Entrecosto is one of the most loved cuts in Portuguese home cooking. We grill it over charcoal, fry it in its own fat or braise it slowly in the oven. In this version, we marinate the ribs in “massa de pimentão” and finish them in a rich, deep red sauce. Simply irresistible! The Secret: Massa […]
If there is one “petisco” that every Portuguese person knows and loves, it is the “Bifana”. Picture thin slices of pork, marinated in white wine, garlic and paprika and slowly simmered in their own sauce. Now put them inside a crusty bread roll. In short: simple, cheap and absolutely delicious! You will find bifanas everywhere […]
Looking for a crunchy-on-the-outside, creamy-on-the-inside, and totally addictive snack? Then say hello to Green Eggs, a classic Portuguese dish that takes simple boiled eggs to a whole new level. Despite the name, however, there’s nothing actually green about them—except for the finely chopped parsley mixed into the yolk filling, giving them a fresh and slightly tangy twist. Warning: […]
Looking for a side dish that will make your grilled dishes go to the next level? Try Portuguese beans’ rice! This flavorful and robust side dish is packed with protein and fiber, so it’s practically a health food… kind of… : ) If you’re looking for a side dish that will make your taste buds […]
Choquinhos à Algarvia, as the name implies, are a typical dish from the Algarve region. They are a fresh and easy and quick dish to prepare. But no less tasty! It is a dish made with few ingredients, but all of them are rich in flavor and freshness… This dish automatically reminds us of moments […]
Bacalhau à Gomes Sá is another favorite codfish recipe of the Portuguese. According to history, this recipe was named after its creator (Gomes Sá), a codfish merchant in the Oporto area (northern Portugal). It is a recipe that has in its base all the ingredients typically used in the preparation of Portuguese codfish dishes, only […]
[Our Pastel de Nata recipe is composed of 2 parts that have distinct dedicated pages. Check below the recipe of the Egg Custard and here the recipe for the Puff Pastry] Although this egg custard might be used for other purposes, this is one of the two essential parts to prepare the world-famous Pastel […]
This is one of my personal favorite seafood Petiscos! With the exception of maybe boiled Percebes (Goose Barnacles), that funny looking seafood treat, Ameijoas à Bulhão (Bulhão Pato Clams) is the most authentic way of enjoying that distinct flavor of sea that you can only get from seafood. The trick is not trying to get […]
As many other Petiscos, Peixinhos da Horta can also be part of your main course. Just paired them with a tasty tomato rice and you will have a proper meal! Nevertheless, they shine their best when served simply as a Petisco. They are the perfect “dip food” snack: crispy on the outside and soft and […]
[Our Pastel de Nata recipe is composed of 2 parts that have distinct dedicated pages. Check below the recipe of the Puff Pastry and here the recipe for the Egg Custard] According to history, Pastel de Nata was first sold in 1837, in Belém, near the Mosteiro dos Jerónimos, when, in an attempt to survive harsh […]
