At the Table with Alentejo
Arraiolos Garlic Slices with Alentejo Bread
Sabugueiro Garlic Slices, Arraiolos: Alentejo bread moistened with a broth of garlic, bay leaf, vinegar and bacon, served with chouriço. Adapted winter recipe.
Arraiolos Garlic Slices with Alentejo Bread
Sabugueiro Garlic Slices, Arraiolos: Alentejo bread moistened with a broth of garlic, bay leaf, vinegar and bacon, served with chouriço. Adapted winter recipe.
Portel Chickpea Stew with Sausages
Portel chickpea stew with meats, linguiça, chouriço, farinheira and vegetables, served with Alentejo bread soup. Winter recipe adapted for 4 people.
Portel Chickpea Stew with Sausages
Portel chickpea stew with meats, linguiça, chouriço, farinheira and vegetables, served with Alentejo bread soup. Winter recipe adapted for 4 people.
Vidigueira Honey and Olive Oil Bolo Podre
Vidigueira “Bolo Podre” made with honey, olive oil, eggs, and lemon zest. An Alentejo oven-baked cake with a moist crumb and intense flavor.
Vidigueira Honey and Olive Oil Bolo Podre
Vidigueira “Bolo Podre” made with honey, olive oil, eggs, and lemon zest. An Alentejo oven-baked cake with a moist crumb and intense flavor.
Partridge in Évora-Style Dry Soup
Evora dry soup with partridge: stewed meat with carrot, onion and cabbage, layered with Alentejo bread and browned in the oven. Recipe adapted for 4 people.
Partridge in Évora-Style Dry Soup
Evora dry soup with partridge: stewed meat with carrot, onion and cabbage, layered with Alentejo bread and browned in the oven. Recipe adapted for 4 people.
Wild Boar Roasted in a Wood-Fired Oven
Wild boar roasted in a wood-fired oven, as in a recipe collected in Atalaia, Gavião: 24-hour marinade, onion, bay leaf, and baby potatoes roasted with the sauce.
Wild Boar Roasted in a Wood-Fired Oven
Wild boar roasted in a wood-fired oven, as in a recipe collected in Atalaia, Gavião: 24-hour marinade, onion, bay leaf, and baby potatoes roasted with the sauce.
Alentejo-style French toast with honey and cinn...
Alentejo-style French toast made with day-old bread, honey syrup, and a sugar-and-cinnamon topping. A practical version of a recipe collected in Ferreira do Alentejo.
Alentejo-style French toast with honey and cinn...
Alentejo-style French toast made with day-old bread, honey syrup, and a sugar-and-cinnamon topping. A practical version of a recipe collected in Ferreira do Alentejo.