Brazilian recipe
Dried beef in roasted pumpkin: a creamy and traditional recipe (Carne seca na moranga)
Learn how to prepare carne seca na moranga, a traditional dish featuring a rich, creamy filling inside a tender roasted pumpkin.
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Ingredients
1 kilogram of dried beef (carne seca), cooked, shredded, and fat removed
2 cloves of garlic, minced
200 grams of heavy cream
Salt and black pepper to taste
200 grams of tomato pulp/puree
1 medium-sized pumpkin (moranga), cleaned and deseeded
200 grams of requeijão cremoso
Fresh herbs (cheiro-verde) to taste
4 tablespoons of olive oil
1 onion, grated
2 cloves of garlic, minced
200 grams of heavy cream
Salt and black pepper to taste
200 grams of tomato pulp/puree
1 medium-sized pumpkin (moranga), cleaned and deseeded
200 grams of requeijão cremoso
Fresh herbs (cheiro-verde) to taste
4 tablespoons of olive oil
1 onion, grated
Where to find ingredients
Find fresh pumpkins and basic produce at local markets or supermarkets. Requeijão cremoso and carne seca (dried salted beef) are specialty items usually found in Latin American specialty stores or requested from specialized butchers.
Preparation method
- Cut a small lid from the top of the pumpkin and remove the seeds with a spoon.
- Wash the pumpkin and the lid thoroughly.
- Bring water to a boil in a large pot.
- Place 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.
- Remove the pumpkin from the steam and let it cool slightly.
- Set aside.
- Heat the olive oil in a pan and sauté the garlic and onion until golden.
- Add the tomato pulp, salt, black pepper, and fresh herbs.
- Mix well and add the shredded dried beef.
- Cook for a few minutes to allow the flavors to meld.
- Stir in the heavy cream and half of the requeijão cremoso.
- Stir until the filling becomes creamy and homogeneous.
- Carefully spread the remaining half of the requeijão cremoso inside the reserved pumpkin.
- Fill the pumpkin with the meat and sauce mixture.
- Garnish the top with fresh herbs.
- Place the stuffed pumpkin in a preheated oven at 180°C for about 20 minutes, or until thoroughly heated and lightly browned.
- Serve immediately, accompanied by white rice or a fresh salad.
Observations
Carne seca na moranga is a classic dish that balances the natural sweetness of pumpkin with the savory, intense flavor of shredded dried beef. It is highly regarded for its creamy texture and satisfying profile. The preparation process involves steaming the whole pumpkin until tender, preparing a savory, seasoned meat filling, and then combining them for a final bake or direct service. This dish is an excellent choice for family gatherings or special dinners, offering a balanced combination of textures and flavors that is deeply rooted in culinary tradition.
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