Torta Fria De Frango
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Itapanni | Balneário Camboriú Central
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Torta Fria de Frango, meaning 'Cold Chicken Pie,' is a Brazilian dish with roots in European culinary traditions adapted to local ingredients and preferences. The use of mayonnaise, a common element, suggests European influence, while the integration of Brazilian staples like pão de forma (sandwich bread) and shredded chicken reflects the country's unique culinary landscape. It likely evolved as a convenient and refreshing option for warm weather, utilizing readily available ingredients.
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Torta Fria de Frango is a popular dish in Brazil, often served at parties, picnics, and informal gatherings. It's valued for its convenience, versatility, and crowd-pleasing appeal.
Celebration Food
This dish is frequently present at birthday parties, potlucks, and holiday gatherings, showcasing its role as a communal food.
Practicality and Convenience
Its ease of preparation and transport make it a favorite for picnics and outdoor events, offering a refreshing and satisfying meal option.
Adaptability
The recipe can be easily adapted to suit personal preferences and dietary restrictions, with variations including different types of bread, vegetables, and seasonings.
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Torta Fria de Frango offers a savory and refreshing combination of creamy, tangy, and mildly spiced flavors.
The dominant flavors come from the shredded chicken, which is typically seasoned with herbs, spices like pepper and paprika, and sometimes a touch of garlic. Mayonnaise contributes a creamy and tangy element. Vegetables such as corn, peas, carrots, and olives add sweetness and a slight brine. The pão de forma provides a soft and neutral base, absorbing the flavors of the filling and creating a cohesive and moist texture.
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Bread Preparation
Remove the crusts from the pão de forma for a smoother and more refined texture. Lightly moisten the bread with milk or broth to prevent dryness and enhance its ability to absorb the filling's flavors. Avoid over-soaking, as this can lead to a soggy pie.
Filling Consistency
Ensure the chicken filling is not too watery. Drain any excess liquid from the vegetables or chicken after cooking to prevent the pie from becoming soggy. A good mayonnaise with proper consistency is important.
Refrigeration Time
Allow the Torta Fria de Frango to chill in the refrigerator for at least 2-3 hours (or ideally overnight) before serving. This allows the flavors to meld together and the pie to firm up, making it easier to slice and serve.
Mayonnaise Quality
Use a good quality mayonnaise. Some people prefer to make their own for a more authentic taste. The flavor of the mayo heavily influences the overall taste of the dish.
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