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Entrevero de pinhão
Pine nut and mixed meat stir-fry
Entrevero: Lages stir-fry of pinhão seeds with beef, pork, sausage, peppers and onion
In the cold highlands of Santa Catarina, Lages throws a Festa do Pinhão every winter, and the star is entrevero: a huge pan of beef, pork loin, pork sausage and bacon fried with onions, peppers, tomato and pinhão, the large, starchy seeds of the Araucaria pine. The name means a jumble, and that is what it is, cooked in stages on a wide pan over the fire and eaten straight away. Pinhão tastes like a cross between a chestnut and a potato; vacuum-packed cooked chestnuts are the best stand-in. There is plenty of pork here, so cook every strip through. The pitfall is throwing everything in at once, which stews the meat; add each meat in turn so it browns. Chef's tip: cook the pinhão in a pressure cooker, then peel it while still warm, when the shell and the bitter inner skin come off easily.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 1 ⅛ lb pinhão (Araucaria pine seeds)in their shells; or 300 g cooked peeled chestnuts
- 2 litres waterfor the pinhão
- 5 ½ oz smoked bacondiced
- 9 oz smoked pork sausage (calabresa)sliced
- 10 ½ oz pork loincut into thin strips
- 14 oz beef rumpcut into thin strips
- 2 tbsp vegetable oil
- 1 ½ tsp salt
- 1 tsp ground black pepper
- 2 onionscut into wedges
- 4 cloves garliccrushed
- 3 red, green and yellow pepperscut into strips
- 3 tomatoescut into wedges
- 4 spring onionssliced
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Method
0/7 doneStep 1: Cook 1 ⅛ lb pinhão (Araucaria pine seeds) in a pressure cooker with 2 litres water for 40 minutes (or simmer in a covered pan for 1 hour 30 minutes) until soft. Drain, peel off the shell and inner skin while warm, and halve. Skip this if using cooked chestnuts.
40 minStep 2: Heat a very wide pan or wok over a medium-high heat and fry 5 ½ oz smoked bacon for 5 minutes until the fat runs.
5 minStep 3: Add 9 oz smoked pork sausage (calabresa) and fry for 4 minutes until browned.
4 minStep 4: Add 2 tbsp vegetable oil and 10 ½ oz pork loin and stir-fry for 5 minutes until browned and cooked through with no pink (160°F).
5 minStep 5: Add 14 oz beef rump, season with 1 ½ tsp salt and 1 tsp ground black pepper and stir-fry for 3 minutes until browned on the outside; cook longer if you like it well done.
3 minStep 6: Add 2 onions, 4 cloves garlic and 3 red, green and yellow peppers and stir-fry for 5 minutes until the onion softens but the peppers keep some crunch.
5 minStep 7: Add the pinhão and 3 tomatoes and toss for 3 minutes until the tomatoes just soften and everything is hot. Scatter with 4 spring onions and serve from the pan.
3 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 40 g
- Carbs
- 38 g
- Fat
- 27 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does entrevero de pinhão take?
- About 90 minutes in total: 20 minutes to prepare and 70 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of ground black pepper?
- Black peppercorns, freshly ground, same amount.
- What can I use instead of onions?
- 2 shallots per onion.
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