Peixe na Telha
A classic dish of grilled fish served on a clay tile, often with vegetables and a flavorful sauce.
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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Peixe na Telha emerged as a rustic and inventive cooking method in Brazilian cuisine, particularly in regions where clay tiles were readily available. The technique likely developed as a practical way to cook fish over an open fire or in rudimentary ovens, utilizing the tile's heat retention properties to ensure even cooking and impart a unique flavor.
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Peixe na Telha is more than just a dish; it represents a celebration of simple ingredients and communal dining, often enjoyed during family gatherings and special occasions.
Regional Variations
The specific ingredients and sauce used in Peixe na Telha vary significantly across different regions of Brazil. Coastal areas tend to incorporate more seafood and coconut milk, while inland regions might favor dendê oil and locally sourced vegetables.
Communal Eating
The presentation of Peixe na Telha, served directly on the clay tile, encourages sharing and communal eating, fostering a sense of togetherness and celebration.
Festive Occasions
Peixe na Telha is often featured during festive occasions like birthdays, holidays, and family gatherings, showcasing its importance in Brazilian culinary tradition.
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Peixe na Telha offers a delightful combination of fresh, savory, and subtly smoky flavors, enhanced by the natural sweetness of vegetables and the richness of the sauce.
The dish typically features mild, flaky white fish like sea bass, grouper, or tilapia, seasoned with herbs like parsley, cilantro, and garlic. The vegetables, often including bell peppers, tomatoes, onions, and potatoes, contribute sweetness and texture. The sauce, which varies by region and cook, usually involves coconut milk, dendê oil (palm oil), tomato sauce, or a combination, creating a creamy, savory, and sometimes slightly spicy complement to the fish and vegetables. The clay tile imparts a subtle earthy and smoky note to the overall flavor profile.
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Tile Preparation
Soak the clay tile in water for at least 30 minutes before use to prevent it from cracking during cooking. This also helps to keep the fish moist.
Fish Selection
Choose a firm, white fish that holds its shape well during grilling. Avoid overly oily fish, as they can make the dish greasy.
Even Cooking
Arrange the vegetables and fish evenly on the tile to ensure consistent cooking. Consider pre-cooking denser vegetables like potatoes to ensure they are tender.
Sauce Consistency
Adjust the sauce consistency according to your preference. If it's too thick, add a little water or coconut milk. If it's too thin, simmer it for a few minutes to reduce it.
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