Calabresa Acebolada
Sausage with onions.
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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Lyon Bar & Restaurante
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Calabresa sausage itself has Italian origins, but the Acebolada preparation (meaning 'with onions') is a uniquely Brazilian adaptation. Sausage making traditions arrived in Brazil with European immigrants, and were combined with local ingredients and culinary preferences to create new dishes like this one. The simplicity of the preparation suggests its origins lie in home cooking and casual eateries.
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Calabresa Acebolada is a popular and ubiquitous dish in Brazil, commonly enjoyed as an appetizer (petisco) in bars and restaurants, as a filling for sandwiches, or as a component of larger meals. Its accessibility and simple preparation make it a staple in Brazilian cuisine.
Boteco Culture
Calabresa Acebolada is a quintessential 'boteco' (Brazilian bar) snack. Served on a platter with bread or crackers, it's perfect for sharing with friends while enjoying a cold beer (cerveja).
Feijoada Accompaniment
It can be found as a component in some variations of feijoada, Brazil's national dish. The sausage adds another layer of flavor to the hearty stew.
Street Food Staple
Sliced calabresa acebolada is a common ingredient in Brazilian street food, used as a filling for pastel or hot dogs.
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Calabresa Acebolada is characterized by a savory, smoky, and slightly spicy flavor profile, complemented by the sweetness and tang of caramelized onions.
The dominant flavor comes from the Calabresa sausage, which is typically made from cured pork and seasoned with paprika, chili peppers, and other spices. The onions are cooked until they are soft, sweet, and slightly browned, adding a contrasting flavor dimension. The dish is often seasoned with salt, pepper, and sometimes a touch of garlic or parsley.
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Sausage Selection
Choose a high-quality Calabresa sausage. Different brands and regional varieties offer varying levels of spice and smokiness. Experiment to find your preference.
Onion Caramelization
Cook the onions slowly over low heat to allow them to caramelize properly. This process brings out their natural sweetness and creates a deeper, richer flavor.
Deglazing the Pan
After cooking the sausage and onions, deglaze the pan with a splash of beer or white wine to loosen any flavorful bits stuck to the bottom. This adds an extra layer of complexity to the sauce.
Serving Suggestions
Serve Calabresa Acebolada hot with crusty bread, farofa (toasted cassava flour), or a side of rice and beans for a complete meal.
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