How about topping a pineapple dessert with a lemongrass-flavored leaf-cutting Sauva ant? Alex Atala, 2 Michelin-starred chef of D.O.M in Sao Paolo, known as foraging for Brazil’s unique local ingredients, put these creatures on his menu.
Preparations (4 persons)
- 1 pineapple
- 4 Saúva ants
Peel the pineapple and cut into 4 equal cubes. Finish and presentation: 4 Saúva ants Place a piece of pineapple on top of a serving dish and top with ant. Serve immediately.
Alex Atala
