Espetada (also known as espetinho, especially in Brazil) is the Portuguese term used for the technique of cooking food on skewers, and for the dishes prepared that way. Espetada is a traditional dish in Portuguese cuisine.
In Portugal, espetadas can be prepared with different types of meat, as well as squid or fish, with monkfish being commonly used. The most common are beef or pork, or a mixture of the two. More recently, turkey or chicken is used. Often pieces of bell pepper, onion, and chouriço are placed between the meat pieces. Espetada is usually accompanied by white rice or potatoes, and salad.
In Madeira, beef on bay laurel skewers is a typical dish, with origins in the Strait of Câmara de Lobos. The meat, after being cut into cubes and before being grilled, is seasoned with salt, pepper, garlic and bay leaf. It is then cooked over hot coals or wood chips.[1]Bolo do caco is usually eaten with it, or milho frito, fried squares or triangles of firmly set polenta, to soak up the juices of the meat.[2]
The dish can be served on a skewer which hangs from a hook on a stand for presentation.
Grilling espetada at a Portuguese community day in Petersham
espetada, also, known, espetinho, especially, brazil, portuguese, term, used, technique, cooking, food, skewers, dishes, prepared, that, traditional, dish, portuguese, cuisine, coursemainplace, originportugalregion, statemadeira, citation, needed, serving, tem. Espetada also known as espetinho especially in Brazil is the Portuguese term used for the technique of cooking food on skewers and for the dishes prepared that way Espetada is a traditional dish in Portuguese cuisine EspetadaCourseMainPlace of originPortugalRegion or stateMadeira citation needed Serving temperatureHotMain ingredientsMeat Media EspetadaIn Portugal espetadas can be prepared with different types of meat as well as squid or fish with monkfish being commonly used The most common are beef or pork or a mixture of the two More recently turkey or chicken is used Often pieces of bell pepper onion and chourico are placed between the meat pieces Espetada is usually accompanied by white rice or potatoes and salad In Madeira beef on bay laurel skewers is a typical dish with origins in the Strait of Camara de Lobos The meat after being cut into cubes and before being grilled is seasoned with salt pepper garlic and bay leaf It is then cooked over hot coals or wood chips 1 Bolo do caco is usually eaten with it or milho frito fried squares or triangles of firmly set polenta to soak up the juices of the meat 2 The dish can be served on a skewer which hangs from a hook on a stand for presentation Grilling espetada at a Portuguese community day in Petersham Espetada before being cooked Cooking in ember Espetada after being cookedSee also editList of Portuguese dishes nbsp Food portal South African SosatieReferences edit Espetada Madeira recipe Retrieved 2011 06 28 Espetada madeira beef cooked on a bayleaf stick Archived from the original on 2012 03 26 Retrieved 2011 06 28 nbsp This meat related article is a stub You can help Wikipedia by expanding it vte nbsp This article about Portuguese cuisine is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Espetada amp oldid 1177945533, wikipedia, wiki, book, books, library,
