Скачать или смотреть Beaches & Islands of PARADISE (Florianopolis, Brazil) Drone 4K! Gastronomy Cuisine

Extraordinary and beautiful beaches, islands, landscapes and food!

Our next destination was Florianopolis, Santa Catarina, a peninsula on the South east coast of Brazil. This place offers a lot of magical experiences. With over more than 40 beaches around this city without counting the small islands nearby.

Gastronomic level, this city is best known for fishing with a lot of local fishermen who sell their fish at low prices directly at the exit of the boat.

The places we visited:

ILHA DO CAMPECHE: a beautiful island with crystal clear water and white sand. Accessible by boat from Praia do Campeche or Praia Armaçao, 40 minutes in small fishing boats.

PRAIA DO CAMPECHE: It is located right in front of the island, very large and not far from the city center.

PRAIA AND TRILHA DO NAUFRAGADOS: A beach accessible only after a 40-minute hike or by boat. Once on this beach, another more sporty hike awaits you to climb the top of the mountain to admire the view of the entire beach. An ideal beach for surf lovers.

PRAIA AND SANDBOARD DO JOAQUIM: A beach filled with huge sand dunes that allow you to practice snowboarding on sand, an atypical activity that is worth a visit


Recipe

Garoupe fillet, crispy Brazilian polenta, vegetables from the local market and papaya vinaigrette.

FISH: 1 Garoupe (equivalent to the grouper in France)

Scale and empty the fish

Filet the fish and portion into nice square sizes.

Sear in olive oil then drizzle with foaming butter

POLENTA: 200g of fine corn polenta, 50cl of milk, ½ chopped onion, 50g of parmesan, 30g of butter

Sweat the chopped onion, add the polenta and roast without coloring. add the milk little by little over very low heat. Stir constantly. Once the cooking is finished, on a high heat, add parmesan cheese and small squares of butter. Portion into rectangles slices then make it nice and golden using a pan with butter..

VEGETABLES: 1 beetroot, 1 carrot, 1 butternut, 1 dragon fruit, 4 baby onions

Cook all the vegetables in a Barigoule: sweated onions and garlic, thym, white wine and garlic.

Reheat with a knob of butter

VIRGIN SAUCE: 1 papaya, 1 tomato, 1 spring onion, olive oil,

Cut the papaya and the tomato in brunoise (small cubes)

Spring onion (very fine)

Season with olive oil, salt and pepper.

Dress Harmoniously



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