De Virgínia Ramos
Uma receita deliciosa de peru para o seu Natal! Ele fica bem úmido, nada ressecado, e acompanha muito bem arroz de beterraba.
#InfoDaTia: você deve começar a preparar o peru um dia antes do dia de servir. Ele deve ficar na geladeira com vinho, alho e sal por 24 horas.
Vai precisar de…
Para preparar de véspera
1 peru com 3,3kg
750ml de vinho branco
1/2 colher de sobremesa de sal
6 dentes grandes de alho
3 limões
Para o dia de servir
200g de manteiga amolecida (deixe-a em temperatura ambiente para degelar)
3 colheres rasas de cafezinho de sal
3 punhados de cada tipo de ervas: alecrim, tomilho e sálvia
1 maçã média
1 pêssego
1 pera
50g de uva
1 cebola pequena
1 limão
#ObsDaTia: você pode usar qualquer fruta que tenha caldo, ou só maça, ou só pêra etc. Faça como preferir.
Utensílios
1 assadeira com borda
Papel alumínio
Barbante e agulha
1 recipiente grande e fundo para deixar o peru imerso na água
Vamos começar!
Prepare de véspera
1- Lave bastante o perú em água corrente. Tire os miúdos, sangue e tempero, caso venha temperado. Coloque-o em um recipiente, que pode ser uma panela funda, e cubra-o com água morna para fria. Esprema 3 limões na água e deixe por 1 hora para lavar.
2- Quando estiver perto de completar 1h, amasse os dentes de alho e o sal em um pilão até formar uma pasta.
3- Quando completar 1h, retire o peru da água com limão, lave-o em água corrente e coloque-o em uma vasilha que caiba na sua geladeira. Regue-o com vinho, esfregue a pasta de alho e sal por dentro e por fora e cubra-o com papel filme. Coloque na geladeira e deixe por 24 horas.
No dia seguinte…
4- Em um pilão, amasse as ervas e o sal. Retire o peru da geladeira e pré-aqueça o forno a 250ºC.
5- Coloque as ervas amassadas em um prato, acrescente a manteiga amolecida e misture utilizando um garfo. Está pronta sua manteiga de ervas.
6- Retire o peru do recipiente com vinho e coloque-o em uma assadeira. Este vinho, que chamamos de vinha d’alho, deve ser reservado para ser utilizado durante a receita.
7- Lambuze toda a cavidade do peru com parte da manteiga de ervas. Em seguida, corte maçã, pêssego, pera e cebola ao meio ou em quatro pedaços e coloque tudo dentro do peru. Coloque também o limão e as uvas inteiros. Lambuze a entrada da cavidade com 1 1/2 colher de sopa da manteiga de ervas e feche-a com barbante e agulha costurando a pele do peru.
#DicaDaTia: se por acaso não couber tudo, retire uma parte das frutas. Por exemplo, coloque meia maçã ao invés da maçã inteira.
8- Lambuze todo o peru com a manteiga restante e utilize outro pedaço de barbante para fechar suas pernas.
#DicaDaTia: não feche as pernas dele pela ponta, mas sim pelo meio da coxa, para que ela não abra enquanto estiver assando. Veja o lugar certo na foto abaixo e no filme.
9- Coloque 3 conchas do vinha d’alho reservado na assadeira (deve ser suficiente para deixar uma camada de líquido) e cubra com papel alumínio. Leve ao forno pré-aquecido por 1 hora.
10- Depois, retire o papel alumínio e regue de vez em quando até dourar (nós regamos 4 vezes), o que deve durar cerca de 1 hora. Se achar que o fundo da assadeira está ficando seco e com aquele queimado do tempero, coloque nas partes queimadas um pouco da vinha d’alho e esfregue com uma colher de pau para desgrudá-lo do fundo (nós utilizamos cerca de 250ml do vinha d’alho neste processo). Isso dará mais sabor ao peru, o deixará hidratado e com molho.
11- Quando estiver bem dourado, retire-o do forno e transfira-o para o prato de servir utilizando duas espátulas ou espumadeiras. Em seguida, leve a assadeira ao fogo baixo e esfregue todo o seu fundo e laterais com uma espátula. Se achar que precisa de mais líquido para isso, coloque mais vinha d’alho. Está pronto o molho do peru!
12- Retire o barbante das pernas do peru e tudo o que colocou dentro dele (limão, cebola, pêssego etc). Está pronto o seu peru de Natal! Bom apetite e boas festas!
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