Main CourseDinnerLunch

Cuscuz Paulista

Name: Cuscuz Paulista
Prep time: 30 min
Cook time: 45 min
Total time: 3 h 15 min
Yield: 6 份
Cuisine: brazilian
Ingredients: 2 个 sardine canned in oil, drained and flaked; 150 g shrimp cooked, peeled, and deveined; 150 g palm heart canned, drained and sliced; 3 个 egg hard-boiled and sliced; 0.5 杯 black olive pitted and sliced; 1 个 tomato sliced; 3 汤匙 olive oil; 1 个 yellow onion finely chopped; 2 瓣 garlic minced; 1 杯 tomato sauce; 2 杯 water; 1 茶匙 salt; 0.5 茶匙 black pepper freshly ground; 2 杯 cornmeal fine grain; 0.25 杯 fresh parsley chopped

Cuscuz Paulista is a savory Brazilian dish, often served cold, made with cornmeal and a variety of fillings. It's steamed in a mold, creating an impressive cake-like presentation perfect for a main course or side dish.

Forkin 的原创食谱

总用时: 3小时 15分钟
份量: 6
难度: 中等

无麸质

过敏原信息： 可能含有甲壳类、鸡蛋和鱼类。如有过敏，请务必查看配料包装。

备料

配料

filling

2 个sardine, canned in oil, drained and flaked
150 gshrimp, cooked, peeled, and deveined
150 gpalm heart, canned, drained and sliced
0.5 杯black olive, pitted and sliced

garnish

3 个egg, hard-boiled and sliced
1 个tomato, sliced
0.25 杯fresh parsley, chopped

sauce

3 汤匙olive oil
1 个yellow onion, finely chopped
2 瓣garlic, minced
1 杯tomato sauce
2 杯water

seasoning

1 茶匙salt
0.5 茶匙black pepper, freshly ground

base

2 杯cornmeal, fine grain

厨具

spoon · large pot · cutting board · knife · deep skillet · bundt pan

做法

分步操作

1
Lightly grease a 9-inch bundt pan or a round cake mold with a central hole with olive oil.
约 2分钟
烹饪提示： Ensure the mold is evenly greased to prevent sticking.
2
Arrange the sliced hard-boiled eggs and sliced tomatoes decoratively on the bottom and sides of the prepared mold.
约 5分钟
烹饪提示： This will be the top of your cuscuz when inverted, so arrange carefully.
3
Heat the olive oil in a large pot or deep skillet over medium heat.
约 1分钟
4
Add the chopped yellow onion and sauté until softened and translucent, about 5-7 minutes.
约 7分钟
烹饪提示： Don't rush this step; proper caramelization adds flavor.
5
Stir in the minced garlic and cook for another minute until fragrant.
约 1分钟
烹饪提示： Be careful not to burn the garlic.
6
Pour in the tomato sauce and water, then bring the mixture to a simmer.
约 5分钟
7
Add the flaked sardines, cooked shrimp, sliced palm heart, and sliced black olives to the pot.
约 2分钟
8
Season with salt and black pepper to taste, then let it simmer gently for 10 minutes to allow the flavors to meld.
约 10分钟
9
Gradually add the fine grain cornmeal to the simmering sauce, stirring continuously to prevent lumps.
约 3分钟
烹饪提示： Pour in slowly in a thin stream while stirring vigorously.
10
Continue stirring as the mixture thickens, cooking for about 5-7 minutes until the cornmeal is fully cooked and pulls away from the sides of the pan.
约 7分钟
烹饪提示： The mixture should be very thick, like a firm polenta.
11
Spoon half of the cornmeal mixture into the prepared mold, gently pressing it down to fill any gaps and cover the garnish.
约 3分钟
烹饪提示： Use the back of a spoon to ensure a compact layer.
12
Add the remaining cornmeal mixture, pressing firmly to create an even, compact surface.
约 2分钟
13
Cover the mold with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the cuscuz to firm up.
约 2小时
烹饪提示： Chilling is crucial for easy unmolding and proper texture.
14
When ready to serve, carefully invert the mold onto a serving platter.
约 1分钟
烹饪提示： If it resists, run a thin knife around the edges of the mold before inverting.
15
Garnish with fresh parsley before serving.
约 1分钟

妥善保存

储存

Store leftover Cuscuz Paulista in an airtight container in the refrigerator.

重新加热

Cuscuz Paulista is best served cold or at room temperature, no reheating needed.