00:00When you arrive at a café, a bistro, what do you order?
00:10I usually order a filtered coffee.
00:13Check this one out, folks.
00:14Freshly strained.
00:15But there are many other options on the menu.
00:19There's caputino, there's cheese bread, there's homemade cake, there's juice.
00:24Hmm, I love it.
00:25But here in Venda Nova do Imigrante, in the mountains of Espírito Santo, we found something unusual on this menu.
00:34Do you have any idea what it is?
00:37What delicacy goes well with Venda Nova do Imigrante?
00:41Polenta.
00:43Yes, but not just any polenta.
00:45What's different on the menu here is pizza.
00:49A polenta pizza.
00:51Have you tried it?
00:55Venda Nova, land of polenta.
00:58And we have the habit of eating polenta, keeping pasture.
01:02So that's where polenta pizza came from.
01:05We aggregate, right?
01:07We created the polenta pizza, which I say is the first polenta pizza in Brazil.
01:14Lúcio, the polenta pizza was a gift for you.
01:17And did she please you right away?
01:19Of course, as a good descendant of Italian, I really like polenta.
01:25And a polenta in the shape of a disc, which we called polenta pizza, was very popular.
01:33Our flagship product is what draws people to our café, our bistro, right?
01:40That's what made our history here at the coffee shop.
01:45Dulce, a little green bird, told me that polenta pizza is not only famous here in Venda Nova, is that true?
01:52It's true. You know that we receive a lot of tourists from abroad, São Paulo, Belo Horizonte, Minas Gerais, people from Vitória, from outside the country.
02:02We have already received people from Italy, France, the United States.
02:05Is it difficult to prepare polenta pizza?
02:07It's nothing. Here, I'm going to invite you. Shall we go to the kitchen and make it?
02:11Will I be able to handle it?
02:12Hands on, you will live this experience.
02:15Let's go?
02:15Let's go?
02:16Let's go?
02:16Are you coming with us?
02:17Come on, let's go there too.
02:22Bruno, so let's make the polenta?
02:26It's the first step.
02:27The first step. I'll teach you the trick.
02:30Because, look, I have experience, I throw cornmeal here, it won't clump.
02:34But I'll give you the scoop.
02:35What it is?
02:36Come here, Bruno.
02:37Let's dissolve this cornmeal, look here.
02:40And throw it into the hot pan, into the hot water.
02:47A little salt, salt to taste.
02:52Dulce, while the polenta is preparing, with low heat and covered here, we can
03:04prepare the other ingredients.
03:06That's it, Bruno.
03:06Then we will prepare the homemade tomato sauce, we will prepare the starter.
03:11Shall we start with the tomato sauce?
03:12Tomato sauce.
03:13Little pot on the fire.
03:15Little pot on the fire.
03:17A little olive oil.
03:19Can I add garlic?
03:20He can.
03:20Come on, Bruno, help me.
03:24Amount.
03:24You can put a spoon.
03:25A spoon?
03:26That.
03:26Here.
03:27Let's brown the garlic.
03:30Add a little olive oil.
03:34Can you help me put the tomato here, Bruno?
03:37Let's put the tomatoes in.
03:39Oh, split into four, right?
03:41That's it, look, the very ripe tomato.
03:45Let's add some basil leaves, then.
03:47Basil leaves.
03:52There, look at that.
03:54Let's leave our tomato sauce here, look.
03:58Covered, cooking.
03:59And let's move on to the next step?
04:01Look, now.
04:01Make our ancestor?
04:02Forestep.
04:03Let's go?
04:03Let's go.
04:04Let's go?
04:04Dulce, for the first step, I've already started cutting the peppers here.
04:11But besides yellow peppers and red peppers, what are we going to use?
04:15Oh, we're going to use onion, garlic, green seasoning and we're going to use our eggplant.
04:23Let's go.
04:23Real quick.
04:24Look, with this helper here, we can do it in no time.
04:27But I'm going to do something else to advance.
04:29I'll ask our editor there, Danilo, to speed up the images a little.
04:34That's it, Danilo.
04:35Let's go.
04:35And I'm going to chop the eggplant here, so to get ahead.
04:37And I'm going to cut here.
04:38Danilo, speed up.
04:39Chopped ingredients.
04:53Eggplant, peppers, green seasoning, onion, garlic.
04:57So, Bruno, we're going to do this step differently.
05:00We usually do it in the oven.
05:01I usually make it in the oven.
05:03No, we are doing it in the pressure cooker.
05:05Is it faster?
05:05You will see how practical it is.
05:07Let's do it?
05:08Let's go.
05:08Then to the other side.
05:09First thing, we're going to add the olive oil.
05:11Yeah.
05:12Scallion head.
05:14Already chopped.
05:15Already chopped.
05:16Garlic.
05:17Let's go in with the eggplant.
05:18Eggplant.
05:19Eggplant.
05:20Cut.
05:21Cut.
05:21Shall we go for the peppers?
05:23Pepper.
05:27Guys, what can't be missing?
05:29Green seasoning.
05:30Green seasoning.
05:31Here we are using parsley.
05:33Yeah.
05:33But you can use...
05:35Scallion.
05:36Scallion.
05:36Basil.
05:39And also oregano.
05:41Shall we add a little oregano?
05:42Let's go.
05:43Oregano is good.
05:44Oregano.
05:45Dulce, now it's just a matter of closing it, right?
05:46That.
05:47Let's cover our pressure cooker.
05:50THE.
05:51We close the pressure cooker.
05:53Let's turn down the heat.
05:55The pressure has arrived, you set 15 minutes.
05:58Wow, the forestep is ready.
05:59Meanwhile, the tomato sauce.
06:01Look at our tomato sauce.
06:03It's already here, look.
06:04Almost.
06:05Look here.
06:06The magic of television is an incredible thing.
06:09We already have ready-made polenta, ready-made tomato sauce and ready-made antipasto too.
06:16All right.
06:16Now it's time to assemble.
06:18How do we make the pizza disk, Dulce?
06:20Bruno, after the polenta is cooked, I put it in this pot and let it cool.
06:25And it's cooled down, we're going to prepare the records, right?
06:29From the pizza.
06:30Look here.
06:33The disc is ready.
06:34I don't like it too thick, right?
06:36Very thin.
06:36Pizza is thin, right?
06:37For sure.
06:38So let's get started.
06:39Tomato sauce.
06:40Tomato sauce.
06:43Oh, now I'll put a little bit of cheese.
06:46Yeah.
06:47And then a little bit higher up, right?
06:48That's it.
06:49Now we're going with the appetizer, which turned out wonderful with your help.
06:55There, Bruno, we're going to add a little more cheese.
07:02A little bit of oregano.
07:04Because pizza has to have oregano.
07:06It has to have oregano.
07:07The mass doesn't matter.
07:08That's it.
07:08But pizza has to have oregano.
07:10And it's ready.
07:11Bruno, our pizza is ready.
07:12Now let's bake?
07:13Let's bake.
07:14For us to prove.
07:15It is not?
07:15Let's go?
07:15Let's go?
07:16Let's go.
07:16Let's go.
07:17I'm leaving the kitchen, look.
07:19The pizza is already here.
07:21Because now we're getting to the wood stove.
07:25There will be brostolada pizza.
07:29And whoever controls the stove, look, is here, look.
07:31Lucius.
07:32Go for it, Lucio.
07:33Let's go.
07:36Place the pizza.
07:40Lúcio, what is the secret to making perfect pizza?
07:44So, the plate is very hot.
07:47And we put this muffler on.
07:50So that it can be smothered equally.
07:52And, guys, the stove is really hot, right?
07:54We are here.
07:55The plate is closed.
07:58And yet, we can feel this warmth.
08:01So, come closer.
08:03Come on.
08:03I'm going to close the polenta so it will be ready in a little while.
08:14You learned a little about the history of how polenta pizza is prepared.
08:23And in the end, what do we do?
08:25We eat, right, people?
08:27We have to try this new thing, this innovation straight from the mountains of Espírito Santo.
08:35Is it okay?
08:35My mouth is already watering here.
08:43Simply amazing.
08:46Do you think that because it doesn't have a dough, it will taste different?
08:51No, guys.
08:53It tastes like pizza.
08:54It really tastes like pizza.
08:57It has basil, it has oregano, it has tomato.
09:00It's mouth-watering.
09:05And do you know what goes really well together?
09:09Juice made from red fruits picked in the backyard, prepared on the spot.
09:19What better way to end a report than this?
09:24Well, I'm going to stay here and try my pizza, okay?
09:28Bon appetit to all of you.
09:35Bon appetit to all of you.
09:45Goodbye!
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