Carmen Vecchione
Ghiacciolo di Birra Moretti con cremoso di cioccolato bianco, marroni e caffèby Giuliano Baldessari
In libreria Marco Pirotta concentra 10 anni di lavoro sulla CBT nel suo nuovo libro
Torresmo Fish skin 500g Sea salt 150g Water 500ml Sea Salt Flakes Qb Oil 2 L Garnish Açaí 100g Lemon 2 unid Sal qb Pimenta Qb Açaí flour Cassava 500g Açaí 200g
Torresmo Make a brine and let the fish skin for 20 mins. Poach the fish skin in boiling water, remove from water and wipe excess flesh of the fish. Place in a dehydrator (may be one of those residential) by 65 º C for 1h30min. Remove of the dehydrator and fry in oil at 180 º c to "burst". Dry on paper towel and sprinkle with fleur de sel.
Garnish Mix all the ingredients and set aside.
Açaí flour Process the açaí with manioc. Remove from processor and crush the dough in a clean cloth to remove all liquid. Pass the dough through a sieve and cook the flour in a frying pan slowly, drying even turn into a crunch flour.
Finishing On a plate, place spoons of açaí, pieces of fish torresmo, sprinkle with açaí flour and serve.
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