rice. it’s agreed 2022.
A physical therapy student says his relationship with food is one of love. “I love cooking and trying new recipes and new flavors. My first steps in the kitchen were through my family, as in a good Italian family, on Saturdays we get together at my grandparents’ house to cook Sunday lunch. We also prepared Sunday pasta dishes, starting with pasta, sauce and homemade cakes,” he says.
It was in this family life that he saw that the kitchen is the place where the heart of the home is and where family moments are wonderful. “That’s how I fell in love,” he adds.
He heard about Tá Combinado through EPTV and was supported by friends and family. It is his first time participating in a cooking competition. For his debut, he chose a chicken recipe that he had already prepared at home for the family at a meeting, and everyone liked it. “That’s why I decided to make it for the competition and I’m very glad that I was among the selected recipes”, dz.
See the recipes that took him to the fourth semi-final:
– Photo: Credit: Personal archive
Chicken roll with Parmesan
- 10 skinless chicken breast fillets
- 10 slices of bacon
- 1 carrot cut into strips
- 1 green pepper, cut into strips
- 2 cloves minced garlic
- salt to taste
- 200 g Mozzarella President
- Gallo olive oil to taste
- Margarine Vigor
- Tomato sauce
- Sticks or rope to close
Season the chicken fillet with crushed garlic and salt to taste, put the fillet and put a slice of bacon, a strip of carrots and a strip of pepper on top of the fillet and close it in the form of a roll with a toothpick or twine. Grease a baking sheet with margarine and lay out chicken rolls, pour plenty of oil over the rolls and bake for about 30 minutes at a temperature of 180 degrees. Remove from the oven and drizzle the rolls with grated mozzarella and tomato sauce, then return to the oven for another 10 minutes. Serve with creamy rice and enjoy.
Accompaniment: Creamy Carreteiro Rice
- 4 tablespoons Gallo olive oil
- 100 g chicken, diced
- 100 grams bacon, diced
- 100 g cured meat, desalinated and chopped
- 100 grams Calabrian sausage, diced
- ½ chopped onion
- 2 garlic cloves
- 2 cups white rice (white)
- 4 cups boiling water (tea)
- 1 pinch ground black pepper
- 4 tablespoons Vigor cottage cheese
- 100 g fresh grated Presidet Mozzarella
- 50 g diced carrots
- 50 g green pepper, diced
- 1 tomato, diced
- 2 tablespoons chopped parsley
- salt to taste
Fry the chicken in a skillet, add the bacon, jerky and pepperoni. Then add the onion, then the garlic and sauté until lightly browned. Add rice, water and black pepper and simmer until the rice water dries out. Then add the tomatoes, parsley, cottage cheese and mozzarella, mix well, cover the pot and let the rice rest for 5 minutes.