Dear friends, the recipes I am proposing today are two, they come from Brazil and I propose you both because generally, in modern times, they are consumed together.
Brazilian Cheese Bread
It is said that Brazilian cheese bread, or pão de queijo in Portuguese language, is originated and typical of Mina Gerais (a Brazilian state) since the eighteenth century.
- 1 can of whey-free cream cheese (200 ml);
- 1 cup (curd) of grated cheese (parmesan and mozzarella);
- 1 cup (curds) of sweet powder;
- Remove the whey from the cream and mix it in a bowl with the powder;
- Add the grated cheeses;
- Mix the mixture with your hands until it becomes a very smooth dough (if it sticks to your hands, add more powder);
- Make cheese bread balls and place in a buttered baking dish;
- Bake for about 20 minutes or until golden brown;
- It’s ready.
Feijoada is the Portuguese name for fagilata because the main ingredient is precisely the bean. According to tradition, the dish was imported by African slaves. It is in fact a poor dish and therefore it tends to be thought that originally it was prepared with the remains and waste of the pig, rice and beans.
- 1 kg. black beans;
- 100 g of dried meat;
- 70 g of pig’s ear;
- 70 g of pig’s tail;
- 70 g of pig’s foot;
- 100 g pork chops;
- 50 g of pork loin;
- 100 g of pair;
- 150 g Portuguese sausage;
- 2 large onions, chopped;
- 1 bunch of chopped green onions;
- 3 bay leaves;
- 6 garlic cloves;
- Black pepper to taste;
- 1 or 2 oranges;
- 40 ml drop;
- salt if necessary;
- Soak the meat for 36 hours or more, changing the water several times;
- Put to cook step by step, first the hard meat, then the soft meat;
- When soft, add the beans and remove the meat;
- Finally season the beans. Serve with cabbage, white rice, orange and farofa.
My sincere thanks to my friend for sending me these two recipes that represent an important part of the Brazilian complex culture. To you, I give appointment to the next recipe.