A marvelous chef with a dazzling cuisine, Alessandra Montagne-Gomes signs her first cookbook.

One of the most intensely vibrant tables in Paris, Nosso , now has a neighbour, Tempero, a superb eat-in-grocery cellar. We were impatiently waiting for their chef to share some of her recipes, inviting the gastronomic and responsible Brazilian repertoire to Paris. Here are two, ideal to start a <a href="https://www.youtube.com/watch?v=8aH4DAa-B_c" target="_blank" rel="noopener">perfect evening</a> . &nbsp;
Alessandra Montagne-Gomes: From Rio to Paris, my favorite cuisine (Editions Flammarion, 256 pages. &euro;35)
Restaurant Nosso 22 Promenade Claude L&eacute;vi-Strauss, 75013 Paris. 01 40 01 95 17 <a href="https://www.nosso-restaurant.fr" target="_blank" rel="noopener">https://www.nosso-restaurant.fr</a>
Tempero. 24 Promenade Claude L&eacute;vi-Strauss, 75013 Paris. Open Monday to Saturday from 8:30 a.m. to 6 p.m. Friday evening until 10 p.m. 01 45 84 19 81 - With and without reservation

Ingredients. For 20 large pastéis (or 100 mini pasteis) 1 kg of flour. 650ml of water. 1 C. at s. salt. 1 C. at s. neutral oil. 500 g of cheese (mozzarella type or other cheese that melts well when cooked). Frying oil. Recipe. Mix the flour, water, salt, neutral oil and knead until obtaining a homogeneous ball. Let the dough rest for 30 minutes. Roll it out very thinly (1 to 2 mm thick) using a rolling pin or a rolling pin. Cut large rectangles of about 25 × 20 cm and place a piece of cheese on each half of the dough. Moisten the edges of the dough with water then fold the rectangles in half lengthwise, trapping the cheese well. Fry for a few minutes until the pastéis are golden brown. The words of the chef. “ Pastéis are part of Brazilian popular culture. We love to eat them in the markets, fried a la minute and accompanied by a caldo de cana, the freshly squeezed juice from sugar cane. Those of Dona Penha have the taste of my childhood in Poté. She has been making pastéis with her family for years, without ever getting bored! I particularly liked those with cheese that runs when you bite into it. »

Credit: Maki Manoukian.

Dona Penha Cheese Pastels

Ingredients. For 1 person. ¼ lime. 1 blood orange wedge. 1 lemon wedge. 2 tbsp. at s. sugar. 2 Sichuan peppercorns. 70 ml of cachaca. A handful of crushed ice. Recipe. Cut the lemon in half and remove the white core concentrated in bitterness. Cut each half into slices of about 3 to 5 mm. In a flared glass, put the lemon slices, pulp side up and pour the sugar on top. Crush to squeeze out the lemon juice and melt the sugar. Add the crushed ice until the glass is full and finish with the cachaça. Mix with a long spoon, from bottom to top, add the peppercorns and serve without to wait for. The words of the chef. “The caipirinha is one of the Auriverde emblems. Impossible to make a stay in Brazil without tasting the classic version of this cocktail based on lime, cachaça, sugar and crushed ice. This recipe is that of chef Rodrigo Oliveira, which I find particularly well balanced. In his Mocotó restaurant in São Paulo, the caipirinha menu is worth the detour! He offers some based on passion fruit, cashew apple or others with a sugar infused with spices and vanilla. A delight! » Alcohol abuse is dangerous for your health, consume in moderation.

How to prepare a Brazilian aperitif?

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