Pimenta Baniwa Savory and Sweet Recipes by Chef Milene Ribas and Maurício Prado of Bárbaros Confectionery in Manaus, Amazonas, Brazil
Posted by Gregory Prang on
Chef Milene Ribas and Maurício Prado of Bárbaros Confectionery, in the Amazonas State capital of Manaus, have been pioneers in the adoption of Pimenta Baniwa. Chef Milene has created both sweet and savory recipes that blow away visitors from all over Brazil and the world who have been discovering the gastronomy currently practiced in the state. Below is one savory recipe and one sweet one. Filet Mignon with Pimenta Baniwa and Plantain Yield: 30 servings of 55g each Dough: Unleavened Wheat Flour: 525g Salt: 2.5g Chilled, unsalted butter, cut into cubes: 375g Whole milk: 35ml Egg yolks: 2 Filling: Olive...