É costumeiro ver torcedor se gabando de número de camisas vendidas, ingressos, pay-per-view... Pra tirar uma casquinha da rivalidade CAMCRU o Mineirão inova e lança a disputa por quem consome mais cerveja e tropeiro em dia de jogo.
Uma pessoa razoável olharia esse cenário com preocupação, mas já tem atleticano comemorando a "vitória" obtida e cruzeirense justificando sua derrota e prometendo revanche.
Que o futebol brasileiro vem se resumindo a mero produto na última década é evidente, mas quando essa tendência é explicitada de forma tão grosseira é impossível não se assustar.
Feijão tropeiro è un'altro piatto brasiliano, dello mio stato natale, Minas Gerais. La sua base è fagiolo, farina di manioca, bacon, uovo,aglio e cipolla.
Il suo nome, "Feijão Tropeiro", significa Fagiolo del Soldato/Viaggiante, perché era un piatto comune delle viaggiante rurale, saporoso anche freddo, e sufficientemente forte al lavoro fisico de quelle persone.
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During the colonial period, troops of cattlemen known as tropeiros were engaged to explore the inland territories of Brazil. On their journeys, they had to carry most of their food with them. The essentials – beans, dried and salted meat, and cassava flour – were typically combined to create the iconic feijão tropeiro, a dish that carries the nickname of the explorers.
Ingredients
- 500 g dried beans (see Note), soaked in cold water overnight
- 250 g smoked bacon, cubed
- 5 eggs
- 2 tbsp pork lard or vegetable oil
- 1 onion, chopped
- 4 garlic cloves, finely chopped
- 200 g cassava flour
- 125 g torresmo (pork rind), crumbled
- 2 tbsp parsley, finely chopped
- 3 tbsp spring onion, finely chopped
Instructions
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You will need to begin this recipe 1 day ahead.
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Drain the beans and cook them in a saucepan of boiling water until just tender.
Drain and set aside.
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Cook the bacon in a large frying pan over a medium heat for 8 minutes, or until
crispy. Remove from the pan and set aside.
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Break the eggs into the frying pan and cook them in the bacon grease until they
are semi-cooked, then vigorously scramble them together. Remove from the heat
and chop any unbroken bits of egg.
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Transfer the eggs to a plate and set aside. Heat the lard or oil in the frying pan
and cook the onion and garlic for 5 minutes, or until translucent but not browned.
Add the drained beans and cook for 5 minutes.
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Add the cassava flour to the pan, a handful at a time, stirring constantly. When all
the flour has been added, remove the pan from the heat. Stir in the crumbled
torresmo until well combined.
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Gently fold in the bacon, eggs, parsley and spring onion. Serve immediately.
Note • Use pinto (carioca) beans or any other dried beans.
This Recipe Can be Found [Here] ( http://www.sbs.com.au/food/recipes/beans-fried-bacon-and-scrambled-eggs-feijao-tropeiro )
I used to live in Mendoza province when I was little and ate a lot of tortitas raspadas and I want some so badly but there's none on Buenos Aires
