Sardinha em molho de tomate com tosta de Hokkaido, e pickles de algas e
gengibre
INGREDIENTES:
1 lata de sardinha
2 fatias de Hokkaido
Pickles de algas e de gengibre
Óleo de sésamo
Sementes sésamo
PREPARAÇÃO:
Tostar as fatias de Hokkaido com óleo de sésamo
Dispor os pickles sobre a tosta
Colocar as sardinhas com parte do molho
Colocar sementes de sésamo
CHEF
Nome: Alvaro Costa
Gastronomic Curator
E-mail: costalvaro78@gmail.com
Contact: +351 918 143 577
Instagram: https://www.instagram.com/alvarojorgecosta/
PARTNERS
Chef
Nome: Valter dos Santos
Gastronomic Curator
E-mail: Valter.ricardo.dos.santos@gmail.com
Contact: +351 912848475
Instagram: https://www.instagram.com/valter.dos.santos?igsh=cnQ0dnlpdnB4Zm5p&utm_source=qr
Nome: Ricardo Komori
Owner and Executive Chef at Nishiiru Miyazu Kyoto
Email:
Site : https://nishiiru.com/
Research
Nome: Maria Manuela Pintado
Professor at ESB-UCP, Director of CBQF and Leader of Bioactives and Bioproducts Research group
E-mail: mpintado@ucp.pt
Site: https://ciencia.ucp.pt/en/persons/maria-manuela-pintado
Nome: Manuela Machado
Researcher at CBQF
E-mail: mmachado@ucp.pt
Site: https://ciencia.ucp.pt/en/persons/manuela-machado
https://www.linkedin.com/in/manuela-machado-722426321
Nome: Sara A. Cunha
Researcher & PhD Student at CBQF
E-mail: scunha@ucp.pt
Site: https://ciencia.ucp.pt/en/persons/sara-alexandra-santos-cunha
www.linkedin.com/in/saracunha-sc
Design
Nome: Emanuel Maia
Senior director of Innovation & Technology at Gus Global Services
Email: portugaldesignlab@gmail.com
