parana_cuisine
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| + | ====== Parana Cuisine ====== | ||
| + | ==== Barreado ==== | ||
| + | The most iconic dish of Paraná! A centuries-old meat stew slow-cooked in a clay pot, sealed with a flour paste. Traditionally eaten with cassava flour and banana — a fascinating mix of savory and sweet. [([[https:// | ||
| + | |||
| + | ==== Pierogi (Pirogue à moda do Paraná) ==== | ||
| + | Introduced by Polish immigrants and adapted locally — dumplings filled with cheese, potatoes, or meat, often pan-fried and served with cream or butter. [([[https:// | ||
| + | |||
| + | ==== Pintado na Telha ==== | ||
| + | River fish like pintado (catfish) baked in a ceramic roof tile, similar to dishes in coastal Brazil — often with a coconut or tomato-based sauce. [([[https:// | ||
| + | |||
| + | ==== Porco no Rolete ==== | ||
| + | A whole pig slow-roasted on a spit, usually at festivals or large family gatherings. Crispy outside, tender inside — a spectacle and a feast! [([[https:// | ||
| + | |||
| + | ==== Quirera com Costelinha ==== | ||
| + | A rustic dish made with coarsely ground corn (quirera) and pork ribs, slow-cooked with herbs and vegetables. It’s a local comfort food, very filling. [([[https:// | ||
| + | |||
| + | ==== Feijão Tropeiro à Paranaense ==== | ||
| + | Unlike the Minas version, this is a bean and cassava flour dish with bacon, sausage, eggs, and bits of dried meat — inspired by the old tropeiros (muleteers) who crossed Paraná. [([[https:// | ||
| + | |||
| + | ==== Aipim Frito com Queijo Colonial ==== | ||
| + | Fried cassava served with local colonial cheese — a simple but beloved side dish or snack, especially in rural areas. [([[https:// | ||
| + | |||
| + | ==== Cebola Recheada à Curitiba ==== | ||
| + | Onions stuffed with ground beef, cheese, and herbs, baked until tender — a lesser-known specialty from Curitiba’s home kitchens. [([[https:// | ||
| + | |||
| + | ==== Frango com Polenta ==== | ||
| + | A southern Brazilian classic — braised chicken served with creamy or fried polenta, often flavored with tomato sauce and herbs. [([[https:// | ||
| + | |||
| + | ==== Carne de Onça ==== | ||
| + | Despite the name (" | ||
| + | |||
| + | ==== Repolho Recheado ==== | ||
| + | Stuffed cabbage rolls (inspired by Ukrainian and German immigrants), | ||
| + | |||
| + | ==== Carneiro no Buraco ==== | ||
| + | “Lamb in the hole” — literally! Marinated lamb and vegetables are slow-cooked in a pit oven dug into the ground, a dish typical of the city of Campo Mourão. [([[https:// | ||
| + | |||
| + | ==== Pão Sovado ==== | ||
| + | A soft, lightly sweet bread with a rich texture — common in Paraná bakeries and used for sandwiches or just slathered in butter. [([[https:// | ||
| + | |||
| + | ==== Sopa Paraguaia ==== | ||
| + | Not actually a soup! A savory cornmeal and cheese cake that comes from neighboring Paraguay, but is popular in Paraná’s border region. [([[https:// | ||
| + | |||
| + | ==== Doce de Butiá ==== | ||
| + | A dessert made from butiá, a small wild palm fruit with a tangy flavor, turned into jams, syrups, or mousse — a delightful and lesser-known treat. [([[https:// | ||
| + | |||
| + | {{tag> | ||
parana_cuisine.txt · Last modified: 2025/05/08 02:04 by aga