Baião De Dois
arroz branco, feijão de corda, carne seca, calabresa, queijo coalho e cebola roxa grelhados, lâminas de bacon e coentro.
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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Cinema Reserva Cultural Niterói
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Baião de Dois originated in the Sertão region of Northeastern Brazil, a historically arid and impoverished area. It reflects the resourcefulness of the region's inhabitants, who creatively combined readily available ingredients to create a hearty and satisfying meal. The dish is deeply rooted in the traditions of cattle herders and farmers who relied on simple, filling food for sustenance.
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Baião de Dois is more than just a dish; it's a symbol of Northeastern Brazilian culture, reflecting the resilience and ingenuity of the region's people.
Northeastern Identity
Baião de Dois is a staple of Northeastern Brazilian cuisine and is often considered a symbol of the region's cultural identity. It is commonly found in restaurants and homes throughout the Northeast.
Family Gatherings
The dish is often served at family gatherings and celebrations, representing a shared heritage and a communal eating experience.
Adaptability
Baião de Dois is a versatile dish that can be adapted to different tastes and regional variations, showcasing the creativity and resourcefulness of Brazilian cooks.
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Baião de Dois is a symphony of savory and slightly smoky flavors, combining the earthiness of beans and rice with the richness of cured meat and cheese.
The dish's flavor profile is a complex interplay of textures and tastes. The rice and beans, cooked together, create a base of comforting starchiness. Carne seca (dried, salted beef) contributes a salty, savory depth, while the calabresa sausage adds a smoky, spicy kick. Queijo coalho, a firm, squeaky cheese, offers a creamy, slightly salty counterpoint. The grilled red onion provides a sweet and pungent aroma, while bacon crisps and fresh cilantro offer a burst of freshness and contrasting textures.
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Soaking the Carne Seca
Soak the carne seca in water for several hours, changing the water frequently, to remove excess salt. This is crucial for balancing the flavors of the dish.
Using Good Quality Ingredients
Using high-quality ingredients, especially the carne seca and calabresa sausage, will significantly impact the overall flavor of the dish.
Proper Bean Cooking
Cook the beans until they are tender but not mushy. Overcooked beans will make the dish overly starchy. The bean broth should be flavorful and slightly thickened.
Cheese Searing
Pan sear the queijo coalho for that slightly crispy edge, the contrast is wonderful in texture.
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