Rafael Lafraia talks about gastronomy trends in special cuisine
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Chef Rafael Lafraia, owner of Curry Pasta, taught the second cooking show at Bom Gourmet and RPC, a stand specially prepared for ExpoApras 2023. Lafraia, in addition to sharing news and gastronomy trends in Brazil and the world, taught how make a recipe for fruit ceviche with priprioca broth (herb from the Amazon).
Lafraia has been to several food fairs around the world. The most recent was in Dubai, Gulfood 2023, one of the largest fairs in the sector for the Asian and Middle Eastern markets. Reduction of animal protein consumption with high technology applied in the development of the plant-based, appreciation of spices, ready-made gourmet preparations on the shelf (poached egg and balsamic vinegar spherification, for example), are some of the gastronomic trends, including innovations in the food service sector, observed by the chef. Some of them are already noticed in the Brazilian market.
In the show-class, Rafael Lafraia selected a recipe for tropical ceviche, a kind of savory fruit salad that combines the gastronomic trends already in force in other countries, including fusion cuisine, contrasting flavors and the appreciation of spices and local ingredients, in addition to the use of lighter and fresher foods, the so-called food that is good for you.
“This is a dish that brings together two gastronomic trends, fusion cuisine and the reduction of meat consumption. Here we have what I call a fruit ceviche. I perfumed this preparation with two Brazilian spices. Priprioca, which I use in the tiger’s milk, as an infusion, and the puxuri, which I’ll grate on top, to finish. It’s also worth adding some coriander leaves, for those who like it”.
“It becomes a fresh entry, different and with herbal flavors, which surprise”, he said.
Check out the complete recipe for fruit ceviche with priprioca syrup, a plant native to the Amazon region.
Fruit ceviche with priprioca syrup
Chef Rafael Lafraia
Performance12 to 15 servings
Ingredients
- 100 g of pineapple
- 100 g of banana
- 100 g of apple
- 100 g persimmon
- 100 g red onion
- 4 lemons
- 500 ml of priprioca iced tea (which can be replaced with a tea of your choice)
- 300 ml of coconut milk
- salt
- pulled
- cilantro (optional)
Method of preparation
- Cut the fruits and onions and season with salt and extra virgin olive oil.
- To prepare vegan tiger milk, include lemon juice, priprioca tea, coconut milk, salt and puxuri to taste.
- Mix the fruits, onion and tiger’s milk.
- Finally, grate the puxuri on top and add coriander leaves (optional).
- Serve as fresh as possible.
Service:
Curry Pasta is located on Av. Manoel Ribas, 750 – Mercês. For reservations, visit getinapp. For delivery, ifood. @curry.folder
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