About us

We are an instrument for diffusion of national culture and costumes through gastronomy.

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Manifest

The Brazilian cuisine heritage isn’t only meant for restaurant tables.

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We develop products, give lectures and participate in events disseminating Brazilian cuisine.

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Se você não costuma consumir carne essa semana existem várias receitas que podem deixar sua mesa mais diversa. Que tal apostar em um Camarão ensopado com chuchu? Você precisará de: 750g de camarão médio, suco de 2 limões, 2 colher (sopa) de azeite de oliva, ½ cebola picada, 2 dentes de alho picados, 3 tomates sem pele e sem sementes picados, 3 chuchus sem pele em cubos grandes, sal e pimenta-do-reino a gosto. Tempere o camarão com o suco de limão, sal e pimenta-do-reino. Frite dos dois lados, no azeite, e reserve. Na mesma panela, refogue a cebola, o alho e o tomate. Junte o chuchu e cubra com água fervente. Quando estiver cozido, tempere com sal e pimenta-do-reino e volte o camarão. Cozinhe por 2 minutos, acerte o tempero e sirva.

If you don't eat meat this week there are tons of recipes to make your table more diverse; What about a shrimp and chayote stew? You´ll need: 750 g of medium shrimps, Juice of 2 limes, 1 tablespoon of olive oil, ½ onion, diced, 2 garlic cloves, minced, 3 peeled and deseeded tomatoes, chopped, 3 peeled chayotes, cut into large cubes and salt and black pepper to taste.Season the shrimp with the lime juice, salt, and black pepper. Fry on both sides, in olive oil, and set aside. In the same pot, braise the onion, garlic, and tomatoes. Add the chayotes and cover with boiling water. When they are cooked through, season with salt and black pepper and put in the shrimps. Cook for about 2 minutes, adjust seasoning, and serve.
#Receita #Camarão #Ensopado #Shrimp #SemanaSanta