As it was the eve of our 15th wedding anniversary, we had a wonderful evening in Santa Teresa neighboorhood. We started with a starfruit and passionfruit caipivodka as sundowner at the Bar of the Santa Teresa Hotel overlooking Rio, followed by a great dinner at the Térèze Restaurant in the same hotel.
The food served at Térèze, is a combination of brazilian and french with all produce sourced locally – a feast for the tastebuds and eyes.
I had this “supreme farmhouse Guinea-fowl, from Anthenor & filhos fazenda, with black truffle salsa, catupiry cheese sauce and sautéed artichokes”:
inspiring me to this recipe: Truffled chicken breast on artichoke and mushroom salsa for 2
- 2 chicken breast
- 250 g of small canned or frozen artichoke hearts
- 150g of fresh porcini or chantarelle mushrooms, cleaned and diced
- 50g of diced bacon
- 1tbs truffle oil
- 50ml white wine
- fresh thyme
- salt and pepper
Fry the bacon in a hot pan, remove and brown the chicken in the bacon fat on both sides. Remove the chicken and place in an ovenproof dish, add the wine, a sprig of thyme, salt and pepper, cover with foil and take to an 200C oven for about 20-25 minutes until done. In the meantime in the pan fry the mushrooms, artichokes and add the fried bacon. Season with a little truffle oil, salt and pepper and thyme. When the chicken is cooked serve on top of the mushroom and artichoke mixture, drizzle with the cooking juices and some more truffle oil. Serve with fresh crusty bread.
makanandcomida 
Leave a comment