18/03/24
Maitri
digitalgabbar.com
Pastel de nata: Even if you know next to nothing about the cuisine of Portugal, you’re likely familiar with the country’s most famous dessert, a tiny, decadent egg tart with a satisfyingly rich taste usually for under €2.
Source: Google
Polvo à Lagareiro: A meaty piece of octopus—tentacles and all—is roasted, doused in olive oil and garlic, and served alongside slow-baked potatoes.
Source: Google
Porco preto: This succulent, acorn-fed pork is cooked in its own juices (think Mexican carnitas) and served all-you-can-eat style in this simple, family-run tavern.
Source: Google
Arroz de pato: Pork aside, duck rice is one of Portugal’s finest meat moments, a perfect marriage of succulent duck and Carolino rice.
Source: Google
Sardinhas assadas: Their preparation is simple: Seasoned with coarse salt, the sardines are slapped on grills over hot coals, then eaten with broa (corn bread) or, in restaurants, served with traditional sides of bell pepper salad and boiled potatoes.
Source: Google
Francesinha: Portugal’s “Little Frenchie” is a heart-stopping stack of wet cured ham, linguiça sausage, steak or roast beef, and melted cheese (sometimes a fried egg as well) on thick bread drowned in a hot tomato and beer sauce.
Source: Google
Arroz de marisco : A slightly soupier version of risotto, loaded with varied ocean goodness such as tamboril (monkfish), bacalhau, and crustaceans fresh from the Atlantic.
Source: Google
Açorda: Açorda is nothing more than rock-hard bread, rehydrated via one of several methods (such as a simple Alentejan style with hot water, garlic, olive oil, and cilantro or with various broths and stocks), and then pumped up with seafood.
Source: Google
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