A very special Sunday
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- Published on May 6, 2022 at 03:00
/CHEF BETO ALMEIDA/DIVULGATION/JC
There are two options for celebrating Mother's Day in a dignified way: face the busiest restaurants of the year - and many refuse to make reservations - or get into the kitchen, protecting the person who is usually your biggest customer from this task. If this is your choice, here is an easy recipe to make that can be multiplied to exactly the same size as the number of diners.
There are two options for celebrating Mother's Day in a dignified way: face the busiest restaurants of the year - and many refuse to make reservations - or get into the kitchen, protecting the person who is usually your biggest customer from this task. If this is your choice, here is an easy recipe to make that can be multiplied to exactly the same size as the number of diners.
May it be a happy and delicious day for everyone!
Skillet lasagna, by chef Beto Almeida
Ingredients (six servings):
- 1kg ground beef
- 1 medium onion, chopped
- 700g tomato sauce
- 3/4 cup water
- 300g lasagna pasta, broken into pieces
- chopped parsley, mint and basil
- 2 cups of shredded Mozzarella
- 4 tablespoons of oil
- salt and black pepper
- Heat oil in a large frying pan and sauté the meat for four minutes, or until cooked through.
- Add onion, sauté until soft, add tomato sauce, water and season with salt and pepper.
- Spread the lasagna noodles over the sauce, mix gently, add chopped parsley, mint and basil.
- Cover the pan and cook for approximately 20 minutes, stirring constantly until the pasta is cooked.
- Finish with the Mozzarella, keeping the pan closed until the cheese melts.
- The other day, a box of ML Doces was delivered to the editorial office, but I didn't get to try them. I didn't even need to: they're from the talented Maria Luiza Truda Boaz, who was recommended to me decades ago by my late friend Cleomar Pereira Lima. Unforgettable! Tel. 995-582-912.
- Master Hotéis has been organizing a stimulating internal competition, in several stages. The final will be next Tuesday, when eight pairs of chefs who have already qualified will compete for the right to include a main dish on the chain's menus.
- Peppo will be open this Sunday from 11:30 am to 3:30 pm to welcome mothers with its full menu and a highlight: the Prato da Boa Lembrança, which this year consists of filet medallions wrapped in Brie cheese and served with pasta. Rua Dona Laura 161, tel. (51) 3019-7979.
- Hereford meats are now part of the selection at LaLoKa Bar e Grelha, part of the alcoholic-gastronomic empire that Horizonte Venzon set up on Rua Nova York.
- Affordable lunch and dinner options, with starter, main course and dessert, valid until May 22: the restaurants participating in Porto Alegre Restaurant Week. List and menus on the website: http://restaurantweek.com.br/.
- Blueberry dragees, covered in lavender-flavored white chocolate, are a tempting new release from Prawer.
Ending 22 years of work here in this space is not easy. But I could not do so without thanking the support and kindness with which I have been treated by so many readers who have sent me messages throughout this time. All of this, and only this, has motivated me to write this page for two decades, a period that adds to a journey that began in 1974, as the youngest columnist for another newspaper - at the time the only one to write about gastronomy and wines in Rio Grande do Sul.
Thank you very much for the healthy company, bon appetit always!
