{"id":36249,"date":"2021-09-30T13:05:28","date_gmt":"2021-09-30T12:05:28","guid":{"rendered":"https:\/\/costa-verde.com\/?p=36249"},"modified":"2026-07-31T04:24:37","modified_gmt":"2026-07-31T03:24:37","slug":"3-recetas-del-chef-tony-martins-para-una-experiencia-gastronomica-de-alta-cocina-en-su-casa","status":"publish","type":"post","link":"https:\/\/costa-verde.com\/es\/3-recetas-del-chef-tony-martins-para-una-experiencia-gastronomica-de-alta-cocina-en-su-casa\/","title":{"rendered":"3 recetas del chef Tony Martins para una experiencia gastron\u00f3mica de alta cocina en su casa"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"36249\" class=\"elementor elementor-36249 elementor-36246\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-0fefa06 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"0fefa06\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-fa612f1\" data-id=\"fa612f1\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-c4edbef elementor-widget elementor-widget-text-editor\" data-id=\"c4edbef\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">Desafi\u00e1mos o Chefe Cozinheiro do Ano, Tony Martins, a utilizar a nossa cole\u00e7\u00e3o RAW como fonte de inspira\u00e7\u00e3o e base para o empratamento de v\u00e1rias cria\u00e7\u00f5es gastron\u00f3micas de autor, impactantes em todos os sentidos, da vis\u00e3o ao paladar. O resultado n\u00e3o poderia ter sido melhor!\u00a0<\/span><span style=\"font-weight: 400;\">Divirta-se e delicie-se com as <\/span><span style=\"font-weight: 400;\">receitas do chef Tony Martins<\/span><span style=\"font-weight: 400;\"> e deixe-se inspirar pelo mundo do fine dining.<\/span><\/p>\n<h2><b>Ovo, ervilhas e salpic\u00e3o<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">Iniciamos com um prato de <\/span><span style=\"font-weight: 400;\">Ovo, ervilhas e salpic\u00e3o<\/span><span style=\"font-weight: 400;\">, composto por um estufado de ervilhas e salpic\u00e3o, ovo escalfado e um pickle de cebolinhas.<\/span><\/p>\n<p><b>Para duas pessoas necessitar\u00e1 de<\/b><span style=\"font-weight: 400;\">:<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">2 ovos M<\/span><\/li>\n<li><span style=\"font-weight: 400;\">3cl de azeite virgem extra<\/span><\/li>\n<li><span style=\"font-weight: 400;\">10g de alho seco<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1 folha de louro<\/span><\/li>\n<li><span style=\"font-weight: 400;\">100g de cebola<\/span><\/li>\n<li><span style=\"font-weight: 400;\">3cl de vinho branco<\/span><\/li>\n<li><span style=\"font-weight: 400;\">5cl de caldo de carne<\/span><\/li>\n<li><span style=\"font-weight: 400;\">300g de ervilhas<\/span><\/li>\n<li><span style=\"font-weight: 400;\">50g de salpic\u00e3o<\/span><\/li>\n<li><span style=\"font-weight: 400;\">50g de cebolinhas<\/span><\/li>\n<li><span style=\"font-weight: 400;\">5cl de vinagre de vinho de cidra<\/span><\/li>\n<li><span style=\"font-weight: 400;\">25g de a\u00e7\u00facar<\/span><\/li>\n<li><span style=\"font-weight: 400;\">10g de sal<\/span><\/li>\n<\/ul>\n<h3><b>Prepara\u00e7\u00e3o:<\/b><\/h3>\n<p><span style=\"font-weight: 400;\">Primeiro, e com alguma anteced\u00eancia, prepare o <strong>p<\/strong><\/span><b>ickle de cebolinhas<\/b><span style=\"font-weight: 400;\">:<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Descasque as cebolinhas, corte-as ao meio e coloque-as num frasco. Fa\u00e7a uma calda com o vinagre, o a\u00e7\u00facar e o sal, mas n\u00e3o deixe ferver, e acrescente ainda quente no frasco das cebolinhas. Deixe repousar pelo menos umas horas (quanto mais tempo repousar, mais o sabor se intensificar\u00e1).<\/span><\/p>\n<p>De seguida, prepare o <strong>e<\/strong><b>stufado de ervilhas e salpic\u00e3o<\/b>:\u00a0<\/p>\n<p>Fa\u00e7a um refogado com a cebola, alho, azeite e louro. Acrescente o salpic\u00e3o em pequenos cubos e deixe cozinhar alguns minutos. Refresque com o vinho branco e deixe evaporar o \u00e1lcool. Junte as ervilhas e o caldo de carne e reduza.<\/p>\n<p><span style=\"font-weight: 400;\">Por fim, escalfe os <\/span><b>ovos<\/b><span style=\"font-weight: 400;\"> em \u00e1gua abundante e emprate como sugerido na foto pelo Tony. <\/span><\/p>\n<p><span style=\"font-weight: 400;\">Quem diria que conseguir\u00edamos fazer de um ovo a pe\u00e7a central de um prato como este?<\/span><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-3bd8118 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"3bd8118\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-inner-column elementor-element elementor-element-411fdbc\" data-id=\"411fdbc\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-599d02f elementor-widget elementor-widget-image\" data-id=\"599d02f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t<figure class=\"wp-caption\">\n\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.instagram.com\/p\/CSlrXbtMPNe\/\">\n\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"549\" src=\"https:\/\/costa-verde.com\/wp-content\/uploads\/2021\/09\/blog_ervilhas.png\" class=\"attachment-large size-large wp-image-36260\" alt=\"Receita do chef Tony Martins de Ovo, ervilhas e salpic\u00e3o em pe\u00e7a da cole\u00e7\u00e3o RAW.\" srcset=\"https:\/\/costa-verde.com\/wp-content\/uploads\/2021\/09\/blog_ervilhas.png 1024w, https:\/\/costa-verde.com\/wp-content\/uploads\/2021\/09\/blog_ervilhas-300x161.png 300w, https:\/\/costa-verde.com\/wp-content\/uploads\/2021\/09\/blog_ervilhas-768x412.png 768w, https:\/\/costa-verde.com\/wp-content\/uploads\/2021\/09\/blog_ervilhas-600x322.png 600w, https:\/\/costa-verde.com\/wp-content\/uploads\/2021\/09\/blog_ervilhas-120x64.png 120w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t<figcaption class=\"widget-image-caption wp-caption-text\">Ovo, ervilhas e salpic\u00e3o| Chef Tony Martins | Cole\u00e7\u00e3o RAW<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-b4fe6f1 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"b4fe6f1\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-094e406\" data-id=\"094e406\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-110046e elementor-widget elementor-widget-text-editor\" data-id=\"110046e\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2><b>Atum Laminado, T\u00e1rtaro de Tomate, Abacate e Pepino<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">A pr\u00f3xima receita do chef \u00e9 um <\/span><span style=\"font-weight: 400;\">Atum Laminado, t\u00e1rtaro de tomate, abacate e pepino.<\/span><\/p>\n<p><b>Para duas pessoas necessitar\u00e1 de<\/b><span style=\"font-weight: 400;\">:<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">250g de lombo de atum fresco\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400;\">150g de abacate<\/span><\/li>\n<li><span style=\"font-weight: 400;\">50g de cebola roxa<\/span><\/li>\n<li><span style=\"font-weight: 400;\">10g de coentros<\/span><\/li>\n<li><span style=\"font-weight: 400;\">5g de malagueta<\/span><\/li>\n<li><span style=\"font-weight: 400;\">20g de pimento verde<\/span><\/li>\n<li><span style=\"font-weight: 400;\">5g de alho seco<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1 lima<\/span><\/li>\n<li><span style=\"font-weight: 400;\">5cl de azeite virgem<\/span><\/li>\n<li><span style=\"font-weight: 400;\">100g de tomate cora\u00e7\u00e3o de boi<\/span><\/li>\n<li><span style=\"font-weight: 400;\">80g de pepino<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Flor de sal q.b.<br \/><\/span><br \/>\n<h3><b>Prepara\u00e7\u00e3o:<\/b><\/h3>\n<\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Pode come\u00e7ar por preparar o <strong>p<\/strong><\/span><b>ur\u00e9 de abacate<\/b><i><span style=\"font-weight: 400;\">:<\/span><\/i><\/p>\n<p><span style=\"color: var( --e-global-color-text );\">Num recipiente junte o abacate, o pimento, a cebola roxa, o alho, coentros, malagueta, lima (sumo e raspas muito finas) e azeite. Triture com ajuda de uma varinha ou liquidificador.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">De seguida, prepare o<\/span>\u00a0<strong>t<\/strong><b>\u00e1rtaro de tomate e pepino<\/b><span style=\"font-weight: 400;\">:<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Tire a pele e remova as sementes do tomate e do pepino e corte-os em cubos muito pequenos. Tempere com flor de sal e um fio de azeite.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Por fim, para o <strong>a<\/strong><\/span><b>tum<\/b><span style=\"font-weight: 400;\">:<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Passe a tranche de atum por azeite, coloque numa travessa e braseie com um ma\u00e7arico.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Lamine finamente e est\u00e1 pronto para iniciar o empratamento. Para esta etapa poder\u00e1 seguir o apresentado na foto e decorar com\u00a0<\/span><a href=\"https:\/\/costa-verde.com\/flores-comestiveis-na-gastronomia\/\" target=\"_blank\" rel=\"noopener\">rebentos de borragem<\/a><span style=\"font-weight: 400;\">, que acrescentam cor e sabor a este prato t\u00e3o fresco!\u00a0<\/span><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d462c78 elementor-widget elementor-widget-image\" data-id=\"d462c78\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t<figure class=\"wp-caption\">\n\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"1024\" height=\"549\" src=\"https:\/\/costa-verde.com\/wp-content\/uploads\/2021\/09\/blog_atum.png\" class=\"attachment-large size-large wp-image-36277\" alt=\"Receita do chef Tony Martins de Atum Laminado, t\u00e1rtaro de tomate, abacate e pepino em pe\u00e7a da cole\u00e7\u00e3o RAW.\" srcset=\"https:\/\/costa-verde.com\/wp-content\/uploads\/2021\/09\/blog_atum.png 1024w, https:\/\/costa-verde.com\/wp-content\/uploads\/2021\/09\/blog_atum-300x161.png 300w, https:\/\/costa-verde.com\/wp-content\/uploads\/2021\/09\/blog_atum-768x412.png 768w, https:\/\/costa-verde.com\/wp-content\/uploads\/2021\/09\/blog_atum-600x322.png 600w, https:\/\/costa-verde.com\/wp-content\/uploads\/2021\/09\/blog_atum-120x64.png 120w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t\t\t\t\t\t\t<figcaption class=\"widget-image-caption wp-caption-text\">Atum Laminado, t\u00e1rtaro de tomate, abacate e pepino | Chef Tony Martins | Cole\u00e7\u00e3o RAW<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-dc2ae3b elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"dc2ae3b\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-ff55478\" data-id=\"ff55478\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-feb3100 elementor-widget elementor-widget-text-editor\" data-id=\"feb3100\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2><b>Pudim de Queijo da Serra e Peras<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">Nesta mesa, n\u00e3o poderia faltar um doce! Inspirado num salgado t\u00e3o nosso conhecido, o Queijo da Serra, a \u00faltima destas 3 <\/span><span style=\"font-weight: 400;\">receitas do chef Tony Martins <\/span><span style=\"font-weight: 400;\">\u00e9 um delicioso <\/span><span style=\"font-weight: 400;\">Pudim de Queijo da Serra e Peras.<\/span><\/p>\n<p><b>Para quatro pessoas necessitar\u00e1 de<\/b><span style=\"font-weight: 400;\">:<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">10 gemas de ovo<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1 ovo<\/span><\/li>\n<li><span style=\"font-weight: 400;\">8cl de caramelo l\u00edquido<\/span><\/li>\n<li><span style=\"font-weight: 400;\">200g de a\u00e7\u00facar<\/span><\/li>\n<li><span style=\"font-weight: 400;\">75g de \u00e1gua<\/span><\/li>\n<li><span style=\"font-weight: 400;\">180g de queijo da serra<\/span><\/li>\n<li><span style=\"font-weight: 400;\">120g de natas<\/span><\/li>\n<li><span style=\"font-weight: 400;\">400g de pera<\/span><\/li>\n<li><span style=\"font-weight: 400;\">5cl de vinho branco<\/span><\/li>\n<li><span style=\"font-weight: 400;\">4cl de vinho moscatel<\/span><\/li>\n<li><span style=\"font-weight: 400;\">200g de a\u00e7\u00facar<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Pau de Canela q.b.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Zestes de lim\u00e3o q.b. (as zestes s\u00e3o raspas de lim\u00e3o muito finas, compostas apenas pela casca do citrino, sem a parte branca)<\/span><\/li>\n<\/ul>\n<h3><b>Prepara\u00e7\u00e3o:<\/b><\/h3>\n<p><span style=\"font-weight: 400;\">Para preparar o<\/span><b>\u00a0pudim<\/b><span style=\"font-weight: 400;\">:<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Forre uma forma pequena com caramelo l\u00edquido.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">V\u00e1 derretendo o queijo com as natas em banho-maria, enquanto faz uma calda de a\u00e7\u00facar at\u00e9 aos 107\u00baC (at\u00e9 atingir o tamb\u00e9m chamado <\/span><i><span style=\"font-weight: 400;\">ponto de p\u00e9rola).<\/span><\/i><\/p>\n<p><span style=\"font-weight: 400;\">Coloque as gemas e o ovo numa ta\u00e7a e adicione-lhes a calda em fio. De seguida, misture com o preparado do queijo e das natas.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Coloque na forma ou tabuleiro e leve ao forno em banho-maria a 180\u00ba durante 40 minutos.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Enquanto o pudim est\u00e1 no forno, prepare as <strong>p<\/strong><\/span><b>eras<\/b><span style=\"font-weight: 400;\">:<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Apenas precisa de as descascar e lev\u00e1-las a cozer numa calda com o vinho branco, o a\u00e7\u00facar, o moscatel e os arom\u00e1ticos.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Depois de tudo arrefecer, sirva o pudim com gomos das peras e acrescente-lhe uma bola de gelado de noz, cujo sabor conjuga perfeitamente com os dos restantes elementos do prato.\u00a0<\/span><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7321108 elementor-widget elementor-widget-image\" data-id=\"7321108\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t<figure class=\"wp-caption\">\n\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"1024\" height=\"549\" src=\"https:\/\/costa-verde.com\/wp-content\/uploads\/2021\/09\/blog_pudim.png\" class=\"attachment-large size-large wp-image-36304\" alt=\"Receta del chef Tony Martins de pud\u00edn de queso serrano y peras en una pieza de la Colecci\u00f3n RAW\" srcset=\"https:\/\/costa-verde.com\/wp-content\/uploads\/2021\/09\/blog_pudim.png 1024w, https:\/\/costa-verde.com\/wp-content\/uploads\/2021\/09\/blog_pudim-300x161.png 300w, https:\/\/costa-verde.com\/wp-content\/uploads\/2021\/09\/blog_pudim-768x412.png 768w, https:\/\/costa-verde.com\/wp-content\/uploads\/2021\/09\/blog_pudim-600x322.png 600w, https:\/\/costa-verde.com\/wp-content\/uploads\/2021\/09\/blog_pudim-120x64.png 120w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t\t\t\t\t\t\t<figcaption class=\"widget-image-caption wp-caption-text\">Pud\u00edn de Queso Serrano y Peras | Chef Tony Martins | Colecci\u00f3n RAW<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1d9a2e2 elementor-widget elementor-widget-text-editor\" data-id=\"1d9a2e2\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">Destas 3 <\/span><span style=\"font-weight: 400;\">receitas do Chef Tony Martins<\/span><span style=\"font-weight: 400;\">, qual vai experimentar primeiro?\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Antes de come\u00e7ar, espreite a cole\u00e7\u00e3o RAW e, tal como o chef Tony, deixe-se inspirar por estas pe\u00e7as!<\/span><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-a8a1a06 elementor-align-center elementor-widget elementor-widget-button\" data-id=\"a8a1a06\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"https:\/\/costa-verde.com\/es\/colecciones-costa-verde\/raw\/\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Ver Cole\u00e7\u00e3o Raw<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-391c97e elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"391c97e\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-de71585\" data-id=\"de71585\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-9095ca7 elementor-widget elementor-widget-text-editor\" data-id=\"9095ca7\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>\u00a0<\/p>\n<p><span style=\"font-weight: 400;\">Continue a acompanhar o chef Tony Martins, Chef Cozinheiro do Ano, e o blog Costa Verde, subscrevendo a nossa newsletter!<\/span><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-547e259 elementor-widget elementor-widget-text-editor\" data-id=\"547e259\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong>Chef Tony Martins<\/strong><\/p>\n<p><span style=\"font-weight: 400;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-36305 size-medium\" src=\"https:\/\/costa-verde.com\/wp-content\/uploads\/2021\/09\/foto_Tony-201x300.png\" alt=\"Tony Martins, vencedor do concurso Chef Cozinheiro do Ano\" width=\"201\" height=\"300\" srcset=\"https:\/\/costa-verde.com\/wp-content\/uploads\/2021\/09\/foto_Tony-201x300.png 201w, https:\/\/costa-verde.com\/wp-content\/uploads\/2021\/09\/foto_Tony-300x449.png 300w, https:\/\/costa-verde.com\/wp-content\/uploads\/2021\/09\/foto_Tony-100x150.png 100w, https:\/\/costa-verde.com\/wp-content\/uploads\/2021\/09\/foto_Tony.png 367w\" sizes=\"(max-width: 201px) 100vw, 201px\" \/>Tony Martins nasceu na Venezuela, h\u00e1 35 anos, entre o cheiro a p\u00e3o e bolos quentes da pastelaria da fam\u00edlia. Assim, n\u00e3o foi de estranhar quando mostrou uma voca\u00e7\u00e3o precoce para a cozinha. Audaz e criativo, cresceu em Vagos, no distrito de Aveiro, e rapidamente se apaixonou pela gastronomia. A sua curiosidade de viajante e fasc\u00ednio por conceitos, marcas, ideias e experi\u00eancias, culminam em 20 anos dedicados ao trabalho e estudo em diversas \u00e1reas do universo da hotelaria, restaura\u00e7\u00e3o e gastronomia.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Em Portugal, ap\u00f3s a sua forma\u00e7\u00e3o inicial na Escola de Hotelaria e Turismo de Coimbra e de integrar o curso de Gest\u00e3o Hoteleira no IPL, dedicou-se inteiramente \u00e0 cozinha. <\/span><span style=\"font-weight: 400;\">Passou, entre outros, pelo Vintage House Hotel, no Pinh\u00e3o, e pelo Dom Pedro Marina Hotel, em Vilamoura, tendo aberto o seu pr\u00f3prio restaurante, o Mercado Velho, em 2009, em Vagos. <\/span><span style=\"font-weight: 400;\">Define a sua cozinha como simples, baseada no Patrim\u00f3nio, tendo em conta as suas origens e a sua \u00e1rea de influ\u00eancia (Zona Mar\u00edtima e Ria de Aveiro, o Douro e o Norte de Portugal). Interessa-se por esta reflex\u00e3o, apresentar o que faz parte da mesa local, e por poder trazer para os dias de hoje, essas hist\u00f3rias e essas influ\u00eancias. Tem o mesmo gosto em trabalhar receitas tradicionais, ao mesmo tempo que procura uma leitura mais contempor\u00e2nea para as mesmas. Est\u00e1 na Cozinha para viver a cozinha, aproveitando as evolu\u00e7\u00f5es de hoje, respeitando o que veio antes.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Tem amigos espalhados um pouco por todo o mundo, resultado das suas muitas viagens e aventuras gastron\u00f3micas, tendo j\u00e1 partilhado a cozinha com grandes cozinheiros nacionais e internacionais, nos quais se incluem Lu\u00eds Sim\u00f5es, Joe Best, Vitor Matos, Diogo Rocha, Lu\u00eds Lavrador, Ant\u00f3nio Loureiro, H\u00e9lio Loureiro, Thomas Troisgros, Diego Sacilotto, F\u00e1bio Moon, Craig Grozier, Graeme Cheevers, Michel Van der Kroft, Mark Raush, Daniel Jimenez, entre outros.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Foi Chefe Executivo do Casino Figueira, na Figueira da Foz e da Iguarias S\u00e1bias Catering, at\u00e9 se estabelecer pelo Douro. Depois de v\u00e1rias participa\u00e7\u00f5es na maior competi\u00e7\u00e3o profissional de chefes em Portugal, o Chefe Cozinheiro do Ano 2018, venceu a competi\u00e7\u00e3o em 2020. Atualmente \u00e9 o Chefe Executivo da Jase- Hotels &amp; Resorts e coordena toda a opera\u00e7\u00e3o Gastron\u00f3mica dos Hot\u00e9is Douro Palace Resort Hotel &amp; Spa, Douro Royal Valley Hotel &amp; Spa e Porto Royal Bridges.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Poder\u00e1 acompanhar o trabalho e as receitas do Chef Tony Martins atrav\u00e9s da sua p\u00e1gina de<\/span> <a href=\"https:\/\/www.facebook.com\/tony.martins.79\/about\"><i><span style=\"font-weight: 400;\">Facebook<\/span><\/i><\/a><span style=\"font-weight: 400;\"> e <\/span><a href=\"https:\/\/www.instagram.com\/tonydrmartins\/\"><i><span style=\"font-weight: 400;\">Instagram<\/span><\/i><\/a><span style=\"font-weight: 400;\">, ou atrav\u00e9s do seu website <\/span><a href=\"http:\/\/tony-martins.com\/\"><i><span style=\"font-weight: 400;\">tony-martins.com<\/span><\/i><\/a><span style=\"font-weight: 400;\">.<\/span><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-585d9fa elementor-widget-divider--view-line elementor-widget elementor-widget-divider\" data-id=\"585d9fa\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"divider.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-divider\">\n\t\t\t<span class=\"elementor-divider-separator\">\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-b66ae5c elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"b66ae5c\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-79a54dd\" data-id=\"79a54dd\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-4a395f3 elementor-widget elementor-widget-text-editor\" data-id=\"4a395f3\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>\u00a0<\/p><h3 style=\"text-align: center;\">Subscreva o nosso blog!<\/h3><div id=\"subscricao-de-blog-pt-3bc9013df5bbd5aa6da7\">\u00a0<\/div><p><script type=\"text\/javascript\" src=\"https:\/\/d335luupugsy2.cloudfront.net\/js\/rdstation-forms\/stable\/rdstation-forms.min.js\"><\/script><br \/><script type=\"text\/javascript\">\n  new RDStationForms('subscricao-de-blog-pt-3bc9013df5bbd5aa6da7-html', 'UA-110787062-1').createForm();\n<\/script><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Desafi\u00e1mos o Chefe Cozinheiro do Ano, Tony Martins, a utilizar a nossa cole\u00e7\u00e3o RAW como fonte de inspira\u00e7\u00e3o e base para o empratamento de v\u00e1rias cria\u00e7\u00f5es gastron\u00f3micas de autor, impactantes em todos os sentidos, da vis\u00e3o ao paladar. O resultado n\u00e3o poderia ter sido melhor!\u00a0Divirta-se e delicie-se com as receitas do chef Tony Martins e [&hellip;]<\/p>\n","protected":false},"author":438,"featured_media":36288,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[243],"tags":[1678,1661,1527,235,1529,206,1680,1679,1528,245,1677],"class_list":["post-36249","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia","tag-alta-cocina","tag-arte-es","tag-comida","tag-alimentacao","tag-gastronomia-es","tag-gastronomia","tag-gourmet-es","tag-innovacion","tag-recetas","tag-receitas","tag-refinamiento"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>3 recetas del Chef Tony Martins - Alta Cocina en Casa| Costa Verde<\/title>\n<meta name=\"description\" content=\"Divi\u00e9rtase y del\u00e9itese con 3 recetas del chef Tony Martins, Chef del A\u00f1o, y d\u00e9jese inspirar por el mundo de la alta cocina.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/costa-verde.com\/3-receitas-do-chef-tony-martins\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"3 recetas del Chef Tony Martins - 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