Brazilian recipe
Carne seca na moranga: A creamy squash-stuffed savory masterpiece (Carne seca na moranga)
Discover how to prepare this classic Brazilian dish featuring tender shredded beef served inside a roasted pumpkin with a rich, velvety filling.
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Ingredients
1 kilogram carne seca, cooked, shredded and trimmed of fat
2 cloves garlic, minced
200 grams heavy cream (creme de leite)
Salt and black pepper to taste
200 grams tomato purée (polpa de tomate)
1 medium-sized pumpkin (moranga), cleaned and deseeded
200 grams requeijão cremoso
Fresh parsley and scallions (cheiro-verde) to taste
4 tablespoons extra virgin olive oil
1 onion, grated
2 cloves garlic, minced
200 grams heavy cream (creme de leite)
Salt and black pepper to taste
200 grams tomato purée (polpa de tomate)
1 medium-sized pumpkin (moranga), cleaned and deseeded
200 grams requeijão cremoso
Fresh parsley and scallions (cheiro-verde) to taste
4 tablespoons extra virgin olive oil
1 onion, grated
Where to find ingredients
You can find carne seca, requeijão cremoso, and various types of squash at local butchers or specialized grocery stores with international aisles. If you cannot source traditional Brazilian items, an aged beef jerky or air-dried beef can be used as a substitute for carne seca, and cream cheese mixed with a little milk can serve as a substitute for requeijão.
Preparation method
- Cut a small lid from the top of the pumpkin and carefully scrape out all seeds and fibers with a spoon.
- Wash the exterior of the pumpkin and the lid thoroughly.
- Place water in a large pot and bring to a boil.
- Position the pumpkin upside down over the pot, ensuring it does not touch the water, and steam for approximately 30 minutes until soft.
- Steam the pumpkin lid in the same manner until tender.
- Remove the pumpkin from the steamer and allow it to cool slightly.
- Set the pumpkin aside for later use.
- In a separate saucepan, heat the olive oil and sauté the garlic and onion until golden and fragrant.
- Stir in the tomato purée, salt, pepper, and fresh herbs.
- Incorporate the shredded carne seca into the mixture, stirring well.
- Simmer for several minutes to allow the flavors to meld together perfectly.
- Fold in the heavy cream and half of the requeijão cremoso.
- Stir continuously until the filling reaches a uniform, creamy consistency.
- Gently spread the remaining half of the requeijão inside the prepared pumpkin.
- Fill the pumpkin cavity generously with the prepared meat and sauce mixture.
- Garnish the top with a final sprinkling of fresh herbs.
- Place the stuffed pumpkin in an oven preheated to 180°C for about 20 minutes, or until thoroughly heated and lightly browned.
- Serve immediately, ideally accompanied by steamed white rice or a fresh green salad.
Observations
Carne seca na moranga is a traditional Brazilian delicacy that beautifully marries the natural sweetness of winter squash with the bold, savory character of cured, shredded beef. This dish is ideal for those seeking a sophisticated yet approachable meal, centered around a luscious, creamy filling crafted from simple, high-quality ingredients. The preparation method involves steaming the squash until it is perfectly tender, crafting a deeply flavorful meat filling, and finishing the process by baking the stuffed gourd to marry the textures. It serves as an impressive centerpiece for family gatherings or special occasions, offering a profile of flavors that is universally appreciated.
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