Bifanas

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Description[edit]

Recipe is taken without permission from "Portuguese Homestyle Cooking" written by Ana Patuleia Ortins

Ingredients[edit]

Procedures[edit]

  1. One day before you plan to serve this recipe, mash the garlic and salt to form a paste.
  2. Add the chili paste and 1 tsp of paprika.
  3. Coat the medallions with paste and place in a shallow baking dish cover with wine, making sure coverage is complete.
  4. Refrigerate overnight.
  5. The following day, remove the medallions from the dish, saving the marinade.
  6. Heat ½ cup of olive oil over a medium-high heat.
  7. Add the onions and sauté until golden.
  8. Add remaining paprika and cook for about 3 minutes.
  9. Set aside, cover and keep warm in a large skillet pour enough olive oil to cover about half the bottom of the pan.
  10. Heat until the pan is very hot but not smoking.
  11. Brown the medallions a few at a time, being sure not to crowd them.
  12. Fry for about 1 minute on each side.