Filet Parmegiana
Breaded steak fillet covered in marinara sauce and melted cheese, typically served with rice and mashed potatoes or pasta.
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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Kombina Felice Restaurante Italiano
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Filet Parmegiana, while inspired by Italian Parmigiana dishes, is a uniquely Brazilian adaptation. Italian immigrants heavily influenced Brazilian cuisine, leading to the local interpretations of classic recipes. The dish likely originated in São Paulo and became a popular staple in restaurants across the country.
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Filet Parmegiana is a beloved dish in Brazil, often associated with family meals, celebrations, and restaurant outings. It is considered a comfort food and is widely available in various establishments, from casual eateries to upscale restaurants.
Family gatherings
Filet Parmegiana is frequently served during family gatherings and celebrations, often prepared in large portions to be shared among family members. It represents abundance and togetherness.
Restaurant staple
It is a standard menu item in many Brazilian restaurants, showcasing the dish's widespread popularity and acceptance. Different establishments may offer variations of the recipe, using different types of cheese, sauces, or side dishes.
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Filet Parmegiana features a harmonious blend of savory, tangy, and rich flavors. The breaded steak provides a crispy exterior, while the marinara sauce adds a bright acidity, and the melted cheese contributes a creamy, comforting richness.
The primary flavor profile is built upon the umami of the beef fillet, enhanced by the crispiness of the breading. The marinara sauce, typically made with tomatoes, garlic, and herbs like basil and oregano, provides a counterpoint of acidity and sweetness. The melted cheese, usually mozzarella or a similar melting cheese, creates a gooey, savory layer that ties all the elements together. The accompanying rice and mashed potatoes/pasta add a starchy component that complements the richness of the dish.
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Breading Technique
Ensure the steak fillet is properly coated with breadcrumbs, pressing firmly to create a good adhesion. A double breading (flour-egg-breadcrumbs) can provide extra crispiness. Using panko breadcrumbs can enhance the texture.
Sauce Consistency
The marinara sauce should be thick enough to coat the steak without being too watery. Simmer the sauce for a sufficient amount of time to allow it to reduce and intensify in flavor. Using high-quality canned tomatoes makes a big difference.
Cheese Melting
Use a cheese that melts well, such as mozzarella, provolone, or a combination of both. Ensure the cheese is evenly distributed over the steak and melts completely under a broiler or in the oven. A brief broil at the end can create a slightly browned and bubbly cheese layer.
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