Quick Summary
- 1The Clube Rural program featured a recipe for stuffed cheese bread on Sunday, January 18.
- 2The recipe was taught by chef Katrine Santos, who is from the coast of Piauí.
- 3The dish involves a cheese-based dough filled with shredded beef or chicken, cream cheese, and nata cream.
- 4The preparation process includes baking the dough, splitting it open, and adding the filling.
A Culinary Highlight
The Clube Rural program on Sunday, January 18, showcased a special recipe that captured the attention of viewers: a stuffed cheese bread. This traditional Brazilian dish was presented by Katrine Santos, a chef hailing from the coastal region of Piauí.
The segment provided a detailed guide for home cooks looking to prepare this savory treat. The recipe combines the classic flavors of cheese bread with a rich, hearty filling, making it an ideal option for gatherings or a comforting family meal.
The Ingredients
To prepare the dough for the stuffed cheese bread, several key ingredients are required. The base relies on a substantial amount of polvilho (tapioca starch), specifically 1 kilogram, which is sufficient to produce approximately 12 individual units.
The cheese mixture is equally important, combining 250 grams of queijo coalho and 250 grams of queijo minas padrão. The dough is bound together with 8 eggs and 100 ml of water.
For the filling, the recipe offers two distinct options to suit different tastes:
- Carne de sol (sun-dried beef), shredded and prepared
- Frango (chicken), also shredded
Both filling variations are enhanced with a mixture of requeijão (cream cheese) and creme de nata (nata cream), adding a creamy texture and rich flavor to the final dish.
Preparation Process
The preparation begins by combining the cheeses, eggs, and water in a glass container. The mixture is stirred thoroughly until the egg is fully dissolved.
Next, the polvilho is added to the mixture. According to the recipe, 1 kilogram of starch yields 12 units of bread, each weighing approximately 150 grams. The ingredients are mixed again until a homogeneous dough is achieved.
The dough is then portioned and baked in a preheated oven at 180ºC for 30 minutes. Once baked, the breads are split in half to create space for the filling.
The final step involves preparing the filling. The shredded meat (either beef or chicken) is mixed with the requeijão and creme de nata. This mixture is then used to fill the split breads, completing the dish.
Serving the Dish
Once the filling is added, the stuffed cheese bread is ready to be served. The combination of the crispy, cheesy exterior and the soft, flavorful interior makes for a satisfying culinary experience.
This recipe highlights the versatility of traditional Brazilian ingredients, adapting them into a modern, convenient format suitable for various occasions. The use of local products from Piauí adds a regional authenticity to the dish.
Key Takeaways
The recipe presented on Clube Rural offers a straightforward method for creating a beloved Brazilian snack. By following the steps provided by Katrine Santos, cooks can replicate a taste of Piauí in their own kitchens.
The dish stands out for its simple preparation and rich flavor profile, making it a potential favorite for family meals and social events alike.
Frequently Asked Questions
The recipe was presented by chef Katrine Santos during the Clube Rural program. She is a culinary expert from the coastal area of Piauí.
The dough is made with 1 kg of polvilho (tapioca starch), 250g of queijo coalho, 250g of queijo minas padrão, 8 eggs, and 100 ml of water.
The filling consists of shredded carne de sol or chicken mixed with requeijão (cream cheese) and creme de nata (nata cream). This mixture is used to stuff the baked bread.
The portioned dough is baked in an oven preheated to 180ºC for 30 minutes. After baking, the breads are split in half to add the filling.
