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Pasto
http://pasto.wordpress.com
Pasto
This blog is a collection of personal recipes, tricks, techniques and thoughts relating to a Portuguese perspective on food. Portuguese food is not well known internationally and part of me wants to keep it that way. This blog represents the other part which intends to reflect a culinary tradition which by being fragile and in some ways lacking in identity is still interesting in comparison to the over formalised cuisines of France, Italy and Spain.
- Added on: May 31st, 2009
- Country: United Kingdom
- Language: English
- Author: prebelo
- Listed in: Chefs & Cooks Food & Drink
- Tags: recipes food Portuguese restaurants receitas bacalhau
Recent Posts
Grilled Squid with roast red pepper salsa/ Lulas grelhadas com molho de pimentos
Grilled squid is an extremely flexible ingredient which lends itself to a variety of combinations. This dish takes some of the flavours present in the classic “espetada de lula” (squid skewers) to form a rich and fresh sauce/salsa. Squid...
Goose Broth/Canja de Ganso
Canja is the generic name for a soup consisting of a light poultry stock, typically chicken. The soup is given some substance with either rice or small pasta and makes for an excellent heart-warming starter. This recipe uses goose rather than chicken...
Clams “Bulhão Pato”/Ameijoas à Bulhão Pato
This is the standard way of serving clams in Portugal, named after the 19th century poet Raimundo António de Bulhão Pato; a simple recipe which brings out the full flavour in the freshest shellfish. Usually served as a starter with toasted bread, t...
Bean Stew/Feijão Guisado
There are numerous ways around this dish and they range from full feijoada (a rich bean and vegetable stew will lots of cured and fresh meats) to the simple boiled beans. This recipe is somewhere in between and is ideal as an accompaniment for grille...
Ceviche/ Ceviche
It is surprising that this south american way of serving fish is not common in Portugal. Fresh fish bought in the market or straight from fishermen is begging to be prepared like this! This is a light citrus marinade of raw fish which makes a tangy, ...
Green Purée/Esparregado de Espinafres
This is traditional accompaniment for roast meats, particularly popular as the vegetable dish served with roast kid (cabrito). This recipe replaces the usual use of “nabiças” (the shoots of young turnip greens) for a mix of spinach and s...
