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Brazilian Lasagna

Posted on by John Reynolds

Brazilian lasagna with white sauce and layers of ham

White Lasagna Recipe with Ham

Brazilians love Italian food, and lasagna is no exception. There are a few key differences to Brazilian lasagna, however. In addition to the familiar ingredients of ground beef, tomatoes, and mozzarella, today’s recipe incorporates a white sauce and shaved ham. We will also forgo the ricotta in favor of more mozzarella (sliced, not shredded). 

Italian Food in Brazil

Italians have been present in Brazil in some capacity since the sixteenth century. Genoese sailors, for example, were among the first to settle there during the colonial period. However, the largest wave of Italian immigrants arrived in Brazil between 1880 and 1900. Over 1 million Italians came during this 20-year period, primarily to work in the coffee fields. 

Today, the Italian government estimates that over 30 million Brazilians have Italian heritage, including four of the country’s presidents: Pascoal Ranieri Mazzili, Itamar Franco, Emilio Garrastazu Medici, and Jair Messias Boisonaro. São Paulo has the highest population of Italians outside of Italy itself. 

With so many individuals of Italian descent, it is no surprise that Brazilians adore Italian cuisine. Of course, they put their own spin on it (just like they do with Brazilian pizza). Ham is, perhaps, the most unexpected ingredient; but this is also not surprising, considering the nation’s strong ties to Portugal (a country famous for its smoky jamon). 

White vs Red Lasagna

Our lasagna today uses a white sauce, which is a classic bechamel made using butter, flour milk, salt, pepper, and a pinch of nutmeg. You can certainly opt for the more traditional marinara sauce, if you prefer. However, the creamy white sauce does pair nicely with both the ham and ground beef, since it is milder in flavor than garlicky marinara. 

What Kind of Ham to Use for Brazilian Lasagna?

Our recipe for Brazilian lasagna uses thinly sliced, or shaved, ham. It makes for easy layering and you get a nice bite of ham in every forkful. You could certainly use cubed ham, though. Just add it to the beef mixture instead of layering it on top. 

Is There Veggie Lasagna in Brazil?

Of course! Brazilians may be famous for their churrasco, but that doesn’t mean you can’t find vegetarian options. If you want to omit the beef and ham from this recipe, go right ahead. You can substitute a variety of sauteed veggies. Brazilians like carrots, peas, green olives, and tomatoes (okay, the last two are, technically fruit, but you get the idea). 

Brazilian Lasagna Recipe

Ingredients:

For the sauce:

2 tablespoons unsalted butter
3 tablespoons all purpose flour
1 cup whole milk
Pinch of ground nutmeg
1.5 tsp salt
Freshly ground black pepper

For the filling:

Extra virgin olive oil
2 garlic cloves, minced
1 medium yellow onion, minced
1 can diced tomatoes
1 tsp oregano
8 oz lean ground beef
1 lb lasagna noodles
8 oz sliced mozzarella cheese
8 oz shaved ham
2.5 tsp salt
½ cup grated parmesan or Asiago

Directions:

  1. Heat a medium saucepan over medium heat. Melt the two tablespoons of butter, then stir in your flour. Cook for two minutes, stirring constantly. Add in 1.5 tsp of salt and a few twists of freshly ground black pepper. Whisk in the cup of milk slowly. When the mixture has thickened and is smooth, whisk in your pinch of nutmeg. Set the pot aside.
  2. Heat another skillet over medium high heat. Add in a drizzle of extra virgin olive oil. Put the minced onions in the pan and cook them until they are softened (2-3 minutes). Then add the garlic and ground beef. Cook until the beef is browned. Strain off any excess grease. 
  3. Add in your tomatoes, 2.5 tsp of salt, and oregano. Let the mixture simmer for a few minutes.
  4. While the beef simmers, bring a large pot of salted water to a boil. Cook the lasagna noodles until they are al dente (flexible, but still firm). Strain the noodles and return them to the pot.
  5. Preheat the oven to 350 degrees Fahrenheit.
  6. Now we are ready to start layering (we will have four layers total). In a casserole dish, layer a few spoonfuls of the meat mixture. Cover the meat with a layer of lasagna noodles. Then put another layer of meat, followed by mozzarella, followed by ham. Repeat until you have four complete layers, then cover the whole dish with the bechamel sauce. Top with your parmesan or asiago cheese. 
  7. Cover the dish with aluminum foil and bake in the oven for 20-25 minutes, until the cheese is melted and the mixture is bubbling. Bake for an additional five minutes uncovered to let the cheese crisp up a little, if you want. 
  8. Serve with crusty bread and a fresh salad. Enjoy!

More Great Brazilian Dishes to Try:

 

Short Rib Stew

Posted on by John Reynolds

vaca atolada, a Brazilian short rib stew with yuca root

Brazilian Beef Stew With Yuca (Vaca Atolada)

This Brazilian version of short rib stew slow-simmers the meat with earthy yuca in a savory sauce of red wine, garlic, fresh herbs, and stock. It is a perfect meal for a cold winter day and requires nothing more than throwing ingredients into a pot and letting the flavors meld. 

Origin of Brazilian Short Rib Stew

Vaca atolada translates to “cow stuck in the mud.” The name is thought to have originated with the dish itself, which was probably eaten in a much grittier form by Portuguese explorers searching for gold in Minas Gerais (late 17th century). 

At that time, the explorers survived off beef preserved in a thick layer of fat. During thunderstorm season, any cattle being herded along with the group would, quite literally, become stuck in mud. The story goes that the explorers would use the time to hunker down and enjoy a stew of the preserved beef. 

A less whimsical but no less plausible explanation for the name is the appearance of the dish itself. Beef smothered in a thick brown sauce might be very rudimentarily described as “cow stuck in mud.” 

What are Short Ribs?

Unlike beef back ribs, which come from the same area of the cow as prime rib and ribeye, short ribs are derived from the lower part of the cow’s ribcage (near the brisket). They have a higher fat content and are generally tougher, which makes them especially well-suited to low and slow cooking methods. 

What is Yuca in Short Rib Stew from Brazil?

Our short rib stew uses yuca in place of carrots or potatoes. Also known as cassava or manioc, yuca is a starchy root that features heavily in Brazilian cuisine, where it has been cultivated for centuries. 

When fresh, yuca can be prepared in much the same way as potatoes, sweet potatoes, or other starchy vegetables: boiled, mashed, fried, or roasted. Dried, it is often processed into a fine powder that acts as a thickening agent similar to arrowroot or cornstarch. This version is also known as tapioca flour.  

Unlike potatoes, fresh yuca must always be peeled before using. The root also has a tough and fibrous core that is best removed before cooking.

Where to Find Yuca for Brazilian Short Rib Stew

You can find fresh yuca in most produce sections at grocery stores, even in the US. If you can’t find it at your local chain store, you will certainly be able to find it at the local mercado or other international store. 

If you are still having difficulty finding fresh yuca, many grocery stores will also have frozen prepared yuca in the freezer aisle. 

Of course, in a real pinch, you can just use regular potatoes. The flavor will be slightly different, lacking that nutty and earthy yuca profile. But good, old fashioned potatoes never go amiss in a hearty stew. 

Bone-In vs Boneless Short Ribs for Stew

You can use either boneless or bone-in short ribs for this recipe. We prefer bone-in, since the bones keep the meat extra-tender and add another layer or richness to the sauce. Bone-in beef short ribs are often pre-butchered “English style.” This means 2-2.5” blocks, which are perfect for the stew and result in even cooking. You can also request that your butcher prepare them this way. It will be much easier than attempting to trim them down at home. 

Short Rib Stew Recipe

Ingredients:

3 lbs bone-in short ribs (2.5” square cut)
Extra virgin olive oil
2 oz all purpose flour
Kosher salt
Freshly ground black pepper
8 oz good red wine (not sweet)
3 cloves garlic, minced
1 yellow onion, diced
1 can stewed, diced tomatoes
2 tbsp tomato paste
2 cups beef stock
1 tablespoon fresh thyme
2 lbs yuca root, peeled and quartered

Directions:

  1. Allow the short ribs to come to room temperature for thirty minutes or so. Season them all over with salt and freshly ground black pepper.
  2. Heat a dutch oven or other large stock pot over medium high heat. Add a drizzle of olive oil.
  3. Dredge your short ribs in the all purpose flour and sear on all sides in the dutch oven. You will not be cooking the meat through, just forming a nice, gold, crust to seal in flavor and tenderness.
  4. Remove the meat and lower the heat of your dutch oven to medium.
  5. Add the onion and cook until softened and translucent. Then add the garlic, and cook for another minute or two until fragrant.
  6. Add in the canned tomatoes and cook for one more minute. 
  7. Make a small spot in the pan and add in the tomato paste. Let it cook for thirty seconds or so, then mix it into the tomatoes, garlic, and onions.
  8. Pour in the red wine and stir, making sure to scrape up any seared bits stuck to the pan. 
  9. Return the short ribs back to the pan and add in stock and thyme. Bring the stew to a boil then reduce heat to low and cover.
  10. Cook on low for two hours. When the beef is tender, add in your diced yuca and cook for an additional thirty minutes, until the yuca root is fork tender.

Serve piping hot as-is with crusty baguette, rye bread, or over a bed of buttery egg noodles.

What if My Short Rib Stew is Too Runny?

If your sauce is not thick enough, you can thicken it with a cornstarch slurry or beurre manié. Beurre manié is preferable, since it maintains the velvety consistency of the sauce. Start with a tablespoon of softened butter and a tablespoon of all purpose flour. Mash them together and add them to the stew. Bring to a boil to allow the sauce to thicken. Repeat the process until you have your desired consistency.  

More Great Brazilian Recipes to Try:

Brazilian Chicken and Saffron Rice (Galinhada)

Posted on by John Reynolds

Brazilian galinhada made with saffron rice and chicken thighs

Galinhada is a chicken and saffron rice dish from Brazil. This one-pot meal is healthy, delicious, and comes together in less than thirty minutes. Add in the fact that it is gluten-free, and galinhada is sure to become your next go-to meal for a busy weeknight. 

Galinhada comes from the portuguese word “galinha,” which simply means “chicken.” Chicken thighs form the protein of this meal, which is essentially a casserole. Bone-in chicken thighs are seared to crisp the skin, then braised in a fragrant liquid of broth, white wine, saffron, vegetables. Rice is added to the braising liquid and cooks along with the chicken, absorbing the flavorful broth. 

Galinhada Mineira vs Galinhada Goiana

Like many, many dishes in Brazil, there are variations of galinhada depending on which region you are in. The two most prevalent versions are mineira and goiana. The main difference tends to be in the preparation of the chicken. Galinhada mineira uses chunks of chicken, while the goiana recipe calls for whole, bone-in pieces. 

Galinhada goiana also incorporates regional flavors, such as heart of palm, that give it a unique flavor. Today, we are making a mixture of the two recipes. We will be using the traditional mineira ingredients but adding a goiana touch by with whole, bone-in chicken thighs (with the skin).

A Note on Saffron

Saffron is expensive, so you want to get the most flavor and color you can from it. In order to do this, you will need to bloom your saffron in a little hot water for twenty minutes or so before you use it. Simply add your saffron threads to about 2 tablespoons of hot water (hot to the touch, but not boiling). Steep for twenty minutes or until the water takes on a beautiful orange color. 

Many methods for blooming saffron require you to grind the threads beforehand. However, since we are only using a few threads, you can steep them whole and add this liquid to the broth. In the end, your rice will be flavorful and a gorgeous yellow color. 

Saffron Substitutes

If you do not have saffron or do not wish to spend the money on it, turmeric is a worthy substitute. It also has many health benefits, including clinically documented anti-inflammatory properties. The taste is somewhat different, but you will achieve an overall earthy flavor and a comparable yellow color. If you are substituting turmeric in this recipe, use about ¼ to ½ tsp. 

Can I Use Chicken Breast for Galinhada?

Yes, you can use chicken breast or boneless, skinless chicken thighs in this recipe. However, you will want to skip the step where you pan sear the meat to avoid over-cooking. You can also cube the meat beforehand, and your dish will come together even more quickly.

Brazilian Saffron Chicken and Rice (Galinhada)

Ingredients:

5 chicken thighs, skin on and bone in
2 cups of short grain rice
½ large yellow onion, diced
3 garlic cloves, minced
1 large bell pepper, diced (you can substitute a jalapeno or two for some heat)
6-7 saffron threads
¾ tsp ground cumin
¾ cup dry white wine
2.5 cups chicken stock
2 teaspoons tomato paste
1 can diced, stewed tomatoes
2 tsp kosher salt
Freshly ground black pepper to taste
½ cup green peas (fresh or frozen)
½ cup fresh or frozen corn
Extra virgin olive oil

Directions:

  1. Put your saffron threads in two tablespoons of hot water and let them steep. Meanwhile, heat a large saucepan over medium heat. 
  2. Season your chicken thighs with salt, pepper, and a little cumin. 
  3. Add a drizzle of oil to the pot and sear the chicken skin-side down for 2-3 minutes, until golden and crisp. Sear the other side for an additional 2-3 minutes.
  4. Transfer the seared chicken to a plate. In the same pan, add a little more olive oil and cook your diced onion and bell pepper until softened.
  5. Add in the minced garlic and cook just until you start to smell it (under 1 minute).
  6. Add in the rice and toast with the vegetables for another 2 minutes.
  7. Now, add in the white wine and stir until it reduces by at least half. 
  8. Pour in your chicken stock, bloomed saffron, salt, pepper, tomatoes, and tomato paste and stir to combine. Add the chicken back to the pan, and bring the liquid to a boil.
  9. Once the liquid comes to a boil, reduce the heat to medium-low and cover. 
  10. Let the mixture simmer and reduce for thirty minutes, until the rice is tender and has absorbed all the liquid. A few minutes before it is finished, stir in the green peas and corn.

Enjoy!

More Recipes Like This:

 

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