{"id":1140,"date":"2026-06-08T08:45:32","date_gmt":"2026-06-08T08:45:32","guid":{"rendered":"https:\/\/nuarestaurant.com\/?p=1140"},"modified":"2026-06-08T15:27:51","modified_gmt":"2026-06-08T15:27:51","slug":"nua-on-rtp-madeira-viva-bringing-pimpinellas","status":"publish","type":"post","link":"https:\/\/nuarestaurant.com\/pt\/nua-on-rtp-madeira-viva-bringing-pimpinellas\/","title":{"rendered":"NUA on RTP Madeira Viva \u2014 Bringing the Island’s Produce to the Screen"},"content":{"rendered":"\n

Just one month into opening our doors, NUA stepped into the kitchen of Madeira Viva on RTP Madeira \u2014 and brought a bunch of chayote (\u201cpimpinela\u201d) along for the ride.<\/em><\/strong><\/p>\n\n\n\n

The segment gave us the chance to do what we love most: talk honestly about why we cook the way we cook, share where our ingredients come from, and show that Madeiran produce, long underestimated and often reduced to a supporting role, can hold the spotlight entirely on its own.<\/p>\n\n\n\n

NUA founder Lu\u00edsa Mendon\u00e7a joined presenter Isabel Gomes alongside chef Valentina to demonstrate live, in front of the cameras, the dish that has already become something of a signature for us: a silky pimpinela and sweet potato velout\u00e9, seasoned with rosemary, sage and onion, finished with toasted almond flour and our homemade dehydrated loquat.<\/p>\n\n\n\n

“Pimpinela is like that distant cousin at a wedding who only shows up out of obligation. We wanted to give it a seat at the head of the table.<\/em>“<\/h4>\n\n\n\n

Lu\u00edsa Mendon\u00e7a, Founder of NUA<\/p>\n\n\n\n

\"nua<\/figure>\n\n\n\n

A Restaurant Without a Menu<\/h2>\n\n\n\n

NUA<\/a> was born from a simple but radical idea: what if the land decided what we cook, rather than the other way around?<\/p>\n\n\n\n

Most restaurants build a menu first, then go searching for the suppliers who can fill it. At NUA, we do the opposite. We call our farmers, predominantly organic growers across Madeira, and ask what the earth gave this week. The menu writes itself from there.<\/p>\n\n\n\n

That means if you visit twice in the same week, you will have two entirely different experiences. Same kitchen, same philosophy, but different produce, different combinations, different plates. It is not a limitation; it is the point.<\/p>\n\n\n\n

As Lu\u00edsa explained on air: <\/p>\n\n\n\n

“The flavours are always changing. The way we prepare the food is always changing, always with the care to bring out the maximum from whatever agricultural products are available.<\/em>“<\/h4>\n\n\n\n

<\/p>\n\n\n\n

01<\/p>\n\n\n\n

Farmer First<\/strong><\/p>\n\n\n\n

We work directly with local producers, predominantly organic. No intermediaries, no compromise on provenance. If you grow it biologically on this island, we want to hear from you.<\/p>\n\n\n\n

02<\/p>\n\n\n\n

No Fixed Menu<\/strong><\/p>\n\n\n\n

Our dishes evolve day to day based on what the land provides. Every visit is a different encounter. Same values, new flavours.<\/p>\n\n\n\n

03
Improbable Pairings<\/strong><\/p>\n\n\n\n

We don’t fear failure in the kitchen. Our creative process is one of experimentation \u2014 crossing flavours that shouldn’t work together until they do.<\/p>\n\n\n\n

04
Plant-based Abundance<\/strong><\/p>\n\n\n\n

We do not make a virtue of restriction. We make a virtue of creativity and abundance. Our kitchen team approaches vegetables, legumes, grains, and dairy with the same curiosity a fine dining kitchen might apply to any ingredient \u2014 because we believe this is how plant-based food earns its place at the table.<\/p>\n\n\n\n

The pimpinela that appeared on Madeira Viva was brought in fresh from Camacha: organic, in season, and ready for its long-overdue close-up.<\/p>\n\n\n\n

And a note for any organic farmers reading this: Lu\u00edsa extended an open invitation live on air. If you grow biologically on this island and want to work with us, reach out. It would be a pleasure.<\/p>\n\n\n

\n\t\t\t\t
\n\t\t\t\t\t\"Pimpinela\n\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t \n\t \t\n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t <\/g>\n \t \t<\/SVG>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\n\t\t <\/figcaption>\n\t\t\t\t<\/figure>\n\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
\n\t \n\t \t\n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t <\/g>\n \t \t<\/SVG>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>

Pimpinela & Sweet Potato Velout\u00e9 with Toasted Almond & Dehydrated Loquat<\/h2><\/div>
<\/span>Quantity<\/span>

30<\/p>breadsticks<\/span><\/div>

<\/span>Bake<\/span> 180 \u00b0C \u00b7 20\u201325 min<\/span><\/div>
<\/span>Diet<\/span>Vegan \u00b7 Gluten Free<\/span><\/div><\/div><\/div>

Allergens<\/strong>: None of the 14 EU allergens
<\/p>

Ingredients<\/h3>
  • <\/span>

    Ratio: 3 parts pimpinela to 1 part sweet potato. Serves 2 as a main, 4 as a starter.<\/span><\/p><\/li>

  • <\/span>

    Pimpinela \u2014 fresh, in season (ideally from Camacha)<\/span><\/p><\/li>

  • <\/span>

    Sweet potato \u2014 1 for every 3 pimpinela<\/span><\/p><\/li>

  • <\/span>

    Almond milk \u2014 organic preferred; cow\u2019s milk works too<\/span><\/p><\/li>

  • <\/span>

    Almond flour \u2014 or whole toasted almonds blended to flour<\/span><\/p><\/li>

  • <\/span>

    Garlic \u2014 for the aromatic base<\/span><\/p><\/li>

  • <\/span>

    Onion \u2014 for the aromatic base<\/span><\/p><\/li>

  • <\/span>

    Rosemary \u2014 fresh sprig<\/span><\/p><\/li>

  • <\/span>

    Sage \u2014 1 to 2 leaves only (it is powerful)<\/span><\/p><\/li>

  • <\/span>

    Dehydrated loquat (n\u00easpera) \u2014 for garnish and depth<\/span><\/p><\/li>

  • <\/span>

    Seeds \u2014 of your choice, for texture<\/span><\/p><\/li>

  • <\/span>

    Quality olive oil \u2014 Portuguese, always<\/span><\/p><\/li>

  • <\/span>

    Salt \u2014 just a touch, at the end<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Cook the vegetables<\/strong>
      Place the pimpinela and the sweet potato in a pot with plain water \u2014 no salt, no oil, the flavour will come later from the aromatic oil. Bring to a gentle boil and cook for 20 to 30 minutes, until both are fully soft and yielding. Drain and set aside.<\/li>
    • Remove the water from the pimpinela<\/strong>
      This step is what separates a velout\u00e9 from a soup. Pimpinela holds a great deal of water, and you need to draw it out before blending \u2014 otherwise the result will be too thin.
      You have two options. Option A: wrap the cooked pimpinela in a linen cloth (the kind used for making cheese or nut milk) and squeeze firmly to press out the liquid. Option B: place the pimpinela in a dry frying pan \u2014 no butter, no oil \u2014 over medium heat and stir continuously for 2 to 3 minutes until the excess moisture evaporates. Do not let it colour or crust.<\/li>
    • Make the aromatic oil infusion
      <\/strong>In a separate pan, warm a generous pour of quality olive oil over a gentle heat. Add the garlic (sliced or lightly crushed), the onion, a sprig of rosemary, and one or two sage leaves. Allow the herbs to slowly release their essential oils into the olive oil without frying \u2014 you are looking for a fragrant, golden infusion, not a sizzling saut\u00e9.
      The sage is subtle but important: it adds a prolonged floral note that lifts the whole dish. Use restraint \u2014 one or two leaves is enough.<\/li>
    • Blend to a velout\u00e9
      <\/strong>Combine the dried pimpinela, the cooked sweet potato, the aromatic oil infusion (herbs strained or left in, as you prefer), and enough almond milk to bring everything together into a smooth, velvety consistency. Blend until completely silky. Add a pinch of salt to taste. Adjust the milk quantity to achieve the thickness you prefer \u2014 slightly thicker for a main course, a little more liquid for a starter portion.<\/li>
    • Finish and serve
      <\/strong>Ladle into warm bowls. Garnish with a scattering of almond flour (or freshly toasted, blended almond), pieces of dehydrated loquat (we\u2019ll be publishing our very own recipe soon, so stay tuned!), and seeds of your choice. A final drizzle of olive oil is optional but welcome.<\/li><\/ul><\/div>
      \n\t\t\t\t\t

      Notes<\/h3>\n\t\t\t\t\t
      • Free from all 14 EU allergens<\/li><\/ul>\n\t\t\t\t<\/div>