The first Brazilian foodie I knew was Denise after stumbling upon her amazing blog called Brazil to You, it’s a treasure trove of Brazilian dishes a nice place to learn new things to serve at your home. I guess like me a lot of you will easily fall in love with Denise’s recipes specially those sweet desserts, look at these glass bonbons, this Spiced Rice Pudding and even this Sweet Corn-Coconut Pudding, the ingredients and the flavour profile are nearly similar to the Filipino desserts so it feels so familiar to me.
Denise is not just a foodie like me she have and alter ego, she was also a lawyer. Having attended the California Culinary Academy graduating in Culinary Arts – Le Cordon Bleu program you can be guaranteed with the quality of recipes she shares, all of which are trustworthy classic and modern Brazilian recipes but not limited to it as she also shares fusion recipes and other non-Brazilian dishes.
Today we will be featuring Denise and her blog here at Ang Sarap to let you know what I am talking about, her post here is just a sample of what her blog can offer.
I feel both happy and honored to be guest posting for Raymund from Ang Sarap today — one of the best Filipino food blogs that I know of, and a longtime friend of our blog. Although our posting schedules didn’t perfectly align, I couldn’t say no to such a lovely invitation. For this occasion, I am sharing with y’all and with Raymund’s audience a quick and tasty Carrot Spaghetti with Prosciutto and Goat Cheese.
This isn’t an authentic Brazilian dish, but it’s still one close to my heart since it was inspired by my Mom’s carrot rice.
I also have a confession to make. Disaster struck in my kitchen. As I explained in my post How to Color Pasta in Juice, carrot juice is not the best choice for coloring pasta. It colors rice well but not pasta. 🙂 And of course, I learned this particular lesson while preparing this pasta. But you know what? I am not a quitter! I am proud to say that I was able to transform a culinary disaster into a dish worth craving after!
As I cooked my spaghetti in carrot juice, I noticed that a bright orange was not achievable no matter how concentrated my carrot juice was. Argh! Frustration built rapidly… to the point where I had to bite my tongue to not curse. If you think chefs don’t make mistakes, think again… But failure can be taken in two ways. I prefer to view it as an opportunity to learn and grow. And you see, that made all the difference!
Since carrot juice didn’t color the pasta a vivid orange, I instead used the shredded carrots and other delicious ingredients to finish our carrot spaghetti. You won’t have to go through what I did in order to prepare our dish. You will use boiling water instead to cook the pasta. 🙂
Carrot spaghetti is simpler than you might think… It consists of cooked spaghetti tossed with sautéed shredded carrots, onion, and garlic, Parmesan cheese, olives, and prosciutto — which can be substituted with black forest ham or cooked bacon if desired. As a final touch, it is garnished with goat cheese and basil. Its simple ingredients unite sweet, salty, and tangy flavors.
It is a complete meal too… Carb, proteins, and veggies are combined in this one-dish making it a complete meal, ideal for weeknights or even for special occasions in any season.
Although inspired by my Mom’s carrot rice, our carrot spaghetti incorporates several elements of Italian cuisine, which has greatly influenced Southern Brazilian cuisine due to its large number of Italian immigrants. As you can see, our carrot spaghetti does not stray far from my roots. I can honestly say it’s a dish of mine! And having several of the ingredients readily at hand in my pantry and fridge made preparing it a breeze…
… And yes, this “disaster” winded up being a hit at my house… and I’m sure it will be at yours, too!
5–7 slices of prosciutto, chopped or pulled into strings (or Black Forest Ham or cooked bacon if desired)
1/3 cup grated Parmesan cheese
8–12 black olives
1/3 cup crumbled goat cheese
Fresh basil to garnish
Bring spaghetti to a boil and cook al dente according to the directions in the package. Strain, reserving about 1/4 cup of the water.
While pasta is cooking, heat oil in a large Dutch pan or skillet over medium heat, add the chopped onion and sauté for about 4-5 minutes or until softened, stirring now and then (do not let brown). Add the shredded carrot and sauté for 2 minutes, stirring now and then. Add the minced garlic and let cook for about 1 minute, stirring constantly (or add the garlic powder and stir for about 3-5 seconds).
Add the cooked, strained pasta with the reserved 1/4 water, salt, pepper, prosciutto, Parmesan cheese, and olives, tossing well with tongs or 2 forks to combine. Taste to adjust salt and pepper if necessary. Top carrot spaghetti with goat cheese and basil leaves, and serve while still hot.
Although inspired in my Mom’s carrot rice, our carrot spaghetti has several elements from Italian cuisine which has influenced in big Brazilian Southern cuisine due to large Italian immigration.