Brazilian recipe
Carne seca in moranga (Carne seca na moranga)
A faithful Brazilian recipe for carne seca in moranga, adapted into natural English while preserving the original ingredients and method.
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Ingredients
1 quilo de meat seca cooked, desfiada e with gordura removida
2 cloves of garlic picados
1 cartons of creme de milk
Sal e pepper-do-reino to taste
1 cartons of polpa de tomato
1 moranga squash de tamanho medio, limpa e without sementes
1 copo de creamy requeijao
Cheiro-verde to taste
4 tablespoons of olive oil de oliva
1 onion ralada
2 cloves of garlic picados
1 cartons of creme de milk
Sal e pepper-do-reino to taste
1 cartons of polpa de tomato
1 moranga squash de tamanho medio, limpa e without sementes
1 copo de creamy requeijao
Cheiro-verde to taste
4 tablespoons of olive oil de oliva
1 onion ralada
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, cassava flour, tapioca starch, cachaça, carne seca, moranga squash and farinha láctea in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, seafood, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops.
Preparation method
- Cut uma tampa pequena na parte superior da moranga squash e Remove as sementes with uma colher
- Lave bem a moranga squash e a tampa
- In a pan grande, Place water for ferver
- Without tocar na water, apoie a moranga squash de cabeca for baixo sobre a panela for cozinhar no vapor ate ficar macia, aproximadamente 30 minutes
- Faca o mesmo with a tampa
- Remove a moranga squash do vapor e Let esfriar um pouco
- Set aside
- In a pan, Heat o olive oil e Saute o garlic e a onion ate ficarem dourados
- Add a polpa de tomato, o salt, a pepper e o cheiro-verde
- Mix bem e Add a meat seca desfiada
- Cook por alguns minutes for incorporar os sabores
- Add o creme de milk e meia porcao de requeijao
- Mix ate obter um filling cremoso e homogeneo
- With cuidado, espalhe a outra metade do requeijao dentro da moranga squash reservada
- Recheie a moranga squash with a mistura de meat e sauce
- Decore with cheiro-verde por cima
- Take a moranga squash recheada ao preheated oven a 180°C for about 20 minutes ou ate aquecer bem e gratinar levemente
- Serve imediatamente, acompanhada de rice branco ou saltada
Observations
This recipe keeps the Brazilian identity of Carne seca na moranga, preserving the original ingredients, technique, quantities and serving idea. It is localised into natural English while keeping cultural items such as requeijão, Catupiry, palmito, goiabada, cassava, carne seca and moranga when they are part of the dish.
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