If you are like me and love a ham sandwich, prepare because this filling is wonderful!
It is so good that he is not limited to snacks! It goes far beyond because it can be used to make cakes, baked rice, ESFiha stuff or wand. You can use it as a sauce of pasta and lasagna and create the best Sanduba of ham in life!
Brazil and chain sandwich
If you come from St. Paul, then keep aware that from there this culinary joy spread to the four corners of Brazil. Perhaps because SP is a capital with many immigrants, its origin refers to the influences of Portuguese and Spanish cuisine.
Origin and dissemination
Despite the roast pork and placed with bread that creates a sandwich being a recipe found in various cultures, the ham sandwich has gained importance in Brazil that falls into popular taste. Perhaps thanks to the low cost, the practicality of the recipe and above all to be something that is started “on the street”, especially in the bars and snack bars of San Paolo.
SANDUBA FESTIVAL
This ease of finding the ingredients and the taste that everyone likes, has made the ham sandwich famous. The shape is a common meat not only in Christmas dinners, but at the end of the year the leftovers “fatally” saw the sanabioni the next day.
It is also very common to find these snacks Fairs and marketsWhere he consolidated as accessible and practical street food, after all the Brazilian loves food without “very fresh” and, of course, Football stadiumsBecoming a classic snack among fans and sold by street vendors and specialized curtains.
In San Paolo, we can find in the municipal market of San Paolo and some historic snacks of the city that serve in simple or increased versions but always with spices and special sauces.
My recipe from Sandwich Gernello
I already say that my recipe is very easy to make and if you make a mistake “moreover” you can freeze because it lasts 3 months in silence in the freezer. But here at home there is never time to freeze, because it always adapts quickly !!!
Ingredients
500 g of pork legs cut into not too large cubes (but be careful, the smaller you cut the softer it obtains);
1 onion;
2 cloves of garlic;
1 leather -free and seed tomatoes;
1 col. (soup) of the tomato extract;
1/2 yellow pepper;
1 cabbage (soup) vinegar;
1 bay leaf;
300 ml of water;
1 col. (Chá) of salt;
1 col. (soup) of green smell;
2 tablespoons of olive oil;
1 col. (soup) of paprika (natural color);
Muçarela cheese to taste.
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