Born during a time when there was little to no clear definition of Brazil’s flavors, restaurant D.O.M. took on the mission of reinventing the exotic flavors of Brazilian cuisine. Dedicated to using the land’s incredibly rich and diverse natural resources, former DJ and now head chef Alex Atala frequently visits the Amazon in search of new and unlikely ingredients to add to his cuisine. Read on to find out how chef Atala incorporates a root originally used in cosmetics into his ravioli recipe.
UNTIL THEN THAT ROOT WAS USED ONLY BY THE COSMETIC INDUSTRY.
With two Michelin stars and a No.9 ranking on the World’s 50 Best Restaurants, D.O.M. has certainly earned and maintained worldwide recognition and critical acclaim. Chef Atala’s brilliant interpretation of Brazilian cuisine enhanced by exotic Amazonian ingredients are truly what create an other worldly experience for his restaurant’s patrons. Some of his favorite ingredients from the mystical rainforest are jambu, a tongue-tingling herb, and priprioca, a fragrant root he uses in this recipe.
A quick word from chef Atala on his use of priprioca:
“I was astonished by priprioca’s perfume. However, until then that root was used only by the cosmetic industry. The doubt was on whether it could be used for food or not – not even the native Indians used it for that specific end. We decided, then, to partner up with Givaudan and go into a series of tests and research. The result was quite positive.
Priprioca is one of the many ingredients we use at D.O.M. that brings both social and environmental benefits that are higher, if not greater, than the quality of the product itself – which is very outstanding. The use of priprioca in haute cuisine valorizes the product, cooperating for its extraction to be made in a more sustainable way and helps the survival of the local communities.”
10ml priprioca essence INSTRUCTIONS
Make a caramel with the sugar and water at approximately 142°C.
Turn off the fire and add the priprioca essence.
4g wheat flour
20g pasteurized egg yolks INSTRUCTIONS
Whisk the egg yolks, sugar, and flour in a bowl.
Boil the milk.
Add the milk to the yolks slowly while stirring, to temper the eggs.
Strain the mixture and cook it on low heat, stirring constantly for about 5 minutes.
Transfer it from the heat to a bowl and cool it in an ice bain-marie.
Cover the cream with a plastic film, placing it against the surface, so it won’t form a crust
LEMON AND BANANA RAVIOLIS
50ml lemon juice
1 gold banana
10g gelatine INSTRUCTIONS
Cut the banana finely, sliced in rings.
Boil all the ingredients for 5 minutes, with the exception of gelatine and banana.
Turn off the fire and add the hydrated gelatine.
Put the gelatine on a tray, with a thickness of approximately 2mm.
Cut the gelatines with a round ring of 5cm in diameter.Mount the raviolis as follows:
A layer of gelatine.
A drop of creme patisserie.
3 thin bananas.
Another layer of gelatine.
50ml water INSTRUCTIONS
Boil the ingredients to dissolve the sugar.
JULIENNE LEMON ZEST
Zest (peel scrapes) of half a lemon
Sugar syrup INSTRUCTIONS
Blanche the lemon zests quickly in boiling water and cool it in icy water.
Repeat this procedure 3 times.
Heat the sugar syrup an add the blanched zests.
2g Xantana INSTRUCTIONS
With a mixer, blend the ingredients until the Ponzu takes gel texture.
50g black quinoa INSTRUCTIONS
In a blender, place the quinoa with little water and blend until completely ground.
Place the mixture in a pan and cook for 10 minutes over medium heat.
Roll out the mixture on a Silpat. Try to stretch as thin as possible.
Bake at 120°C for approximately 30 minutes.
Reserve in dry place.
With the help of a pastry bag, finish the raviolis with a drop of créme patissiére and lemon zest. Put 2 raviolis in the center of the plate. Finish with the priprioca caramel.
– See more at: http://theartofplating.com/news/banana-lemon-and-priprioca-ravioli-by-alex-atala/#sthash.Ph1jhxKb.dpuf