Hello everyone!
Chef, me? No way! A barbecue specialist, at most! Clarissa is just too kind. She deserves the title, not me.
Justice made, I've decided to post my first text to talk about an ingredient I found quite interesting, very unusual. It was presented by Claude Troisgros on Menu Confiança, the TV show on GNT channel. Everybody in Brazil must know it: a renowned chef presents sophisticated recipes while the audience should pay a price listening to a boring journalist that knows wines, Renato Machado. So, the unusual ingredient in that shitake carpaccio is salted lemon. We are talking here about those big yellow lemons that we call sicilian lemons in Brazil. The lemons are cut in four meridians and mixed with lots of salt in a bowl. Then they are put to rest in a sealed jar for at least one month. The ones he's got on the show were three months old. With a sharp knife he cleaned the shell, removing all the very salty pulp, and then washed it carefully. The shells, cut in thin slices were used to spice the dish.
I still can figure the taste of this salted lemon. According to Claude, the smell is fantastic. In order to find it out I'll have to wait a month, at least.
Greetings,
Gom.
Chef, me? No way! A barbecue specialist, at most! Clarissa is just too kind. She deserves the title, not me.
Justice made, I've decided to post my first text to talk about an ingredient I found quite interesting, very unusual. It was presented by Claude Troisgros on Menu Confiança, the TV show on GNT channel. Everybody in Brazil must know it: a renowned chef presents sophisticated recipes while the audience should pay a price listening to a boring journalist that knows wines, Renato Machado. So, the unusual ingredient in that shitake carpaccio is salted lemon. We are talking here about those big yellow lemons that we call sicilian lemons in Brazil. The lemons are cut in four meridians and mixed with lots of salt in a bowl. Then they are put to rest in a sealed jar for at least one month. The ones he's got on the show were three months old. With a sharp knife he cleaned the shell, removing all the very salty pulp, and then washed it carefully. The shells, cut in thin slices were used to spice the dish.
I still can figure the taste of this salted lemon. According to Claude, the smell is fantastic. In order to find it out I'll have to wait a month, at least.
Greetings,
Gom.
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