Pinhão e Queijo Empanado
About Pinhão e Queijo Empanado
Pinhão e Queijo Empanado is a delightful Brazilian appetizer that combines the earthy flavors of pinhão and the creamy texture of melted queijo in a crispy fried coating. The dish hails from the southern regions of Brazil, where the Araucaria tree, or Brazilian pine, is abundant. During the winter months, pinhão becomes a staple in local cuisine, offering sustenance and a taste of nostalgia. The combination of pinhão and queijo not only showcases regional ingredients but also demonstrates the fusion of indigenous culinary practices and European cooking styles, such as frying foods in rich batter.
The Heritage of Pinhão
Pinhão is the edible seed from the Araucaria tree, which is notably found in the Brazilian states of Paraná, Santa Catarina, and Rio Grande do Sul. Indigenous peoples of these regions have gathered pinhão as a significant food source for centuries, roasting them in fire pits or cooking them under hot embers. Today, pinhão is often boiled and used in traditional dishes, providing a rich, nutty flavor that complements the creamy texture of the cheese used in this recipe.
Types of Queijo
The term queijo refers to cheese in Portuguese, and in this recipe, we refer to a range of soft melting cheeses that can be used, including Queijo Coalho, Mussarela, and Queijo Minas. Each option brings its distinct texture and flavor profile to the dish, allowing for variation and personalization based on individual taste preferences.
Ingredients
- Pinhão - 250g, cooked and peeled
- Queijo (such as Queijo Coalho) - 200g, cut into cubes
- Egg - 2, beaten
- Breadcrumbs - 200g
- Flour - 100g
- Salt - to taste
- Black Pepper - to taste
- Oil - for frying
Preparation Instructions
Step 1: Preparing the Pinhão
First, ensure that your pinhão is cooked and peeled. To cook, place the pinhão in a pot of boiling water and let it simmer for about 40 minutes. Once cooked, allow them to cool before peeling off the tough outer shell. The soft, nutty interior will be used in the filling.
Step 2: Cutting the Queijo
While the pinhão cooks, cut the queijo into small, bite-sized cubes, ensuring they are evenly sized for consistent cooking and melting.
Assembly and Cooking Process
Step 3: Assembling the Empanado
To assemble the empanado, take a piece of the peeled pinhão and gently press it into one of the queijo cubes. Roll the assembled pinhão and queijo in flour, dip it in the beaten egg, and coat it generously with breadcrumbs. Ensure that each side is well-covered to create a crispy outer layer upon frying.
Step 4: Frying
Heat oil in a deep pan until it reaches a frying temperature of 180°C (356°F) — you can use a cooking timer to monitor frying time. Carefully place the empanados into the hot oil, frying them for approximately 2-3 minutes until they turn a golden brown. Be sure not to overcrowd the pan, as this will lower the oil's temperature and result in a soggy coating.
Step 5: Draining and Seasoning
Remove the fried pinhão and queijo empanado from the oil using a slotted spoon and place them on a plate lined with paper towels to absorb excess oil. Sprinkle with salt and black pepper to taste.
Serving Suggestions
Serve the pinhão e queijo empanados hot alongside a selection of dipping sauces such as spicy aioli, chimichurri, or a tangy tomato salsa. These delicious bites are perfect as appetizers for gatherings or as a flavorful snack enjoyed with a robust Brazilian beer or glass of red wine.