Costela
Costela cozida lentamente ao molho roti, purê de mandioquinha trufado, farofa panko e agrião.
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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The dish combines traditional Brazilian barbecue culture ('Costela') with European techniques (Roti sauce, truffle) and Japanese-inspired elements (Panko). This fusion reflects Brazil's diverse culinary history influenced by indigenous ingredients, Portuguese colonization, African traditions, and later waves of immigration.
This dish represents a modern take on traditional Brazilian barbecue, showcasing the country's culinary creativity and its willingness to embrace global influences. It elevates a humble cut of meat into a sophisticated and memorable dining experience.
Brazilian Barbecue (Churrasco)
Costela, or ribs, are a staple of Brazilian churrasco. Traditionally, they are slow-cooked over a wood fire, resulting in a smoky and intensely flavorful dish. This dish reimagines that tradition with refined techniques and ingredients.
Celebrating Flavors and Textures
Brazilian cuisine often celebrates bold flavors and contrasting textures. This dish embodies that spirit by combining the richness of the ribs with the creaminess of the puree, the crispness of the farofa, and the freshness of the watercress.
Modern Brazilian Cuisine
This dish reflects the evolution of Brazilian cuisine, which is increasingly incorporating international techniques and ingredients while maintaining its core identity. The use of truffle and panko exemplifies this trend.
The dish offers a rich and savory flavor profile, combining the deeply umami taste of slow-cooked ribs with the earthy notes of truffle and the crispiness of panko breadcrumbs. The fresh peppery bite of watercress balances the richness.
Slow-cooked ribs ('Costela') provide a tender, melt-in-your-mouth texture and intense beefy flavor. The 'molho roti' (roti sauce) likely refers to a rich pan sauce deglazed with wine and stock, adding depth and complexity. The 'purê de mandioquinha trufado' (truffled parsnip puree) offers a creamy, earthy sweetness elevated by the luxurious aroma of truffle. The 'farofa panko' (panko breadcrumb topping) provides a contrasting crispy texture and a subtle savory flavor. 'Agrião' (watercress) contributes a peppery, slightly bitter counterpoint to the richness of the dish.
Slow Cooking the Ribs
The key to tender, flavorful ribs is slow cooking. Use a low temperature and allow plenty of time for the meat to become incredibly tender and fall off the bone.
Truffle Quality
When using truffle, ensure you are using high-quality truffle oil or, ideally, fresh truffles for the most intense and authentic flavor. A little goes a long way.
Farofa Crispness
For the crispiest farofa, toast the panko breadcrumbs in a dry pan or oven until golden brown and fragrant. Be careful not to burn them.
Watercress Preparation
Use fresh, vibrant watercress. Wash it thoroughly and dry it well before serving to prevent it from wilting.
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