Tapioca de Carne de Sol com Queijo Coalho
Tapioca filled with shredded sun-dried beef and grilled coalho 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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Tapioca's origins are deeply rooted in Indigenous Brazilian culture, where it served as a staple food long before European colonization. The combination with sun-dried beef (carne de sol) and coalho cheese reflects the adaptation of indigenous ingredients with techniques brought by colonizers and the development of specific regional cuisines in the Northeast of Brazil.
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Tapioca de Carne de Sol com Queijo Coalho is more than just a dish; it's a symbol of Northeastern Brazilian culture and resourcefulness. It represents the fusion of indigenous traditions with colonial influences and reflects the region's unique culinary heritage.
Regional Identity
This tapioca is strongly associated with the Northeast region of Brazil, particularly states like Ceará, Paraíba, and Pernambuco. It is a common street food and breakfast item, representing the region's culinary identity.
Resourcefulness
The use of sun-dried beef reflects the region's historical need to preserve meat in a hot and arid climate. The tapioca itself is made from cassava, a readily available and resilient crop.
Social Gathering
Tapioca stalls are common gathering places, where people can enjoy a quick and satisfying meal while socializing. It's a food that brings people together.
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This tapioca boasts a savory and slightly salty flavor profile, balanced by the creamy texture of the coalho cheese. The earthiness of the tapioca itself provides a neutral base for the strong flavors of the other ingredients.
The carne de sol provides a deeply savory and salty flavor, intensified by the drying process. Queijo coalho, a firm, slightly salty cheese with a squeaky texture when grilled, adds a creamy and slightly tangy counterpoint to the rich beef. The tapioca itself offers a subtly sweet and starchy base that absorbs the flavors of the filling.
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Quality Ingredients
Use high-quality carne de sol that has been properly cured and desalted. The coalho cheese should be fresh and firm.
Tapioca Hydration
Ensure the tapioca starch (goma de tapioca) is properly hydrated. It should be slightly moist but not wet, allowing it to bind together when cooked.
Cooking Technique
Cook the tapioca over medium heat to achieve a crispy exterior and a slightly chewy interior. Don't overcrowd the pan.
Desalting the Meat
Carne de sol can be very salty. Make sure to properly desalt the meat by soaking it in water for several hours, changing the water frequently.
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