One of the most classic recipes in the Pantanal cuisine is the entourage pasta, created by farmhands who worked in the region’s cattle transport. The need for fast and tasty food led to the creation of this dish, which has become a regional classic. The Galo brand, belonging to the Selmi Group, teaches how to prepare the recipe, which includes sun-dried meat, peppers and green smell.
Ingredients:
- 1 tablespoon pork lard
- 1 teaspoon(s) paprika
- 4 garlic cloves
- 1 sliced onion
- 200 grams desalted and shredded dried meat
- 30 milliliters of orange juice
- 250 grams of Semolina Macaroni Spaghetti 8 500g broken into small pieces
- 5 hot peppers
- Chicken stock or water to cover
- 1/2 cup chopped parsley (chopped)
- 1 teaspoon salt
Preparation mode:
Place the pork lard, paprika, garlic and onion in a large, shallow pan. Let braise for 3 minutes.
Add the dried meat and water with the orange juice. Then add the macaroni broken into small pieces, the pepper and the green smell.
Cover the pasta with the chicken broth or water. If needed, season with salt and cook over low heat. Serve while still warm garnished with a few parsley leaves.