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Receitas & Estórias: Uma receita para cada estória
Paperback
Publisher Price: $8.99
ISBN13: 9789893341742
Publisher: Silent Pen
Published: Jan 10 2023
Pages: 176
Weight: 0.59
Height: 0.41 Width: 6.00 Depth: 9.00
Language: Portuguese
Neste livro, o autor apresenta-nos receitas simples, mas elegantes, que podem ser dominadas por iniciantes e ainda assim impressionar como pratos de restaurantes de estrelas Michelin. Dentro destas páginas, descubra um mundo de possibilidades culinárias, desde almoços simples até jantares elaborados, desde deliciosas sobremesas conventuais portuguesas até ao autêntico gelato artesanal italiano.
Este livro de receitas oferece uma combinação única de estórias cativantes e receitas simples e fáceis de seguir. O autor, um cozinheiro amador apaixonado, derruba barreiras culinárias com receitas indiscutivelmente impressionantes e, ao mesmo tempo, acessíveis. Estes pratos requintados certamente impressionarão mesmo nas mesas mais exigentes.
Baseando-se nas suas memórias pessoais, o autor pinta um retrato vibrante de sabor, aroma e cor através de uma coleção de receitas de dar água na boca. Cada prato vem acompanhado de uma estória encantadora, variando desde a fascinante história do cioccolato Cremino de Turim até às aventuras pessoais que moldaram a jornada culinária do autor.
Desvende os segredos do lendário risotto de trufas brancas da Paola de Alba, do famoso tiramisù da pastelaria Nascimben, da decadente mousse de chocolate da Inês, do gelato Cremino da gelateria Ariosto, do clássico pesto genovês da Chiara e da irresistível crema al pistacchio da Mariangela. Cada receita vem acompanhada de uma estória cativante, trazendo a experiência culinária à vida
Explore paisagens deslumbrantes desde o Lago di Como, em Itália, até às ruas de Paris, com paragens em Portofino, Roma, Catânia, Termas de Saturnia, St. Tropez, Gordes, Barcelona, Galiza e Porto. Descubra os vestígios de intrigas mafiosas e curiosidades históricas que elevam este livro para além de simples receitas.
Prefácio
Representar em filmes e telenovelas, apresentar programas de televisão e até mesmo executar receitas de culinária faz parte de mim, mas escrever um prefácio de um livro como este é um desafio.
Embora viva há muitos anos em Miami, nos Estados Unidos, nasci no Uruguai, um país com uma culinária rica e uma cultura gastronómica bastante enraizada nas tradições, especialmente em tudo que seja ligado à terra e à pecuária. Os pratos de carne, como a parrilada ou as milanesas, dominam a cozinha uruguaiana, certamente porque as carnes produzidas no Uruguai são consideradas como uma das melhores do mundo. Mas a influência italiana também se faz sentir na culinária uruguaiana, nomeadamente os gnocchi alla sorentina, iguais aos da receita que o Octávio apresenta neste livro, e que eu costumo preparar para a minha filha Mila - que adora.
Vivi também no Brasil, quando participei, ao lado de Antônio Fagundes, na telenovela Vale Todo, onde Germán Barrios interpretava, curiosamente, o papel de Octávio, e quando interpretei a personagem Madalena, na telenovela da TV Globo, Kubanacan. Por isso, também tenho no palato a mistura dos ingredientes indígenas, africanos e europeus, inclusivamente com forte influência dos portugueses e dos escravos oriundos de África. A feijoada à brasileira é um exemplo disso, ou a culinária caipira de São Paulo, onde a colonia italiana teve a sua influência com a introdução de massas e da pizza.
Este livro do Octávio tem fantásticas estórias, partes da vida dele, sempre tão intensa e alegremente preenchida, incluindo paixões e aventuras extraordinárias. Ao mesmo tempo, com imensa graça e mestria, o Octávio mistura esses trechos de vida com a gastronomia, com forte incidência na culinária italiana, que eu tanto aprecio e que também cozinho. Fá-lo, tanto para os pratos principais, como o tagliolini com taleggio e...
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