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Grill the pork belly in its fat until golden. Cut it into cubes and brown with butter.
Photo: Rubens Kato
Jerusalem Artichoke Chowder with Sarnambi Clams
Chef Marcelo Corrêa Bastos created this recipe as part of the Brazil Flavors events.
17 November, 2020
ingredients
Clams
1 kg
Jerusalem artichokes
500 g, in small cubes
Jerusalem artichokes
6 units, cut in half and peeled
Butter
60 g
Pork belly
100 g
Celery
100 g
Onion
100 g
White wine
200 ml
Vegetable stock
2.5 liters
Chives
to garnish
The third box of ingredients from S.Pellegrino Brazil Flavors was sent by chef Rafa Costa e Silva, from Lasai, in Rio de Janeiro (# 24 in Latin America's 50 Best Restaurants) to chef Marcelo Corrêa Bastos from traditional Brazilian food restaurant Jiquitaia (São Paulo). Marcelo received ingredients made by chef Rafa at Lasai and transformed them into a Jerusalem artichoke chowder with sarnambi, served only to special guests at the dinner on 23 October.
Step 01
Photo: Rubens Kato
Step 02
Photo: Rubens Kato
Add onion and celery and let it brown slightly. Add the garlic and then the wine. Evaporate the alcohol from the wine.
Step 03
Photo: Rubens Kato
Add the chopped Jerusalem artichoke.
Step 04
Photo: Rubens Kato
Once the liquids are dry, add the vegetable stock and clams. Cook until the clams open and the Jerusalem artichoke cooks.
Step 05
Photo: Rubens Kato
Brown the whole Jerusalem artichoke halves in butter until they are 'al dente'.
Serve the soup with the sarnambi clams in the shells and two halves of Jerusalem artichoke. Finish with chives.
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