SOPA ALENTEJANA RECIPE - (3/5)
Provided by ChrisA
Number Of Ingredients 7
Steps:
- smash the garlic cloves, the salt and the coriander in a mortar. Put the mixture in a deep basin, pour the olive oil and mix. Add the boiling water and throw in the bread, cut into small square chunks. Meanwhile, cook some poached eggs (throw the raw eggs into boiling water with a bit of white vinegar). Finally, add the poached eggs to the basin and mix gently with a spoon. Serve. You can also set aside some bits of chopped raw pepper to accompany the soup.
PORTUGUESE PORK ALENTEJANA
An original Portuguese recipe with pork and clams.
Provided by John Pacheco
Categories World Cuisine Recipes European Portuguese
Time 7h10m
Yield 6
Number Of Ingredients 14
Steps:
- In large bowl, combine wine, paprika, salt and pepper, blend well. Add garlic cloves, bay leaf, and cubed meat, turn meat in marinade to coat pieces. Marinate for 6 hours, turning occasionally.
- Drain pork; reserve marinade. Pat cubes completely dry. Discard garlic and bay leaf. Melt 1 teaspoon of oil in large skillet. Add pork cubes, stirring frequently so that the meat colors quickly and evenly. Transfer with slotted spoon to a bowl.
- Pour reserved marinade into skillet and bring to a boil over high heat, scraping off any brown particles clinging to the inside of pan. Boil briskly uncovered until marinade is reduced to 1 cup. Pour over pork and set aside.
- In 6 to 8 quart pan, heat remaining 2 teaspoons oil; add onion and cook for 5 minutes, stirring frequently until onion is soft but not brown. Add garlic, tomatoes and crushed red pepper. Simmer, stirring constantly for 5 minutes.
- Spread the clams, hinged side down, over the tomato sauce; cover the pan tightly and cook over medium to high heat for ten minutes or until clams open. Stir in reserved pork and juices. Simmer for 5 minutes to heat thoroughly. Sprinkle with parsley.
Nutrition Facts : Calories 314.8 calories, Carbohydrate 11.9 g, Cholesterol 73.7 mg, Fat 11.9 g, Fiber 1.5 g, Protein 28.3 g, SaturatedFat 3.6 g, Sodium 1297.8 mg, Sugar 2.5 g
PORK ALENTEJANA
This pork and clam dish originated in the Alentejo region of Portugal, where pork is served almost daily. To prepare clams in shells for cooking: Thaw clams if frozen. Cover clams with salted water (3 tbsp to 8 cups water); let stand 15 minutes. Repeat this process twice. Posted for ZWT5! Marinating time not included in prep time. From Classic International Recipes.
Provided by breezermom
Categories Pork
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- For marinade, combine wine, paprika, garlic, bay leaves, 1 tsp salt, and dash of pepper. Add pork. Cover; marinate 2 hours or overnight in refrigerator, stirring occasionally.
- Drain port, reserving marinade. Pat meat dry. In skillet brown pork in half of the hot oil. Add reserved marinade. Bring to boiling; reduce heat. Simmer, uncovered about 45 minutes or till liquid is almost evaporated. Skim off fat and remove bay leaves.
- Meanwhile, cook onions and pimentos in the remaining hot oil until the onion is tender. Add the clams, the 1/2 tsp salt, and the 1/4 tsp of pepper. Cover and cook 5 to 7 minutes or till shells open (discard any that do not open).
- Add pork mixture to the clam mixture; heat through.
ACORDA ALENTEJANA (PORTUGUESE BREAD SOUP)
Acordas are a type of Portuguese traditional soup which are designed to make use of leftovers of the country's much cherished staple food, stale bread. The Moors, the medieval Arabs who occupied the Iberian Peninsula for nearly 800 years, made copious and imaginative use of stale bread, employing it to thicken, enrich and bulk out everything they could think of. The best kind of bread is a thick crusty bread, like a country bread or peasant bread. Try and not use crustless or thinly crusted types of bread as they don't hold up well in the soup and typically turn to mush.
Provided by Member 610488
Categories Grains
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- If the bread isn't already stale, spread the chunks on a baking sheet and dry out in a 250 degree F oven for about an hour.
- Process the garlic, cilantro and 1/2 teaspoon salt to a paste in a food processor (or use a mortar and pestle if you feel like a workout). Spoon into the bottom of a large, heatproof serving bowl or soup tureen.
- Bring the water to a boil in a medium saucepan. Poach the eggs in it, one at a time, removing to a plate when the whites have set but the yolks are still runny.
- Pour the still-boiling water (don't worry about any egg bits in it) over the garlic-cilantro paste in the bowl, stir to combine, and add the oil and more salt to taste.
- Add the bread and let soak for 5 minutes. Taste and add more salt if necessary, or more water if it seems too thick; there should be broth to slurp.
- Top the soup with the poached eggs and serve immediately.
Nutrition Facts : Calories 498.7, Fat 22, SaturatedFat 4.2, Cholesterol 186, Sodium 956, Carbohydrate 59, Fiber 3, Sugar 5.2, Protein 15.3
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