Italian-Brazilian Culinary Delight
- π₯© 300g twice-minced ground meat
- π 3 cups breadcrumbs
- π§ 100g Parmissimo Parmesan cheese
- πΏ Β½ cup chopped parsley and chives
- π§ Β½ cup finely chopped onion
- π§ 2 garlic cloves, crushed with salt
- π₯ 2 beaten eggs
- π₯£ 1/3 cup beef broth
- π§ Salt
- π° Nutmeg
- πΆοΈ Black pepper
- π 1kg chicken thigh/muscle meat
- π₯© 1.5kg beef brisket
- π₯ 350g carrots
- π₯ 200g potatoes
- π§ 200g onions
- π½ 2 corn cobs
- π 200g kabocha squash
- π₯¬ 1 bunch kale or collard greens
- π§ 3 liters water
- π§ Salt
- πΆοΈ Black pepper
- π₯¬ 2 bunches radicchio
- π₯ 200g chopped bacon
- π§ 200g sliced red onion
- π· Red wine vinegar
- π« Olive oil
- π§ Salt
- π 8 cans peeled tomatoes
- π§ 500g chopped onion
- πΆοΈ 300g chopped bell pepper
- π§ 15 garlic cloves
- π₯« 300g tomato paste
- π₯ 1 tablespoon sugar
- π· 500ml red wine
- π§ Salt
- πΆοΈ Black pepper
- π§ 2 tablespoons lard
- π Eggplant slices
- π Tomato slices
- π§ PiΓ‘ Mozzarella slices
- π₯© Minu Ham slices
- π§ Parmissimo Provolone, Colonial, Parmesan cheeses
- π Homemade spaghetti
- π₯© Ground meat
- π Smoked Calabrese sausage
A delightful spread featuring savory meatloaf roll in broth, classic spaghetti bolognesi calabrese, rich eggplant parmesan, and crisp radicchio salad, creating a memorable dining experience.
Dive into the heart of Italian-Brazilian cuisine with a delightful spread that promises to make your dining experience a memorable one. From a savory meatloaf roll simmered in a brothy embrace to a classic Spaghetti Bolognesi Calabrese enriched with robust flavors, this menu offers a symphony of textures and tastes in every bite. Pair it with a crisp Radicchio Salad, rich Eggplant Parmesan, and sip on fine wines, and you have a feast fit for a king!
Ingredients
Pien ao Brodo (Meatloaf Roll in Broth)
π₯© 300g twice-minced ground meat
π 3 cups breadcrumbs
π§ 100g Parmissimo Parmesan cheese
πΏ Β½ cup chopped parsley and chives
π§
Β½ cup finely chopped onion
π§ 2 garlic cloves, crushed with salt
π₯ 2 beaten eggs
π₯£ 1/3 cup beef broth
π§ Salt
π° Nutmeg
πΆοΈ Black pepper
Instructions
1- Combine Ingredients:
- In a large bowl, combine the ground meat, breadcrumbs, Parmesan cheese, onion, garlic, herbs, and eggs.
- Add salt, nutmeg, and black pepper to taste. Adjust the texture with beef broth if necessary.
2- Shape and Cook:
- Shape the mixture into a cylindrical form on a clean dish towel, roll tightly, and secure with string.
- Simmer in boiling brodo for 20 minutes. Unroll and slice before serving.
Ingredients
Carne Lessa in Brodo (Boiled Meat and Vegetable Soup Base)
π 1kg chicken thigh/muscle meat
π₯© 1.5kg beef brisket
π₯ 350g carrots
π₯ 200g potatoes
π§
200g onions
π½ 2 corn cobs
π 200g kabocha squash
π₯¬ 1 bunch kale or collard greens
π§ 3 liters water
π§ Salt
πΆοΈ Black pepper
Instructions
1- Cook Brisket:
- Cook brisket in a pressure cooker for 10 minutes or until nearly tender.
2- Add Remaining Ingredients:
- Add chicken, carrots, corn, kale, and onion, cooking for an additional 15 minutes.
- Stir in kabocha squash, season with salt and pepper, and cook until vegetables are tender.
Ingredients
Salada de Radicci com Bacon e Cebola Roxa (Radicchio Salad with Bacon and Red Onion)
π₯¬ 2 bunches radicchio
π₯ 200g chopped bacon
π§
200g sliced red onion
π· Red wine vinegar
π« Olive oil
π§ Salt
Instructions
1- Prepare Salad:
- Wash and chop radicchio. Cook bacon until crispy.
- Combine radicchio, bacon, and onion. Dress with vinegar, oil, and salt.
Ingredients
Molho All Sugo (Tomato Sauce Base)
π
8 cans peeled tomatoes
π§
500g chopped onion
πΆοΈ 300g chopped bell pepper
π§ 15 garlic cloves
π₯« 300g tomato paste
π₯ 1 tablespoon sugar
π· 500ml red wine
π§ Salt
πΆοΈ Black pepper
π§ 2 tablespoons lard
Instructions
1- SautΓ© Vegetables:
- SautΓ© onion, bell pepper, and garlic in lard until golden.
2- Add Tomato Paste and Wine:
- Add tomato paste and sautΓ© for 3 minutes
- Mix in sugar and wine.
3- Simmer Sauce:
- Stir in crushed tomatoes, seasoning, and simmer until thickened.
Ingredients
Berinjela Γ Parmegiana (Eggplant Parmesan)
π Eggplant slices
π
Tomato slices
π§ PiΓ‘ Mozzarella slices
π₯© Minu Ham slices
π§ Parmissimo Provolone, Colonial, Parmesan cheeses
π
Molho All Sugo (prepared as above)
π« Olive oil
π§ Salt
Instructions
1- Prepare Eggplant:
- Salt eggplant slices, rest for 30 minutes, and then pat dry.
2- Grill Vegetables:
- Grill eggplant and tomato slices.
3- Assemble and Bake:
- Layer sauce, eggplant, mozzarella, tomato, and ham in a baking dish.
- Top with sauce and cheese mix, bake until golden brown.
Ingredients
Spaghetti Bolognesi Calabrese
π Homemade spaghetti
π
Molho All Sugo (prepared as above)
π₯© Ground meat
π Smoked Calabrese sausage
π§ Parmesan cheese
Instructions
1- Prepare Spaghetti:
- Cook spaghetti.
2- Cook Meat and Vegetables:
- Brown bacon, ground meat, and sausage in a pot.
- Add onion, bell pepper, and garlic. SautΓ© and stir in tomato paste.
3- Finish Sauce:
- Deglaze with wine, add tomatoes and sugar. Simmer until thickened.
4- Serve:
- Serve over spaghetti, topped with Parmesan.
Prep Time: 2 hours
Cook Time: 3 hours
Total Time: 5 hours
Servings: Various per dish
Equipment: Le Creuset-like cast iron pot, Pressure cooker, Baking dishes, Frying pan
Cooking Tips
- Salt eggplant to reduce bitterness.
- SautΓ© tomato paste for color and flavor.
- Brown meat in small portions for better texture.
#italian #brazilian #culinaryjourney #cooking #delicious
Chef JosΓ© Luiz: https://www.youtube.com/@umgordonacozinha
