Makes: Serves 4
Preparation Time: 40 minutes
- 500G OF DESALTED CARNE DE SOL
- 2 TABLESPOONS OF OLIVE OIL
- 2 TABLESPOONS OF LARD
- ½ ONION, DICED
- 2 GARLIC CLOVES, MINCED
- 2 PEELED AND DESEEDED TOMATOES, CHOPPED
- 1 TABLESPOON OF ANNATTO
- 1 PACKET OF SPAGHETTI (500G)
- JUICE OF 1 ORANGE
- ½ BUNCH OF PARSLEY AND SCALLIONS, CHOPPED
- SALT AND BLACK PEPPER TO TASTE
Cut the carne de sol into small cubes. Heat the olive oil along with the lard and brown the meat. Add the onions, garlic, tomatoes, and annatto; braise for a bit longer. Put in the spaghetti, broken in half. Braise, add the orange juice and ½ teacup of water and cook until dry. Repeat the process, adding another ½ teacup of water until the spaghetti is cooked through. Season with salt and black pepper, sprinkle the scallions and parsley, and serve.
IN DETAIL: This recipe is used to this day by rural workers (the “comitivas”) who transport herds throughout the wetlands, particularly in Mato Grosso do Sul. Variations happen around the ingredients of the original version.