Espetada
Large chunks of beef rubbed with garlic and salt, skewered and grilled 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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The Espetada tradition likely emerged from the simple need of shepherds and rural communities to cook meat over an open fire. Using laurel branches as skewers was a practical solution utilizing readily available resources.
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Espetada is deeply embedded in Portuguese, particularly Madeiran, culture, representing communal dining, celebration, and regional pride.
Festive Occasions
Espetada is commonly served at festivals, celebrations, and gatherings, symbolizing hospitality and abundance.
Madeiran Identity
In Madeira, Espetada is considered a national dish, showcasing the island's culinary heritage and unique ingredients.
Communal Dining
The presentation of Espetada, often hanging vertically from a stand, encourages sharing and conversation around the table.
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Espetada is characterized by its intensely savory and meaty flavor, enhanced by the natural aromatics of laurel and garlic.
The predominant flavor is rich, well-seasoned beef, usually with coarse salt, garlic, and sometimes bay leaf. The grilling process imparts a smoky char to the exterior while maintaining a juicy interior. The use of laurel skewers (traditional in Madeira) adds a subtle earthy, herbaceous note.
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Meat Selection
Use high-quality cuts of beef, such as sirloin or tenderloin, for the most tender and flavorful results.
Laurel Skewer Preparation
If using laurel skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
Grilling Technique
Grill the Espetada over high heat initially to create a good sear, then reduce the heat to cook the meat to your desired level of doneness. Rotate frequently for even cooking.
Seasoning
Keep seasoning simple to let the flavor of the beef shine. Coarse sea salt and crushed garlic are usually sufficient. A touch of bay leaf can add extra aroma.
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