Pedro’s Cookbook (Brazilian recipes): From the world-renowned kitchen of Pedro Gnaspini Netto comes Pedro’s Cookbook, a sampling of the many treats Pedro is famous for.
SNEAK PEAK:
Pedro’s Cookbook
From the world-renowned kitchen of Pedro Gnaspini Netto comes Pedro’s Cookbook, a sampling of the many treats Pedro is famous for.
Introduction
Pedro Gnaspini Netto is an entomologist currently working in Brazil. Not only is Pedro a fantastic entomologist, he's also an accomplished engineer, poet, artist, and above all, cook! Below are some of Pedro's favourite Brazilian dishes, with an introduction by the legendary Pedro himself...
Hello! Here come some recipes.... Now... They are typical Brazilian recipes.... I hope you can make them... and enjoy, sure.
Drinks:
'Caipirinha' (= Little Countrygirl)
This drink is made originally with 'pinga' (= 'aguardente' or ‘cha cha cha’, which is a distilled drink made from sugarcane, like rum), but you can use rum.
Ingredients
•1 lime (the best would be to use a small yellow lemon called 'galego', in Brazil - if you find it, use 2 instead of 1 lime)
•sugar
•'pinga' (sugar and pinga are added to taste)
•icecubes
Directions
Peel the lime not entirely - leave about 1/5 of the peel.
Cut into eighths, put into a glass.
sugar, somewhat covering the lime pieces (or to taste). Mash well, using a wood pestle. Add pinga (to taste), 'washing' the pestle while mixing well.
Break some ice cubes into pieces and add to the drink... and enjoy.
Don't drink too much!
Main Courses:
Feijoada (No exact translation - something like 'a mixture of beans') (For about 5 people)
Ingredients:
•1/2kg black bean - cook and separate.
All following ingredients (except the 'paio') are salted. They have to be washed several times, and boiled twice (just put in cold water and bring to boil; change the water and bring to a boil again). Everything (except the 'carne seca') is pork.
•250g pork loin ('lombo')
•250g 'paio' (a kind of soft pork sausage)
•1 tail
•1 or 2 tongues
•1 ear
•1/2kg smoked pork ribs
•300g 'carne seca' (dried beef - a kind of really soft beef jerky)
Directions
Cut the ingredients into pieces (ca. 3x3cm to 4x4cm cubes) Put them together in a pan, add water (just to cover them), and add 1 laurel leaf. Cook until they start to become soft.
In a separate pan, add oil, cook 1 big onion (sliced), 4-5 cloves of garlic (chopped) and 200g bacon (chopped). Season beans in this mixture.
Add meat (and water if needed) and cook on low heat, until cooked.
Serve with white rice, kale (finely sliced and simmered - use only olive oil and garlic) and orange (peeled and sliced).
(You may serve hot pepper sauce to be added to the dish, if someone wants.)
Before serving the main dish, you 'must' serve 'caipirinha'!!
'Moqueca' (No translation) (for about 8 people)
Ingredients
•2 kg fish (grouper or shark)
•Lime drops
•1/2 teaspoon salt
•ground black pepper (in Brazil we have an "white" "black pepper" - prefer it)
•3 seedless redpeppers, sliced (rings)
•1 kg ripe tomatoes (hard), sliced (round)
•5 medium size onions, sliced (rings)
•2 tbsp chopped coriander
•2 tbsp chopped parsley
•2 tbsp chopped chive
•1 cup oil
•250ml coconut-milk
•tbsp 'dende'-oil (you can cook without, but it's not gonna be what it should be - dende is extracted from an african oilpalm (Elaeis guineensis) - I don't know if it is available where you are)
Directions
Cut fish into thick slices (ca. 2 fingers), season with lime, salt and pepper.
Let stand in fridge for 1 hour.
In a bowl, mix redpeppers, onions and tomatoes.
Add coriander, parsley and chive. Mix well. Spread some of the mixture over the bottom of a 'clay'-pan (large). Add one layer of fish, one layer of the mixture, successively. Pour oil and cook on top of the oven, at low heat, for 30 minutes. Turn oven off, cover tightly, and let stand for ca. 2 hours.
Turn oven on, when it starts to boil, add the coconut-milk and the dende-oil.
Cook for ca. 15 minutes more. Taste if fish is well-cooked.
Serve with white rice.
'Camarão com Catupiry na Moranga' (= Shrimp and 'cream cheese' in the pumpkin)
('Catupiry' is the trade mark of a kind of cream cheese from Brazil - you may use for instance Philadelphia cream cheese (also the taste is stronger than needed) - I guess the italian cheese 'mascarpone' would give better results)
This is a must for shrimp lovers!
Ingredients:
•Olive oil
•1 Onion
•2 Garlic cloves
•Tomatoes (if desired; 1 or 2 chopped)
•Shrimps (~500g)
•Cream cheese (~400g)
•Pumpkin-shaped squash
TO BE CONTINUED... Buy now and get all the recipes!
1117540882
Pedro’s Cookbook
From the world-renowned kitchen of Pedro Gnaspini Netto comes Pedro’s Cookbook, a sampling of the many treats Pedro is famous for.
Introduction
Pedro Gnaspini Netto is an entomologist currently working in Brazil. Not only is Pedro a fantastic entomologist, he's also an accomplished engineer, poet, artist, and above all, cook! Below are some of Pedro's favourite Brazilian dishes, with an introduction by the legendary Pedro himself...
Hello! Here come some recipes.... Now... They are typical Brazilian recipes.... I hope you can make them... and enjoy, sure.
Drinks:
'Caipirinha' (= Little Countrygirl)
This drink is made originally with 'pinga' (= 'aguardente' or ‘cha cha cha’, which is a distilled drink made from sugarcane, like rum), but you can use rum.
Ingredients
•1 lime (the best would be to use a small yellow lemon called 'galego', in Brazil - if you find it, use 2 instead of 1 lime)
•sugar
•'pinga' (sugar and pinga are added to taste)
•icecubes
Directions
Peel the lime not entirely - leave about 1/5 of the peel.
Cut into eighths, put into a glass.
sugar, somewhat covering the lime pieces (or to taste). Mash well, using a wood pestle. Add pinga (to taste), 'washing' the pestle while mixing well.
Break some ice cubes into pieces and add to the drink... and enjoy.
Don't drink too much!
Main Courses:
Feijoada (No exact translation - something like 'a mixture of beans') (For about 5 people)
Ingredients:
•1/2kg black bean - cook and separate.
All following ingredients (except the 'paio') are salted. They have to be washed several times, and boiled twice (just put in cold water and bring to boil; change the water and bring to a boil again). Everything (except the 'carne seca') is pork.
•250g pork loin ('lombo')
•250g 'paio' (a kind of soft pork sausage)
•1 tail
•1 or 2 tongues
•1 ear
•1/2kg smoked pork ribs
•300g 'carne seca' (dried beef - a kind of really soft beef jerky)
Directions
Cut the ingredients into pieces (ca. 3x3cm to 4x4cm cubes) Put them together in a pan, add water (just to cover them), and add 1 laurel leaf. Cook until they start to become soft.
In a separate pan, add oil, cook 1 big onion (sliced), 4-5 cloves of garlic (chopped) and 200g bacon (chopped). Season beans in this mixture.
Add meat (and water if needed) and cook on low heat, until cooked.
Serve with white rice, kale (finely sliced and simmered - use only olive oil and garlic) and orange (peeled and sliced).
(You may serve hot pepper sauce to be added to the dish, if someone wants.)
Before serving the main dish, you 'must' serve 'caipirinha'!!
'Moqueca' (No translation) (for about 8 people)
Ingredients
•2 kg fish (grouper or shark)
•Lime drops
•1/2 teaspoon salt
•ground black pepper (in Brazil we have an "white" "black pepper" - prefer it)
•3 seedless redpeppers, sliced (rings)
•1 kg ripe tomatoes (hard), sliced (round)
•5 medium size onions, sliced (rings)
•2 tbsp chopped coriander
•2 tbsp chopped parsley
•2 tbsp chopped chive
•1 cup oil
•250ml coconut-milk
•tbsp 'dende'-oil (you can cook without, but it's not gonna be what it should be - dende is extracted from an african oilpalm (Elaeis guineensis) - I don't know if it is available where you are)
Directions
Cut fish into thick slices (ca. 2 fingers), season with lime, salt and pepper.
Let stand in fridge for 1 hour.
In a bowl, mix redpeppers, onions and tomatoes.
Add coriander, parsley and chive. Mix well. Spread some of the mixture over the bottom of a 'clay'-pan (large). Add one layer of fish, one layer of the mixture, successively. Pour oil and cook on top of the oven, at low heat, for 30 minutes. Turn oven off, cover tightly, and let stand for ca. 2 hours.
Turn oven on, when it starts to boil, add the coconut-milk and the dende-oil.
Cook for ca. 15 minutes more. Taste if fish is well-cooked.
Serve with white rice.
'Camarão com Catupiry na Moranga' (= Shrimp and 'cream cheese' in the pumpkin)
('Catupiry' is the trade mark of a kind of cream cheese from Brazil - you may use for instance Philadelphia cream cheese (also the taste is stronger than needed) - I guess the italian cheese 'mascarpone' would give better results)
This is a must for shrimp lovers!
Ingredients:
•Olive oil
•1 Onion
•2 Garlic cloves
•Tomatoes (if desired; 1 or 2 chopped)
•Shrimps (~500g)
•Cream cheese (~400g)
•Pumpkin-shaped squash
TO BE CONTINUED... Buy now and get all the recipes!
Pedro’s Cookbook (Brazilian recipes): From the world-renowned kitchen of Pedro Gnaspini Netto comes Pedro’s Cookbook, a sampling of the many treats Pedro is famous for.
SNEAK PEAK:
Pedro’s Cookbook
From the world-renowned kitchen of Pedro Gnaspini Netto comes Pedro’s Cookbook, a sampling of the many treats Pedro is famous for.
Introduction
Pedro Gnaspini Netto is an entomologist currently working in Brazil. Not only is Pedro a fantastic entomologist, he's also an accomplished engineer, poet, artist, and above all, cook! Below are some of Pedro's favourite Brazilian dishes, with an introduction by the legendary Pedro himself...
Hello! Here come some recipes.... Now... They are typical Brazilian recipes.... I hope you can make them... and enjoy, sure.
Drinks:
'Caipirinha' (= Little Countrygirl)
This drink is made originally with 'pinga' (= 'aguardente' or ‘cha cha cha’, which is a distilled drink made from sugarcane, like rum), but you can use rum.
Ingredients
•1 lime (the best would be to use a small yellow lemon called 'galego', in Brazil - if you find it, use 2 instead of 1 lime)
•sugar
•'pinga' (sugar and pinga are added to taste)
•icecubes
Directions
Peel the lime not entirely - leave about 1/5 of the peel.
Cut into eighths, put into a glass.
sugar, somewhat covering the lime pieces (or to taste). Mash well, using a wood pestle. Add pinga (to taste), 'washing' the pestle while mixing well.
Break some ice cubes into pieces and add to the drink... and enjoy.
Don't drink too much!
Main Courses:
Feijoada (No exact translation - something like 'a mixture of beans') (For about 5 people)
Ingredients:
•1/2kg black bean - cook and separate.
All following ingredients (except the 'paio') are salted. They have to be washed several times, and boiled twice (just put in cold water and bring to boil; change the water and bring to a boil again). Everything (except the 'carne seca') is pork.
•250g pork loin ('lombo')
•250g 'paio' (a kind of soft pork sausage)
•1 tail
•1 or 2 tongues
•1 ear
•1/2kg smoked pork ribs
•300g 'carne seca' (dried beef - a kind of really soft beef jerky)
Directions
Cut the ingredients into pieces (ca. 3x3cm to 4x4cm cubes) Put them together in a pan, add water (just to cover them), and add 1 laurel leaf. Cook until they start to become soft.
In a separate pan, add oil, cook 1 big onion (sliced), 4-5 cloves of garlic (chopped) and 200g bacon (chopped). Season beans in this mixture.
Add meat (and water if needed) and cook on low heat, until cooked.
Serve with white rice, kale (finely sliced and simmered - use only olive oil and garlic) and orange (peeled and sliced).
(You may serve hot pepper sauce to be added to the dish, if someone wants.)
Before serving the main dish, you 'must' serve 'caipirinha'!!
'Moqueca' (No translation) (for about 8 people)
Ingredients
•2 kg fish (grouper or shark)
•Lime drops
•1/2 teaspoon salt
•ground black pepper (in Brazil we have an "white" "black pepper" - prefer it)
•3 seedless redpeppers, sliced (rings)
•1 kg ripe tomatoes (hard), sliced (round)
•5 medium size onions, sliced (rings)
•2 tbsp chopped coriander
•2 tbsp chopped parsley
•2 tbsp chopped chive
•1 cup oil
•250ml coconut-milk
•tbsp 'dende'-oil (you can cook without, but it's not gonna be what it should be - dende is extracted from an african oilpalm (Elaeis guineensis) - I don't know if it is available where you are)
Directions
Cut fish into thick slices (ca. 2 fingers), season with lime, salt and pepper.
Let stand in fridge for 1 hour.
In a bowl, mix redpeppers, onions and tomatoes.
Add coriander, parsley and chive. Mix well. Spread some of the mixture over the bottom of a 'clay'-pan (large). Add one layer of fish, one layer of the mixture, successively. Pour oil and cook on top of the oven, at low heat, for 30 minutes. Turn oven off, cover tightly, and let stand for ca. 2 hours.
Turn oven on, when it starts to boil, add the coconut-milk and the dende-oil.
Cook for ca. 15 minutes more. Taste if fish is well-cooked.
Serve with white rice.
'Camarão com Catupiry na Moranga' (= Shrimp and 'cream cheese' in the pumpkin)
('Catupiry' is the trade mark of a kind of cream cheese from Brazil - you may use for instance Philadelphia cream cheese (also the taste is stronger than needed) - I guess the italian cheese 'mascarpone' would give better results)
This is a must for shrimp lovers!
Ingredients:
•Olive oil
•1 Onion
•2 Garlic cloves
•Tomatoes (if desired; 1 or 2 chopped)
•Shrimps (~500g)
•Cream cheese (~400g)
•Pumpkin-shaped squash
TO BE CONTINUED... Buy now and get all the recipes!
Pedro’s Cookbook
From the world-renowned kitchen of Pedro Gnaspini Netto comes Pedro’s Cookbook, a sampling of the many treats Pedro is famous for.
Introduction
Pedro Gnaspini Netto is an entomologist currently working in Brazil. Not only is Pedro a fantastic entomologist, he's also an accomplished engineer, poet, artist, and above all, cook! Below are some of Pedro's favourite Brazilian dishes, with an introduction by the legendary Pedro himself...
Hello! Here come some recipes.... Now... They are typical Brazilian recipes.... I hope you can make them... and enjoy, sure.
Drinks:
'Caipirinha' (= Little Countrygirl)
This drink is made originally with 'pinga' (= 'aguardente' or ‘cha cha cha’, which is a distilled drink made from sugarcane, like rum), but you can use rum.
Ingredients
•1 lime (the best would be to use a small yellow lemon called 'galego', in Brazil - if you find it, use 2 instead of 1 lime)
•sugar
•'pinga' (sugar and pinga are added to taste)
•icecubes
Directions
Peel the lime not entirely - leave about 1/5 of the peel.
Cut into eighths, put into a glass.
sugar, somewhat covering the lime pieces (or to taste). Mash well, using a wood pestle. Add pinga (to taste), 'washing' the pestle while mixing well.
Break some ice cubes into pieces and add to the drink... and enjoy.
Don't drink too much!
Main Courses:
Feijoada (No exact translation - something like 'a mixture of beans') (For about 5 people)
Ingredients:
•1/2kg black bean - cook and separate.
All following ingredients (except the 'paio') are salted. They have to be washed several times, and boiled twice (just put in cold water and bring to boil; change the water and bring to a boil again). Everything (except the 'carne seca') is pork.
•250g pork loin ('lombo')
•250g 'paio' (a kind of soft pork sausage)
•1 tail
•1 or 2 tongues
•1 ear
•1/2kg smoked pork ribs
•300g 'carne seca' (dried beef - a kind of really soft beef jerky)
Directions
Cut the ingredients into pieces (ca. 3x3cm to 4x4cm cubes) Put them together in a pan, add water (just to cover them), and add 1 laurel leaf. Cook until they start to become soft.
In a separate pan, add oil, cook 1 big onion (sliced), 4-5 cloves of garlic (chopped) and 200g bacon (chopped). Season beans in this mixture.
Add meat (and water if needed) and cook on low heat, until cooked.
Serve with white rice, kale (finely sliced and simmered - use only olive oil and garlic) and orange (peeled and sliced).
(You may serve hot pepper sauce to be added to the dish, if someone wants.)
Before serving the main dish, you 'must' serve 'caipirinha'!!
'Moqueca' (No translation) (for about 8 people)
Ingredients
•2 kg fish (grouper or shark)
•Lime drops
•1/2 teaspoon salt
•ground black pepper (in Brazil we have an "white" "black pepper" - prefer it)
•3 seedless redpeppers, sliced (rings)
•1 kg ripe tomatoes (hard), sliced (round)
•5 medium size onions, sliced (rings)
•2 tbsp chopped coriander
•2 tbsp chopped parsley
•2 tbsp chopped chive
•1 cup oil
•250ml coconut-milk
•tbsp 'dende'-oil (you can cook without, but it's not gonna be what it should be - dende is extracted from an african oilpalm (Elaeis guineensis) - I don't know if it is available where you are)
Directions
Cut fish into thick slices (ca. 2 fingers), season with lime, salt and pepper.
Let stand in fridge for 1 hour.
In a bowl, mix redpeppers, onions and tomatoes.
Add coriander, parsley and chive. Mix well. Spread some of the mixture over the bottom of a 'clay'-pan (large). Add one layer of fish, one layer of the mixture, successively. Pour oil and cook on top of the oven, at low heat, for 30 minutes. Turn oven off, cover tightly, and let stand for ca. 2 hours.
Turn oven on, when it starts to boil, add the coconut-milk and the dende-oil.
Cook for ca. 15 minutes more. Taste if fish is well-cooked.
Serve with white rice.
'Camarão com Catupiry na Moranga' (= Shrimp and 'cream cheese' in the pumpkin)
('Catupiry' is the trade mark of a kind of cream cheese from Brazil - you may use for instance Philadelphia cream cheese (also the taste is stronger than needed) - I guess the italian cheese 'mascarpone' would give better results)
This is a must for shrimp lovers!
Ingredients:
•Olive oil
•1 Onion
•2 Garlic cloves
•Tomatoes (if desired; 1 or 2 chopped)
•Shrimps (~500g)
•Cream cheese (~400g)
•Pumpkin-shaped squash
TO BE CONTINUED... Buy now and get all the recipes!
2.99
In Stock
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Pedro’s Cookbook (Brazilian recipes): From the world-renowned kitchen of Pedro Gnaspini Netto comes Pedro’s Cookbook, a sampling of the many treats Pedro is famous for.
Pedro’s Cookbook (Brazilian recipes): From the world-renowned kitchen of Pedro Gnaspini Netto comes Pedro’s Cookbook, a sampling of the many treats Pedro is famous for.
eBook
$2.99
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In Stock
Product Details
| BN ID: | 2940015587173 |
|---|---|
| Publisher: | eBook4Life |
| Publication date: | 10/12/2012 |
| Sold by: | Barnes & Noble |
| Format: | eBook |
| File size: | 18 KB |
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