Sarapatel
A dish of Portuguese origin, very popular in the Northeast of Brazil, made with pork meat and blood. Spiced with pepper, cumin and laurel.
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 Ceiça
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Sarapatel's origins trace back to Portugal, where similar dishes utilizing offal and blood have existed for centuries. Its introduction to Brazil occurred during the colonial period, becoming particularly popular in the Northeast due to the availability of ingredients and the influence of Portuguese cuisine.
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Sarapatel holds cultural significance, especially in Northeastern Brazil, often associated with celebrations and traditional meals.
Regional Variation
While the core ingredients remain consistent, regional variations exist in spice blends and preparation methods, reflecting local culinary traditions within the Northeast of Brazil.
Celebratory Dish
Sarapatel is often served during festivals, family gatherings, and special occasions, considered a dish that brings people together. It is commonly eaten with rice or farofa.
Resourcefulness
Historically, the dish reflects a resourceful approach to cooking, utilizing all parts of the animal, showcasing a cultural appreciation for minimizing waste and maximizing flavor.
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Sarapatel boasts a rich and complex flavor profile, primarily derived from pork, blood, and a blend of aromatic spices.
The dominant flavors are savory and slightly gamey from the pork and blood. The spices, including pepper, cumin, and laurel, contribute warmth and depth, creating a well-balanced and distinctive taste. Some recipes may also include chili peppers for added heat. The use of vinegar or lemon juice sometimes contributes a subtle tanginess that cuts through the richness of the dish.
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Blood Preparation
The blood should be properly collected and treated (often with vinegar or lemon juice) to prevent coagulation and ensure a smooth consistency in the final dish. Some cooks prefer to cook the blood separately and add it later.
Spice Balance
Experiment with the spice blend to achieve the desired level of heat and aroma. Taste as you go and adjust accordingly, as individual preferences vary.
Slow Cooking
Slow cooking is crucial for tenderizing the meat and allowing the flavors to meld together. A long simmering time will result in a richer and more flavorful Sarapatel.
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