{"id":3044,"date":"2025-05-23T15:06:05","date_gmt":"2025-05-23T18:06:05","guid":{"rendered":"https:\/\/cidadecriativa.floripa.br\/?post_type=receitas&#038;p=3044"},"modified":"2025-07-09T09:47:15","modified_gmt":"2025-07-09T12:47:15","slug":"crudo-frescal","status":"publish","type":"receitas","link":"https:\/\/cidadecriativa.floripa.br\/en\/receitas\/crudo-frescal\/","title":{"rendered":"Fresh Raw"},"content":{"rendered":"<h3 class=\"wp-block-heading\"><strong>INGREDIENTS<\/strong><\/h3>\n\n\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><strong>Fresh Ham<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>200 g of clean rump steak<\/li>\n\n\n\n<li>15 g coarse salt<\/li>\n\n\n\n<li>7g brown sugar<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Oyster Mayonnaise<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>100 ml sunflower oil<\/li>\n\n\n\n<li>2 fresh oysters<\/li>\n\n\n\n<li>1 free-range egg yolk<\/li>\n\n\n\n<li>5 g Dijon mustard<\/li>\n\n\n\n<li>20 ml of juice of one<br>lemon<\/li>\n\n\n\n<li>salt and black pepper<br>freshly ground<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Raw<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>95 g of fresh rump steak<\/li>\n\n\n\n<li>5 g extra virgin olive oil<\/li>\n\n\n\n<li>1 g of fleur de sel<\/li>\n\n\n\n<li>ground black pepper<br>on time<\/li>\n\n\n\n<li>1 organic free-range egg yolk<\/li>\n\n\n\n<li>baby leaf and salicornia<\/li>\n\n\n\n<li>3 slices of brioche<br>spontaneous fermentation<\/li>\n<\/ul>\n\n\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>PREPARATION METHOD<\/strong><\/h3>\n\n\n\n<p><strong>FRESH <\/strong>\u2013 mix the salt and sugar, salt the meat and place it on a baking tray with a rack, leave it in the fridge overnight. Chop the fresh fish with the tip of a knife into very small cubes, keep it in a bowl on top of another with ice underneath. Add the olive oil, fleur de sel and freshly ground pepper.<\/p>\n\n\n\n<p><strong>OYSTERS <\/strong>\u2013 process with sunflower oil and set aside. In a bowl, add the egg yolk, Dijon mustard, lemon juice and emulsify. Gradually add the oil with the oysters until you get a consistent mayonnaise. Set aside in the refrigerator.<\/p>\n\n\n\n<p><strong>FINALIZATION <\/strong>\u2013 Make quenelles with the raw meat, place them on the edge of the plate and add the fresh country egg yolk seasoned with fleur de sel and black pepper.<\/p>\n\n\n\n<p>Make mayonnaise peaks and finish with baby leaves and samphire.<\/p>\n\n\n\n<p><em><strong>note:<\/strong> Mix the egg yolk with the meat, add the mayonnaise until smooth, serve with toasted brioche.<\/em><\/p>","protected":false},"featured_media":3058,"template":"","categorias":[259],"chefs":[267],"class_list":["post-3044","receitas","type-receitas","status-publish","has-post-thumbnail","hentry","categorias-janta","chefs-anderson-quevedo"],"_links":{"self":[{"href":"https:\/\/cidadecriativa.floripa.br\/en\/wp-json\/wp\/v2\/receitas\/3044","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cidadecriativa.floripa.br\/en\/wp-json\/wp\/v2\/receitas"}],"about":[{"href":"https:\/\/cidadecriativa.floripa.br\/en\/wp-json\/wp\/v2\/types\/receitas"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cidadecriativa.floripa.br\/en\/wp-json\/wp\/v2\/media\/3058"}],"wp:attachment":[{"href":"https:\/\/cidadecriativa.floripa.br\/en\/wp-json\/wp\/v2\/media?parent=3044"}],"wp:term":[{"taxonomy":"categorias","embeddable":true,"href":"https:\/\/cidadecriativa.floripa.br\/en\/wp-json\/wp\/v2\/categorias?post=3044"},{"taxonomy":"chefs","embeddable":true,"href":"https:\/\/cidadecriativa.floripa.br\/en\/wp-json\/wp\/v2\/chefs?post=3044"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}