At the Table with Alentejo
Arraiolos Garlic Slices with Alentejo Bread
Sabugueiro garlic slices, Arraiolos: Alentejo bread soaked in garlic, bay leaf, vinegar, and bacon broth, served with chouriço. Adapted winter recipe.
Arraiolos Garlic Slices with Alentejo Bread
Sabugueiro garlic slices, Arraiolos: Alentejo bread soaked in garlic, bay leaf, vinegar, and bacon broth, served with chouriço. Adapted winter recipe.
Portel Chickpea Stew with Sausages
Portel chickpea stew with meats, linguiça, chouriço, farinheira, and vegetables, served with slices of Alentejo bread. Winter recipe adapted for 4 people.
Portel Chickpea Stew with Sausages
Portel chickpea stew with meats, linguiça, chouriço, farinheira, and vegetables, served with slices of Alentejo bread. Winter recipe adapted for 4 people.
Vidigueira Rustic Cake with Honey and Olive Oil
Vidigueira bolo podre made with honey, olive oil, eggs, and lemon zest. An Alentejo oven-baked recipe with a moist crumb and intense flavor.
Vidigueira Rustic Cake with Honey and Olive Oil
Vidigueira bolo podre made with honey, olive oil, eggs, and lemon zest. An Alentejo oven-baked recipe with a moist crumb and intense flavor.
Partridge in Évora-Style Dry Soup
Évora-style partridge in dry soup: 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
Évora-style partridge in dry soup: 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: marinated for 24 hours, with onion, bay leaf, and baby potatoes roasted in 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: marinated for 24 hours, with onion, bay leaf, and baby potatoes roasted in the sauce.
Alentejo-style French toast with honey and cinn...
Alentejo-style French toast with day-old bread, honey syrup, and a sugar-and-cinnamon finish. A practical version of a recipe collected in Ferreira do Alentejo.
Alentejo-style French toast with honey and cinn...
Alentejo-style French toast with day-old bread, honey syrup, and a sugar-and-cinnamon finish. A practical version of a recipe collected in Ferreira do Alentejo.