Pequizada
Pequi or "caryocar brasiliense" is a very common fruit in the Brazilian central plateau of Cerrado. It's added whole as a condiment in savory dishes such as "galinhada" (stewed chicken). In this case, it shouldn't be bitten into because inside are hundreds of small spines. Its name, in fact, literally means "spiny skin" and in order to eat it, it's necessary to separate the velvety and tasty yellow pulp from the sharp protrusions of the wrapping that holds it. It's harvested in February onwards, and is normally consumed raw, cooked or mixed with rice, chicken, etc. Oil can be extracted from the pulp to aromatize dishes and to make spirits. The fruit can also be used to make jam or ice cream.
Ingredients
16 pequi
1/2 cup olive oil
2 cloves garlic
2 cups milk
1 tablespoon flour
salt
1/4 pound Parmigiano-Reggiano or curd cheese, grated
1 1/4 cups cream
1 bunch parsley
Preparation
Separate the pulp of the pequi from its spiny skin. Cook in a pressure cooker with 2 cups of water for 15 minutes. In a pot, place the olive oil and garlic and saute', stirring well. Gradually add the milk and bring to a boil. Add the flour diluted with water. Season with salt and add the cheese. Once the broth is very thick, add the cream and pequi. Remove from the heat, add the parsley and serve.
See The Brazilian Cavalhada
Ingredients
16 pequi
1/2 cup olive oil
2 cloves garlic
2 cups milk
1 tablespoon flour
salt
1/4 pound Parmigiano-Reggiano or curd cheese, grated
1 1/4 cups cream
1 bunch parsley
Preparation
Separate the pulp of the pequi from its spiny skin. Cook in a pressure cooker with 2 cups of water for 15 minutes. In a pot, place the olive oil and garlic and saute', stirring well. Gradually add the milk and bring to a boil. Add the flour diluted with water. Season with salt and add the cheese. Once the broth is very thick, add the cream and pequi. Remove from the heat, add the parsley and serve.
See The Brazilian Cavalhada
