{"id":1117,"date":"2017-04-04T10:13:12","date_gmt":"2017-04-04T13:13:12","guid":{"rendered":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/?p=1117"},"modified":"2017-04-02T19:18:39","modified_gmt":"2017-04-02T22:18:39","slug":"boa-lembranca-diversifica-o-sabor-dos-pratos","status":"publish","type":"post","link":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/boa-lembranca-diversifica-o-sabor-dos-pratos\/","title":{"rendered":"Boa Lembran\u00e7a diversifica o sabor dos pratos"},"content":{"rendered":"<p><span style=\"font-family: Utopia,sans-serif\"><span style=\"font-size: small\">A Associa\u00e7\u00e3o dos Restaurantes da Boa Lembran\u00e7a, se\u00e7\u00e3o de Bras\u00edlia, d\u00e1 in\u00edcio \u00e0 renova\u00e7\u00e3o do prato, que \u00e9 motivo de prazer n\u00e3o s\u00f3 de comensais como dos colecionadores. Isto porque a receita \u00e9 representada numa imagem pintada em prato de cer\u00e2mica que o cliente leva para casa depois de saborear a comida.<\/span><\/span><\/p>\n<p><span style=\"font-family: Utopia,sans-serif\"><span style=\"font-size: small\">Nesta quinta-feira, dia 6, o restaurante Oliver lan\u00e7ar\u00e1 um pirarucu na feij\u00e3o manteiga de Santar\u00e9m com pur\u00ea de car\u00e1, por R$ 89. Rodrigo Freire, um dos s\u00f3cios do Oliver, \u00e9 o vice-presidente da Associa\u00e7\u00e3o, liderada pelo pernambucano Cesar Santos. &#8220;Al\u00e9m do prato da boa lembran\u00e7a, o pirarucu est\u00e1 presente em outras sugest\u00f5es do menu para a Semana Santa&#8221;, adianta Freire.<\/span><\/span><\/p>\n<h2><span style=\"font-family: Utopia,sans-serif\"><span style=\"font-size: small\">Escalopinho no Universal<\/span><\/span><\/h2>\n<p><span style=\"font-family: Utopia,sans-serif\"><span style=\"font-size: small\">J\u00e1 a chef Mara Alcamim escolheu para o prato da boa lembran\u00e7a do Universal em 2017, um escalope de fil\u00e9-mignon com cogumelos frescos e ciboulette acompanhado de penne, numa releitura da sugest\u00e3o mais pedida em duas d\u00e9cadas de exist\u00eancia do restaurante.Ele sai a R$ 99.<\/span><\/span><\/p>\n<p><span style=\"font-family: Utopia,sans-serif\"><span style=\"font-size: small\">Escalope nomeia sempre uma carne cortada em fatias finas, no sentido transversal das fibras, que depois de salteada pode ser empanada na farinha de trigo e frito na manteiga ou recoberta por molho, como \u00e9 o caso da receita em foco.<\/span><\/span><\/p>\n<p><span style=\"font-family: Utopia,sans-serif\"><span style=\"font-size: small\">O termo em franc\u00eas antigo eschalope significa um molusco semelhante a vieiras. Por analogia batizou-se de escalope as finas fatias de carne que ao serem fritas se enrodilham tomando a forma parecida do molusco. <\/span><\/span><\/p>\n<p><span style=\"font-family: Utopia,sans-serif\"><span style=\"font-size: small\">D\u00e1 para chamar de escalope o mesmo corte de ave, de peixe e at\u00e9 de legumes. Os italianos nomeiam o fil\u00e9 ou vitelo cortados em tamanho menor scalloppini. Em ingl\u00eas, chama-se scallop. <\/span><\/span><\/p>\n<h2><span style=\"font-family: Utopia,sans-serif\"><span style=\"font-size: small\">Mexilh\u00f5es fresquinhos<\/span><\/span><\/h2>\n<p><span style=\"font-family: Utopia,sans-serif\"><span style=\"font-size: small\">Outra atra\u00e7\u00e3o do Universal (210 Sul), mas que \u00e9 servida somente \u00e0s quintas e sextas-feiras quando chegam fresquinhas do litoral de Santa Catarina, s\u00e3o os mexilh\u00f5es, que voc\u00ea extrai da pr\u00f3pria casca levemente entreaberta. Por isso a chef chama de mexilh\u00e3o chuchado, aquele que vem fresco, salteado no azeite com alho, piment\u00f5es e vinho branco, e servido em molho de manteiga de ervas da casa por R$ 79. Telefone do Universal: 3443-2089. <\/span><\/span><\/p>\n<p><span style=\"font-family: Utopia,sans-serif\"><span style=\"font-size: small\">Al\u00e9m do Oliver e do Universal ainda fazem parte da Associa\u00e7\u00e3o dos Restaurantes da Boa Lembran\u00e7a o Villa Tevere e o Kojima, ambos na Asa Sul, e o Montserrat em Piren\u00f3polis. <\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A Associa\u00e7\u00e3o dos Restaurantes da Boa Lembran\u00e7a, se\u00e7\u00e3o de Bras\u00edlia, d\u00e1 in\u00edcio \u00e0 renova\u00e7\u00e3o do prato, que \u00e9 motivo de prazer n\u00e3o s\u00f3 de comensais como dos colecionadores. Isto porque a receita \u00e9 representada numa imagem pintada em prato de cer\u00e2mica que o cliente leva para casa depois de saborear a comida. Nesta quinta-feira, dia 6, o restaurante Oliver lan\u00e7ar\u00e1 [&hellip;]<\/p>\n","protected":false},"author":54,"featured_media":1118,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1117","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sem-categoria"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Boa Lembran\u00e7a diversifica o sabor dos pratos - Liana Sabo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/boa-lembranca-diversifica-o-sabor-dos-pratos\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Boa Lembran\u00e7a diversifica o sabor dos pratos - Liana Sabo\" \/>\n<meta property=\"og:description\" content=\"A Associa\u00e7\u00e3o dos Restaurantes da Boa Lembran\u00e7a, se\u00e7\u00e3o de Bras\u00edlia, d\u00e1 in\u00edcio \u00e0 renova\u00e7\u00e3o do prato, que \u00e9 motivo de prazer n\u00e3o s\u00f3 de comensais como dos colecionadores. Isto porque a receita \u00e9 representada numa imagem pintada em prato de cer\u00e2mica que o cliente leva para casa depois de saborear a comida. Nesta quinta-feira, dia 6, o restaurante Oliver lan\u00e7ar\u00e1 [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/boa-lembranca-diversifica-o-sabor-dos-pratos\/\" \/>\n<meta property=\"og:site_name\" content=\"Liana Sabo\" \/>\n<meta property=\"article:published_time\" content=\"2017-04-04T13:13:12+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/04\/IMG_5050.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2016\" \/>\n\t<meta property=\"og:image:height\" content=\"1512\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Liana Sabo\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Liana Sabo\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. tempo de leitura\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/boa-lembranca-diversifica-o-sabor-dos-pratos\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/boa-lembranca-diversifica-o-sabor-dos-pratos\\\/\"},\"author\":{\"name\":\"Liana Sabo\",\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/#\\\/schema\\\/person\\\/bff8eb0ab5f161ec681540c0322969cb\"},\"headline\":\"Boa Lembran\u00e7a diversifica o sabor dos pratos\",\"datePublished\":\"2017-04-04T13:13:12+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/boa-lembranca-diversifica-o-sabor-dos-pratos\\\/\"},\"wordCount\":403,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/boa-lembranca-diversifica-o-sabor-dos-pratos\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/wp-content\\\/uploads\\\/sites\\\/25\\\/2017\\\/04\\\/IMG_5050.jpg\",\"inLanguage\":\"pt-BR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/boa-lembranca-diversifica-o-sabor-dos-pratos\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/boa-lembranca-diversifica-o-sabor-dos-pratos\\\/\",\"url\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/boa-lembranca-diversifica-o-sabor-dos-pratos\\\/\",\"name\":\"Boa Lembran\u00e7a diversifica o sabor dos pratos - 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