Lampreado: Difference between revisions
CSV import |
No edit summary |
||
| Line 1: | Line 1: | ||
{{short description|Traditional Paraguayan dish}} | {{short description|Traditional Paraguayan dish}} | ||
{{Use dmy dates|date=October 2023}} | {{Use dmy dates|date=October 2023}} | ||
[[File:Payaguá mascada.jpg|Payaguá_mascada|thumb]] [[File:Lamprí-py.jpg|Lamprí-py|thumb]] | |||
'''Lampreado''', also known as '''payaguá mascada''', is a traditional dish from [[Paraguay]]. It is a popular food item that reflects the rich culinary heritage of the country, combining indigenous and Spanish influences. Lampreado is particularly known for its unique preparation method and its role in Paraguayan culture. | '''Lampreado''', also known as '''payaguá mascada''', is a traditional dish from [[Paraguay]]. It is a popular food item that reflects the rich culinary heritage of the country, combining indigenous and Spanish influences. Lampreado is particularly known for its unique preparation method and its role in Paraguayan culture. | ||
| Line 17: | Line 17: | ||
==Preparation== | ==Preparation== | ||
The preparation of lampreado involves several steps: | The preparation of lampreado involves several steps: | ||
Latest revision as of 19:45, 13 March 2025
Traditional Paraguayan dish
Lampreado, also known as payaguá mascada, is a traditional dish from Paraguay. It is a popular food item that reflects the rich culinary heritage of the country, combining indigenous and Spanish influences. Lampreado is particularly known for its unique preparation method and its role in Paraguayan culture.
Ingredients[edit]
The primary ingredients of lampreado include:
Cassava is a staple in Paraguayan cuisine and serves as the base for the dish. The ground beef is seasoned with garlic, onion, salt, and pepper to enhance the flavor.
Preparation[edit]
The preparation of lampreado involves several steps:
1. Cassava Preparation: The cassava is peeled, boiled until soft, and then mashed into a smooth consistency. This forms the dough-like base of the dish.
2. Meat Mixture: Ground beef is mixed with finely chopped onions, minced garlic, salt, and pepper. This mixture is then shaped into small patties.
3. Assembly: A portion of the cassava dough is flattened, and a meat patty is placed in the center. The cassava is then wrapped around the meat, forming a ball or patty shape.
4. Frying: The assembled lampreado is deep-fried in hot oil until golden brown and crispy on the outside.
Cultural Significance[edit]
Lampreado is more than just a dish; it is a part of Paraguayan identity. It is often prepared for family gatherings, celebrations, and national holidays. The dish is a testament to the resourcefulness of Paraguayan cuisine, utilizing local ingredients to create a satisfying and flavorful meal.
Variations[edit]
While the traditional lampreado is made with beef, variations exist that use other types of meat or even vegetarian fillings. Some versions incorporate cheese or additional spices to add different flavors.
Serving Suggestions[edit]
Lampreado is typically served hot, often accompanied by a fresh salad or sopa paraguaya, a type of Paraguayan cornbread. It can also be enjoyed with a side of chimichurri sauce or salsa for added flavor.
