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facing Paulista

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facing Paulista


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Tempo de preparo

60 min(s)


2 servings

Jefferson Rueda

  • Ingredients
  • Recipe
  • Mashed Beans: White Onion40 g
  • Minced garlic10 g
  • Olive oil30 ml
  • Bean broth400 ml
  • Cassava flour from a small producer50 g
  • Cabbage Puree: Kale200 g
  • Water240 ml
  • Xanthan Gum1 g
  • Banana tartare: banana-dwarf110 g
  • Olive oil5 ml
  • Red onion10 g
  • Chili pepper5 g
  • Salt to taste
  • Lemon30 ml
  • French chives to taste
  • Piglet: water500 ml
  • Salt50 g
  • Bay leaf1 unit(s)
  • Thyme to taste
  • Clean suckling pig200 g
  • Oil to taste
  • Quail eggs2 unit(s)
  • Finishing: homemade grilled pork sausage2 unit(s)
  • Honey flower to taste
  • Sauce: pork broth (see recipe for Arroz de Suã)150 g
  1. Bean puree: sauté the onion and garlic in olive oil, add the bean broth, heat and thicken the mixture with the flour. Cook until the broth is thick and the flour is cooked.
  2. Cabbage puree: blanch the cabbage and blend in a blender with warm water until the puree is homogeneous. Thicken with xanthan gum.
  3. Banana Tartar: Cut the bananas into small cubes and mix with all the other ingredients.
  4. Piglet: mix the water and salt, add the bay leaf and thyme, leave the piglet in the brine for 1 hour.
  5. Remove the suckling pig from the brine, portion and sear the meat in a frying pan with a little oil.
  6. Quail egg: cook whole eggs for 30 minutes at 82°C.
  7. Remove the rind and white and keep only the yolk.
  8. finalization. With all the items ready, assemble the dish in the following order: a streak of mashed kale, the mashed beans on the bottom of the dish, the seared suckling pig, the banana tartar, the quail egg yolk, the homemade pork sausage , honey flower and pork stock sauce.

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