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Portuguese Recipes

 

Portugal

Portuguese cuisine is characterised by rich, filling and full-flavored dishes and is closely related to Mediterranean cuisine. The influence of Portugal's former colonial possessions is also noted, especially in the wide variety of spices used. These spices include piri piri (small, fiery chili peppers) and black pepper, as well as cinnamon, vanilla and saffron. Olive oil is one of the bases of Portuguese cuisine both for cooking and flavouring meals. Garlic is widely used, as are herbs such as coriander and parsley. Breakfast is traditionally just coffee and a bread roll. Lunch, often lasting over an hour is served between noon and 2 o'clock or between 1 and 3 o'clock, and dinner is generally served late, around or after 8 o'clock. There are three main courses, lunch and dinner usually include soup. A common soup is caldo verde with potato, shredded cabbage, and chunks of chouriço sausage. Among fish recipes, bacalhau (cod) dishes are pervasive. The most typical desserts are rice pudding (decorated with cinnamon) and caramel custard, but they also often include a variety of cheeses. The most common varieties are made from sheep or goat's milk, and include the queijo da serra from the region of Serra da Estrela. A popular pastry is the pastel de nata, a small custard tart sprinkled with cinnamon.
     —from Wikipedia

The New Portuguese Table  

The New Portuguese Table

Recipes
 
Portuguese Cooking: The Traditional Cuisine of Portugal  

Portuguese Cooking:
The Traditional Cuisine of Portugal

Recipes

 
 

Savoring Spain & Portugal

Recipes

 

Savoring Spain & Portugal
By Joyce Goldstein
Williams-Sonoma
Time Life Books, 2000
Cloth, $39.95
Color photographs throughout
ISBN: 0-7370-2042-3

 

More Portuguese Recipes

 

Excerpt from: A Cook's Tour—In Search of the Perfect Meal by Anthony Bourdain

 

Also visit our Spain and Brazil sections.

Portugal on Wikipedia

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This page modified September 2010