What do chefs cook at home? See how they fare when the fridge is empty – Paladar

Chefs also have to improvise when the refrigerator is empty. In the photo, Japanese rice with soft eggs and preserves by Tuca Mezzomo, chef at Charco Restaurante Photo: Taba Benedicto / ESTADÃO

Open the fridge and find only the last three ingredients left before the (much needed) trip to the market. It’s that time when ordering delivery is almost inevitable. You must know the feeling I am describing.

A tin of tuna, a tin of sour cream, eggs or those vegetables left at the bottom of the refrigerator drawer can create delicious dishes when combined in the right way. Chefs (who are not immune from pantry pre-refueling despair) prove it – and we invite them to review their magical recipes.

Chef Gustavo Rozzino, of the TonTon Restaurant, usually makes pasta with tuna and tomatoes at home.

Chef Gustavo Rozzino, of the TonTon Restaurant, usually makes pasta with tuna and tomatoes at home. Photo: Alex Silva / ESTADÃO

Another important issue in this equation is that of do not refuse. In times of steadily rising food prices, simple tips can make all the difference on your plate and in your pocket. “There are a lot of little things we can take advantage of that can serve as a wild card ingredient. The goal is not to waste, ”she says. Raphael Vieirachef of Restaurante 31. Fermentation is one of them, in addition to reuse.

Vegetable stalks, such as leeks and carrots, can be used in stir-fry or broth preparation. The milk, which has a short shelf life, can be used for sauces or ricotta. Carrots and cucumbers can be fermented (in this article we tell you how to start making them from scratch at home) and the skins of carrots, onions, courgettes and cucumbers can also be added to the dishes.

The dorai karê of chef Telma Shiraishi, from Aizomê, is the typical recipe of the 'clean refrigerator': you can use all the vegetables available

The dorai karê of chef Telma Shiraishi, from Aizomê, is the typical recipe of the ‘clean refrigerator’: you can use all the vegetables available Photo: Thiago Queiroz / ESTADÃO

Vieira however gives a good indication to use the onions: Roast them in the oven until they turn black, then knead them until they turn to powder, then you can mix them with butter or toss them in the middle of the creamy rice for a smoky taste. The possibilities are endless.

The chef’s strategy Telma Shiraishido Aizoma, is to keep the freezer stocked with ingredients that give a special touch to any dish. Usually freezes peas, corn, chopped chives, and assorted herbs. Also keep the stems to sauté the cabbage or use it in other preparations. “They give a touch of freshness at the last minute without having to keep everything so stocked”, he sums up. So a simple rice left over from another meal can be fried and transformed, for example, into a dorai karê (we show you the recipe for this dish below!).

Ingredients for the preparation of Dorai karê by chef Telma Shiraishi

Ingredients for the preparation of Dorai karê by chef Telma Shiraishi Photo: Thiago Queiroz / ESTADÃO

The art of improvisation

What can’t miss in your home for an improvisation? for the chef Carole Crema, a tomato paste and a tin of sour cream work wonders (you can also check the result of this combination in the recipe below!). Already Gustavo Rozzinoof the TonTon Restaurant, always has a can of tuna on hand, which can go a long way.

In the hour of desperation, the chef Raphael Vieira calls for delicious homemade cottage cheese to flavor any preparation on hand. the cook Tuca Mezzomo, by Charco Restaurante, invests in a homemade mustard preserve, which also goes well with a variety of dishes. already the chef Telma Shiraishi clean the refrigerator with the vegetables available and bet on a powerful seasoning – in this case, curry powder.

Check out the recipes – super simple and easy – from five chefs and take advantage of the times when you need to clean the refrigerator or pantry.

Raphael Vieira, from Restaurant 31

Chef Raphael Vieira, from restaurant 31

Chef Raphael Vieira, from restaurant 31 Photo: Thiago Queiroz / ESTADÃO

The protagonist of this dish is the ricotta cheese, which, for chef Raphael Vieira, is a simple preparation that ‘raises the recipe a lot’. “In the moment of desperation, the idea is this: making ricotta to put in pasta, vegetables, in the middle of the salad, is very versatile”, he defends himself. Also, it is an option to increase the shelf life of a milk carton, for example, which has a short shelf life. The recipe also includes eggplant, red onion and cherry tomatoes. It is one of those that you can adapt to the vegetables you have at home.

Pasta with vegetables and ricotta by chef Raphael Vieira, from Restaurante 31

Pasta with vegetables and ricotta by chef Raphael Vieira, from Restaurante 31 Photo: Thiago Queiroz / ESTADÃO

Learn the recipe for pasta with vegetables and ricotta.

Carole Crema

To chef Carole Crema

To chef Carole Crema Photo: Felipe Rau / ESTADÃO

The recipe that was the salvation of chef Carole Crema in times of difficulty came by chance: once she left the tomato extract with olive oil to caramelize and, at the end, add water and milk cream. “It was delicious and it became a treasure,” she recalls. “I have three children and I always have to make do, so what I can’t do without for emergencies is the extract and cream from a box.” To accompany, vary between a pasta or a spatzle.

Pasta with tomato and cream by chef Carole Crema

Pasta with tomato and cream by chef Carole Crema Photo: Felipe Rau / ESTADAO

Discover the recipe for pasta with tomato and sour cream.

Telma Shiraishi, do Aizomê

Chef Telma Shiraishi, from Aizomê

Chef Telma Shiraishi, from Aizomê Photo: Thiago Queiroz / ESTADÃO

This is a quick recipe fried rice, which can be enriched with ingredients available in the fridge and pantry. Chef Telma Shiraishi’s special touch is the addition of Curry powder. “I always keep dried herbs and spices in my pantry and the curry powder never fails,” says the chef. “Any combination of greens, greens, nuts, leftover protein, a piece of bacon or ham can be used,” he points out.

Dorai hired chef Telma Shiraishi, do Aizom

Dorai hired chef Telma Shiraishi, do Aizom Photo: Thiago Queiroz / ESTADÃO

Watch the Dorai karê recipe step by step.

Gustavo Rozzino, of the TonTon Restaurant

Chef Gustavo Rozzino, of the TonTon Restaurant

Chef Gustavo Rozzino, of the TonTon Restaurant Photo: Alex Silva / ESTADÃO

In this recipe, chef Gustavo Rozzino brings together those typical pre-purchase: wide of atum And can of peeled tomato. He combines the two ingredients in a Fusilli and adds grated onions, carrots and capers. A quick and easy preparation, but delicious.

Tuna and tomato fusilli by chef Gustavo Rozzino, from the TonTon Restaurant

Tuna and tomato fusilli by chef Gustavo Rozzino, from the TonTon Restaurant Photo: Alex Silva / ESTADÃO

Discover the recipe for Tuna and Tomato Fusilli.

Tuca Mezzomo, by Charco Restaurante

Chef Tuca Mezzomo, of the Charco Restaurante

Chef Tuca Mezzomo, of the Charco Restaurante Photo: Taba Benedicto / ESTADÃO

What can give a special touch to a simple preparation? If you have thought about canned food, you are right. In this recipe by chef Tuca Mezzomo, the gohantraditional Japanese rice, enriched with a homemade mustard preserves and ended with a egg with soft yolk finished. Easy, fast and tasty.

Gohan with soft eggs and preserves by chef Tuca Mezzomo, of Charco Restaurante

Gohan with soft eggs and preserves by chef Tuca Mezzomo, of Charco Restaurante Photo: Taba Benedicto / ESTADÃO

Watch the gohan with soft egg and jam step by step.

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