Recette traditionnelle de la cuisine br\u00e9silienne et plat populaire br\u00e9silien par excellence.<\/h5>\n

D\u00e9couvrez cette sp\u00e9cialit\u00e9 savoureuse.<\/p>\n

Les haricots (feij\u00e3o) repr\u00e9sentent d\u00e9j\u00e0 une couleur locale,\u00a0 en observant les accompagnements servis avec ce plat mijot\u00e9 la pluralit\u00e9 de la soci\u00e9t\u00e9 br\u00e9silienne \u00e0 travers sa cuisine surgit.
\nLes Br\u00e9siliens ont pour habitude de manger ce plat avec du riz blanc(arroz), d\u2019origine asiatique, mais qui a \u00e9t\u00e9 introduit par les premiers colons portugais. Dans l\u2019assiette, la farine de manioc (farofa, cette poudre savoureuse fait office de pain au Br\u00e9sil, car elle permet d\u2019absorber le jus des plats. ) est \u00e9galement pr\u00e9sente en symbole de l\u2019h\u00e9ritage culinaire des indiens d\u2019Amazonie.\u00a0 Les petits quartiers d\u2019oranges aident \u00e0 faciliter la digestion de ce plat plut\u00f4t copieux pour une destination tropicale et le chou vert, coup\u00e9s finement et saut\u00e9s dans de l\u2019ail, apporte \u00e9galement un peu de l\u00e9g\u00e8ret\u00e9. dans notre recette la viande est remplac\u00e9e par du seitan maison.<\/p>\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Autrefois, le plat des esclaves, import\u00e9 par les Portugais, la feijoada est souvent servie le samedi au restaurant.<\/p>\n

Il faut bien compter deux jours avec le trempage des haricots\u00a0 pour pr\u00e9parer ce plat sans pr\u00e9cipitation, qui est vraiment un plat de week-end !<\/p>\n

Pr\u00e9sentation:<\/strong><\/p>\n

\u00c9pluchez des oranges (destin\u00e9es \u00e0 all\u00e9ger la digestion) et coupez-les en tranches fines. D\u00e9posez-les dans plusieurs r\u00e9cipients pour les r\u00e9partir sur la table.<\/p>\n

Traditionnellement, on sert la feijoada avec de la ca\u00efpirinha (attention \u00e0 l\u2019abus d\u2019alcool !), mais vous pouvez aussi l\u2019appr\u00e9cier avec un vin argentin ou chilien.<\/p>\n

 <\/p>\n

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