BOGA AU GRATIN ONION IN CARAMEL, SEMI-SWEETENED TOMATO, CRISPY CHEESE RINGS, WITH LITTLE GREEN SALAD, MANIOC SAUTÉ AND MELISSA EMULSION

Procedimiento

Chop onion finely as to better resist the long cooking it will have to go through. Toss in oil at high heat first and then low down till getting a brownish color and a caramelized flavor.

** Semi-sweetened tomato**

Peel and remove seeds of tomatoes having passed them previously a few seconds under hot water. Toss them in olive oil, garlic, add basil and oregano.

Melissa emulsion

Season lemon juice, add the pressed seeds, melissa cut in Julienne and emulsify with oil pouring in threads.

Manioc sauté

Peel manioc, and make sticks. In a fry pan melt butter, add manioc and cover with water. Cook till getting a good golden color below, without moving manioc till the end of cooking. This method is given in two steps: one by boiling first till water is completely evaporated and finally browning in butter giving an excellent golden color in the part laying on the fry pan.

** Cheese ring**

For the ring, grate cheese, over a parchment paper like a rectangle and to the oven. When it turns brown remove and get the shape of a ring.

Assemble

Seal meat in a grill or fry pan, add caramelized onion, and the semi-sweetened tomato over the meat’s side, cover with cheese, aguarivay (tree) seeds and grate. Place manioc sticks, little salad inside the cheese ring and decorate with emulsion.