Learn to Make Pantaneiro Broth on EPTV Campinas' 'Sabor de Casa'

The "Sabor de Casa" segment on EPTV Campinas, airing on Wednesday, November 29th, will feature a traditional dish from the Pantanal region: caldo pantaneiro. Personal chef Carla Almeida will guide viewers through the preparation of this hearty broth. The recipe requires 1 kg of cassava, 400 g of dried beef, one onion, one 'dedo de moça' chili pepper, two tablespoons of butter, two tablespoons of smoked paprika, four cloves of garlic, 300 g of bacon, and 400 g of mozzarella cheese, with green herbs to taste.

Preparation involves desalting the dried beef by soaking it in cold water for at least 24 hours, changing the water a minimum of six times. The cassava should be cooked until tender with butter, chimichurri, smoked paprika, and enough water to cover, without adding salt initially. The cooked cassava is then processed into a puree with its cooking liquid. The dried beef is pressure-cooked for 40 minutes and then shredded. Bacon is fried until golden, and its rendered fat is used to sauté garlic, onion, and chili pepper. Finally, the cassava puree, shredded beef, and adjusted salt are combined. The dish is assembled by placing cheese at the bottom of bowls, pouring the hot broth over it, and topping with bacon and green herbs.