Parmegiana de carne
Served with rice and fries.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Parmegiana dishes, in general, have Italian roots, particularly from the Parma region. However, Parmegiana de Carne in Brazil evolved into a distinctly Brazilian variation, often incorporating local ingredients and preferences. The addition of rice and fries as a common side dish is a reflection of Brazilian culinary habits.
Parmegiana de Carne is a popular and comforting dish in Brazilian cuisine, often served as a main course in restaurants and homes. It represents a fusion of Italian culinary influence with Brazilian tastes and preferences.
Family Meal
Parmegiana de Carne is frequently prepared and shared as a family meal, particularly on weekends or special occasions. Its hearty nature makes it a satisfying and communal dining experience.
Restaurant Staple
The dish is a very common item on the menu of countless restaurants across Brazil, from casual eateries to more upscale establishments. Its familiarity and appeal make it a reliable choice for diners.
Regional Variations
While the basic components remain the same, regional variations exist, particularly in the type of meat used and the seasoning of the tomato sauce. Some regions might use specific cuts of beef or incorporate local herbs and spices into the sauce.
The dish boasts a rich combination of savory, cheesy, and slightly tangy flavors. The meat provides a robust foundation, complemented by the acidity of the tomato sauce and the creamy, melted cheese.
Parmegiana de Carne features breaded and fried steak (usually beef), topped with tomato sauce (often homemade and seasoned with garlic, onions, and herbs) and generous amounts of melted cheese, typically mozzarella. Parmesan cheese is also sometimes added. The dish's savory notes are balanced by the tangy sweetness of the tomato sauce. Rice, usually white rice, provides a neutral base, while fries offer a salty and crispy counterpoint to the soft texture of the steak and cheese.
Meat Preparation
Pounding the steak to an even thickness ensures even cooking and tenderness. Marinating the steak before breading can also enhance its flavor.
Tomato Sauce Quality
Using high-quality canned tomatoes or making a homemade sauce with fresh tomatoes will significantly impact the flavor of the dish. Simmering the sauce for an extended period allows the flavors to meld and deepen.
Cheese Selection
While mozzarella is the most common cheese, experiment with other cheeses like provolone or a blend of cheeses for a more complex flavor profile. Ensure the cheese melts evenly and forms a golden-brown crust.
Frying Perfection
Use fresh oil to prevent a bitter taste when frying the meat.
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