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Pedros Cookbook

From the world-renowned kitchen of Pedro Gnaspini Netto comes Pedros Cookbook, a sampling of the many treats Pedro is famous for.
This document is a summary of the delights available at Pedros Kitchen, a popular site to visit on the World Wide Web. Pedros Kitchen on the WWW is always being updated with more recipies, so if youre looking for the latest in ra!ilian culinary pleasure, visit us at http"##superior.carleton.ca#$pwigfull#pedro.html

%ntroduction&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&' (rinks"&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&'
)Caipirinha) *+ ,ittle Countrygirl-&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&'

.ain Courses"&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&/
0ei1oada *2o e3act translation 4 something like )a mi3ture of beans)-&&&&&&&/ ).o5ueca) *2o translation-&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&6 )Camar7o com Catupiry na .oranga) *+ 8hrimp and )cream cheese) in the pumpkin-&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&9

8uspiro *+;sigh;-&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&: <mbrosia *no translation-&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&: anana cake&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&= olo de .aracu1> *Passionfruit cake-&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&= <vocado cream&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&?

) olo

@bado) *+ (runk Cake-&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&& rigadier-&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&& ombs-&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&& read-&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&

) rigadeiro)*+ ) ombas) *+

)(oce de <bAbora) *+ 85uash Candy-&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&& )P7o de .el) *+ Boney

0or .ore %nformation"&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&

Pedro Gnaspini Netto is an entomologist currently working in ra!il. Not only is Pedro a fantastic entomologist, he"s also an accomplished engineer, poet, artist, and abo#e all, cook$ elow are some of Pedro"s fa#ourite ra!ilian dishes, with an introduction by the legendary Pedro himself...

%ello$ %ere come some recipes.... Now... &hey are typical ra!ilian recipes.... ' hope you can make them... and en(oy, sure.

)Caipirinha) *+ ,ittle Countrygirl&his drink is made originally with "pinga" )* "aguardente" or +cha cha cha, which is a distilled drink made from sugarcane, like rum,, but you can use rum.

- lime )the best would be to use a small yellow lemon called "galego", in ra!il - if you find it, use . instead of - lime, sugar "pinga" )sugar and pinga are added to taste, icecubes

Peel the lime not entirely - lea#e about -/0 of the peel. Cut into eighths, put into a glass.

3 sugar, somewhat co#ering the lime pieces )or to taste,. 1ash well, using a wood pestle. 2dd pinga )to taste,, "washing" the pestle while mi3ing well. reak some ice cubes into pieces and add to the drink... and en(oy.

Don't drink too much! Main Courses:

0ei1oada *2o e3act translation 4 something like )a mi3ture of beans))For about 0 people,

-/.kg black bean - cook and separate. 2ll following ingredients )e3cept the "paio", are salted. &hey ha#e to be washed se#eral times, and boiled twice )(ust put in cold water and bring to boil4 change the water and bring to a boil again,. 5#erything )e3cept the "carne seca", is pork. .06g pork loin )"lombo", .06g "paio" )a kind of soft pork sausage, - tail - or . tongues - ear -/.kg smoked pork ribs 766g "carne seca" )dried beef - a kind of really soft beef (erky,

Cut the ingredients into pieces )ca. 737cm to 838cm cubes, Put them together in a pan, add water )(ust to co#er them,, and add - laurel leaf. Cook until they start to become soft. 'n a separate pan, add oil, cook - big onion )sliced,, 8-0 clo#es of garlic )chopped, and .66g bacon )chopped,. 9eason beans in this mi3ture. 2dd meat )and water if needed, and cook on low heat, until cooked. 9er#e with white rice, kale )finely sliced and simmered - use only oli#e oil and garlic, and orange )peeled and sliced,. ):ou may ser#e hot pepper sauce to be added to the dish, if someone wants.,

efore ser#ing the main dish, you "must" ser#e "caipirinha"$$

).o5ueca) *2o translation)for about ; people,

. kg fish )grouper or shark, <ime drops -/. teaspoon salt ground black pepper )in ra!il we ha#e an =white= =black pepper= - prefer it, 7 seedless redpeppers, sliced )rings, - kg ripe tomatoes )hard,, sliced )round, 0 medium si!e onions, sliced )rings, . tbsp chopped coriander . tbsp chopped parsley . tbsp chopped chi#e - cup oil .06ml coconut-milk tbsp "dende"-oil )you can cook without, but it"s not gonna be what it should be - dende is e3tracted from an african oilpalm )5laeis guineensis, - ' don"t know if it is a#ailable where you are,

Cut fish into thick slices )ca. . fingers,, season with lime, salt and pepper. <et stand in fridge for - hour. 'n a bowl, mi3 redpeppers, onions and tomatoes. 2dd coriander, parsley and chi#e. 1i3 well. 9pread some of the mi3ture o#er the bottom of a "clay"-pan )large,. 2dd one layer of fish, one layer of the mi3ture, successi#ely. Pour oil and cook on top of the o#en, at low heat, for 76 minutes. &urn o#en off, co#er tightly, and let stand for ca. . hours. &urn o#en on, when it starts to boil, add the coconut-milk and the dende-oil. Cook for ca. -0 minutes more. &aste if fish is well-cooked. Serve with white rice. 'Camaro com Catupiry na Moran a' !" Shrimp and 'cream cheese' in the pumpkin#

)"Catupiry" is the trade mark of a kind of cream cheese from ra!il - you may use for instance Philadelphia cream cheese )also the taste is stronger than needed, - ' guess the italian cheese "mascarpone" would gi#e better results, &his is a must for shrimp lo#ers$

>li#e oil - >nion

% . Garlic clo#es &omatoes )if desired4 - or . chopped, 9hrimps )?066g, Cream cheese )?866g, Pumpkin-shaped s@uash )about .0-76 cm in diameter,

'n a pan, put oli#e oil, add chopped onion and garlic, and fry. 2dd chopped tomatoes and cook until you ha#e a "chunky" sauce. 2dd shrimps )use small ones, cleaned,, mi3, and cook only for a while. 2dd the cream cheese, mi3 well, and pour the mi3ture into the s@uash )which will be your "pan",. ake )in low-medium heat, until s@uash is cooked )don"t let it o#ercook$,. Ahen ser#ing, take s@uash pulp together with the shrimp-cheese mi3ture.

&ipB use a ca. .0-76cm diameter s@uash )as short as possible,. &ake seeds out. 'f needed, take part of pulp out - lea#e about a 7cm thick wall.

8uspiro *+;sigh;' don"t know if you use the 5nglish =sigh= for both pain and lo#e. 'n this case, =sigh= is for lo#e.

eggs sugar

For each eggwhite, use . tbsp sugar. eat the eggwhite until it is almost hard )we call in Portuguese =point of snow=, and add, while still beating, the sugar little by little. Cse a tbsp to drop some drops of the mi3 into a baking pan )keep them at least twice the diameter apart,. ake in a preheated o#en )at lowheat, for one hour. D>N"& open the o#en. &hey ha#e to be golden, crispy outside and somewhat (elly inside.

Eery good$


<mbrosia *no translation%ngredients

-< 1ilk F eggs -/. kg sugar ground cinnamon

1i3 - l milk4 F eggs4 -/.kg sugar4 ground cinnamon )at your taste, into a cooking pan. top of the o#en, cook, cook... always turning )use a wood spoon, until it"s golden brown and/or a somewhat thick syrup is formed.

Eery good )and =hea#y=,.

anana cake
-6 tbsp flour - cup and -6 tbsp sugar - tbsp baking powder ground cinnamon bananas 7 eggs . cups of warm milk.

-. 1i3ture of -6tbsp flour4 -6 tbsp sugar4 - tbsp baking powder .. 1i3ture ofB - cup sugar4 ground cinnamon )at your taste, 7. &hin longitudinal slices of banana 8. 1i3ture of 7 beaten eggs and . cups of warm milk 'n a greased baking pan, repeat - - layer of )-,4 - layer of )7,4 - layer of )., then - layer of )-,4 pour number )8,. ake.


olo de .aracu1> *Passionfruit cake%ngredients

. cups flour . cups sugar 0 eggs separate - cup passionfruit pulp -66g margarine - tbsp baking powder

lend the passionfruit pulp, take the seeds out, and reser#e. eat eggwhite to =snow point= and reser#e eat well eggyolk G sugar G margarine 2dd passionfruit 2dd flour spoon by spoon, mi3ing well )don"t beat it$ mi3 with your hands, 1i3 well. 2dd baking powder. Pour into a greased pan )that one which is used to get a cake with a hole in the middle. Do you knowH, DetailB grease the pan, and pour bread crumbs on it, and take out the e3cess... only after that you may pour the cake in it... ake on a preheated o#en )medium, 8auceB . cups passionfruit pulp )with seeds, G . cups sugar. Cook ontop of the o#en, mi3ing well )do not boil$$, until you get a dense syrup. &ake the baked cake out of the pan. Pour the sauce on it... and en(oy$$

<vocado cream
)2s far as ' know, ra!il is the only place where people eat a#ocado sweetened, and N5E5I salted, like in salads, guacamoles, etc. - 'f someone knows somewhere else where a#ocado is ser#ed as dessert, please let me know -add recipe please, &ry this recipe...

'n a blender, mi3 a#ocado )without seed$$$,, sugar, lime drops and white wine. Chill and ser#e.

2 suggested proportion for -st try )proportion certainly depends on how big and sweet is the a#ocado,B 7 a#ocados )based on the si!e of North 2merican specimens '"#e seen,, . tbsp sugar, - lime, -/. cup wine.

) olo

@bado) *+ (runk Cake-

F eggs F tbsp sugar F tbsp breadcrumb - tbsp flour - tbsp baking powder

'n a blender, mi3 all ingredients. Pour into a greased baking pan, and bake on medium-high temperature. Ahen baked )toothpick testB a toothpick inserted into the centre comes out clean,, still hot, add the following sauce o#er it. 9auceB - cup water . cup sugar - cup "pinga" )or rum, 1i3, bring to boil, pour o#er the cake.

) rigadeiro)*+


. cans condensed milk 8 eggyolks - tbsp margarine )unsalted, . tbsp chocolate powder Chocolate sprinkles

0or .icrowave oven" 1i3 e#erything well in a bowl. 1icrowa#e for 0 minutes. 1i3 again. 1icrowa#e again 0 minutes. 1i3 #ery well - until homogeneous. 2fter cooling, make balls )-= diameter, and roll o#er chocolate sprinkles. %f not in microwave" 1i3 and cook ontop of the o#en, N5E5I stop mi3ing. )Good luck when washing the pan$,

&ry the brigadier$ %ummmmm$

) ombas) *+


-06g flour .06ml water -66g margarine 8 eggs

) salt

'n a pan, bring water, salt and margarine to boil. 2dd all flour, and cook, ne#er stop mi3ing )use wooden spoon,. Ahen the mi3ture forms one whole "ball", and easily "unglues" from the pan, turn the o#en off, and let it cool. Ahen cooled, add eggs one by one, mi3ing )beating, "#igorously". 9pread some "drops" of the mi3ture on a tray, and bake in a preheated o#en, high heat, for -0-.6 minutes - until they are "dry" and golden. Ahen cool, add stuffing, and gla!e. 8tuffingB cream, #anilla cream or chocolate cream. For the latter two, make a cream with corn starch )e.g., - cup milk, . tbsp le#el corn starch, . tbsp le#el sugar,. Cla!ing *or any other chocolate gla!ing-B . coffee cup confectioner"s sugar - coffee cup powder chocolate . tbsp margarine . tbsp boiling water 1i3 all ingredients, and cook in "bain-marie".

)(oce de <bAbora) *+ 85uash Candy%ngredients

- kg s@uash )you may use s@uash or pumpkin, J66g sugar

Cut s@uash into pieces )ca. 7-8cm s@uares,. 'n a large pan, put the sugar, cinnamon sticks and clo#es. Ahen the sugar starts melting, add s@uash )arrange it below the sugar,. 1i3 from time to time, until cooked. 'f needed, add some water.

When to stop cookingB it"s up to you. :ou may ha#e cubes, or lea#e the candy become a cream. &ipB 'f doing it creamy, you may add coconut )ground, while cooking.


)P7o de .el) *+ Boney

7 cup flour - cup sugar 7 tbsp chocolate powder - cup honey - teaspoon ground clo#e - tbsp margarine - cup milk - teaspoon baking powder


1i3 e#erything and bake in a greased pan, in medium heat o#en, until cooked )use toothpick test,. Ahen cool, gla!e with a chocolate gla!ing. etterB cut into ca. 0cm s@uares, and &%5N gla!e. 0or microwaveB ake for -6--. minutes, medium. Cla!ing for microwaveB melt ca. 066g chocolate bar, for 8 minutes, medium.

0or .ore %nformation"

New recipes and updated information is added periodically on the Pedros Kitchen AAA page. New #ersions of the cookbook may also be obtained at this site. Lust point your AAA browser to http"##superior.carleton.ca#$pwigfull#pedro.html and en(oy$ Pedro Gnaspini Netto may be reached by e-mail atB


Patrick Aigfull )the maintainer of the page, may be reached atB


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