The Virado à Paulista

The Virado, also known as “Virado à Paulista" is a typical brazilian dish from the Brazilian state of São Paulo, which basically is a plate with many different items: baked beans and braised with fat, salt, onion, garlic, then adding cassava flour to be absorbed in the broth, making it thicker. It is accompanied by sausage, fried eggs, cabbage, Torresmo (brazilian pork rinds) and pork chops or ribs.

Traditionally served on Mondays, this multifaceted dish has many possible recipes around the basic pork chop, fried plantains, beans with cassava flour, the rice, kale and fried egg.


How to serve Virado à Paulista



* 3 cups cooked beans, liquefied in a blender
* 2 cloves garlic, minced or crushed
* 1 onion, chopped
* Salt and pepper to taste
* 1/2 cup of raw cassava flour
* 2 tablespoons of olive oil or canola oil
* 3 cups water
* 4 pork chops
* Juice from 2 lemons
* Oil for frying
* 2 lb. of sausages kielbasa or linguiça
* 12 cups boiling water
* 2 ripe plantain bananas
* 1 egg, beaten with 1/2 cup milk
* All purpose white wheat flour, quantity as needed, to coat the plantains
* Salt to taste
* 1 bunch kale or cabbage, rinsed
* 1 lb. Pork Rinds
* 1 teaspoon of baking soda

Procedure:

1) Tutu beans: Sauté onion and garlic; when the onion is transparent, add the beans and boil for about 10 minutes to take the taste of spice Add two cups of water and salt to taste When bond, add a cup of cassava flour Stir continuously, until it takes the form of a thick mush

2) Pork chops: Season the chops with the juice of lemons, salt and pepper - to taste. Let stand for 1 hour. Then, in a hot saucepan add the olive oil, and fry the pork chops over low heat, with the lid closed. After about 30 minutes, remove from heat and serve as an accompaniment to the Tutu beans.

3) Sausages: Cook the sausages in boiling water for 20 minutes or until completely cooked; cut into slices and fry in a pan so they are nicely roasted.

4) Fried plantain bananas: Slice the plaintains in rounds, peel them, then pass through beaten egg, then roll in the flour, and then finally roll in the breadcrumbs. Deep fry in hot oil, using a deep fryer.

5) Eggs: In a hot frying pan pour a bit of oil, then put the eggs in; typically this dish is served with eggs sunny side up, one per plate. Sprinkle some salt, cover the pan and drip water until it reaches the desired point. Remove from the stove and reserve.

6) Torresmo, brazilian pork rinds: Slice the pork rind into crackling strips; put baking soda in boiling water, cook the pork rinds in boiling water for about 20 minutes or until they create enough foam After taking them out, drain and fry in a deep fryer's hot oil, with the lid on! Remove from frying and drain on paper towels.

7) Preparing the Kale: Remove the stems from the cabbage leaves, roll leaves forming a roll. With a sharp knife, and with the help of your fingers to control the thickness, chop the cabbage finely. In a hot saucepan pour a bit of oil and salt. Sauté the cabbage and serve immediately.


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