Art & Wine Angélica Salvador - Aveleda

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Angélica Salvador

Brazilian feijoada

amuse-bouche with

Aveleda Espumante Bruto

Brazilian feijoada amuse-bouche with Aveleda Espumante Bruto

You don’t need a special reason to open

a good sparkling wine, and proof of this is

this pairing that celebrates both

small and big moments.

You don’t need a special reason to open a good sparkling wine, and proof of this is this pairing that celebrates both small and big moments.

Ingredient

Black beans

With a soft texture and comforting flavor, black beans

carry the deep taste of the earth in their dark color. They are

the foundation that gives body and soul to dishes steeped in tradition.

With a soft texture and comforting flavor, black beans carry the deep taste of the earth in their dark color. They are the foundation that gives body and soul to dishes steeped in tradition.

Recipe

Brazilian feijoada

amuse-bouche

This recipe pairs well with Aveleda Espumante Bruto.

Ingredients

Savory Tartlets

• 300g wheat flour

• 150g cold butter, cubed

• 1 egg

• Salt to taste

• Cold water (if necessary)

Black Bean Purée

• 500g black beans

• 1 bay leaf

• 1 clove of garlic

• 1 onion

• Olive oil

• Salt and black pepper to taste

Crispy Rolled Pork Belly

• 1.5 kg pork belly with skin

• Coarse salt

• Black pepper

• Crushed garlic

• Rosemary and bay leaves

Orange Gel

• 500ml fresh orange juice

• 2g agar-agar

• Orange zest (optional)

Crispy Mineira Kale

• 1 bunch of kale

• Olive oil

• Salt

Preparation

Recipe for 10 people:

Step 01

Preparation Savory Tartlets

Mix the flour and salt. Add the butter and crumble with your fingers until it becomes a crumbly mixture.
Add the egg. If necessary, add a little water until it forms a dough.
Refrigerate for 30 minutes.
Roll out and line small tartlet pans.
Bake at 350°F for 12-15 minutes or until golden brown. Set aside.

Step 02

Preparation Black Bean Purée

Cook the beans with the bay leaf until very tender.
Sauté the garlic and onion in olive oil. Add the cooked beans with a little of the broth.
Blend everything with a mixer or blender until you get a creamy purée. Add salt to taste.
Strain if you want a smoother consistency. Set aside and keep warm.

Step 03

Preparation of Crispy Rolled Pork Belly:

Marinate the belly with the seasonings for 12 hours.
Bake covered with aluminium foil at 160°C for 3 hours.
Cool, press with weight, and refrigerate to set.
Cut thin slices (laminated).
When ready to serve, sear in a frying pan or finish in the oven until crispy.

Step 04

Orange Gel Preparation

Heat the juice with the agar-agar, stirring well until it boils (1 min).
Pour into a shallow dish and chill until set.
Cut into cubes or blend to a smooth gel. Pour into a squeeze bottle.

Step 05

Preparation of Crispy Mineira Kale

Wash and dry the kale thoroughly. Cut into very thin strips.
Drizzle with olive oil and bake at 150°C for 15-20 minutes, stirring every 5 minutes, until crispy.
Season with salt.

Step 06

Plating

Place a little bean purée inside each tartlet.
Arrange a slice of crispy pork belly on top.
Finish with a dollop of orange gel and crispy kale on top.
Serve hot or warm.

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Music

Martinho da Vila

With roots in samba and a soul in poetry, Martinho da Vila sings about everyday life with lightness. His music reveals layers—like a good wine—and invites you to savor each verse slowly.

Canta canta, minha Gente

Martinho da Vila

0:00

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