Batata Recheada com Carne Seca e Catupiry
Baked potato stuffed with dried meat and Catupiry cheese.
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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Cantinho da Batata
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The dish reflects Brazil's culinary history, combining indigenous ingredients like potatoes with preserved meats influenced by colonization and 'Catupiry' cheese, a uniquely Brazilian creation. The preservation of meat, namely 'carne seca', has its roots in a time when refrigeration was not readily available, so sun-drying meat was a necessity. The dish has evolved over time and is now a popular pub-food.
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Batata Recheada com Carne Seca e Catupiry is a popular comfort food often enjoyed in informal settings, such as bars, pubs, and family gatherings in Brazil.
Social gatherings
It's a common dish to share among friends and family during casual get-togethers, especially while watching sports or enjoying drinks.
Pub Fare
Many bars and restaurants throughout Brazil offer variations of this dish, often accompanied by beer or other alcoholic beverages.
Regional Variations
While the core ingredients remain consistent, regional variations exist, with some versions incorporating other cheeses, vegetables, or sauces.
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The dish boasts a savory and creamy flavor profile, combining the earthy taste of baked potatoes with the salty richness of dried meat and the smooth tang of Catupiry cheese.
The baked potato provides a neutral base that absorbs the other flavors. 'Carne Seca', which is rehydrated and shredded before use, offers a salty and slightly chewy texture, balanced by the creamy, slightly tangy flavor of Catupiry cheese. The dish is often seasoned with herbs and spices like garlic, onion, and parsley, adding complexity.
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Potato Selection
Choose large, starchy potatoes like Russet potatoes for a fluffy and flavorful base.
Carne Seca Preparation
Soak the dried meat for several hours or overnight to remove excess salt before shredding and cooking. Some prefer boiling it while others may prefer to use a pressure cooker.
Catupiry Quality
Use authentic Catupiry cheese for the best flavor and creamy texture. If unavailable, a similar creamy cheese can be substituted but it won't be exactly the same.
Baking time
Bake the potatoes until they are soft to the touch, usually between one hour and one hour and a half depending on the oven and potato size.
Seasoning the Potatoes
Before stuffing, be sure to season the inside of the potato with salt, pepper, and any other spices you like.
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