Filé à Marajoara
Grilled filet mignon topped with regional cheese, served with rice and Amazonian sides.
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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Filé à Marajoara reflects the cultural fusion of Marajó Island, blending indigenous ingredients, Portuguese culinary techniques (particularly grilled meat preparations), and the unique dairy traditions established by the local Marajoara people. The use of regional cheese and Amazonian sides is a testament to the island's isolated yet rich culinary heritage.
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Filé à Marajoara is more than just a meal; it's a culinary representation of Marajó Island's unique identity and cultural heritage. The dish reflects the island's geographical isolation, its historical interactions, and its reliance on local resources. It is often served on special occasions and showcases the region's gastronomic pride.
Marajó Island's Identity
The dish symbolizes Marajó Island, the largest river island in the world, and its distinctive culture. It features locally sourced ingredients, reflecting the island's self-sufficiency and connection to its natural environment.
Water Buffalo Significance
The Marajó cheese used is traditionally made from water buffalo milk, highlighting the importance of water buffalo in the island's agriculture and economy. Water buffalo farming is a significant part of Marajó's cultural landscape.
Amazonian Flavors
The inclusion of Amazonian sides showcases the biodiversity and unique flavors of the Amazon rainforest, emphasizing the island's connection to this vital ecosystem. It highlights ingredients that are integral to the region's diet and traditions.
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The dish presents a rich and savory flavor profile, highlighting the tenderness of the grilled filet mignon complemented by the creamy and slightly salty taste of Marajó cheese. The Amazonian sides add unique earthy and fruity notes.
The filet mignon provides a lean and tender meatiness, enhanced by grilling. The Marajó cheese, typically made from water buffalo milk, offers a distinct flavor – often salty, tangy, and creamy, melting beautifully over the steak. Rice serves as a neutral base. Amazonian sides can include ingredients like tucupi (a fermented cassava broth with a unique sour flavor), jambu (a herb with a tingling, numbing sensation), or various local fruits, offering contrasting textures and exotic flavors. The combination creates a complex and balanced taste experience.
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Cheese Selection
If authentic Marajó cheese is unavailable, a mild, creamy cheese with a slightly salty profile can be a suitable substitute. Look for cheeses that melt well and offer a distinct flavor.
Cooking the Steak
Ensure the filet mignon is cooked to your preferred level of doneness. Use a meat thermometer for accurate results. Overcooking can make the steak tough, diminishing the overall experience.
Amazonian Sides
If specific Amazonian ingredients are difficult to find, consider using other tropical fruits or vegetables with distinct flavors and textures to complement the dish. Think of ingredients that offer a balance of sweet, sour, and earthy notes.
Serving Presentation
Arrange the grilled filet mignon topped with melted cheese attractively on a plate, accompanied by the rice and Amazonian sides. A visually appealing presentation enhances the overall dining experience.
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