{"id":7281,"date":"2016-10-08T02:52:33","date_gmt":"2016-10-08T02:52:33","guid":{"rendered":"https:\/\/blogs.transparent.com\/portuguese\/?p=7281"},"modified":"2016-10-08T02:53:19","modified_gmt":"2016-10-08T02:53:19","slug":"7281-2","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/portuguese\/7281-2\/","title":{"rendered":"[Brazilian Food] – Part I"},"content":{"rendered":"

[Brazilian Food] – Part I: Alex Atala<\/strong><\/p>\n

Hey, everyone! Oi, gente!<\/p>\n

If you follow our blog, you may have noticed that we run a couple of series, like \u2018Brazilian movies\u2019, \u2018Brazilian Literature\u2019 or \u2018Music to listen to\u2019. <\/span>Hoje<\/span><\/i> (today) we\u2019ll debut a new feature, \u2018Brazilian Food\u2019, with the aim of introducing readers to renowned Brazilian chefs and their outlook on cooking. Now, there is no reason why you should sit <\/span>em casa<\/span><\/i> (at home) drooling over amazing <\/span>pratos<\/span><\/i> (dishes). So, every intro will be followed by a <\/span>receita<\/span><\/i> (recipe) so you can experiment and do you our Brazilian cooking!<\/span><\/p>\n

When talking about chefs in Brazil today, the first name that might come to mind is Alex Atala. <\/span>Ranking high as No. 6 on S. Pellegrino\u2019s world\u2019s-fifty-best-restaurants list, Atala\u2019s revolutionary approach <\/span>uses the<\/span> cozinha<\/span><\/i> (kitchen) as a means to transform the way we view <\/span>comida<\/span><\/i> (food). The S\u00e3o Paulo-born chef believes that valuing our local cuisine and promoting the use of authentic native ingredients brings about social change and environmental benefits.<\/span><\/p>\n

\"Alex

Alex Atala<\/p><\/div>\n

Atala\u2019s name is now closely associated with the Amazon, as his bold project involves exploring \u00a0the richness of indigineous <\/span>sabores<\/span><\/i> (flavours) and finding seemingly unknown and exotic ingredients with strange names, like herbs, plants, fish and, sometimes, even ants. By buying from local farmers and producers, Atala defends building a better relationship with <\/span>a floresta<\/span><\/i> (the forest),<\/span> a regi\u00e3o<\/span><\/i> (the region) and <\/span>a comunidade<\/span><\/i> (the community).<\/span><\/p>\n

Alex Atala owns a a restaurant in SP, the highly regarded D.O.M, considered one of the best restaurants do mundo (in the world) by experts. At D.O.M., his dishes made with regional elements \u00a0are executed with high stardands and flawless technique. You can aprender<\/em> (learn) more about him watching Netflix\u2019s <\/span>Chef\u2019s Table <\/span><\/i>(Season 2, Episode 2), reading his recently-published livro<\/em> (book) – <\/span>Redescovering Brazilian Ingredients<\/span><\/i> – or visiting his website, with versions both in Portuguese and English: http:\/\/domrestaurante.com.br\/en\/home.html<\/a><\/span><\/p>\n

Alex Atala’s Moqueca de Peixe<\/strong><\/p>\n

In this recipe, the chef will ensinar voc\u00eas<\/em> (teach you) how to make this typical dish from Bahia, the “moqueca de peixe”, or a fish stew.<\/p>\n

(Note that in Brazil we use the metric system to measure the quantity of ingredients)<\/p>\n

INGREDIENTES\u00a0<\/span><\/h2>\n