Dish

Torta capixaba

Capixaba Pie

Torta capixaba is a delicious and unique dish that is perfect for seafood lovers. The pie is made with a savory filling of shrimp, crab, fish, and vegetables, all cooked in a flavorful broth made with palm oil. The dish is typically served as a main course, but it can also be served as an appetizer or side dish. Torta capixaba is a popular dish in Espirito Santo and is often served at local festivals and events.

Cuisine of the Americas› South American cuisine› Brazilian cuisine

Pie› Savory Pie

Origins and history

Torta capixaba has been a traditional dish in Espirito Santo for centuries. It is believed to have originated in the 17th century when Portuguese colonizers brought palm oil to the region. The dish was originally made with a mixture of seafood and vegetables, but over time, palm oil became a key ingredient in the recipe. Today, Torta capixaba is a beloved dish in Espirito Santo and is often served at local restaurants and cafes.

Dietary considerations

Gluten-free, Dairy-free, Seafood

Variations

There are many variations of Torta capixaba, but the basic recipe remains the same. Some variations include the addition of coconut milk or other spices to the filling, while others use different types of seafood. Some recipes also call for the use of a puff pastry instead of a traditional pie crust.

Presentation and garnishing

To make the perfect Torta capixaba, be sure to use high-quality seafood and fresh vegetables. The palm oil should be of good quality and the filling should be well-seasoned. The dish can be garnished with fresh herbs or a sprinkle of paprika.

Tips & Tricks

When making Torta capixaba, it is important to cook the seafood and vegetables separately before adding them to the pie. This ensures that each ingredient is cooked to perfection and retains its flavor and texture. Additionally, be sure to let the pie cool for a few minutes before serving to allow the filling to set.