Qual será o futuro da gastronomia?

Quem apostar em pílulas, espumas, máquinas que fazem tudo sozinhas, pode estar redondamente enganado.

É verdade que Ferran Adrià revolucionou a cozinha espanhola e mundial com seus pirulitos de paella e coisas assim. Li que as reservas para seu aclamado restaurante, “EL BULLI”, chegam a quatro anos de espera e os preços são exorbitantes.

A cozinha de Adrià vem amparada por conhecimento científico e máquinas quase mágicas.

Não podemos descartar o valor da tecnologia como aliada à cozinha, se não ainda estaríamos batendo bolos à mão, mas penso que nem Adrià trocaria uma suculenta paella por um de seus pirulitos – mesmo que o gosto seja igual.

Aliás, grandes chefes antevêem o abandono do fast food, a um retorno à comida familiar, que resgate o ritual de comer, mastigar, saborear e não apenas engolir.

Talvez – sim! – possamos apostar numa comida mais leve, com menos gordura, cremes e manteiga, mas que tenha sabor e aspecto de comida.

A tendência de privilegiar alimentos frescos e até mesmo funcionais, o uso de ervas e azeites já é uma realidade e que veio para ficar.

Nesta tendência sugiro um prato simples, fácil de preparar, saudável e delicioso.

Sanduiche sem Pão de berinjela recheado com coalhada e hortelã

Ingredientes:

2 berinjelas pequenas, cortadas em fatias de 5mm no sentido do comprimento;

Sal a gosto;

5 colheres (sopa) de azeite;

2 tomates cortados em fatias de 5 mm;

300 g de coalhada seca comprada pronta; 

2 colheres (sopa) de hortelã fresca picada;

Pimenta do reino moída na hora a gosto para polvilhar.

Preparo:

1- Em uma peneira, disponha as fatias de berinjela;

2- Polvilhe sal e deixe descansar por 30 minutos;

3- Lave para tirar o excesso de sal e enxugue com papel absorvente;

4- Unte-as com 2 colheres de azeite, dos dois lados;

5- Utilize uma grelha ou frigideira antiaderente aquecida e grelhe duas ou três 

fatias de cada vez, dos dois lados até ficarem ligeiramente douradas;

6- Na mesma frigideira, aqueça 1 colher (sopa) de azeite e grelhe o tomate;

7- Tempere com sal;

8- Em uma tigela misture a coalhada, a hortelã e o azeite restante;

9- Recheie cada fatia de berinjela com uma colherada da coalhada e uma fatia 

de tomate;

10- Dobre como um sanduíche;

11- Regue com um fio de azeite;

12- Polvilhe pimenta do reino

Se desejar corrija o sal, polvilhando sal grosso muído.

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