Esse tempinho frio casa bem com um bom caldo inspirado no nosso estado vizinho Mato Grosso. O Escaldado Cuiabano leva a fama de ser afrodisíaco e promete curar ressaca. Preparada desde os tempo da Cuiabá provinciana no fogão a lenha, hoje tem status de prato típico.
O Escaldado tem diversas origens e une diferentes culturas com forte influencia indígena. Era pratica dos índios manter em uma grande panela de barro um caldo, onde tudo que estivesse a disposição para alimentação era sendo acrescentado. Dessa forma, havia comida e base para outros pratos a qualquer hora, mantendo o fogo aceso e conservando os alimentos em altas temperaturas. Essa é a principal origem do “fazer” do Escaldado. Portanto o Escaldado Cuiabano agrega do Índio a farinha de mandioca e seu modo de fazer como um pirão pouco engrossado. Os demais ingredientes e acompanhamentos vieram da colonização e da imigração, sendo o tomate trazido somente no século 19 pelos italianos.
Segue a receita secreta do Choppão, o mais tradicional de Cuiabá.
Preparo para 06 pessoas:
1 frango inteiro
15 ovos
Farinha de mandioca Cuiabana crua.
Massa de tomate
Tomate, cebola e pimentão picados.
Cebolinha picada
Sal o necessário.
Uma panela e uma colher grande para mexer.
Cozinhar e desfiar o frango, reservando a água do cozimento.
Refogar o frango desfiado com a massa de tomate, tomate, cebola e pimentão. Se for do gosto, acrescentar tabletes de Caldo de Galinha.
Acrescentar a água do cozimento e um pouco mais de água. Esperar ferver.
Quebrar os ovos com clara e gema inteiras em uma vasilha. Reserve
Quando estiver fervendo, acrescentar a farinha de mandioca bem devagar e mexendo bem o caldo para não empelotar, ate ficar um caldo grosso. As pelotas de farinha deverão ser retiradas.
Esperar ferver novamente e quando estiver fervendo acrescentar os ovos, e, sem mexer, aguardar alguns minutos em fogo muito baixo para que os ovos endureçam.
Acrescentar por cima a cebolinha picada
Servir com concha funda, levando até o fundo da panela para trazer os ovos.
Acompanha pão fatiado com margarina ou manteiga levado ao forno, ou torradas. Ainda se preferir, leve a mesa queijo ralado e pimenta.
Para requentar, fazer no Banho-maria para evitar de queimar o fundo.

























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