PIRATE PASTA
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Reserve about 1 cup of the cooking water, then drain the pasta. Place the pasta and 1/2 cup cheese in a large bowl and toss until coated.
- In a medium skillet, heat the olive oil over medium-high heat. Add the mushrooms, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the mushrooms begin to brown, 5 to 6 minutes. Add the olives, tomato paste, capers, red pepper flakes, 1 1/2 teaspoons salt, 1/4 teaspoon pepper and the tuna. Using a wooden spoon, break up the tuna into 1-inch pieces. Add the chicken broth and bring the mixture to a boil. Remove the garlic and discard.
- Pour the tuna mixture over the pasta. Add the remaining 1/2 cup cheese and the basil, and toss until coated, using the reserved cooking liquid to loosen the sauce. Season with salt and pepper.
MUQUECA WITH PIRAO
Provided by Christopher Idone
Categories dinner, project, main course
Time 1h
Yield Ten servings
Number Of Ingredients 15
Steps:
- Prepare the stock and coconut milk a day or two ahead.
- Coat a large nonreactive (such as glass or enamel) saute pan with a half cup of the olive oil and place over medium-high heat.
- Saute the garlic in the oil just until golden, about four or five minutes. Add the onions and cook just until wilted, stirring frequently, about five or six minutes more.
- Add the tomatoes, parsley and seasonings. Heat thoroughly and add one cup of fish stock and four cups prepared coconut milk. Bring to a boil, reduce the heat and simmer for 15 minutes. Cool and reserve. (This can be prepared a day ahead.)
- Salt and pepper the shrimp and refrigerate.
- Cut the fish fillets, checking for stray bones, into one-and-a-half-inch cubes, salt and pepper the cubes and refrigerate.
- Over medium heat, bring eight cups of fish stock to a simmer.
- Add the fish heads and trimmings to the stock, simmer for 15 minutes, strain and reserve the heads and keep the stock warm.
- Heat the remaining olive oil in a nonreactive saute pan over medium-high heat. Add the shrimp and saute briefly, until they are pink. Remove and reserve the shrimp.
- Add the fish cubes and saute them until they are golden but not thoroughly cooked. Remove and reserve with the shrimp.
- Deglaze the pan with a half cup of the warm fish stock and add the reserved coconut-fish stock mixture and bring to a simmer and keep warm over very low heat.
- To make the pirao, pick away the cheeks and excess meat from the heads and trimmings. Combine one cup of the fish meat with about a quarter cup of fish stock and puree in a food processor or electric blender.
- In a medium-sized heat-proof bowl, add the manioc flour and whisk in the heated stock a little at a time until it is the consistency of farina.
- Whisk in the fish puree, one tablespoon of dende oil and one teaspoon of pimente oil, or to taste.
- Cover and keep warm over a pan of simmering water while you finish cooking the fish.
- Raise the heat and bring the coconut-fish mixture to a simmer. Add the shrimp, cubed fish and their juices and bring to a simmer. Add the remaining two tablespoons of dende and one teaspoon of pimente oil. Transfer to a heated soup tureen or wide shallow soup plates and accompany with the pirao, slaw and boiled rice. Usually the shrimp are served in their shells and the shells eaten. If they are to be peeled - then they should be peeled just before reheating in the coconut-fish stock mixture.
Nutrition Facts : @context http, Calories 785, UnsaturatedFat 26 grams, Carbohydrate 30 grams, Fat 58 grams, Fiber 10 grams, Protein 41 grams, SaturatedFat 28 grams, Sodium 1381 milligrams, Sugar 8 grams, TransFat 0 grams
PIRAO (MANIOC POLENTA)
Provided by Nancy Harmon Jenkins
Categories side dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Bring the fish broth to a rapid boil, and stir in a little salt and pepper. Add the tomato paste, and stir to incorporate thoroughly. Sprinkle in the manioc flour, a little at a time, stirring vigorously and continuously until all the flour has been incorporated and the mixture has the consistency of soft ice cream. Serve immediately; like polenta, pirao gets stiffer the longer it sits.
Nutrition Facts : @context http, Calories 100, UnsaturatedFat 0 grams, Carbohydrate 19 grams, Fat 1 gram, Fiber 1 gram, Protein 4 grams, SaturatedFat 0 grams, Sodium 259 milligrams, Sugar 0 grams
MOQUECA COM PIRAO (BRAZILIAN SHRIMP STEW)
I translated this recipe, sent to me upon request by my brother Gildo Juarez who lives in Rio (Brazil). Unfortunately I am unable to translate his witticism... It is served with white rice and "pirao" (recipe follows). You can use fish instead of shrimp, by the way. CAUTION: Dende oil gives this dish its special flavor, BUT too much of it may cause "piriri," a.k.a. Montezuma's Revenge! (E-mail me if you have questions.)
Provided by EURrosa1
Categories Brazilian
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Saute onions, garlic and tomatoes in oil, in a clay pan if possible (http://static.panoramio.com/photos/original/15240632.jpg). When onions are golden-about 15 minutes-add deveined and cleaned shrimp, and wait until it gets "red"-about 15 more minutes. About 5 minutes after you added the shrimp, add coconut milk and paprika. Before serving, mix in cilantro and chives.
- Pirao: 700ml water; 1 onion, chopped; 2 garlic cloves, mashed with salt; pepper & salt to taste; reserved shrimp shells; dash of colorau *; 1 cup manioc flour. In a pan with lid, boil all the ingredients for about 15 minutes. Drain. Put liquid back in pan; when it boils turn to a simmer. SLOWLY add manioc flour, stirring constantly (as for polenta). It is ready when it starts thickening. (It doesn't harden, but turns kinda gooey.).
- * We actually use "colorau" (made mainly from "urucum" seeds); instead of paprika, a better substitute in my view is annatto seeds (http://www.overmundo.com.br/overblog/nosso-colorau-o-urucum). Saute annatto seeds in the dende oil, being VERY careful not to bun them; remove seeds and use the oil.
Nutrition Facts : Calories 259.2, Fat 10.9, SaturatedFat 1.8, Cholesterol 294.5, Sodium 342.8, Carbohydrate 6.8, Fiber 1.3, Sugar 3.2, Protein 32.6
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