Differences

This shows you the differences between two versions of the page.

@@ Line 1: / Line 1: @@
+====== Santa Catarina cuisine ======
+==== Marreco com Repolho Roxo (Duck with Red Cabbage) ====
+A signature dish in cities like Blumenau and Joinville—roasted duck braised in beer or wine, served with sweet-sour red cabbage and potato dumplings. [([[https://www.stoneline.de/en/recipes/roasted-duck-with-red-cabbage-and-fluffy-potato-dumplings|Stoneline]])]
+==== Einsbein à Catarinense ====
+A German-inspired pork knuckle (joelho de porco), slow-cooked until tender and then roasted for a crispy crust. Often served with sauerkraut and farofa. [([[https://www.youtube.com/watch?app=desktop&v=Piml14-Iy_A|YouTube]])]
+==== Anchova na Taquara ====
+A coastal Indigenous technique where whole anchovy fish is grilled vertically on wooden sticks (taquara) over open flame—smoky and juicy. [([[https://revistasaboresdosul.com.br/tainha-assada-na-taquara/|Sabores do Sul]])]
+==== Cuca de Banana com Farofa Crocante ====
+A fluffy German-style banana cake with a crunchy sugar-and-butter crumb topping—commonly eaten for breakfast or with afternoon coffee. [([[https://www.youtube.com/watch?v=2IUsfAt7QaA|YouTube]])]
+==== Rosca de Polvilho ====
+A chewy starch ring made from cassava flour, butter, and eggs, traditionally shaped by hand and baked in wood-fired ovens. [([[https://delishglobe.com/recipe/brazilian-biscoito-de-polvilho/|DelishGlobe]])]
+==== Pirão de Peixe com Leite de Coco ====
+A creamy fish porridge made from manioc flour and coconut milk, usually accompanying moqueca-style seafood dishes along the coast. [([[https://www.food.com/recipe/moqueca-com-pirao-brazilian-shrimp-stew-374931|Food]])]
+==== Arroz de Mariscos à Catarinense ====
+A local spin on seafood rice, combining clams, mussels, shrimp, and squid with annatto-colored rice, fresh herbs, and tomatoes. [([[https://anneskitchen.lu/recipes/arroz-de-marisco/|Anne's Kitchen]])]
+==== Feijão Tropeiro com Linguiça Blumenau ====
+A Southern version of this Minas classic, made with beans, manioc flour, and the distinctive Linguiça Blumenau, a smoked sausage with German roots. [([[https://cookidoo.pl/recipes/recipe/pl/r98578|Cookidoo]])]
+==== Sopa de Capeletti no Brodo ====
+Italian settlers brought this hearty soup—tiny meat-filled pasta served in chicken broth, often eaten during winter and holidays. [([[https://www.livingalifeincolour.com/recipes/cappelletti-in-brodo-meat-stuffed-pasta-in-broth/|Living Life in a Color]])]
+==== Tainha Recheada com Farofa de Camarão ====
+Stuffed mullet with shrimp farofa, baked whole and served during the annual Tainha (mullet) fishing season—a coastal tradition. [([[https://www.youtube.com/watch?v=W_M_vjvjdWI|YouTube]])]
+==== Pinhão na Manteiga de Garrafa ====
+Steamed pinhões (seeds of the Araucaria tree), sautéed in clarified butter and garlic—an earthy, nutty snack or side dish during June festivals. [([[https://receitas.globo.com/regionais/rpc/plug/pinhao-na-manteiga-e-alho-g.ghtml|Receitas]])]
+==== Serrano de Costela com Abóbora Cabotiá ====
+A mountain-style stew with slow-cooked beef ribs and winter squash, flavored with smoked paprika and herbs. Rich and warming. [([[https://www.food.com/recipe/spiced-beef-and-butternut-squash-stew-493096|Food]])]
+==== Polenta com Galinha Caipira ====
+Italian-style polenta served with stewed free-range chicken, often slow-cooked in tomato and wine sauce. [([[https://www.hautepepperbites.com/2015/08/12/italian-chicken-over-polenta/|Haute Pepper Bites]])]
+==== Doce de Butiá ====
+A sweet-tart dessert made from butiá, a native palm fruit with a unique citrusy flavor. Sometimes turned into jam or compote. [([[https://www.urbano.com.br/musse-de-butia|Urbano]])]
+==== Quirera com Suã de Porco ====
+Cracked corn (quirera) slow-cooked with pork neck bones (suã)—a rustic, satisfying dish with roots in rural interior cuisine. [([[https://brasilagosto.org/en/cracked-corn/|Brasil a Gosto]])]
+{{tag>food culture geography}}

User Tools

Site Tools

Differences

Page Tools