Tucupi, a fermented juice made from manioc and açaí - celebrity chef Alex Atala offers a rare glimpse behind the scenes and shows step by step how he conjures up an unmistakable signature dish. METRO's own brands and exotic flavours from Brazil are combined to create a culinary work of art that enchants the senses.
The scent of Brazil is in the air as Alex Atala, the celebrated celebrity chef from São Paulo, creates his culinary work of art. Using METRO's own brands and exotic flavours from the Amazon, he conjures up a signature dish that captures the essence of Brazil. Atala, known for his innovative fusion of Brazilian traditions with European influences, offers a rare glimpse over his shoulder and reveals his recipe step by step - a privilege rarely shared by celebrity chefs.
Every movement, every ingredient and every cooking step is carried out with a precision and passion that reflects Atala's passion. The finished dish, skilfully presented, shows his attention to detail. A special highlight is the option to download the recipe and cook it yourself - an invitation to experience the magic of Atala's cuisine for yourself.
Tucupi Hollandaise:
Cassava puff:
Roasted Onion:
Asparagus:
Creamy Yolk:
Tucupi Hollandaise:
1. In a pan, heat 100 g of unsalted butter. Add the white onion cut into small cubes and sauté until translucent.
2. Add the sliced chili pepper and then the coriander.
3. Pour the tucupi into the pan and let it simmer for 10 minutes. Strain the liquid.
4. Then add 300 g of unsalted butter and 150 g of noisette butter. Use a mixer to emulsify the mixture.
5. Add the xanthan gum and mix again until you get a homogeneous texture. Adjust the salt to taste.
Cassava Puff:
1. In a bowl, mix the cassava flour with the salt.
2. Add water little by little, until you get a homogeneous dough, similar to the consistency of fresh pasta.
3. Roll out the dough into a cylinder, starting at zero thickness and increasing to level 9.
4. Cut into desired shape and fry in vegetable oil at 180°C, basting with a spoon.
Roasted Onion:
1. Cut the onion into rings of approximately 1.5 cm and set aside.
2. Grease a baking tray with butter.
3. Extract the juice from the beetroot and spread it on the baking tray, forming a mirror.
4. Place the onion rings on the beetroot mirror, cover with aluminum foil and bake in a preheated oven at 180°C for 25 minutes.
5. Remove the aluminum foil and return to the oven for another 5 minutes.
Asparagus:
1. Clean the asparagus and cut the tips to approximately 10 cm. Set the tips aside.
2. Cut the remaining stalks into rings.
3. Blanch the asparagus in boiling water and then season with olive oil, salt and pepper to taste.
Creamy Yolk:
1. Steam whole eggs at 70°C for 22 minutes.
2. After cooking, gently remove the egg white under running water, leaving only the yolk intact.
3. Store the yolk in vegetable oil until ready to serve.
