Brazilian recipe
Carne seca in moranga with creamy filling (Carne seca na moranga)
Make creamy carne seca squash dish with clear steps, faithful measurements and the original character of the recipe preserved.
0.0 / 5 by 0 Reviews
Ingredients
1 quilo de beef seca cooked, desfiada e com gordura removida
2 dentes de garlic choppeds
1 caixa de cream
Salt e black pepper to taste
1 caixa de polpa de tomato
1 moranga de tamanho médio, limpa e sem sementes
1 copo de requeijao creamy
Cheiro-verde to taste
4 colheres (sopa) de olive oil de oliva
1 onion grated
2 dentes de garlic choppeds
1 caixa de cream
Salt e black pepper to taste
1 caixa de polpa de tomato
1 moranga de tamanho médio, limpa e sem sementes
1 copo de requeijao creamy
Cheiro-verde to taste
4 colheres (sopa) de olive oil de oliva
1 onion grated
Where to find ingredients
Look for the ingredients in well-stocked supermarkets, fresh produce markets, butchers, fishmongers, baking suppliers and shops that carry Brazilian or Latin American foods. Cultural ingredients such as palmito, requeijao, catupiry, cassava flour, goiabada, cachaca, pacoca, charque and moranga are best used as originally named; substitutes should only be used when necessary and treated as substitutes.
Preparation method
- Corte uma tampa pequena na parte superior da moranga e retire as sementes com uma colher
- Lave bem a moranga e a tampa
- In a large pan, coloque água para ferver
- Sem tocar na água, apoie a moranga de cabeça para baixo sobre a panela para cook no vapor até ficar macia, aproximadamente 30 minutes
- Faça o mesmo com a tampa
- Retire a moranga do vapor e let esfriar um pouco
- Set aside
- In a pan, aqueça o olive oil e saute o garlic e a onion até ficarem dourados
- Add a polpa de tomato, o salt, a pepper e o cheiro-verde
- Mix bem e add a beef seca desfiada
- Cook por alguns minutes para incorporar os sabores
- Junte o cream e meia porção de requeijao
- Mix até obter um filling creamy e homogêneo
- Com cuidado, espalhe a outra metade do requeijao dentro da moranga reservada
- Recheie a moranga com a mistura de beef e sauce
- Decore com cheiro-verde por cima
- Leve a moranga recheada ao oven preaquecido a 180°C for about 20 minutes ou até aquecer bem e gratinar levemente
- Serve imediatamente, acompanhada de rice branco ou saltada
Observations
Carne seca in moranga with creamy filling is creamy carne seca squash dish, prepared in a way that keeps the dish's original identity, ingredients and technique intact. The quantities, cooking times and temperatures follow the source recipe so the flavour and texture stay faithful.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
Ratings and comments