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Abacaxi exótico. Primeira opinião de minha nora
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A picture of Abacaxi exótico. Primeira opinião de minha nora.

Abacaxi exótico. Primeira opinião de minha nora

AJambeiroAFilho
AJambeiroAFilho @cook_4485110
São Paulo

Inventar, redesenhar, reescrever. Na cozinha sou assim. Não gosto de me repetir. Arrisco sabores, doces com salgados. Tudo vale. Só não vale ficar na mesmice. Vamos lá. Mais uma cozinha experimental.

Inventar, redesenhar, reescrever. Na cozinha sou assim. Não gosto de me repetir. Arrisco sabores, doces com salgados. Tudo vale. Só não vale ficar na mesmice. Vamos lá. Mais uma cozinha experimental.

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Abacaxi exótico. Primeira opinião de minha nora

AJambeiroAFilho
AJambeiroAFilho @cook_4485110
São Paulo

Inventar, redesenhar, reescrever. Na cozinha sou assim. Não gosto de me repetir. Arrisco sabores, doces com salgados. Tudo vale. Só não vale ficar na mesmice. Vamos lá. Mais uma cozinha experimental.

Inventar, redesenhar, reescrever. Na cozinha sou assim. Não gosto de me repetir. Arrisco sabores, doces com salgados. Tudo vale. Só não vale ficar na mesmice. Vamos lá. Mais uma cozinha experimental.

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Ingredients

  1. Uma gorda fatia de abacaxi bem doce com casca e tudo sem o miolo
  2. sal do Himalaia
  3. Aji-No-Moto
  4. pimenta do Reino
  5. Pesto de manjericão - melhor seria se de hortelã
  6. Creme de requeijão que sobrou da salada
  7. Grãos de romans
  8. Creme balsâmico de Cabernet Sauvignon
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Steps

  1. 1

    Tempere a fatia de abacaxi com sal do Himalaia, pimenta do Reino e Aji-No-Moto. Coloque numa frigideira anti-aderente pré-aquecida para grelhar. Grelhe um lado, grelhe o outro.

  2. 2

    Montando o prato. Escolha um prato bonito, claro, se possível. Coloque a fatia de abacaxi grelhado. No miolo, coloque um porção de pesto, por cima o creme de requeijão. Decore com grãos de romans e creme balsâmico e pronto... Aprecie!

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AJambeiroAFilho
AJambeiroAFilho @cook_4485110
on November 06, 2016 14:20
São Paulo
Uso a culinária como hobby para liberar as tensões do dia-a-dia.Não tenho nenhuma formação em culinária, mas sempre gostei de cozinha. Lembro-me dos meus 7 anos, quando já ensaiava alguma coisa.Sou detalhista e organizado.Procuro não repetir meus pratos, exceto um ou outro. Porém, quando repito, sempre dou uma nova roupagem.
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