Filé a Parmegiana
Breaded steak, served with tomato sauce, ham and mozzarella, accompanied by rice and fries.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Valentino Restaurante
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Filé a Parmegiana, while inspired by Italian cuisine, is a Brazilian creation. It blends Italian immigrant influences with Brazilian preferences. The 'Parmegiana' style, indicating a dish baked with parmesan cheese, was adapted to local tastes, resulting in a unique and popular dish.
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Filé a Parmegiana is a beloved and widely available dish in Brazil, often considered a comfort food and a staple in many restaurants and homes. It represents a fusion of cultures and highlights Brazilian adaptability in culinary traditions.
Family Meal
Filé a Parmegiana is often enjoyed as a family meal, with large portions meant for sharing. It’s a common dish for Sunday lunches or celebratory gatherings.
Restaurant Staple
Almost every Brazilian restaurant, from casual eateries to upscale establishments, serves Filé a Parmegiana. Its popularity ensures its presence on menus nationwide.
Regional Variations
While the core components remain consistent, regional variations may exist in the tomato sauce recipe or the type of cheese used. Some regions might incorporate local spices or herbs.
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Filé a Parmegiana offers a rich and savory flavor profile, combining the textures of crispy breaded steak, tangy tomato sauce, salty ham, and creamy mozzarella.
The dish is characterized by the umami richness of the beef, enhanced by a crispy breadcrumb coating. The tomato sauce provides a tangy and slightly sweet counterpoint, balanced by the saltiness of the ham. The melted mozzarella cheese adds a creamy, milky texture and a savory depth, complementing the other flavors. The side of white rice offers a neutral base, while french fries contribute a salty and crispy element.
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Breading Technique
For a crispy crust, use a double-breading method. First, dredge the steak in flour, then dip it in beaten eggs, and finally coat it thoroughly with breadcrumbs. Press the breadcrumbs firmly onto the steak for better adherence.
Tomato Sauce
Use a high-quality tomato sauce or make your own from scratch. Simmer the sauce for at least 30 minutes to develop a rich flavor. Add herbs like basil and oregano for added complexity.
Cheese Melting
Preheat the oven to ensure even melting of the mozzarella cheese. Broil for a minute or two at the end to achieve a bubbly, golden-brown top. Watch carefully to prevent burning.
Steak Thickness
Pound the steak to an even thickness before breading. This ensures even cooking and a tender result.
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