Feijoada (Fagiolata)

La “feijoada” – l’icona della cucina brasiliana – è il risultato della fusione delle abitudine alimentari europee con prodotti locali come il fagiolo nero, una revisione del “cozido” portoghese, della cassoeula italiana, del “cassoulet” francese e della “paella” spagnola.  Della “feijoada” brasiliana non c’è soltanto una ricetta, ma più di una per ogni regione, ed è un pasto completo perché i fagioli in umido vengono sempre serviti con tanti accompagnamenti come il riso bianco, la “couve“, la “farofa” o la “farinha de mandioca in purezza, pezzettini d’arancia sbucciate o banana fritta alla milanese.  Come antipasto sono molto adatti “pão de queijo” e “mandioca frita”, con “caipirinha” e birra molto fredda. Alla fine ci vuole un dessert dolce e fresco per “sgrassare”, come una mousse, un budino o un gelato.

Receita em portuguêsEnglish-language version recipe


• 1,5 Kg di fagioli neri • 2 cipolle • 4 spicchi d’aglio • 1 foglia d’alloro • olio di semi • sale • peperoncino • 1 kg di carne di maiale (lonza, coppa, coscia) • 1,5 Kg di salamelle • 1,5 kg di costine di maiale • 500 g di paio o salsiccia napoletana • orecchio, piedino, naso, lingua, coda e cotenna di maiale • charque carne de sol carne seca


1. Lasciare i fagioli lavati ad ammollo il giorno prima o almeno un paio di ore prima della cottura.  2. Cuocere con il coperchio a fuoco medio in abbondante acqua.  3. Soffriggere la cipolla e l’aglio tritati in poco olio con l’alloro e mettere da parte.  4. Tagliare le carni a pezzi di 3 – 4 cm (tranne le salamelle) e cuocerle con poco olio, a pentola coperta e fuoco basso. Dato che le carni hanno tempi di cottura diversi si possono cucinare separatamente.  5. Quando i fagioli sono cotti unire il soffritto di cipolle, le salamelle crude, le carne cotte, il peperoncino e lasciar bollire per almeno 1 ora, fino a ottenere un brodo denso. Se necessario schiacciare con una forchetta un mestolo di fagioli per addensare il brodo.  6. Aggiustare il sale. 7. È più buona il giorno dopo e può essere surgelata.

Questa ricetta è per 20 persone e deve essere accompagnata da 2 Kg di “arroz branco” (riso), 1,5 Kg di “couve” (cavolo), 1 Kg di “farofa”, 2 Kg di arancia o 20 banane alla milanese.

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