Vieiras
Vieiras curadas com caldo de tucupi preto, vinagrete de pupunha e crocante de castanha do Brasil.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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This dish represents a modern take on Brazilian cuisine, drawing on indigenous Amazonian ingredients and techniques, and blending them with European culinary influences, particularly in the preparation and presentation of seafood.
This dish showcases the growing movement of valorizing indigenous Brazilian ingredients and culinary traditions within fine dining. It highlights the biodiversity of the Amazon and the ingenuity of native populations in utilizing these resources.
Amazonian Ingredients
The use of tucupi preto and pupunha connects the dish directly to the Amazon rainforest and its unique culinary heritage. These ingredients are staples in Amazonian cuisine and are increasingly being recognized and used by chefs throughout Brazil.
Modern Brazilian Cuisine
The dish exemplifies the trend of modern Brazilian cuisine, which seeks to elevate traditional dishes and ingredients with innovative techniques and presentations. It demonstrates a commitment to local sourcing and sustainable practices.
Cultural Appreciation
By showcasing indigenous ingredients and techniques, the dish promotes a greater appreciation for the cultural diversity and culinary richness of Brazil.
This dish offers a complex interplay of flavors: the sweetness of the scallops, the earthy and umami-rich tucupi preto, the subtle acidity of the pupunha vinaigrette, and the nutty crunch of Brazil nuts.
The raw scallops provide a delicate sweetness and briny flavor. Tucupi preto, a fermented sauce made from manioc root, contributes a deep, smoky, and slightly sour umami flavor. Pupunha, a fruit from the Amazon, is prepared as a vinaigrette offering a mild sweetness and acidity. The Brazil nut adds a rich, buttery, and earthy note, along with a textural contrast.
Scallop Quality
Use the freshest, highest-quality scallops available. They should have a clean, slightly salty aroma and a firm texture. Dry-packed scallops are preferred for better searing.
Tucupi Preto Preparation
Tucupi preto can be prepared at home, but it requires a specific process to remove toxins from the manioc root. If you are not experienced, it is best to source it from a reputable supplier.
Brazil Nut Crunch
Toast the Brazil nuts lightly before crushing them to enhance their flavor and aroma. Be careful not to burn them.
Pupunha Balance
The pupunha vinaigrette should have a balanced acidity to complement the richness of the other ingredients. Adjust the vinegar and oil ratio as needed.
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