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{"id":54416,"date":"2021-05-12T14:53:24","date_gmt":"2021-05-12T17:53:24","guid":{"rendered":"http:\/\/www.frnoticias.com\/index.php\/noticias\/free-extensions\/item\/7242-licuri-de-capim-grosso-e-um-dos-ingredientes-de-destaque-em-reality-de-gastronomia-na-globo"},"modified":"2021-05-12T14:53:24","modified_gmt":"2021-05-12T17:53:24","slug":"licuri-de-capim-grosso-e-um-dos-ingredientes-de-destaque-em-reality-de-gastronomia-na-globo","status":"publish","type":"post","link":"https:\/\/www.contornofm.net\/site\/licuri-de-capim-grosso-e-um-dos-ingredientes-de-destaque-em-reality-de-gastronomia-na-globo\/","title":{"rendered":"Licuri de Capim Grosso \u00e9 um dos ingredientes de destaque em reality de gastronomia na Globo"},"content":{"rendered":"

O vers\u00e1til, nutritivo e saboroso licuri, fruto da Caatinga, foi um dos ingredientes de destaque na apresenta\u00e7\u00e3o do cozinheiro Cadu Moura, com o Ravi\u00f3li de Vatap\u00e1, Caldo de Lambreta, Fumeiro e Farofa de Licuri. O prato foi apresentado no programa de TV, Mestre do Sabor, que estreou a 3\u00aa temporada, na \u00faltima quinta-feira, 06, na TV Globo. A valoriza\u00e7\u00e3o dos pratos brasileiros e da chamada comida de afeto s\u00e3o a marca dessa edi\u00e7\u00e3o comandada por Claude Troisgros e Batista.<\/p>\n

O licuri utilizado por Cadu, que \u00e9 natural de Pernambuco, mas h\u00e1 dez anos mora em Salvador, \u00e9 produzido pela Cooperativa de Produ\u00e7\u00e3o da Regi\u00e3o do Piemonte da Diamantina (Coopes), com sede em Capim Grosso. Ele conta que conheceu o licuri durante o seu processo de forma\u00e7\u00e3o, com o chef de cozinha Fabr\u00edcio Lemos, que apresentou os ingredientes locais, que ele j\u00e1 trabalha em seus restaurantes.<\/p>\n

\u201cQuando eu fui apresentado, fiquei surpreso com a qualidade e com o que a gente consegue fazer com ele. O meu slogan \u00e9 \u2018Do Nordeste para o mundo\u2019, para apresentar para o mundo o que a gente tem de melhor. Ent\u00e3o, eu levei o licuri e o fumeiro de Maragogipe. Eu queria levar elementos e conte\u00fados verdadeiros, para apresentar para o mundo, de empresas e produtos que eu acredito, que de fato elas tenham um pensamento positivo em rela\u00e7\u00e3o \u00e0 gastronomia brasileira. Eu sou um cozinheiro nordestino. Sempre abra\u00e7o e levanto essa bandeira por onde eu for\u201d, destacou Cadu Moura.<\/p>\n

A Coopes<\/strong><\/p>\n

A cooperativa \u00e9 uma das organiza\u00e7\u00f5es da agricultura familiar baiana apoiadas pelo Bahia Produtiva, projeto executado pela Companhia de Desenvolvimento e A\u00e7\u00e3o Regional (CAR), vinculada \u00e0 Secretaria Estadual de Desenvolvimento Rural (SDR). Por meio do projeto, s\u00e3o aplicados recursos da ordem de R$3,9 milh\u00f5es, em infraestrutura para armazenamento e equipamentos, implanta\u00e7\u00e3o de uma unidade de beneficiamento, log\u00edstica e assist\u00eancia t\u00e9cnica e extens\u00e3o rural (Ater), entre outras a\u00e7\u00f5es, que beneficiam mais de 300 fam\u00edlias. A Coopes tamb\u00e9m j\u00e1 recebeu recursos da ordem de R$178 mil, via Pr\u00f3-Semi\u00e1rido, outro projeto executado pela SDR\/CAR, para a reforma da unidade de beneficiamento.<\/p>\n

Foto do prato: Programa Mestre do Sabor \/ TV Globo<\/p>\n

Fonte: V\u00e1rzea Cidade<\/p>\n

FR Not\u00edcias<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"