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The 'Sabores do Campo' program, broadcast by Jornal do Campo, presented a typical recipe from Goian cuisine: the gueiroba pie, also known as guariroba. This dish is prepared by Ms. Isolina, a resident of a farm located in Silvânia, Southeast Goiás.

This recipe holds historical value for the family and is usually served at social gatherings. Ms. Isolina reported that she learned to make the pie from a friend named Edson Diniz, known by the nickname Chicão, who passed away several years ago.

The gueiroba used in the preparation is grown directly on the farm. After harvesting, cutting, and peeling the ingredient, Ms. Isolina follows the recipe using a wood-fired stove. The final product is a pie topped with mozzarella and tomato slices, sufficient for about twenty servings.

Ingredients

The following items are needed for the preparation: 500g of gueiroba, 5 cloves of garlic, 1 large chopped onion, 3 sweet peppers, 3 tablespoons of milk butter, 1 tablespoon of yeast, 1 tablespoon of sweet paprika, 1 tablespoon of chimichurri, 1 tablespoon of lemon pepper, 1 tablespoon of saffron, 1.5kg of tomatoes, 150g of fresh herbs, 200g of mozzarella, 3 tablespoons of wheat flour, 100ml of oil, basil to taste, salt to taste, and 4 eggs.

Preparation Method

First, in a pot, the oil, chopped garlic, onion, and sweet peppers must be combined. Salt is added, and then the chimichurri, lemon pepper, saffron, and sweet paprika are mixed, stirring well to integrate the seasonings.

Subsequently, the tomatoes, basil, and fresh herbs are added. It is cooked, stirring occasionally, until the tomatoes soften and the sauce thickens. When the sauce reaches the desired consistency, it must be removed from the heat and allowed to cool, at which point the basil stems are removed.

In a separate bowl, the four eggs are cracked and lightly beaten. Wheat flour is added and mixed; immediately after, the grated cheese and milk butter are added. The egg mixture is then incorporated into the already cooled tomato sauce, along with the gueiroba, mixing everything until the components are well homogeneous.

The prepared dough is transferred to a baking dish and covered with mozzarella. To finish, some tomato slices are distributed over the topping. Cooking should take place in a preheated oven at 180°C for about 30 minutes. Although the original recipe uses a wood-fired oven, the preparation is also viable in an electric oven. When finished, the pie is removed from the oven and served, yielding approximately 20 servings.

Chef JPB demonstrated on Saturday (24) the detailed preparation of a rib risotto that includes plantain scallops. The recipe was presented by Chef Felipe Nascimento, who detailed all the necessary ingredients and the cooking method for this variation of the dish.

Ingredients

For the preparation, 180g of shredded beef ribs, 160g of arborio rice, 40g of finely grated Parmesan cheese, 30g of cold butter, 100ml of hot rib broth, three slices of plantain, balsamic reduction to taste, chopped parsley to taste, cherry tomatoes, beetroot sprouts, and aioli to taste are needed.

Preparation Method

The process begins by heating the rib broth in a separate pot. Subsequently, the arborio rice is placed in another pot and gradually receives the hot broth, continuing until the grains absorb the starch and reach an al dente point.

Once the rice is cooked correctly, the shredded beef ribs are added and mixed carefully to ensure the meat is evenly distributed. After this stage, the heat is turned off, and the grated Parmesan and cold butter are incorporated. The mixture is stirred until the rice acquires a creamy, shiny, and homogeneous appearance.

Finally, the plantain slices are grilled in a frying pan until golden and caramelized. The chef advises that the ideal texture of the banana should remain soft inside.

To finish the dish, the risotto is placed in a serving dish and decorated with the plantain scallops. The final touch is given by adding the balsamic reduction, small dots of aioli, cherry tomatoes, and the beetroot sprouts, making the rib risotto with plantain ready to be served.

In India, different dishes are prepared in every region; from Rajasthan to Kashmir, one can find many culinary masterpieces. Although each region has its own popular dish, there are also recipes known only to local residents. The famous Punjabi singer Sunanda Sharma recently popularized such a chutney during one of her podcasts.

Sunanda Sharma, who gained recognition for her powerful voice, spoke in the podcast about the recipe for berry chutney that her mother makes at home. She noted that she prefers to eat the chutney instead of marinade during meals.

During the conversation, Sunanda mentioned that various types of chutneys are made in their home, including mint and guava chutney, as well as berry chutney. A simple way to prepare this Punjabi chutney is presented below, which can be served as a side dish with roti and vegetables or with dal and rice during lunch or dinner.

Berry chutney has a slightly sweet and tangy taste, so it can be served with paratha for breakfast. Additionally, this chutney can be paired with dal and rice, making even a simple dish more appetizing. Since this chutney is sweet, children enjoy eating it as well.