The Barreado is also the symbol of the city of Morretes, city of the paranaense coast, located 10 meters above sea level and 68 km of Curitiba, the capital of the state. Established in 1721, attracting for the city curious tourists and, but as in Morretes, and, the cities of the paranaense coast Antonina and Paranagu also would iguaria serve it. With some different aspects of the Barreado served in Morretes of Antonina and the Paranagu, also they are excellent and so flavorful as in Morretes Existe annually the festival of the Barreado, the only one of the parents already carried through and being that this festival is carried through more than the two decades. The objective of this event is the spreading of the traditional plate of the state of the Paran. In the current days if it does not use more to embed the pan as they made the old ones and this plate can be saboreado as bigger easiness, for technological questions since we find the Barreado in markets in the form of frozen, therefore practical the old one she is without a doubt very on the time and even sends to the aboriginals whichever the question and ways of preparation.
The Paran very gained and with the coming and use of this plate, since after 200 years of its sprouting between the inhabitant local the plate it continues to generate profit, in form of work for many, beyond enriching very and in the tourist field and the historical part. It comes to favor with many research and quarrels raising many teses on it. Already in the current days with the advance of what he is on the gastronomia, culinria and feeding come despertando the curiosity in mass on on questions the feeding. The population always wants to know more on the alimentary origins and other cultures of its region. Prescription of the Barreado Ingredients (for 10 4 people) kg.de meat (chest, soft cocho, duckling) 500 grams of lard 100 grams of tomatoe 3 heads of onion 10 teeth of garlic 500 ml of white wine Qb.de leves of Qb parrot.
of cominho Qb. of pepper of the Qb.de kingdom perforated chive Qb.de salsinha pricked Qb. of salt Preparation: BARREADO the meat cut in 24 small cubes must be tempered h before with cominho, pepper, salt, white wine. To leave it in a plastic container in the refrigerator. It heats a great pan, in average fire, places the lard and it fries, it moves well, as soon as it will be if undoing it places the onions. When these will be caramelisadas, place the kneaded garlics and go moving, it places parrot leves it places the meat and it moves. Later that the meats to start to fry for equal place the wine of the marinada one, cover, leave in the pressure in average fire for 2 hours. It folloies: flour of cassava, banana, orange and rice.
The Paran very gained and with the coming and use of this plate, since after 200 years of its sprouting between the inhabitant local the plate it continues to generate profit, in form of work for many, beyond enriching very and in the tourist field and the historical part. It comes to favor with many research and quarrels raising many teses on it. Already in the current days with the advance of what he is on the gastronomia, culinria and feeding come despertando the curiosity in mass on on questions the feeding. The population always wants to know more on the alimentary origins and other cultures of its region. Prescription of the Barreado Ingredients (for 10 4 people) kg.de meat (chest, soft cocho, duckling) 500 grams of lard 100 grams of tomatoe 3 heads of onion 10 teeth of garlic 500 ml of white wine Qb.de leves of Qb parrot.
of cominho Qb. of pepper of the Qb.de kingdom perforated chive Qb.de salsinha pricked Qb. of salt Preparation: BARREADO the meat cut in 24 small cubes must be tempered h before with cominho, pepper, salt, white wine. To leave it in a plastic container in the refrigerator. It heats a great pan, in average fire, places the lard and it fries, it moves well, as soon as it will be if undoing it places the onions. When these will be caramelisadas, place the kneaded garlics and go moving, it places parrot leves it places the meat and it moves. Later that the meats to start to fry for equal place the wine of the marinada one, cover, leave in the pressure in average fire for 2 hours. It folloies: flour of cassava, banana, orange and rice.
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