Brazil is a country that loves Italian culinary, is the second country that consumes the most pizza in the world, behind only the United States. According to the Association of Pizzerias Unidas, the Brazilian consumes about 1.7 million pizzas every day, the state of São Paulo alone consumes 800 thousand.
But the evidence that Brazil loves Italian dishes doesn’t stop there. Research on made at Mercadão Municipal de São Paulo, by Banca do Ramon, points out that, when it comes to foreign dishes, 41% of respondents prefer to go to Italian restaurants. Standing in front of the dear oriental dishes, which only had 32% preference, Arabs, Portuguese and other countries.
But where did this Brazilian admiration for Italian gastronomy come from? The Italian population immigrated to Brazil from 1880 to 1930, an event that directly influenced Brazilian cuisine. Typically Italian dishes, such as pizza, gnocchi, lasagna, Bolognese pasta, are widely consumed throughout Brazil to this day.
The best known in Italian cuisine are their pasta, but it goes further, check out some very typical recipes.
Typical Italian recipes
The dish appeared in Lombardy, a region in northern Italy, whose capital is Milan, around the 11th century. Over time and with the spread of the recipe throughout the country, it gained many flavors, but the most famous is the “risotto alla milanese”, based on saffron.
2 liters of beef broth3 spoons (soup) of oil5 spoons (soup) of butter1 cup (tea) chopped onion350g of arboreal rice1 cup of dry white wine1 spoon (soup) of saffron1 cup (tea) of fresh cream1 ½ cup ( 1 teaspoon ground black pepper, to taste
- In a saucepan, brown the onion in oil and a spoon of butter. Add the rice without washing and stir for a few minutes until the grains are milky. Add the wine, let it evaporate and cover for a few minutes. Stir over low heat and add almost all the hot broth little by little, the rice cannot stay dry. Schedule 16 minutes of the first addition of the broth and add the saffron diluted in the rest of the broth, mix the remaining butter and stir well. Add the cream and parmesan. Remove the pan from the heat and let it rest for three minutes with the pan covered. Serve immediately.
2. Bistecca alla fiorentina
Bisteca Fiorentina is typical of the Tuscan region, in particular the capital, Florence, and has even entered the rankings of the best meats in the world. The typical recipe includes roasted meat and accompanied by Tuscan Chianti wine. The cut of steak in Brazil is what we know as filet mignon, against filet and rump.
400g of cherry tomatoes1kg of chopped alla fiorentina1 packet of chopped parsley2 sliced garlic cloves1 large grated garlic cloveSalt to tasteBlack pepper to taste Olive oilSecretsLemon zest
- With the meat at room temperature, season it on both sides with salt and let it rest for 10 minutes. In a baking dish, arrange the tomatoes, season with salt and pepper, add the olive oil, rosemary and sliced garlic. Place in a preheated oven at 250ºC for approximately 15 minutes. On a very hot grill, grill the meat for about 5 minutes on each side. The meat is rare, the oven or the grill must be very hot. Remove from the grill and let stand for 10 minutes. Meanwhile, make a gremolata (which is like a pate of herbs that accompanies the dish, this condiment is also traditional from Ossobuco, another typical Italian dish). Chop the parsley in a bowl and add the grated garlic, lemon zest, oil and salt, mix well. Serve the meat with the gremolata on top and the accompanying tomatoes.
3. Arancino or Arancina
This dish is originally from the Sicilian region and basically consists of a fried and stuffed rice dumpling, usually with meat ragout sauce. However, the filling can also be tomato, cheese, peas, butter, eggplant, among other flavors.
In a large bowl, whisk together 1 tablespoon of salt and 1 tablespoon of salt and 1 tablespoon of salt.
For the filling:
250g of ground beef50ml of white wine1 small onion ½ carrot1 bay leaf1 spoon (soup) of tomato extractSalt and black pepper to taste100g of cured cheese in small pieces
- Cook all ingredients in a large saucepan over medium heat, without stirring. When the water has dried and the rice is cooked, turn off the heat and let it cool.
For the filling
- Chop and sauté the onion and carrot with a drizzle of olive oil, add the ground meat, mixing well. Add the wine over high heat and let it evaporate. Place the bay leaf and the tomato paste diluted in a cup of warm water. Add two cups of water, salt and pepper to the meat. Cook until meat is tender. Let cool and add the cheese, mixing well. With the cold rice, wet your hands and take the desired amount and form a ball with your hands. Traditional arancinis are the size of an orange. Place the meat filling, but enough to close the dumpling. Pass the arancini in the milk and then in the breadcrumbs. Fry the dumplings in oil until they are golden brown. Serve!
It is a dessert that appeared in Sicily and is one of the most famous Italian desserts in Brazil. It is made with fried dough shaped like tubes and filled with a cream based on ricotta cheese or mascarpone, vanilla, pistachio, chocolate or candied fruit. But, in Brazil, the sweet won new versions of fillings, such as Nutella, confectioners’ cream and dulce de leche.
1 cup of wheat flour ½ teaspoon of cocoa powder1 tablespoon of sugar ¼ spoon (tea) of cinnamon powder ¼ teaspoon of salt ¼ cup of white wine1 ½ spoon (soup) of butter ¼ teaspoon of white vinegar2 cups of fresh ricotta¾ cup of icing sugar1 orange zest
- In a bowl, combine the flour, cocoa powder, sugar, cinnamon and salt. Add white wine, butter and vinegar. Mix well until you get a homogeneous mass. Wrap in plastic wrap and refrigerate while filling. In a processor, add fresh ricotta, sugar and orange zest. Process for 3 minutes or until thick and smooth. Reserve in the refrigerator. Cut a portion of the dough, pass a little flour and with the help of a dough shaker, open the dough until very thin. On a floured bench or table, cut discs with the aid of a cutter. Take a disk of dough, wrap it in a cannoli straw and stick the ends with a little egg whites. In hot oil, fry the cannolis and set aside to cool slightly. With two paper towels, remove the cannoli straw, taking care if they are still hot. Place the ricotta filling in a pastry bag and stuff the cannolis from the inside to the end and repeat the process on the other end. Finish with icing sugar and serve.
The origin of this recipe is uncertain, but they believe it may be from Florence or Treviso. The dessert has beds of champagne biscuit or sponge cake, soaked in coffee, layers of cream based on mascarpone and also goes with liquor and cocoa powder.
500g mascarpone cheese2 egg yolks½ cup (tea) of sugar60ml of rum 1/2 cup (tea) of strong sugar-free coffee12 units of champagne biscuit4 egg whites powdered chocolate for sprinkling
- On a plate, mix the coffee and the rum. Choose a rectangular platter to mount the Tiramisu. Soak only one side of the cookie in the coffee-rum mixture for 2 seconds. Then transfer to the platter with the wet side facing up. Cover the entire bottom of the dish, drizzle the cookies, case over the coffee mixture and set aside. In a mixer, place the egg yolks and sugar and beat until it forms a very light cream. Add the mascarpone, beat to mix and set aside. Clean and dry the bowl and mixer paddles thoroughly. Beat the egg whites until they are in snow. Carefully mix the egg whites with the mascarpone cream and egg yolks. Spread the cream over the biscuits, covering the platter completely. Refrigerate for 24 hours. To serve, sprinkle the chocolate powder on top. Enjoy!
Did you feel like trying some recipe? Have you tried any of them?