Empada de Carne Seca com Abóbora
Dried beef empada with pumpkin.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
Función Premium
Función Premium
Empadas, savory pies, have roots in Portuguese cuisine and were brought to Brazil during colonization. Carne seca (dried, salted beef) has been a staple in the Brazilian sertão (backlands) for centuries due to its preservation qualities. Pumpkin, a native ingredient, was integrated over time, reflecting the fusion of European and Indigenous ingredients.
Función Premium
Empada de Carne Seca com Abóbora represents a blending of culinary traditions and is often associated with family gatherings and festive occasions, especially in regions where both carne seca and pumpkin are readily available.
Regional Variations
Different regions in Brazil may have their own variations on the recipe, using different types of pumpkin, adding other vegetables, or using different spices. Some may use requeijão (a type of creamy cheese) to further enrich the filling.
Festive Food
Empadas are frequently served at parties, celebrations, and family meals, especially during holidays like Christmas or regional festivals. Their individual portion size makes them ideal for serving a crowd.
Comfort Food
The combination of savory meat and sweet pumpkin nestled in a flaky crust makes this empada a popular comfort food, reminiscent of home-cooked meals and family traditions.
Función Premium
The dish offers a savory and slightly sweet flavor profile, balancing the saltiness of the dried beef with the sweetness of pumpkin.
The flavor is complex, featuring the intense, salty, and umami-rich flavor of carne seca. The pumpkin adds a creamy sweetness and vegetal note that complements the beef. The crust, often made with lard or butter, contributes a rich, flaky texture and flavor. Aromatics like onions, garlic, and herbs provide depth.
Función Premium
Preparing Carne Seca
Properly desalting the carne seca is crucial. Soak it in water for several hours, changing the water frequently, until the saltiness is reduced to your liking. Shred or dice the beef finely after cooking.
Pumpkin Preparation
Roasting the pumpkin before adding it to the filling enhances its sweetness and flavor. Ensure the pumpkin is cooked until soft and can be easily mashed.
Crust Perfection
Use cold ingredients when making the crust to ensure a flaky texture. Don't overwork the dough; mix it just until it comes together. Chill the dough before rolling it out.
Seasoning
Taste and adjust the seasoning of the filling carefully. The balance of saltiness, sweetness, and spice is essential. Consider adding a pinch of nutmeg or cinnamon to complement the pumpkin.
Función Premium
Explora platos y restaurantes adicionales de Empada
Explorar EmpadaDescubre los mejores lugares para comer y experiencias culinarias en Goiânia.
Explorar GoiâniaAprende más sobre la cultura gastronómica, la escena de restaurantes y el patrimonio culinario de Brazil.
Explorar Brazil