Rosmarino

4 persons

Ingredients

Shank (Stinco)
4 milk veal shanks
20ml olive oil
100g diced fresh non-smoked bacon
4 small Julienne cut carrots
2 stalks celery cut into small cubes
3 medium-sized onions cut into small cubes
1 leek Julienne cut
3 chopped garlic cloves
1 bottle of Barolo or Cabernet Sauvignon red wine
5 sage leaves
2 bay leaves
4 rosemary sprigs
Potato starch
Salt and ground black pepper to taste

Decoration
Truffle olive oil to taste

Preparation
In a saucepan cover the veal shanks with half the carrots, rosemary and cook in olive oil with the diced bacon until browned. Add the remaining vegetables and herbs, seasoning with salt and pepper. Brown the ingredients and add the red wine. Let it come to a boil. Take from the fire and put everything in a roasting pan, take to the oven at 160ºC. Let it cook slowly for three hours in low heat, moistening with the broth. When the meat is cooked, take it from the roasting pan and strain the remaining broth adding, if necessary, a little potato starch to thicken.

Assembly
Put the shank (stinco) on a plate (boned or not). Pour its own broth over it and decorate with the truffle oil.
Side dish: soft polenta.

By Alexandre de Albuquerque

8 persons

Ingredients

Cajá Bavaroise
150g cajá pulp
300g fresh cream
10g flavorless gelatin
300g beaten egg whites
70ml water
210g sugar

Chocolate Biscuit
125g sugar
125g wheat flour
40g almonds flour
50g cocoa powder
4 eggs

Little Tart's dough
250g wheat flour
250g melted butter
250g egg whites
250g sugar

Filling
2 kiwis
1 box strawberries
2 small mangoes
1/2 cantaloupe melon

Cajá syrup
250g cajá pulp
80g sugar
150ml water
Decoration
Peppermint sprigs to taste
Sliced Strawberries

Preparation

Cajá Bavaroise
Dissolve the gelatin in a little hot water and add the cajá pulp. Set aside. Beat the fresh cream to whipped cream consistency, light and fluffy. Set aside. Boil the water and the sugar until it becomes a meringue, mix it into the beaten egg whites and beat in a mixer until cold. Pour the liquid gelatin to cover the bottom of a triangular cake pan. Cover with the whipped cream and let in the freezer for 1 hour.

Chocolate Biscuit
Beat the yolks and the sugar until it doubles in volume. Mix with the wheat flour, almonds flour and cocoa powder. Fold in the beaten egg whites. Transfer to a triangular pan and bake for 8 to 10 minutes at 170ºC.

Little Tart's Dough
In a mixer, beat the sugar with the egg whites. Add wheat flour. At last, add the butter. With a tablespoon, spread the dough in small tart molds. Bake at 170ºC for 8 to 10 minutes.

Filling
Chop the fruit in small dices, mix them and put a small portion in each dough basket already demolded.

Cajá Syrup
Beat all the ingredients in a blender.
 
Assembling
Demold the Bavaroise over the triangular biscuit base and put them in a corner of the plate. To the side, arrange the fruit tart, decorating it with peppermint sprigs. Dispose the strawberry halves on a drop of whipped cream, drizzle with cajá syrup.

By Wilson Alcântara da Rocha (No texto enviado está Alvântara, mas chequei e é Alcântara)

1 person

Ingredients

Sashimi
35g fresh Tuna
60g fresh Salmon
50g fresh Bonito
1 Octopus Tentacle
Water and Salt to cook the Octopus
1 tablespoon of Japanese Green Tea

Tare Sauce
3 tablespoons shoyu
10 tablespoons water
2 tablespoons honey

Decoration
1/2 sliced cucumber
200g Julienne cut turnip
1 coffee spoon horseradish paste
1 octopus slice
1 Kanikama slice
1 Salmon slice
2 cucumber slices
1 Tuna slice
1/4 nori sheet

Preparation

Sashimi
Clean the fish and remove the loin (back). Cut the fish in sashimi. Cook the octopus in water, salt, and Japanese green tea. After cooking, slice it. Reserve.

Sauce
Cook the ingredients for 20 minutes over low heat. Reserve.

Assembling
Put the turnip and the cucumber at the plate's superior portion, arranging sashimi over them. At the plate edges dispose the fish strips with vegetables involved in nori. At the plate's center, put the octopus tentacle, decorating with some tare sauce drops.

By Jorge Monti de Valsassina

Recipe for 1 person

Ingredients

Blini Batter
1 10cm square mold
60g wheat flour
40ml clear beer
1 egg
1 teaspoon unsalted butter
1 pinch of sugar
Salt and pepper to taste

Filling
4 thin round slices grilled eggplant
8 thin round slices grilled zucchini
4 thin round slices grilled tomatoes
2 thin slices Minas cheese (fresh cheese, queso blanco)
1 tablespoon parmigiano reggiano cheese, grated
1 tablespoon olive oil

Ratatouille
2 tablespoons diced pupunha hearts of palm
1 tomato round
1 tablespoon diced eggplant
1 tablespoon diced zucchini
1 tablespoon diced Minas cheese
3 tablespoons olive oil
1 teaspoon orange juice
1/2 coffee spoon spicy curry
1/2 tablespoon aceto balsamico
Salt and pepper to taste

Decoration
Fresh parsley to taste

Preparation

Blini Batter
In a bowl, mix well all the ingredients stirring until achieving creamy, smooth consistency. In a frying pan, melt the butter and spoon the batter. Fry over low heat, each side for 1 minute. Take away from the fire and drain the dough with a cloth. Cut 3 blinis with the mold. Reserve.
 
Filling
In a bowl, put one blini at the base. Over it, 2 eggplant rounds, 3 zucchini rounds, 1 tomato round, parmigiano reggiano cheese, 1 slice Minas cheese, olive oil. Topping everything, another blini. Repeat the operation, close with third blini and take to oven preheated to 180ºC for 5 minutes. Take out of oven and reserve.

Ratatouille
In a skillet, heat the oil and quickly cook eggplant, zucchini, hearts of palm and tomato for 1 minute. Season with salt and pepper, adding orange juice,  aceto balsamico and curry. Cook for 30 seconds over high heat and reserve.

Assembling
Put the blini at the center of a plate measuring 25cm in diameter and pour 1 tablespoon ratatouille on top. From the center, spreading to the sides, pour 3 tablespoons of the sauce. Decorate with fresh parsley.