by Manu Buffara, http://www.restaurantemanu.com.br/
YIELD: 15 people
Preparation time: 4 hours
- 500 grams of diced pumpkin (2 x 4 cm)
- 100 grams of sheep cheese type "Serra da Estrela"
- 50 grams of honey from
- to the taste of Baniwa pepper
- 100 grams of lime
- 5 liters of water
- 500 grams of sugar
- 2 chile peppers (girl's finger)
- 1 unit of cinnamon stick
- to the taste of orange peel
- 500 ml of fermented milk
- 1 liter whole milk
- 1 pinch of salt
- 1/2 lemon juice
- 2 tablespoon natural yogurt
- 50 grams of quinoa
- 4 leaves of cabbage
Method of preparation
For the pumpkin
Dissolve the lime in a quart of water and leave the pumpkin cut into cubes of sauce in the solution for two hours. Thoroughly rinse the buckets in running water, and dry them.
For the syrup
Put the sugar, the young finger pepper, the cinnamon stick and the orange peels in a pan with a liter of water and bring to the fire, stirring constantly. When it starts to boil, add the pumpkin and cook it for two hours over low heat, but without boiling. Remove from heat and let cool. Store in a refrigerator.
For fermented milk
Mix the whole milk, a pinch of salt, the juice of half a lemon and two tablespoons of plain yogurt in a container. Leave it out of the refrigerator in a warm place, covered with a cloth. Let ferment for 24 hours. The mixture will get viscous consistency. Store in a refrigerator.
Cook the quinoa in a pint of boiling water for 5 min until al dente. Let it dry in a sieve and fry in hot oil until golden brown and crispy.
Cut the cabbage into very thin strips and leave them in half a liter of fermented milk for five minutes before finalizing.
Place the pumpkin in the center of the dish. Drizzle it with a string of honey. Place a cheese quenelle on top. Arrange a cabbage tangle with the fermented milk and top with quinoa crunchy, a pinch of salt flower and a light touch of Pimenta Baniwa.