PEIXE NA COZINHA GAUCHA
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- Porto Alegre: Martin Livreiro, 2004
Porto Alegre: Martin Livreiro, 2004. illus., recipes, ind., bibl., color pict. wrps. The gaucha cuisine has its origins in the cowboy cooking tradition and although fish and seafood are not a frequent dish, gaucho gastronomy from the littorals of Rio Grande do Sul where the artesian fishing is still practiced, includes sweet and salt water fish dishes specially prepared for Easter and weekend celebrations. Recipes include: Peixe ensopado, Pirão de peixe, Almôndegas de peixe, Tainha recheada, Traíra na brasa, and many others.