Receita Solta

Pumpkin Cream with Carne Seca: Flavor and Tradition

RS

Por

Master Receita Solta

Pumpkin Cream with Carne Seca: Flavor and Tradition
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories200 kcal

Resumo para quem tem pressa

"The pumpkin cream with dried meat unites the sweet and velvety puree of pumpkin cooked in the broth with the salty and toasted strands of shredded dried meat. A rustic and traditional dish of Brazilian cuisine, served steaming."

Pumpkin Cream with Carne Seca: Flavor and Tradition

O Que Você Precisa Saber

- The gentle cooking of the pumpkin in the vegetable broth softens the pulp until it falls apart easily in the blender. - The previously desalted and cooked carne seca balances the natural sweetness of the pumpkin with smoky and salty notes. - The 10 minutes of final reduction allow the meat seasonings to permeate the entire creamy orange base.

Ingredients

Main Course

  • 500g ripe pumpkin, cubed
  • 200g cooked and shredded dried beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 500ml vegetable broth
  • 1 tablespoon olive oil
  • Black pepper to taste
  • Chopped parsley for garnish

Instructions

Main Course

1

In a large pan, heat the olive oil and sauté the onion until translucent.

2

Add the minced garlic and sauté for another 1 minute until lightly golden.

3

Add the cubed pumpkin and add the vegetable broth. Cook over medium heat for about 20 minutes or until the pumpkin is soft.

4

With the help of a hand mixer, process the mixture until you get a smooth cream.

5

Return the cream to the pot, add the shredded dried beef, and season with black pepper.

6

Let it cook for another 5 to 10 minutes over low heat to refine the flavor.

7

Correct the salt if necessary and mix well before serving.

8

Finish with chopped parsley on top and serve hot.

Equipe sua Cozinha

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Chef Tips

- Desalt the dried meat cut into cubes by soaking in water in the refrigerator for 12 hours, changing the water. - Shred the dried meat by removing all layers of hard fat to ensure a soft and clean bite in the dish. - Process the pumpkin until you get a very smooth consistency before returning the shredded meat so as not to shred the fibers.

Variations

- Add 2 tablespoons of creamy curd cheese directly to the steaming dish before serving. - Add 1 pinch of fresh grated ginger to the initial onion sauté to provide aromatic freshness. - Finish by sprinkling grated coalho cheese and take to the oven to gratin the surface for 10 minutes.

Substitutions

- A abóbora madura (moranga ou de pescoço) pode ser substituída por abóbora cabotiá com casca bem lavada. - A carne seca pode ser substituída por carne de sol desfiada ou charque bovino dessalgado e cozido. - O azeite de oliva pode ser trocado por 1 colher de sopa de manteiga de garrafa para toque nordestino.

How to Store

Store the cream in an airtight container under refrigeration for up to 3 days. To reheat, place over low heat in a pan, stirring with a wooden spoon and adding 3 tablespoons of water or broth if the cream has thickened in the fridge.

Can You Freeze It?

Este creme congela muito bem por até 90 dias no freezer em potes plásticos bem vedados. Para descongelar, passe para a panela em fogo brando com tampa semiaberta, mexendo devagar até atingir fervura suave e textura sedosa.

What to Serve With

Pairs with slices of homemade cornbread, toast with farm butter, fine cassava farofa, or white rice. As a drink, it pairs very well with craft pale ale beer or cold cashew juice.

Frequently Asked Questions

How to desalinate dried meat quickly if you forget the sauce?

Cut into cubes, boil in water for 15 minutes with 1 tablespoon of salt, drain the foam, and repeat the boiling one more time.

Does the kabocha squash need to be peeled for the cream?

Not necessarily; the skin of the well-cooked kabocha squash can be blended together, giving an olive-green tone and fiber.

Why shouldn't I blend the carne seca together in the mixer?

Beating the meat would turn the fibers into paste; the appeal of the recipe is chewing the strands of meat in the smooth cream.

The cream became too sweet because of the ripe pumpkin, how do I fix it?

Add another pinch of salt, drops of lemon juice, or a little black pepper to cut the sweetness.

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