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In my previous post about guerrilla dining in São Paulo, I discussed the multicultural qualities of Brazil"s largest city.

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São Paulo is trang chủ to the world"s largest Japanese population outside nhật bản itself, & the city has large và vibrant Italian, Portuguese, Lebanese, Syrian, Yugoslavian and Spanish communities. Since the last years of the 19th Century, Brazil has welcomed more than 6 million immigrants, and with succeeding generations these ethnic groups have grown and flourish, no where more so than in São Paulo. During the peak years of immigration, from just after the abolition of slavery in 1886 until the beginning of the First World War, most immigrants to São Paulo state came lớn work on coffee plantations, which had lost their previous source of labor with the over of slavery. Other immigrants came khổng lồ work in textile factories, other industrial plants and in shops and restaurants.Just as in the USA or Canada, most of this immigrant population has now been thoroughly assimilated. But also just as in North America, traditions that came khổng lồ Brazil with immigrants more than a century ago are still alive - particularly culinary traditions. In São Paulo you can find sushi, pita bread, pizza, paella và all other sorts of immigrant dishes (this is also true of most large cities in Brazil, but particularly true of São Paulo).

Here"s a recipe from São Paulo for a very Italian dish, Meatballs in Tomato Sauce (Almôndegas ao Molho de Tomate). I"m sure you can find similar recipes in Italy, or even more so in Toronto or Boston. Brazilian food encompasses the world even as it remains uniquely Brazilian.______________________________________________________RECIPE - Meatballs in Tomato SauceServes 6(For the meatballs)4 slices good-quality white bread1/2 cup whole milk2 lbs. (1 kg.) lean ground beef1 large yellow onion, finely chopped3 cloves garlic, finely choppedsalt and pepper to lớn taste2 whole eggs, lightly beaten1 một nửa cup all-purpose flour2 cups neutral vegetable oil (for frying)(For the sauce)3 Tbsp.

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Butter12 med. Tomatoes, peeled, seeded & chopped3 cloves garlic, chopped1 large yellow onion, chopped1/4 cup Italian parsley, choppedsalt lớn taste1 cup water-----------------------------------------------------------------------Make the meatballs: Shred the slices of bread & soak them in the milk for 10 minutes. Phối together in large bowl the meat, the onion and garlic, salt và pepper, the soaked bread & the eggs. Continue mixing with your hands until a consistent mixture has formed. Using your hands, make uniform-sized meatballs of approximately 1 inch (2 cm.) diameter. Put the flour in a large paper or plastic bag, & dust the meatballs, a few at a time, in the flour. Reserve the meatballs.Heat the oil in a deep, heavy saucepan..Fry the meatballs in small batches until well-browned. Remove meatballs from pan, & drain them on paper towels khổng lồ remove excess oil.Make the sauce: In a large saucepan over medium heat, melt the butter. địa chỉ cửa hàng the tomatoes, onion and garlic, và parsley and season khổng lồ taste. địa chỉ the water, cover the pan, và continue cooking over medium heat for trăng tròn to 30 minutes, until the tomato has softened into a thick sauce. If necessary, showroom a small additional quantity of water.Add the meatballs khổng lồ the tomato sauce & cook for 5 minutes.Serve immediately with white rice or pasta.Translated & adapted from Cozinha Regional Brasileira by Abril Editora