Panqueca de Carne Seca com Queijo Coalho
Sun-dried meat pancake with coalho cheese. A flavorful and regional savory pancake option.
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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Pitadella Panquecaria
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The dish reflects Brazil's culinary history, combining indigenous ingredients and techniques with Portuguese influences. Carne seca (sun-dried beef) originated as a way to preserve meat in the arid regions of the Northeast, while pancakes are a widespread dish with varied origins. Queijo coalho, a firm, squeaky cheese, is also deeply rooted in Northeastern Brazilian cuisine.
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Panqueca de Carne Seca com Queijo Coalho is strongly associated with Northeastern Brazilian cuisine and its resourceful use of ingredients. It's a dish that embodies the region's culinary heritage, highlighting both preservation techniques and local produce. It can be found both at home and in restaurants, sometimes as part of buffets or as a main dish option.
Northeastern Cuisine
The dish is a prime example of Northeastern Brazilian cuisine, known for its hearty, flavorful dishes that often feature ingredients adapted to the region's climate.
Preservation Techniques
The use of sun-dried meat highlights the historical importance of food preservation in Brazil, particularly in regions where fresh meat was not readily available.
Social Gatherings
Pancakes in general are a common dish for casual meals and gatherings in Brazil, often served family-style with various fillings.
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Savory, salty, and creamy, with a textural contrast between the soft pancake, the stringy cheese, and the slightly chewy sun-dried beef.
The sun-dried beef (carne seca) provides a salty, umami-rich flavor. Queijo coalho delivers a mild, slightly salty, and firm cheese flavor and texture that contrasts beautifully with the beef. The pancake itself is typically neutral, serving as a vehicle for the other flavors. A well-made pancake might include a touch of sweetness to balance the savory elements. Some variations might include onions, garlic, or peppers cooked with the carne seca, adding further complexity.
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Preparing the Carne Seca
Soak the carne seca in water for several hours (changing the water a few times) to remove excess salt. Then, shred it and cook with onions, garlic, and peppers for added flavor.
Pancake Consistency
The pancake batter should be thin enough to spread easily in the pan but not so thin that it tears easily. A slightly thicker batter will yield a more robust pancake.
Cheese Quality
Use good quality Queijo Coalho for the best flavor and texture. It should be firm but slightly yielding when cooked.
Serving Suggestions
Serve the pancakes hot, often with a side of hot sauce or salsa for an extra kick.
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