{"@context":"https://schema.org","@type":"NewsArticle","mainEntityOfPage":"/noticias/gastronomia/850119/mistura-inusitada-aprenda-a-fazer-uma-lasanha-de-tacaca","headline":"Mistura inusitada: aprenda a fazer uma lasanha de tacacá","datePublished":"2024-03-01T22:53:49.54-03:00","dateModified":"2024-03-01T22:53:41.24-03:00","author":{"@type":"Person","name":"Laura Vasconcelos com informações de Renato Mendes","url":"/noticias/gastronomia/850119/mistura-inusitada-aprenda-a-fazer-uma-lasanha-de-tacaca"},"image":"/img/Artigo-Destaque/850000/image-1-1_00850119_0_.jpg?xid=2821861","publisher":{"@type":"Organization","name":"DOL","url":"/","logo":"/themes/DOL/img/logoDOL.png","Point":{"@type":"Point","Type":"Customer ","telephone":"+55-91-98412-6477","email":"[email protected]"},"address":{"@type":"PostalAddress","streetAddress":"Rua Gaspar Viana, 773/7","addressLocality":"Belém","addressRegion":"PA","postalCode":"66053-090","addressCountry":"BR"}},"description":"Misturando a culinária italiana e paraense, o chef de cozinha Renato Mendes ensina a fazer uma lasanha de tacacá para saborear com os amigos.","articleBody":"\\u0026lt;p\\u0026gt;Com a m\\u0026#250;sica \\u0026quot;Voando pro Par\\u0026#225;\\u0026quot;, de Joelma, viralizando em todo o Brasil, o tacac\\u0026#225; se tornou um dos pratos que mais desperta curiosidades em quem mora fora do estado.\\u0026amp;nbsp;\\u0026lt;/p\\u0026gt;\\u0026lt;p\\u0026gt;Em uma mistura inusitada da culin\\u0026#225;ria italiana e paraense, a lasanha de tacac\\u0026#225; se tornou uma op\\u0026#231;\\u0026#227;o para aqueles que querem saborear o prato t\\u0026#237;pico paraense. \\u0026lt;/p\\u0026gt;\\u0026lt;p\\u0026gt;O paraense Renato Mendes, ex-participante do Masterchef, ensinou nas redes sociais a receita simples e saborosa.\\u0026lt;/p\\u0026gt;\\u0026lt;p\\u0026gt;\\u0026lt;b style=\\u0026quot;color: inherit; font-size: 26px;\\u0026quot;\\u0026gt;CONTE\\u0026#218;DOS RELACIONADOS:\\u0026amp;nbsp;\\u0026lt;/b\\u0026gt;\\u0026lt;br\\u0026gt;\\u0026lt;/p\\u0026gt;\\u0026lt;ul\\u0026gt;\\u0026lt;li\\u0026gt;\\u0026lt;b\\u0026gt;\\u0026lt;a href=\\u0026quot;/noticias/gastronomia/849099/video-aprenda-a-receita-de-queijo-com-tucupi-ou-tucupejo?d=1\\u0026quot; target=\\u0026quot;_blank\\u0026quot;\\u0026gt;V\\u0026#237;deo: aprenda a receita de queijo com tucupi ou \\u0026quot;Tucupejo\\u0026quot;\\u0026lt;/a\\u0026gt;\\u0026lt;/b\\u0026gt;\\u0026lt;/li\\u0026gt;\\u0026lt;li\\u0026gt;\\u0026lt;b\\u0026gt;\\u0026lt;a href=\\u0026quot;/noticias/gastronomia/848343/ela-nao-tem-a-anvisa-mas-ela-tem-o-povo-maionese-caseira?d=1\\u0026quot; target=\\u0026quot;_blank\\u0026quot;\\u0026gt;Ela n\\u0026#227;o tem a Anvisa, mas ela tem o povo: maionese caseira\\u0026lt;/a\\u0026gt;\\u0026lt;/b\\u0026gt;\\u0026lt;/li\\u0026gt;\\u0026lt;/ul\\u0026gt;\\u0026lt;p\\u0026gt;\\u0026lt;b\\u0026gt;\\u0026lt;br\\u0026gt;\\u0026lt;/b\\u0026gt;\\u0026lt;/p\\u0026gt;\\u0026lt;h2\\u0026gt;\\u0026lt;b\\u0026gt;Ingredientes:\\u0026amp;nbsp;\\u0026lt;/b\\u0026gt;\\u0026lt;/h2\\u0026gt;\\u0026lt;ul\\u0026gt;\\u0026lt;li\\u0026gt;200g de camar\\u0026#227;o seco dessalgado.\\u0026lt;/li\\u0026gt;\\u0026lt;li\\u0026gt;200g de camar\\u0026#227;o fresco limpo.\\u0026lt;/li\\u0026gt;\\u0026lt;li\\u0026gt;800ml de tucupi.\\u0026lt;/li\\u0026gt;\\u0026lt;li\\u0026gt;1 cebola picada.\\u0026lt;/li\\u0026gt;\\u0026lt;li\\u0026gt;2 pimentinhas de cheiro picadas.\\u0026lt;/li\\u0026gt;\\u0026lt;li\\u0026gt;Chic\\u0026#243;ria e cebolinha picada.\\u0026lt;/li\\u0026gt;\\u0026lt;li\\u0026gt;Pra engrossar: 1 x\\u0026#237;cara de Tucupi e 2 colheres bem cheias de goma.\\u0026lt;/li\\u0026gt;\\u0026lt;li\\u0026gt;300g de queijo comum ou mussarela.\\u0026lt;/li\\u0026gt;\\u0026lt;li\\u0026gt;Meio pacote de massa de lasanha.\\u0026lt;/li\\u0026gt;\\u0026lt;li\\u0026gt;Queijo parmes\\u0026#227;o ralado.\\u0026lt;/li\\u0026gt;\\u0026lt;li\\u0026gt;1 ma\\u0026#231;o de jambu cozido.\\u0026lt;/li\\u0026gt;\\u0026lt;/ul\\u0026gt;\\u0026lt;p\\u0026gt;\\u0026lt;br\\u0026gt;\\u0026lt;/p\\u0026gt;\\u0026lt;p\\u0026gt;Quer mais not\\u0026#237;cias de Gastronomia? \\u0026lt;a href=\\u0026quot;https://www.whatsapp.com/channel/0029Va9IlAw2v1J02cbfQ31H\\u0026quot; target=\\u0026quot;_blank\\u0026quot;\\u0026gt;e nosso canal no WhatsApp\\u0026lt;/a\\u0026gt;\\u0026lt;/p\\u0026gt;\\u0026lt;h2\\u0026gt;\\u0026lt;b\\u0026gt;Modo de preparo:\\u0026amp;nbsp;\\u0026lt;/b\\u0026gt;\\u0026lt;/h2\\u0026gt;\\u0026lt;p\\u0026gt;Tempere os camar\\u0026#245;es frescos com sal e pimenta e grelhe rapidamente e reserve. Refogue os camar\\u0026#245;es secos junto com a cebola e as Pimentinhas, em seguida adicione o tucupi e deixe ferver. Agora \\u0026#233; s\\u0026#243; adicionar a mistura de tucupi e goma para engrossar, finalize com chic\\u0026#243;ria e cebolinha. Para montar, fa\\u0026#231;a uma camada com o molho de Tucupi, massa, molho de tucupi, adicione o jambu e o camar\\u0026#227;o fresco, uma camada de queijo. Repita tudo mais uma vez e por fim, finalize com parmes\\u0026#227;o e leve ao forno por 20 minutos.\\u0026lt;/p\\u0026gt;\\u0026lt;h2\\u0026gt;\\u0026lt;b\\u0026gt;Quer saber mais? Veja o v\\u0026#237;deo do chef Renato Mendes:\\u0026lt;/b\\u0026gt;\\u0026lt;/h2\\u0026gt;\\u0026lt;p\\u0026gt;\\u0026lt;blockquote class=\\u0026quot;instagram-media\\u0026quot; data-instgrm-captioned=\\u0026quot;\\u0026quot; data-instgrm-permalink=\\u0026quot;https://www.instagram.com/reel/CzL-tK_MziF/?utm_source=ig_embed\\u0026amp;utm_campaign=loading\\u0026quot; data-instgrm-version=\\u0026quot;14\\u0026quot; style=\\u0026quot; background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:540px; min-width:326px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\\u0026quot;\\u0026gt;\\u0026lt;div style=\\u0026quot;padding:16px;\\u0026quot;\\u0026gt; \\u0026lt;a href=\\u0026quot;https://www.instagram.com/reel/CzL-tK_MziF/?utm_source=ig_embed\\u0026amp;utm_campaign=loading\\u0026quot; style=\\u0026quot; background:#FFFFFF; line-height:0; padding:0 0; text-align:center; text-decoration:none; width:100%;\\u0026quot; target=\\u0026quot;_blank\\u0026quot;\\u0026gt; \\u0026lt;div style=\\u0026quot; display: flex; flex-direction: row; align-items: center;\\u0026quot;\\u0026gt; \\u0026lt;div style=\\u0026quot;background-color: #F4F4F4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;\\u0026quot;\\u0026gt;\\u0026lt;/div\\u0026gt; \\u0026lt;div style=\\u0026quot;display: flex; flex-direction: column; flex-grow: 1; justify-content: center;\\u0026quot;\\u0026gt; \\u0026lt;div style=\\u0026quot; background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;\\u0026quot;\\u0026gt;\\u0026lt;/div\\u0026gt; \\u0026lt;div style=\\u0026quot; background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;\\u0026quot;\\u0026gt;\\u0026lt;/div\\u0026gt;\\u0026lt;/div\\u0026gt;\\u0026lt;/div\\u0026gt;\\u0026lt;div style=\\u0026quot;padding: 19% 0;\\u0026quot;\\u0026gt;\\u0026lt;/div\\u0026gt; \\u0026lt;div style=\\u0026quot;display:block; 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flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);\\u0026quot;\\u0026gt;\\u0026lt;/div\\u0026gt; \\u0026lt;div style=\\u0026quot; width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);\\u0026quot;\\u0026gt;\\u0026lt;/div\\u0026gt;\\u0026lt;/div\\u0026gt;\\u0026lt;/div\\u0026gt; \\u0026lt;div style=\\u0026quot;display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;\\u0026quot;\\u0026gt; \\u0026lt;div style=\\u0026quot; background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;\\u0026quot;\\u0026gt;\\u0026lt;/div\\u0026gt; \\u0026lt;div style=\\u0026quot; background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;\\u0026quot;\\u0026gt;\\u0026lt;/div\\u0026gt;\\u0026lt;/div\\u0026gt;\\u0026lt;/a\\u0026gt;\\u0026lt;p style=\\u0026quot; color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\\u0026quot;\\u0026gt;\\u0026lt;a href=\\u0026quot;https://www.instagram.com/reel/CzL-tK_MziF/?utm_source=ig_embed\\u0026amp;utm_campaign=loading\\u0026quot; style=\\u0026quot; color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none;\\u0026quot; target=\\u0026quot;_blank\\u0026quot;\\u0026gt;Uma publica\\u0026#231;\\u0026#227;o compartilhada por Renato Mendes (@renato.mendz)\\u0026lt;/a\\u0026gt;\\u0026lt;/p\\u0026gt;\\u0026lt;/div\\u0026gt;\\u0026lt;/blockquote\\u0026gt;\\u0026lt;p\\u0026gt;\\u0026lt;script async=\\u0026quot;\\u0026quot; src=\\u0026quot;//www.instagram.com/embed.js\\u0026quot;\\u0026gt;\\u0026lt;/script\\u0026gt;\\u0026lt;/p\\u0026gt;","keywords":"mistura inusitada aprenda a fazer lasanha de tacaca, misturando culinaria italiana e paraense o chefe de cozinha renato mendes ensina uma receita de lasanha de tacaca, como fazer lasanha de tacaca, qual a receita de lasanha de tacaca"}
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Mistura inusitada: aprenda a fazer uma lasanha de tacacá

Misturando a culinária italiana e paraense, o chef de cozinha Renato Mendes ensina a fazer uma lasanha de tacacá para saborear com os amigos.

relogio sexta-feira, 01/03/2024, 22:53

- Autor: Laura Vasconcelos com informações de Renato Mendes
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Imagem ilustrativa da notícia Mistura inusitada: aprenda a fazer uma lasanha de tacacá camera A lasanha de tacacá promete ser um sucesso na sua mesa. | Reprodução

Com a música "Voando pro Pará", de Joelma, viralizando em todo o Brasil, o tacacá se tornou um dos pratos que mais desperta curiosidades em quem mora fora do estado.

Em uma mistura inusitada da culinária italiana e paraense, a lasanha de tacacá se tornou uma opção para aqueles que querem saborear o prato típico paraense.

O paraense Renato Mendes, ex-participante do Masterchef, ensinou nas redes sociais a receita simples e saborosa.

CONTEÚDOS RELACIONADOS:

Ingredientes:

  • 200g de camarão seco dessalgado.
  • 200g de camarão fresco limpo.
  • 800ml de tucupi.
  • 1 cebola picada.
  • 2 pimentinhas de cheiro picadas.
  • Chicória e cebolinha picada.
  • Pra engrossar: 1 xícara de Tucupi e 2 colheres bem cheias de goma.
  • 300g de queijo comum ou mussarela.
  • Meio pacote de massa de lasanha.
  • Queijo parmesão ralado.
  • 1 maço de jambu cozido.

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Modo de preparo:

Tempere os camarões frescos com sal e pimenta e grelhe rapidamente e reserve. Refogue os camarões secos junto com a cebola e as Pimentinhas, em seguida adicione o tucupi e deixe ferver. Agora é só adicionar a mistura de tucupi e goma para engrossar, finalize com chicória e cebolinha. Para montar, faça uma camada com o molho de Tucupi, massa, molho de tucupi, adicione o jambu e o camarão fresco, uma camada de queijo. Repita tudo mais uma vez e por fim, finalize com parmesão e leve ao forno por 20 minutos.

Quer saber mais? Veja o vídeo do chef Renato Mendes:

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