Pão De Queijo Com Carne De Panela
pão de queijo, carne de panela, tempero verde, orégano, queijo e cream cheese.
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.
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Pão de Queijo has roots in the state of Minas Gerais, Brazil, dating back to the 18th century. Carne de Panela, a slow-cooked pot roast, also has humble origins as a way to utilize tougher cuts of beef. The combination of the two is a modern adaptation, pairing a comforting classic with a savory bread.
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Pão de Queijo Com Carne de Panela represents a fusion of traditional Brazilian flavors and textures, often enjoyed as a comforting and satisfying meal, reflecting the country's love for hearty, flavorful dishes.
Family Gatherings
Carne de Panela is often associated with family meals and celebrations, as it's a dish that feeds a crowd and is made with love and care.
Regional Variations
While the basic concept remains the same, regional variations exist in the preparation of both the carne de panela (different cuts of meat, vegetables, and spices) and the pão de queijo (different types of cheese).
Comfort Food
The combination is generally considered comfort food, something that warms the soul and brings a sense of nostalgia and satisfaction.
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The dish combines the savory and rich flavors of slow-cooked beef with the cheesy, slightly tangy taste of pão de queijo, enhanced by fresh herbs and creamy cheese.
The carne de panela offers a deep, umami flavor from the beef, often braised with onions, garlic, tomatoes, and sometimes root vegetables. The pão de queijo provides a chewy, cheesy base with a slightly sour tang from the fermented tapioca starch. The tempero verde (green seasoning), usually a mix of parsley and scallions, adds freshness. Oregano lends a subtle earthy aroma, while the queijo (cheese) and cream cheese contribute extra creaminess and cheesy depth.
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Pão de Queijo Quality
Using high-quality pão de queijo, either homemade or store-bought, is crucial for the overall taste. Look for a slightly tangy flavor and a good chewiness.
Slow Cooking the Meat
Slow cooking the carne de panela is essential for tenderizing the meat and developing rich flavors. Don't rush the process.
Cheese Choices
Experiment with different types of cheese in the pão de queijo, such as Minas cheese or Parmesan, to customize the flavor profile.
Tempero Verde Freshness
Use fresh tempero verde for the best flavor. Dried herbs won't provide the same vibrant taste.
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