Kurytyba Gastronomia wins the O Kilo É Nosso competition
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The best restaurant by kilo in Brazil is in Curitiba! Kurytyba Gastronomia won this Thursday (26), the final of the O Quilo É Nosso contest, held by the Brazilian Association of Bars and Restaurants (Abrasel), with support from Prazeres da Mesa magazine.
The Baião de Dois Paranaense dish, created by chef Alessandro Picoli, won the taste of the judging panel and surpassed the other seven finalists, coming from different regions of the country. This is not the first time that a buffet in the capital of Paraná has come first in the competition – in 2020, the winner was the Tomilho restaurant.
In the final of O Quilo É Nosso, held on Wednesday (25), the finalist dishes were prepared by chefs on the premises of Faculdade Anhembi Morumbi, in São Paulo (SP), broadcast live on social media, and evaluated by a technical jury. The announcement of the winner of the competition took place this Thursday afternoon (26), during the Mesa SP event.
“We use pine nuts, which are typical of our region, and combine them with a northeastern dish to represent unity. At a time with so many conflicts around the world, this was the message we tried to convey”, explains chef Alessandro Picoli.
The Sadoche Grill restaurant, from Rio Grande do Norte, came second in the competition, with the Meca Potiguar dish. Completing the podium was Original Restaurante, located in Cuiabá, which presented the Arroz Original dish.
“Brazil is an immense and very diverse country. A contest like this can help us learn a lot more things and understand other dynamics. And the challenge of serving food by the kilo is huge. They are all champions”, said Edrey Momo, businessman at 1900 Pizzaria e Tasca da Esquina, one of the judges at the event.
Check out the recipe for Baião de Dois Paranaense, the winning dish of the O Quilo É Nosso 2023 competition:
Baião de Dois Paranaense
Alexandre Picoli
Ingredients
- 1.5 kg of pine nuts
- 1k g of parboiled rice
- 500 g diced bacon
- 1 kg of shredded dried meat
- 500 g diced pepperoni
- 500 g peeled banana in cubes
- 100 g banana chips
- 100 g of sliced garlic
- 150 g chopped onion
- 10 eggs
- 2 lady finger peppers
- Green scent to taste
- Parsley to taste
- Coriander to taste
- Fine herbs
- 1 pinch of salt
- Clarified butter
Method of preparation
- First, cook the pine nuts in a pressure cooker with enough water to cover all the pine nuts for approximately 35 minutes. After cooking, peel it while it is still hot and cut a generous amount into 3 pieces each, leaving some whole to decorate the dish. In another pan, cook the parboiled rice with seasoning to taste until al dente and set aside.
- Desalt the jerky by boiling it twice in hot water for 20 minutes. Don’t forget to change the water after the first boil. Afterwards, shred the meat and set aside.
- To prepare the banana chips, use green bananas, cut them into thin slices, place them in very hot oil for 1 minute and then leave them on a paper towel to dry. In a frying pan, start frying the bacon, without oil, over low heat until crispy, then set aside.
- In the same pan, add the garlic and then the onion, let it brown, add the pepperoni and finger pepper. Wait 2 minutes and add the cooked pine nuts, peeled and cut into pieces, as well as the dried meat and cook for 5 minutes. Afterwards, book.
- Lastly, cut the banana into small cubes and then place it in a very hot frying pan with clarified butter seasoned with fine herbs, leave for 2 minutes or until it starts to brown. Don’t forget to sauté it so it doesn’t burn.
- Mix all pre-prepared ingredients in a large pan, except the bacon. Stir all the ingredients so that they are homogeneous and leave for approximately 2 minutes on low heat.
- Finish with crispy bacon, green chilli, parsley, coriander, a drizzle of clarified butter and salt, if necessary. To assemble, cook 10 eggs in the oven with the soft yolk, spread over the pan that will be served, also add the whole pine nuts and banana chips.
Kurytyba Gastronomia is located at Avenida Cândido de Abreu, 707 – Centro Cívico. @kurytyba.gastronomia
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