Carne de Sol Completa
Carne de sol served with baião de dois, macaxeira cozida, manteiga de garrafa and salada.
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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Restaurante O Picuí, Salvador
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Carne de sol (sun-dried meat) has its roots in the arid Northeast of Brazil. Historically, preserving meat was crucial due to the harsh climate and lack of refrigeration. This preservation technique, passed down through generations, allowed families to store meat for longer periods. Baião de Dois is a dish born from the necessity of using leftover rice and beans, staple ingredients in the region. Macaxeira (cassava) is a native root vegetable that has been a food source for indigenous populations and later adopted into Brazilian cuisine.
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Carne de Sol Completa is more than just a meal; it's a cultural staple deeply ingrained in the identity of Northeastern Brazil. It represents resourcefulness, family, and the connection to the land.
Family Gatherings
Carne de sol is often prepared for special occasions and family gatherings, symbolizing togetherness and celebration. The preparation can be a communal event with everyone contributing.
Northeastern Identity
The dish is a significant part of the Northeastern Brazilian culinary heritage. It reflects the region's history, climate, and traditions. Many restaurants specializing in Northeastern cuisine feature Carne de Sol Completa as a signature dish.
Regional Variations
While the core components remain the same, variations exist across different states in the Northeast, with slight differences in seasoning, side dishes, and preparation methods.
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Carne de Sol Completa offers a combination of salty, savory, and comforting flavors, with rich textures that create a satisfying culinary experience.
The *carne de sol* itself is intensely salty and savory, with a slightly chewy texture. *Baião de dois* provides a creamy and flavorful counterpoint with the mix of rice, beans, cheese (often *queijo coalho*), and sometimes bacon or sausage. *Macaxeira cozida* (boiled cassava) has a mild, slightly sweet, and starchy flavor that balances the saltiness of the meat. *Manteiga de garrafa* (bottled butter) adds a rich, nutty, and smooth element, enriching each bite. The salad provides a fresh, crisp contrast to the richer components.
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Manteiga de Garrafa Quality
The quality of the *manteiga de garrafa* significantly impacts the dish. Look for a golden yellow color and a rich, nutty aroma. Homemade versions are often the best.
Balance the Saltiness
Carne de sol can be quite salty. Ensure the baião de dois and macaxeira are not overly seasoned to create a balanced flavor profile.
Enjoy with Cachaça
Pairing the dish with a glass of cachaça, a Brazilian spirit made from sugarcane, can complement the flavors and provide an authentic Brazilian dining experience.
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