At the Table with the Alentejo
Chestnuts Roasted by the Fireplace with Sausage...
Roasted chestnuts in a perforated clay pot, a sausage on the grill and Alentejo bread on the table. A simple recipe from Herdade do Estacal to share by the fireplace,...
Chestnuts Roasted by the Fireplace with Sausage...
Roasted chestnuts in a perforated clay pot, a sausage on the grill and Alentejo bread on the table. A simple recipe from Herdade do Estacal to share by the fireplace,...
Atalaia, Gavião butternut squash porridge with ...
A warm spoon dessert made with butternut squash puréed through a food mill, milk and honey. Discover the recipe collected in Atalaia, Gavião, a suggestion for an autumn snack or...
Atalaia, Gavião butternut squash porridge with ...
A warm spoon dessert made with butternut squash puréed through a food mill, milk and honey. Discover the recipe collected in Atalaia, Gavião, a suggestion for an autumn snack or...
Cabeço de Vide Apple and Walnut Boleima
Two layers of olive oil bread dough encase a filling of apple, walnut and cinnamon. Cabeço de Vide boleima is baked already cut into squares and is a great choice...
Cabeço de Vide Apple and Walnut Boleima
Two layers of olive oil bread dough encase a filling of apple, walnut and cinnamon. Cabeço de Vide boleima is baked already cut into squares and is a great choice...
São Bartolomeu da Serra Crackling Cake
Bread dough with chopped pork crackling, cinnamon, lemon and a little sugar, shaped into small cakes and baked in a wood-fired oven. A recipe from São Bartolomeu da Serra to...
São Bartolomeu da Serra Crackling Cake
Bread dough with chopped pork crackling, cinnamon, lemon and a little sugar, shaped into small cakes and baked in a wood-fired oven. A recipe from São Bartolomeu da Serra to...
São Martinho Cakes from Cercal do Alentejo
Hand-shaped cornmeal cakes with cinnamon, lemon and a splash of aguardente, baked in the oven. A recipe from Cercal do Alentejo, associated with Saint Martin's Day and Pão por Deus,...
São Martinho Cakes from Cercal do Alentejo
Hand-shaped cornmeal cakes with cinnamon, lemon and a splash of aguardente, baked in the oven. A recipe from Cercal do Alentejo, associated with Saint Martin's Day and Pão por Deus,...
Hare à la D. Carlos of Vila Viçosa
Roast hare with white wine, served with a strained sauce made with red wine, bacon, liver, and fortified wine. A recipe collected in Vila Viçosa, explained step by step for...
Hare à la D. Carlos of Vila Viçosa
Roast hare with white wine, served with a strained sauce made with red wine, bacon, liver, and fortified wine. A recipe collected in Vila Viçosa, explained step by step for...