{"id":318,"date":"2016-08-12T07:00:43","date_gmt":"2016-08-12T10:00:43","guid":{"rendered":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/?p=318"},"modified":"2016-08-11T18:22:35","modified_gmt":"2016-08-11T21:22:35","slug":"palmeira-comestivel","status":"publish","type":"post","link":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/palmeira-comestivel\/","title":{"rendered":"Palmeira comest\u00edvel"},"content":{"rendered":"

Est\u00e1 despertando cada vez mais o interesse do gourmet brasiliense o palmito de pupunha, uma planta origin\u00e1ria das florestas tropicais do continente americano que oferece m\u00faltiplos usos na gastronomia. Quem sempre soube disso s\u00e3o as popula\u00e7\u00f5es nativas da Am\u00e9rica Central at\u00e9 a Floresta Amaz\u00f4nica, que h\u00e1 s\u00e9culos a utilizam na alimenta\u00e7\u00e3o.<\/p>\n

Agora, por\u00e9m, o palmito fresco invade as mesas mais nobres da cidade como prato coadjuvante de carnes, refogados, peixes e frutos do mar. Ou at\u00e9 sozinho, na happy hour, por exemplo, numa degusta\u00e7\u00e3o preparat\u00f3ria para a refei\u00e7\u00e3o principal. A maior parte dos restaurantes que inclu\u00edram o produto no card\u00e1pio \u00e9 abastecida pela NatuVale, empresa goiana de Adalberto Barros de Lima, de 54 anos, que viu no palmito um bom neg\u00f3cio.<\/p>\n

Em fam\u00edlia<\/h3>\n
\"Cr\u00e9dito:<\/a>
Adalberto Barros de Lima viu no palmito um neg\u00f3cio promissor Cr\u00e9dito: Arquivo pessoal\/Divulga\u00e7\u00e3o.<\/figcaption><\/figure>\n

 <\/p>\n

Cultivada pela fam\u00edlia Appelt na Fazenda Caravelas, norte de Minas, \u00e0s margens do rio S\u00e3o Francisco, a pupunha chega \u00e0 sede da beneficiadora, em Aparecida de Goi\u00e2nia \u201cin natura e l\u00e1 \u00e9 minimamente processada\u201d, informa Adalberto, um t\u00e9cnico agr\u00edcola formado pela Escola Agrot\u00e9cnica Federal de Rio Verde. Em 1996, ele come\u00e7ou vendendo mudas de palmito e implantando viveiros at\u00e9 fundar a empresa, onde toda a fam\u00edlia (Vilma Huida, a mulher e quatro filhos) trabalha.<\/p>\n

Todas as semanas, a caminhonete da firma pilotada por Adalberto vem a Bras\u00edlia transportando o nobre produto que \u00e9 o caule cortado da planta ainda jovem com cerca de tr\u00eas metros. Adulta, ela pode chegar a 20 metros. Na agenda de entrega, constam os endere\u00e7os mais renomados do circuito gastron\u00f4mico, como Bloco C, Coco Bambu, Cru Balc\u00e3o Criativo, Dom Francisco, El Negro, Fogo de Ch\u00e3o, Le Jardin du Golf, Madero, Piantas, Pobre Juan e Rubaiyat.<\/p>\n

Receitas<\/h3>\n
\"\"<\/a>
Cr\u00e9dito: Gustavo Moreno\/CB\/D.A Press. Brasil. Bras\u00edlia – DF. O chef Marcello Piucco, assa o palmito pupunha na parrilla, no Restaurante El Negro.<\/figcaption><\/figure>\n

Al\u00e9m de restaurantes, o palmito est\u00e1 dispon\u00edvel no emp\u00f3rio La Palma (404 Norte e 413 Sul) e na boutique de carnes Viande (103 Sul), onde a pe\u00e7a, que traz no r\u00f3tulo o modo de preparo, sai por R$ 19,90. Voc\u00ea pode lev\u00e1-la ao micro-ondas e, em 15 minutos, est\u00e1 pronta. Acrescente o tempero. Eu coloco flor de sal e azeite extravirgem e fica louco de bom!<\/p>\n

H\u00e1 diversas maneiras de servir o palmito de pupunha. Passado num ralo para batata palha, se torna desfiado para ser acrescentado \u00e0 salada; em rodelas com alcaparras, lim\u00e3o e azeite vira carpaccio; e refogado com cebola e caldo de galinha pode escoltar qualquer carne.<\/p>\n

N\u00e3o bastasse o refinado sabor, o caule da pupunheira \u2014 ao contr\u00e1rio dos frutos, ricos em calorias e gorduras \u2014 tem poucas calorias, muitas fibras e ainda cont\u00e9m c\u00e1lcio, magn\u00e9sio, f\u00f3sforo e vitamina C, al\u00e9m de boa quantidade de pot\u00e1ssio. Ideal para dieta. Telefone da NatuVale: (62) 99241-3864.<\/p>\n","protected":false},"excerpt":{"rendered":"

Est\u00e1 despertando cada vez mais o interesse do gourmet brasiliense o palmito de pupunha, uma planta origin\u00e1ria das florestas tropicais do continente americano que oferece m\u00faltiplos usos na gastronomia. Quem sempre soube disso s\u00e3o as popula\u00e7\u00f5es nativas da Am\u00e9rica Central at\u00e9 a Floresta Amaz\u00f4nica, que h\u00e1 s\u00e9culos a utilizam na alimenta\u00e7\u00e3o. Agora, por\u00e9m, o palmito fresco invade as mesas mais […]<\/p>\n","protected":false},"author":54,"featured_media":319,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-318","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sem-categoria"],"yoast_head":"\nPalmeira comest\u00edvel - 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\/palmeira-comestivel\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Palmeira comest\u00edvel - Liana Sabo\" \/>\n<meta property=\"og:description\" content=\"Est\u00e1 despertando cada vez mais o interesse do gourmet brasiliense o palmito de pupunha, uma planta origin\u00e1ria das florestas tropicais do continente americano que oferece m\u00faltiplos usos na gastronomia. Quem sempre soube disso s\u00e3o as popula\u00e7\u00f5es nativas da Am\u00e9rica Central at\u00e9 a Floresta Amaz\u00f4nica, que h\u00e1 s\u00e9culos a utilizam na alimenta\u00e7\u00e3o. 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