Louise-Adélaïde Boisnard 11:49 a.m., March 05, 2022
Each week, a chef presents one of their recipes at the Table des Bons Vivants.
This week, Alessandra Montagne, chef of the restaurant Nosso, in Paris prepared a feijoada, a dish of black beans with pork belly typical of Brazil.
Here is his recipe.
Each week, a chef presents one of their recipes at the Table des Bons Vivants.
This week, Alessandra Montagne, chef of the restaurant Nosso, in Paris prepared a feijoada, a dish of black beans with pork belly typical of Brazil.
Here is his recipe.Ingredients 1 kg of black beans
750 g of smoked bacon
750 g of semi- salted bacon
2 onions
3 cloves of garlic + 1 clove
1 bunch of coriander
A few slices of blood orange
1 bay leaf
Salt, pepper
Desalt the semi-salted breast.
Immerse the beans in a large saucepan with 1.5 liters of cold water.
Bring to the boil and simmer for 2 hours.
Stir occasionally to prevent them from sticking to the pan.
Once the beans are cooked, brown the pieces of meat in a casserole dish. Then brown the pieces of meat on all sides in a large casserole dish.
Add the garlic cloves and the peeled onions and brown them for 2-3 minutes with the meat.
Transfer the beans with their cooking water to the casserole and cook, covered, on a low boil for 2h30-3h (It must always be covered with water during cooking, add more if necessary, stirring occasionally) .
When the cooking is finished, toast a clove of garlic, peeled and thinly sliced in a very hot pan with a little oil.
I add grilled garlic, strips Serve the feijoada with rice, farofa (Brazilian cassava flour), grilled garlic and a few slices of blood orange.