As wild couterpoint to Oyster with Cupuacu recipe from D.O.M, Rediscovering Brazilian ingredients (Phaidon Press, September 2013) by chef Alex Atala of D.O.M restaurant in Sao Paulo, here's one bound to intrigue or repel some.
Quieijo De Coalho, Ants and Pineapple
• 1 pineapple
• Peel the pineapple and cut into 4 equal cubes.
Finish and Presentation
• 4 saûva ants
• Place a piece of pineapple on top of a serving dish and top with ant. Serve Immediately.
(*Reproduced with permission from D.O.M, Rediscovering Brazilian ingredients by Alex Atala -Phaidon Press, September 2013- Photography by Sergio Coimbra)