Espetada Regional
Traditional Madeiran skewers of beef, seasoned with garlic and salt, cooked over wood fire.
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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Penha d'Águia
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Espetada Regional's origins are deeply rooted in Madeira's pastoral history. Shepherds and farmers, using the readily available laurel branches as skewers, would grill chunks of beef over open fires as a simple and satisfying meal. This rustic method gradually evolved into the beloved regional dish it is today.
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Espetada Regional is more than just a dish; it's a cultural experience, deeply embedded in Madeiran traditions and social gatherings. It represents the island's history, its connection to the land, and its communal spirit.
Social Gathering
Espetada is often enjoyed during family gatherings, celebrations, and festive occasions. It's a dish meant to be shared, fostering a sense of community.
Traditional Restaurants
Many traditional Madeiran restaurants specialize in Espetada Regional, often featuring open grills where diners can watch their meat being cooked. This adds to the authentic experience.
Folklore and Tradition
The use of laurel branches as skewers connects the dish to Madeira's natural environment and the resourcefulness of its people. It represents a time when food was prepared simply and close to nature.
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Espetada Regional is defined by its simplicity, allowing the quality of the beef to shine. The dominant flavors are savory and meaty, enhanced by the subtle aromatics of garlic and the hint of smokiness from the wood fire.
The key ingredients are chunks of beef (traditionally sirloin or rump), coarse salt, and garlic. Laurel branches (or metal skewers) are used to thread the meat. The cooking process over a wood fire (often laurel wood) imparts a characteristic smoky flavor, while the salt and garlic provide a simple yet effective seasoning that complements the natural richness of the beef.
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Meat Quality is Key
Use high-quality beef, preferably from a trusted butcher. The cut should be tender and well-marbled for optimal flavor and texture.
Salt Generously
Don't be afraid to use a generous amount of coarse salt. It's essential for seasoning the beef properly and creating a flavorful crust.
Wood Fire Matters
If possible, cook the espetada over a wood fire, preferably using laurel wood if available. The wood smoke adds a unique dimension to the flavor.
Don't Overcook
Cook the beef to your preferred level of doneness, but avoid overcooking it, which can make it tough. Medium-rare to medium is ideal.
Accompaniments
Enjoy your espetada with traditional Madeiran side dishes like bolo do caco (Madeiran garlic bread), milho frito (fried polenta), and salad.
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