Pinhão Caliente

History and Background

Pinhão Caliente is a traditional dish hailing from the southern regions of Brazil, particularly enjoyed in the states of Santa Catarina and Rio Grande do Sul during the winter months. The key ingredient, the pinhão, is the seed of the Araucaria tree, also known as the Brazilian pine, which is indigenous to these areas. Historically, the indigenous people of Brazil utilized pinhão as a staple food, rich in carbohydrates and easily stored for long periods. Over the years, this humble ingredient has been elevated in Brazilian cuisine, celebrated for its earthy flavor and nutritional value.

Ingredients

• Pinhão - 1 kg
• Olive oil - 2 tablespoons
• Onion - 1 large, finely chopped
• Garlic - 3 cloves, minced
• Bell pepper - 1 large, diced
• Tomato - 2 large, chopped
• Smoked sausage - 200 grams, sliced
• Red wine - 1 cup
• Paprika - 1 teaspoon
• Cumin - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Parsley - for garnish

Preparation

To begin preparing Pinhão Caliente, first ensure you have thoroughly washed the pinhão seeds. They are notoriously tough to crack, so it’s essential to boil them for easier peeling. Boil the pinhão in water for about 40 to 50 minutes until they become tender. Once boiled, let them cool slightly before shelling them.

Shelling the Pinhão

After boiling, use a small knife to slit the shell lengthwise. Gently squeeze to pop the pinhão out of its casing. Set aside the peeled seeds, ensuring there are no residual shell bits left. This process can take a while, as the shells can be stubborn.

Cooking Process

Sautéing the Aromatics

Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until it becomes translucent. Add the garlic and sauté until fragrant. Stir in the diced bell pepper and cook for an additional 3 to 4 minutes.

Building the Flavors

Add the smoked sausage slices into the skillet, allowing them to brown slightly for about 5 minutes. Add the chopped tomatoes and cook until they start to break down into a sauce.

Incorporating the Pinhão

Now, add the peeled pinhão seeds to the skillet. Mix everything well before pouring in the red wine. Let the mixture simmer for approximately 15 minutes to let the flavors meld and the alcohol evaporate. Season with paprika, cumin, salt, and black pepper to taste.

Cooking Time

The entire cooking process should take about 75-90 minutes, including prepping time.

Serving Suggestions

Serve Pinhão Caliente hot, garnished with freshly chopped parsley. It pairs wonderfully with crusty bread or a simple green salad on the side. For a complete meal, enjoy it with a glass of the same red wine used in the cooking process, enhancing the dish's robust flavors.

How to Enjoy

Pinhão Caliente is best enjoyed around a table filled with family and friends, reflecting its communal roots. It's a warming, comforting dish that speaks of Brazilian hospitality and tradition, bringing a touch of the south's rustic charm to every bite. Ideal for cold weather, it invites diners to share in the hearty and humble yet wholly satisfying flavors of Brazil's beloved pinhão.