Torta Capixaba
A savory pie traditionally prepared during Holy Week, containing seafood such as bacalhau (salt cod), shrimp, and heart of palm.
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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Encontro do Sabor
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Torta Capixaba's origins are rooted in the culinary traditions of the indigenous peoples of Espírito Santo, Brazil, blended with Portuguese influences, particularly their penchant for salt cod (bacalhau). The dish evolved as a Lenten tradition, adhering to restrictions on meat consumption during Holy Week. It represents a fusion of local ingredients and colonial culinary practices.
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Torta Capixaba is deeply ingrained in the cultural identity of Espírito Santo, particularly during Holy Week. Its preparation is a family tradition, often passed down through generations. The dish is more than just food; it's a symbol of faith, family togetherness, and regional pride.
Holy Week Tradition
Torta Capixaba is traditionally prepared and consumed during Holy Week, particularly on Good Friday, as a meatless dish in observance of religious customs.
Family Gathering
The preparation of Torta Capixaba is often a communal activity, with family members gathering to assist in the chopping, cooking, and assembling of the dish. This strengthens family bonds and reinforces cultural traditions.
Regional Identity
Torta Capixaba is a defining dish of Espírito Santo, often featured in regional celebrations and culinary events. It represents the unique culinary heritage of the state and its connection to the sea.
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Torta Capixaba is characterized by a rich, savory flavor profile with a balance of saltiness, sweetness, and umami. The combination of seafood and vegetables creates a complex and satisfying taste.
The dominant flavor is derived from the bacalhau, which provides a salty and slightly fishy base. Shrimp add sweetness and a delicate texture, while heart of palm contributes a subtle, almost artichoke-like flavor and a creamy consistency. Onions, tomatoes, garlic, and various herbs such as coriander and parsley provide aromatic complexity and a fresh, vibrant counterpoint to the richer seafood elements. Olive oil is crucial, lending richness and binding the flavors together. Eggs enrich the mixture, solidifying into a savory pie.
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Bacalhau Preparation
Properly desalting the bacalhau is crucial. Soak it in cold water for 24-48 hours, changing the water several times, until the saltiness is reduced to the desired level. Taste a small piece to check the salinity.
Heart of Palm Quality
Choose good quality heart of palm that is tender and not overly fibrous. Fresh heart of palm is preferable, if available, but canned or jarred heart of palm can also be used.
Layering Technique
Layer the ingredients evenly in the baking dish to ensure a uniform distribution of flavors and textures throughout the pie. Alternate layers of seafood, vegetables, and egg mixture.
Cooking Time
Bake the torta until it is set and lightly golden brown on top. Avoid overbaking, which can dry out the seafood. A toothpick inserted into the center should come out clean.
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