Carne de Onça
Prato tradicional curitibano, carne crua moída temperada, servida com broa.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Carne de Onça, meaning "Jaguar Meat," is a traditional dish from Curitiba, Paraná, Brazil. Despite its name, it doesn't contain jaguar meat. Its origins are debated, but it's believed to have evolved from German and Polish immigrant culinary traditions adapting to locally available ingredients. The dish likely emerged in the mid-20th century in Curitiba's bars and botecos.
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Carne de Onça is deeply ingrained in Curitiban culture. It's more than just a dish; it's a social experience, often enjoyed in bars ('botecos') with friends and family over a cold beer ('cerveja'). It represents the city's unique blend of European and Brazilian influences.
Boteco Culture
Carne de Onça is a staple in Curitiba's 'botecos' (traditional bars). It's commonly served as a 'petisco' (snack) or appetizer, intended to be shared amongst a group. The atmosphere is often lively and casual.
Social Gathering
Sharing Carne de Onça is a communal experience. It's a dish meant to be enjoyed in good company, fostering a sense of camaraderie and conversation.
Regional Identity
Carne de Onça is a symbol of Curitiba's culinary identity. It's a unique dish that distinguishes the city from other regions of Brazil.
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Carne de Onça is characterized by its strong, savory, and slightly spicy flavors. The raw ground beef provides a rich umami base, while the seasonings create a complex and pungent profile.
The primary flavor comes from the raw, freshly ground beef, usually top round or sirloin. Garlic provides a sharp, pungent taste, while onions add a sweet and savory undertone. Paprika contributes a smoky and slightly sweet note, and green onions offer a fresh, herbaceous element. The pimenta do reino (black pepper) adds a spicy kick. A drizzle of olive oil binds the flavors together and adds richness. The broa (cornbread) provides a slightly sweet and textured counterpoint to the savory meat mixture.
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Meat Quality
Use only the freshest, highest quality ground beef from a reputable butcher. Ideally, have the meat freshly ground on the day of preparation. Avoid pre-ground beef as its freshness and origin can be questionable.
Food Safety
Keep the meat refrigerated at all times until just before serving. Consume the dish immediately after preparation. Avoid leaving it at room temperature for extended periods to prevent bacterial growth.
Seasoning Balance
Adjust the seasoning to your preference. Start with small amounts of garlic, onion, and paprika and taste as you go. Remember that the flavors will intensify as the dish sits, so avoid over-seasoning.
Broa Preparation
The broa (cornbread) should be slightly crusty on the outside and soft on the inside. It serves as a vehicle for the meat and complements the flavors. You can lightly toast it for added texture and flavor.
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