Naschmarkt – English

The other day I found arracaccia here in Austria while strolling through the Naschmarkt –one of my favorite places in Vienna ever since my first visit. It is like a mix between Sao Paulo’s Municipal Market and the classic Carioca farmer’s market, with restaurants placed between the fruit and vegetable stands.
I have always enjoyed Saturdays when I have champagne and oysters for breakfast, before trying to buy everything the market has to offer –  just for the beauty and variety of its produce. By the end, I usually settle on taking home only what I can realistically cook and eat.
So I came home with the rare arracaccia. It’s a South American root vegetable that tastes delicious and is very popular back home. I did not want to only make a simple purée out of it. Thinking about Rio de Janeiro I recalled a late-night conversation during the subway ride home from the gastronomy university that I was attending at the time. It was about a dish to be served in a competition for culinary students, hosted by the Chefs Association. I was going to make an “ Escondidinho” with Guineafowl confit. Escondidinhho is a kind of pie made from a soft purée, filled with meat and baked until golden. Chilli is always a good match for it.

It took me 4 hours of cooking to prepare 10 dishes for the Chefs of the jury. There were six participants and we had to wait one day for all the points to be scored – but I was not to be disappointed: I made the first place!