#CONNECTED with chef
Marcella
Ghirelli
Contents
The chef
Comida Independente
The chef
Marcella’s path goes through fine dining restaurants in Brazil, such as Vito by André Mifano, a Japanese gastronomy experience, and an internship at the two Michelin stars D.O.M by Alex Atala, in São Paulo.
It was here where she started to enjoy the world of cooking and chef Atala, ended up becoming a kind of mentor, encouraging her to have different experiences in other parts of the world.
Marcella heads to Florence where she takes a cooking course. She then decides to discover other countries and ends up coming to Portugal, where she worked in Pesca de Diogo Noronha and Peixaria da Esquina.
At this point, issues with the environment began to have more importance, and at the same time, she started to feel that fine dining had to reinvent itself urgently. Be it due to the work environment’s pressure, the lack of life and care for food or even with the co-workers themselves.
When Rita’s invitation came up, she didn’t even hesitate, at that time she was a loyal customer of Comida Independent, in fact, she liked it so much that it was here where she spent most of her days off.
At Comida Independente, her reflections about the kitchen’s truth, waste and impeccable technique were invaluable for the project.
Marcella at the wine bar of Comida Independente, now suspended, developed snacks based on fresh ingredients, products from the shop and especially how to use all vegetables. Here nothing is lost; everything is transformed. Today she creates food with the comfort of people at home, who sell online.
Comida Independente
Comida Independet is much more than a store, this is a space that makes possible for a selected group of small producers, who do incredible and differentiating work with plants and other products, to have a space to show their products in the big city.
In Comida Independente (Independent Food), and as the name implies, Portugal’s best made outside the circuit of major commercial brands is.
Behind this concept is Rita Santos, a superwoman, who has not given up pursuing her dreams and bringing together in a space, small (and some large) Portuguese producers trying to make a difference.
Before opening this project, Rita devoted herself to know more about what was taking place in Portugal. She met producers of olive oil, cheese, sausages, vegetables, and wines and brought them together.
Today, Comida Independente works not only as a grocery store, a wine bar and a tapas space where you can go to eat delicious sandwiches or a cheese board or even have breakfast.
What is certain is that the seasons’ rhythm is followed, and that’s why the team knows how to advise why you should eat the vegetables of the season at the right time.
Here there is traceability, in Comida Independente, they know who the faces and names are behind each product, their convictions and stories. Only in this way can this store be the expression of the unique things that exist in Portugal, as Rita says “We want Comida Independente to be an expression of the unique things that we have, and you can only be unique when you are special and small”.
With the pandemic situation, they make some changes to help producers sell their products, and they started to do home deliveries such us products, ready-made food or fresh bread.
Comida Independente collaborates with the Council of Misericordia, organizes on Saturdays, a Producers Market, and where different chefs also collaborate, preparing real delicacies.
m. Praça de São Paulo. Rua de São Paulo, 71. Sáb 10.00-16.00
Bruschetta with kale pesto, chard stalk pickles and cauliflower
by chef Marcella Ghirelli
Ingredients
50 ml of organic olive oil Azeitona Verde Premium Edition
Sea salt Azeitona Verde q.b.
Lemon Zest
30 g of parmigiano or nutritional yeast
Method
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First, blanch the kale and parsley leaves in boiling water for 30 seconds, remove and let cool in ice water.
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Meanwhile with mixer or blender, mix the garlic, olive oil, salt, lemon zest, cheese and pumpkin seed.
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Add the leaves, and if necessary add a little cooking water or more olive oil, being careful not to beat too much and heat the olive oil, it may bitter.
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Leave it with a creamy texture and serve.
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