Mocofava with special ciccioli

Rodrigo Oliveira

INGREDIENTS

Mocofava

For 20 people
1 kg of shelled, washed beans
3 l of meat stock
3 bay leaves
2 leaves
3 lemon segments
1 onion
2 tomatoes
1 red pepper
10 cloves of garlic
3 spoonfuls of concentrated tomato
80 ml of can vinegar
1 spoonful of cumin
1 spoonful of coloral
1 teaspoon of coriander seeds
1 teaspoon of black pepper (Pimento do Reino, typical of Brazil)
150 g of bacon gelatine
50 g of "bottled" butter (butter cream from Northeast Brazil)
50 g of lard
400 g of salted meat, desalted and cooked
200 g of smoked, cubed bacon (skinless)
200 g Lingüiça (pork sausage with garlic and paprika) smoked in slices
Salt
Pepper sauce
Coriander

Special ciccioli

For 40 people
5 kg of belly pork
300 g of coarse salt
50 g of bicarbonate
5 l of water
Lard for frying


 

METHOD

Mocofava
Cook the beans in sufficient water until soft. Keep the water and add it to the meat stock (used to make the traditional Mocotó meat stew) with the meat from the stew.
Gently fry the salted meat, the Lingüiça and the bacon in a mixture of butter and lard; add the beans and then all the vegetables, blended together into a smooth mixture.
Add the bay leaves, the lemon segments, the bacon gelatine and cook for over 30 minutes or until the stock has fully amalgamated.
Lastly, add the spices and serve immediately. Accompany with bread or manioc flour and pepper sauce, served separately.

Special ciccioli
Cut the belly pork into 3 cm wide strips and soak overnight in water with salt and bicarbonate.
Drain and place in a smoker with a moderate temperature of 75 °C for 5 hours. The strips of meat must be hard and golden. Cut them into 5 cm pieces, setting aside the scraps and discarding the excess fat.
Carefully separate the skin from the meat (without separating the sides) in order to cook evenly.
Fry for 8 minutes at 180 °C and then at 190° for 3 minutes.
Serve with lemon and black pepper sauce, separately.

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 Credits Brambilla-Serrani

Rodrigo Oliveira
Mocotˇ

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Tribute to Pirangi (little village near Sao Paolo)
A recipe presented at
IdentitÓ Milano 2012