Aimed at Paulista, complete, with less work and calories

The virado à paulista is the traditional one, but the banana and the steak went straight to the oven, reducing work and calories

in front of Paulista

The virado à paulista is the traditional one, but the breaded plantains and steak are roasted instead of FRIED and only lose calories compared to the conventional preparation.

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• Portion: 2 people
• Tools: 1 chopping board, 1 kettle, 1 sieve, 1 frying pan, 2 frying pans, 1 mould, 1 small non-stick egg frying pan, 3 bowls or plates (for breading).
• Equipment: conventional

INGREDIENTS:

Pork Chops (Virado à Paulista):

• 2 pork chops, medium thickness
• 1/2 lemon (juice)
• ¼ cup (tea) of cachaça or vodka
• 1 clove(s) garlic, whole, lightly minced
• ¼ cup water (boiling)
• salt and pepper
• Oil for frying (or roasting)

White rice (aimed at Paulista):

• 3/4 cup rice (tea)
• Oil or olive oil for frying
• ¼ small onion, minced.
• 1 clove(s) garlic, minced
• 1 1/2 cup boiling water (tea).
• salt to taste

Virado de Feijão (Virado à Paulista):

• 3/4 cup (tea) of pre-cooked carioca or mulatto beans and seasoned with the broth
• oil or olive oil as needed for sautéing (see recipe)
• ⅓ cup diced bacon
• 2 cloves of garlic, minced
• 1/4 onion, minced
• 1 cup (tea) water (optional), boiling – or enough to take stock (see preparation)
• 1/4 cup (tea) cassava or cornmeal, sifted.
• salt to taste
• pepper to taste
• Parsley or cilantro, chopped, to finish (optional)

Bananas (Virado à Paulista):

• 2 silver or dwarf bananas, ripe, peeled and cut into medium thickness

Milanesa de Forno (for bananas) (Virado à Paulista):

• ¼ cup all-purpose flour, or enough to coat the bananas
• 1 egg, diluted in a little filtered water, or just enough to wrap bananas.
• Salt (pinch)
• pepper (optional)
• 0.25 teaspoon of paprika
• 0.5 cup breadcrumbs or panko flour, or enough for breading.

Braised Cabbage (aimed at Paulista):

• ½ bunch of kale cut into thin strips
• Oil or olive oil for frying
• 2 cloves garlic, minced or as much as you like
• salt
• pepper (optional)

Fried eggs (aimed at Paulista):

• 2 eggs
• Oil or olive oil for frying
• salt
• pepper (optional)

PRE-PREPARATION:

1. This recipe has the main elements of the traditional Virado à Paulista, but there are also other accompaniments that are used, such as: fried sausage, cracklings and farofa. The recipe is of enormous importance and has been recognized as an intangible heritage of the state of São Paulo. The title was awarded by the Council for the Defense of the Historical, Archaeological, Artistic and Touristic Heritage of the Government of the State of São Paulo (Condephaat).
2. Put 1 kettle of water on the fire (see quantity in the ingredients) to boil, cook the rice and turn the beans.
3. Start by marinating the pork chops (see preparation).
4. Separate other ingredients and utensils from the recipe.
5. Wash, peel and chop the onion for the beans and rice.
6. Wash, peel and mince the garlic cloves for the beans, rice and sauteed cabbage.
7. Remove the skin from the bacon and cut it into small cubes.
8. Sift the cassava or cornmeal for the shift.
9. Wash and dry the cabbage, remove the large central stem. Roll the leaves and cut them into very thin strips.
10. Wash, chop the parsley or cilantro (optional) for the turn. Leave to dry on a paper towel until ready to use.
11. For this recipe, the advice is to make the breaded banana without frying, in the oven. To do this, preheat the oven to 220°C – it can also be used to make steaks if you prefer (see preparation tip).

PREPARATION:

1. Pork Chops (do this step before starting the pre-preparation) – Virado à Paulista:
2. Wash the lemon and squeeze the juice.
3. Peel the garlic cloves and crush them lightly, pressing with the knife.
4. In a bowl, mix the cachaça or vodka, lemon juice, garlic clove(s), salt and pepper.
5. Add the pork chops, mix well and marinate in the refrigerator until ready to cook.
6. Start the pre-preparation (step 2).

White Rice – Processed Paulista Style:

1. In a skillet, over medium heat, put the oil or olive oil, just enough to braise.
2. Add chopped onion, saute 3 minutes or until wilted.
3. Then add the garlic cloves and saute for about 1 more minute.
4. Add the rice and stir well to coat all the grains with the dressing, another 1 minute.
5. Measure the amount of water indicated in the ingredients according to the portions you are preparing and water the rice.
6. Season with salt, mix well, raise the heat to medium and do not stir.
7. Once the water reaches the same level as the rice, turn the heat down and partially cover the pot.
8. Let it cook until the rice has absorbed all the water – to check if the water has dried, gently remove some grains and check if the bottom of the pot is still wet. If so, let it cook a little longer.
9. Turn off the heat and keep the pan covered until serving so that the grains finish cooking with their own steam and the rice remains hot.

Virado de Feijão – Virado à Paulista:

1. In a skillet, brown the bacon over medium heat in a little oil or olive oil until crispy.
2. If the pancetta releases a lot of fat, discard some and if so, do not add more oil or olive oil.
3. Still over medium heat, saute the onion and garlic and saute until the onion is translucent.
4. Add the cooked beans to the broth and saute, stirring, for 3 minutes to incorporate the flavors.
5. Add the boiling water and mix until smooth – add the water little by little – if the beans have a lot of broth, the amount of water needed may be less.
6. Add salt and pepper and sauté for a few more minutes.
7. Gradually add the previously seasoned cassava or cornmeal. and keep stirring until it thickens: the mixture must be very moist.
8. Turn off the heat, add the chopped parsley or cilantro (optional) and set aside, covered, in the skillet.

Breaded banana, without frying, baked – Virado à Paulista:

1. See how to prepare it here on EARTH, by clicking HERE.

Pork ribs – Virado à Paulista :

1. Remove the steaks from the refrigerator.
2. Place a skillet over medium-high heat to heat through.
3. Add the oil when hot.
4. Remove steaks from bowl and reserve marinade.
5. Put the chops to grill in the pan and brown on both sides – about 2 minutes per side – this time depends on the thickness of the chops.
6. When they are golden, add the marinade and boiling water (see quantity in the ingredients) and mix.
7. Cover the pan and cook until all liquid evaporates.
8. Turn off the heat and set aside.
9. Tip: all of this procedure can also be done in the oven, if you prefer, at an initial temperature of 220°C until golden brown and then at 180°C, covering the steaks with aluminum foil.

Braised Cabbage – Aimed at Paulista:

1. While the ribs are cooking, in another skillet over medium heat, saute the garlic cloves in a little oil until lightly browned.
2. Add the cabbage strips and stir to incorporate the flavors.
3. Season with salt and continue stirring until the cabbage is cooked, but al dente.

Fried eggs:

1. Just before serving, heat a small non-stick pan with the oil to heat.
2. Open, carefully — one egg at a time — into a small container.
3. Put the egg, one at a time, in the pan with the oil, heated but not too much.
4. Turn the pan to spread the egg and, if necessary, help yourself with a spatula to bring the egg white closer to the yolk so that it doesn’t spread too much.
5. Season with salt and pepper (optional).
6. Still on low heat, cover and cook for 2 to 3 minutes, until the white is cooked through but the yolk is still runny.
7. Remove the egg with a slotted spoon and place it on a plate.
8. Repeat the process with the other eggs – add a little more oil if necessary.

FINISHING AND ASSEMBLY:

1. If necessary, heat the beans, if too dry, add a little boiling water.
2. Also reheat the braised cabbage and rice.
3. Arrange the steaks, bean stew and sauteed kale on one or more serving platters or, if you prefer, distribute them among the plates, leaving room for the rest of the side dishes.
4. Loosen the rice grains with a fork and transfer them to a bowl or place on plates.
5. Serve the eggs on a plate and arrange the breaded bananas to the side or on another plate.
6. If serving on plates, add the eggs and arrange the banana among the side dishes.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.