Create new habits. Start what is priceless. In partnership with Chef Alex Atala we created a series of gastronomy, well-being and collective awareness content to be with you during this period. We have new videos every week.

MastercardBrasil , Apr 9, 2020

Create new habits: enjoy

Create new habits. Start what is priceless. In partnership with Chef Alex Atala we created a series of gastronomy, well-being and collective awareness content to be with you during this period. We have new videos every week.

Ingredients:

– 1 piece of cod – 300 ml of olive oil – 2 garlic cloves – 1 bunch of rosemary – 1 branch of thyme – Bay leaves – 4 kale leaves – Black olives – 1 stale bread – 1 cup of milk coffee – Salt – 400 ml of neutral oil

Desalter the cod by changing the water four times. Reserve the cod water. A high fillet will be used for the recipe.

Place the oil in a small, deep pan, heating up to about 60 degrees. Crush the garlic cloves with the peel and put in the oil. Also add rosemary, thyme and bay leaves. After a few minutes, add the cod fillet and leave for about 4-5 minutes, turning from time to time.

Soak the cabbage leaves in boiling salted water for two minutes. Then rinse with cold water to stop cooking. Remove the leaves from the stems and pass through a skillet over low heat with two tablespoons of cooking oil. Add the olives and let it warm for a minute.

Chop the stalks of the cabbage leaves to make the flour and place in a skillet over high heat with two tablespoons of cod oil and a clove of garlic. Allow to dry well. Crumble the bread coarsely and add to the pan. Stir until golden and crisp.

For milk mayonnaise, put the milk in a blender with a pinch of salt. Start beating at minimum speed and add the neutral oil on the wire until it gains consistency. Reserve.

In a plate place the cabbage, the cod and the farofa next to it. Finish with the milk mayonnaise and serve immediately.

#crienovoshábitos#getquenãotempreço



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