Beira Alta English

Beira Alta, Portugal Soups •

Chestnut Broth

Ingredients: Chestnuts Onions Olive oil Water It’s a broth made of boiled chestnuts and fried onion. Served with toasted bread •

Beira’s Soup

Ingredients: Galician cabbage Turnip leaves Ham Olive oil Corn flour Water Salt Pepper It’s a soup made of cabbage, turnip leaves, ham and thickened with corn flour. •

Laberças Pap

Ingredients: Turnip leaves Olive oil Corn flour Salt Pepper It’s a pap made of turnip leaves roughly cut, the pap of corn flour and olive oil. •

Black-eyed-peas Soup

Black-eye-peas Potatoes Onions Laurel Olive oil Vinegar Chopped parsley Ana Mota

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Beira Alta, Portugal Boiled eggs Salt Pepper It’s a soup made of black-eye-peas with potatoes in dices and chopped onion, laurel and olive oil. Seasoned with salt and pepper. When it’s served is added vinegar and it’s sprinkled egg and parsley in drops. •

Parda Soup

Water of boiling roman bean Onions Lard Parsley Bread Salt It’s a broth made of fried onion and parsley (sooner shopped) in lard. Then this is covered with sliced dry bread, covered with the water of boiling the roman bean and stew in the oven. Fish •

Grilled Codfish with Punched Potatoes

Ingredients: Codfish in slices Olive oil Garlic Salt Pepper How to prepare: The codfish is grilled in the barbecue. The sauce is made of olive oil, garlic and pepper. While the codfish get cooked, scatter in drops the prepared olive oil. Serve garnished with punched potatoes. Potatoes roasted with salt in the oven, and a little punched to get more flavour. •

Trouts

Ingredients: Trouts Vinegar Olive oil Garlic Pepper grains Ana Mota

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Beira Alta, Portugal Parsley Laurel Salt Nutmeg The trouts are fried in a sauce made of olive oil, vinegar, pepper, laurel, parsley, nutmeg and garlic. Then the trouts are covered with the sauce and must be eaten about twenty four hours after being made. It’s garnished with boiled potatoes. Meat •

Duck Rice Lafões Style

Duck Ham Chorizo Beef to boil Carrots Turnips Cabbage Green bean Onion Soup spoon of olive oil Cloves Rice How to prepare: The duck is boiled with ham, chorizo and beef. Then boil the carrots, turnips, cabbage and green bean in the same water the meat was boiled. The rice e made with the same water used to boil before with onion, olive oil and clove. Then put the rice, the meat, and the vegetables in layers and take to the oven to gratin. •

Wild Rabbit Salad

Wild Rabbit Salt Pepper Lard Olive oil Vinegar Onion Parsley

Ana Mota

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Beira Alta, Portugal Roast the rabbit with salt, pepper and lard. Then put the shredded duck in the sauce, made with of vinegar, olive oil, chopped parsley and onion, salt and pepper. It’s blended. Then the sauce is poured over the duck. It’s served some hours later, garnished with fried potatoes. •

Pork in “Vinha d’alho”

Pork tenderloin Garlic Laurel White wine Salt Pepper Onion Lard Potatoes The pork is cut in big dices and marinade in white wine, garlic, laurel, salt and pepper for 2 or 3 days. Then the met is braised in the onion, lard and the own marinade. It’s garnished with boiled potatoes. •

“Chorizo” with Turnip Tops

Turnip tops Wine chorizo Potatoes Ham Boil the chorizo and boil the turnip tops and the potatoes with the same water. It’s served with slices of ham. •

Sucking Pig Stuffed Beira Alta style

Sucking pig Bacon Ham Chorizo Onion Parsley Egg yolk Garlic Lard Butter Salt Pepper Nutmeg Paprika White wine Ana Mota

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Beira Alta, Portugal

It’s a roasted sucking pig, stuffed with bacon, ham. Chorizo, chopped onion and parsley, egg yolk and lard. And it’s greased with bacon, lard, butter, garlic, paprika, salt, pepper and nutmeg. •

Torresmos da Beira

Entremeada Spare ribs White wine Salt Pepper Paprika Laurel Potatoes The meat is marinade with salt, pepper, paprika, laurel and white wine. Then it’s fried until it’s brown with white wine, lard and the marinade. It’s garnished with boiled potatoes. •

Roasted Veal Lafões Style

Veal “noix” Salt The meat is grilled in the barbeque, just with salt and it’s garnished with boiled or fried potatoes. •

Tijelada de Oliveira do Hospital

Eggs Milk Flour Lemon juice Cimarron Sugar Beat he eggs with sugar, lemon juice, flour and milk. And it’s boiled in the oven. •

Chocolate Chestnuts

Boiled chestnuts Fresh cheese Grated coconut Sugar Roasted and grated chestnut Chocolate Ana Mota

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Beira Alta, Portugal Butter Mix the grated chestnut, the chocolate, the sugar and. Then do little chestnuts covered with sugar. •

Bread pudding

Milk Vanilla Sugar Bread marrow Eggs Egg yolk Egg white Milk cream Boil the milk with the vanilla and add the bread. Sift the eggs, egg yolk and the beat egg white and add it. Put this in a greased baking tin. It’s served covered with milk cream. •

Homemade cream

Milk Eggs Sugar Flour Lemon juice Beat the egg yolk with the sugar, very well, and add a little of lemon juice. Boil the milk and then add the egg, yolk with sugar to this. Add the beat egg whites. When its cold, put in a serving dish, drizzle with sugar and heat with and hot iron. •

Basket sweet rice

Milk Egg yolk Salt Sugar Cimarron Boil the rice in water and salt. beat the egg yolk and sugar and add to the rice. It’s served in a basket lined with a napkin. •

Cavacas da zona do alvo

Eggs Ana Mota

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Beira Alta, Portugal Olive oil Corn flour Salt Sugar Lemon juice Mix with fingertips the eggs and the olive oil. Add the sifted flour. Then put it in pieces into a baking sheet and bake in the oven for 20 minutes. Then it’s dried under the sun. •

Cheese

Sheep cheese •

Wines

Dão White wines are shiny, like a lighted yellow colour. The red wine is full-bodied, very strong.

Ana Mota

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