📝 About This Recipe
Hailing from the cold highlands of Southern Brazil, Entrevero de Pinhão is a rustic, soul-warming stir-fry that celebrates the harvest of the Araucaria pine tree. This vibrant dish creates a 'muddle' (entrevero) of succulent meats, smoky bacon, and earthy pinhão nuts, all seared to perfection in a traditional iron disc. It is a masterpiece of textures and smoky flavors that captures the true essence of mountain barbecue culture.
🥗 Ingredients
The Star Ingredient
- 500 grams Pinhão (Brazilian Pine Nuts) (cooked, peeled, and sliced in half lengthwise)
The Meats
- 200 grams Bacon (cubed)
- 250 grams Calabresa Sausage (sliced into half-moons)
- 200 grams Paio Sausage (sliced into thin rounds)
- 400 grams Beef Sirloin (Alcatra) or Rump Cover (Picanha) (cut into small cubes)
- 300 grams Pork Loin (cut into small cubes)
- 250 grams Chicken Breast (cut into small cubes)
Aromatics and Vegetables
- 2 large Onion (coarsely chopped)
- 4 cloves Garlic (minced)
- 1 medium Red Bell Pepper (diced)
- 1 medium Yellow Bell Pepper (diced)
- 2 medium Tomatoes (seeded and diced)
- 2 tablespoons Olive Oil (if needed for extra fat)
Seasoning and Garnish
- to taste Salt and Black Pepper (be careful with salt as meats are already salty)
- 1 teaspoon Smoked Paprika
- 1/2 cup Fresh Parsley and Green Onions (Cheiro-Verde) (finely chopped)
👨🍳 Instructions
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1
If using raw pinhão, boil them in a pressure cooker with water and a pinch of salt for 30-40 minutes. Peel them while still warm and slice each nut in half lengthwise.
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2
Heat a large heavy-bottomed cast iron skillet or a traditional 'disco de arado' (plow disc) over medium-high heat.
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3
Add the bacon cubes first. Fry until the fat has rendered and the bacon is golden and crispy.
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4
Push the bacon to the edges of the pan (the cooler zone) and add the pork cubes to the center. Sear until browned on all sides, then move to the edges.
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5
Add the beef cubes to the center. Season lightly with salt and pepper. Sear quickly to lock in juices, then move to the edges.
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6
Repeat the process with the chicken cubes, browning them thoroughly before moving them to the perimeter with the other meats.
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7
Add the sliced Calabresa and Paio sausages to the center. Sauté until they release their oils and become fragrant.
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8
Now, bring all the meats back to the center and mix them together. Add the onions and garlic, sautéing until the onion becomes translucent.
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9
Incorporate the red and yellow bell peppers. Stir-fry for 3-4 minutes until they begin to soften but still retain some bite.
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10
Add the prepared pinhão nuts and the diced tomatoes. The moisture from the tomatoes will help deglaze the flavorful brown bits from the bottom of the pan.
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11
Sprinkle with smoked paprika and adjust salt and pepper. Be cautious with salt as the bacon and sausages are naturally salty.
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12
Lower the heat and let everything cook together for another 5-7 minutes, allowing the pinhão to absorb the savory juices from the meats.
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13
Turn off the heat and stir in the fresh parsley and green onions for a burst of color and freshness.
💡 Chef's Tips
To peel pinhão easily, use a specialized pinhão cracker or cut the tip and squeeze while they are still warm. Always cook the meats in stages; crowding the pan will steam the meat instead of searing it. If the mixture looks too dry, add a splash of beef broth or a glug of red wine to create a light sauce. For an authentic smoky flavor, use a cast iron pan over an open wood fire or charcoal grill. The pinhão should be firm but tender—overcooking them in the stir-fry can make them mushy.
🍽️ Serving Suggestions
Serve hot with Brazilian white rice and farofa (toasted cassava flour). Pairs beautifully with a full-bodied Red Wine like a Brazilian Merlot or Cabernet Sauvignon. Accompany with a side of crusty French bread to mop up the flavorful juices. A cold craft Lager or Pilsner is the perfect refreshing counterpoint to the rich, salty meats. Add a side of vinaigrette (Brazilian tomato and onion relish) for a bright, acidic contrast.