Learn how to prepare the Bar Quermesse pine nut entrevero
Considered a typical dish of the city of Telêmaco Borba, in the Campos Gerais region, the pine nut soup spread to the mountain towns of the South and is now considered a local classic. It was, however, through the Festa do Pinhão, held annually in Lages, Santa Catarina, that businessman José de Araujo Netto, owner of Bar Quermesse and several ventures in the gastronomic area, discovered the dish.
To celebrate the Pinhão tradition in Curitiba and enhance the harvest season, the entrepreneur included the entrevero on the menu as part of the Pinhão Festival, a selection of seasonal dishes available for a limited time, specially prepared with the seed. “There are not so many options for pub dishes with pine nuts. At Quermesse, we make pine nuts with bacon, farofa with pine nuts, but the entrevero recipe is undoubtedly the best known”, he says.
The dish, which originated in the crossings of the tropeiros through the region, follows until today a line of construction of flavors and textures that makes the combination a success. “We use red meat, sausages, cured and smoked meats, seasonal vegetables and pine nuts, obviously, which are abundant in the region”, details Netto. When choosing vegetables, the tip is to opt for firmer ones like carrots, for example, since the ingredients must stay in the fire for a long time.
The correct point of the meats is what guarantees the success of the recipe. “If you’re in a hurry, you’ll eat the tough meat. The secret is the patience to keep the preparation on the fire until the meats are very tender”. As for the accompaniment, it is up to the taste of each one. At Quermesse, it is served with a portion of fried potatoes and sliced bread so as not to waste even a drop of sauce at the end of the dish.
The creator of the recipe shared with Bom Gourmet the secrets to prepare the dish that was the best seller during the festival and that will remain on the menu until the end of July. Check it step by step:
Step by step
Pinhão entrevero from Bar Quermesse
José de Araujo Netto
- 2 tablespoons of oil
- 300 g pork loin cut into cubes
- 300 g rump cut into strips
- 300 g pepperoni sausage cut into slices
- 1 medium chopped onion (150 g)
- 2 minced garlic cloves
- 1 small green bell pepper, diced (150 g)
- 1 small red bell pepper, diced (150 g)
- 300g peeled cooked pine nuts
- 3 tablespoons traditional soy sauce
- 1 pinch of salt
- 1 sliced carrot
Pinhão entrevero from Bar Quermesse
- In a large pan, put the oil and lead to medium fire to warm up;
- Add the tenderloin, rump and sausage;
- Fry for 15 minutes, stirring occasionally, or until meat is tender.
- Add the carrot, onion, garlic, peppers, pine nuts, soy sauce and salt.
- Cook for 20 minutes, or until meat is tender.
- Remove from the heat and serve with the accompaniments of your choice.
Step 3: Fry for 15 minutes, stirring occasionally, or until the meat is tender;
Step 6: Remove from heat and serve with your choice of side dishes.
Step 1: in a large pan, add oil and heat over medium heat;
Step 2: add the sirloin, rump and sausage;
Do you know how to cook pine nuts?
- 300 g of pine nuts
- salt to taste
- 1 liter of water
Method of preparation:
- Wash the pine nuts well under running water.
- Put them together with the water and salt in the pressure cooker and lead to high heat.
- As soon as the pan starts beeping (gets pressure), count 40 minutes.
- Remove the pan from the heat and let it cool until it loses pressure naturally.
- Peel the cooked pine nuts while they are still hot.