Traditional Gastronomy

CALDO DE FARINHA MILHA

Ingredients for 6 people:

• 250 g Portuguese cabbage (couve galega)
• 150 g yellow beans
• Salted pork (can be bacon or a meaty bone)
• 3 tablespoons sifted corn flour
• Salt
• Olive oil

Preparation:
Cook the beans with a drizzle of olive oil. Once cooked, add the bacon or other pork and boil until tender. When cooked, add the cabbage cut into thicker strips than for caldo verde, cook briefly, and season with salt. Finally, dissolve the corn flour in water, add it to the soup, bring to a boil, and it’s ready.

CALDO DE NABIÇAS

Ingredients for 6 people:

• Turnip greens (nabiças)
• Salted pork
• 3 tablespoons sifted corn flour
• A drizzle of olive oil
• Salt

Preparation:
Cook the pork. Once cooked, add the turnip greens cut into thin strips and cook briefly. Finally, dissolve the corn flour in water, add it to the soup, bring to a boil, and it’s ready, seasoning beforehand with salt and a drizzle of olive oil.

SOPA DE PERDIZ

Ingredients:

• 1 partridge
• 100 g white beans
• 6 medium potatoes
• 3 medium carrots
• ½ small bunch of parsley
• 100 g ham
• 1 medium onion
• Salt

Preparation:
Cook the partridge with the beans. Then add the potatoes and carrots cut into small pieces with a drizzle of olive oil. Once cooked, remove the partridge, shred it, removing bones and skin, and return it to the soup with the ham cut into pieces and the parsley. After cooking, remove the parsley and season with salt. Cook a bit longer until the ham is done and add a drizzle of olive oil. Wild partridge is preferred.

CALDO DE MALHADAS

Ingredients:

• 3 liters of water
• 150 g white or yellow beans
• 250 g Portuguese cabbage
• Salted pork
• 500 g white potatoes
• A drizzle of olive oil
• Salt

Preparation:
Cook the beans with a drizzle of olive oil. Then add the pork and potatoes and boil until tender. Once cooked, mash the potatoes; beans may or may not be mashed. Finally, add the cabbage cut into thicker strips than for caldo verde, cook briefly, and season with salt.

CALDO DE NABOS

Ingredients:

• 500 g beans
• 1 kg turnips
• 250 g carrots
• 500 g potatoes
• A drizzle of olive oil
• Salt
• 1 onion
• 2 garlic cloves

Preparation:
Cook the beans with a drizzle of olive oil. After 20 minutes, add the potatoes and carrots. Once cooked, mash everything thoroughly. Beans may or may not be mashed. Finally, add the turnips cut into small cubes, season with salt, and boil. When cooked, add a drizzle of olive oil and remove from heat.

CALDO DE CASTANHAS

Ingredients:

• 3 liters of water
• 1 kg potatoes
• 500 g chestnuts
• 250 g onions
• Salt
• 500 g beans
• 100 g pork

Preparation:
Cook the beans with a drizzle of olive oil. After 20 minutes, add the potatoes, pork, and onions. Once everything is cooked, mash thoroughly. Finally, season with salt and add roasted chestnuts cut into quarters, then remove from heat.

BACALHAU FRITTERS (PATANISCAS DE BACALHAU)

Ingredients:

• 5 medium pieces of cod (already soaked)
• 12 eggs
• 200 g wheat flour
• Parsley
• 1 medium onion
• 1 garlic clove
• 1 teaspoon baking powder
• 1 tablespoon olive oil
• A drizzle of olive oil
• Oil or olive oil for frying

Preparation:
Pour freshly boiled hot water over the shredded cod and finely chopped onion, then mash everything well with your hands.
Beat the eggs with the flour, then add the cod, parsley, garlic, baking powder, and a drizzle of olive oil. Mix very well.
Fry spoonfuls of the batter in hot oil or olive oil.
The mixture should not be too dry.

COD CAKES (BOLINHOS DE BACALHAU)

Ingredients:

• 5 medium pieces of cod (already soaked)
• 5 eggs
• 500 g potatoes
• Parsley
• 1 garlic clove
• Oil for frying
• A drizzle of olive oil

Preparation:
Pour freshly boiled water over the shredded cod and finely chopped onion, then mash everything well with your hands.
Beat the eggs and add the cod, parsley, garlic, baking powder, the cooked seasoned potatoes, and a drizzle of olive oil. Mix well.
Using two tablespoons, form the cod cakes.
Fry them in hot oil or hot olive oil.

MARINATED RAW COD (PUNHETAS DE BACALHAU)

Ingredients:

• 2 medium pieces of cod loin
• 1 medium onion
• 2 tablespoons olive oil
• 1 tablespoon vinegar
• 2 garlic cloves

Preparation:
Cut pieces from the cod loin without soaking and shred it.
Rinse several times to remove excess salt, then dry with a cloth.
Place on a platter and top with onion rings, olive oil, finely chopped garlic, and vinegar.
It may also be served with crumbled cornbread (broa de milho) placed on top.

FRESH COD RICE (ARROZ FRESCO DE BACALHAU)

Ingredients:

• 400 g rice
• 4 medium pieces of cod
• 3 tablespoons olive oil
• 2 medium onions
• 2 garlic cloves
• 4 parsley stems

Preparation:
Prepare a sauté with plenty of onion; when golden, add a little water and let it simmer briefly.
Add shredded cod (with skin and bones removed), already soaked, plus the garlic and parsley.
Let it cook briefly, add more water so the rice stays loose, and then add the rice.
Check salt.
This dish may also be made with unsalted cod, but it must be washed very well to remove excess salt.

RICE WITH GREENS AND COD (ARROZ DE NETOS)

Ingredients:

• 400 g rice
• 4 medium pieces of cod
• 3 tablespoons olive oil
• 2 medium onions
• 2 garlic cloves
• Sprouts of cabbage (espigos / netos)

Preparation:
Make a sauté with plenty of onion; when golden, add a little water and let it simmer briefly.
Add the shredded cod (already soaked) and garlic.
Let it cook, then add more water so the rice stays loose.
Add the rice and the cabbage sprouts.
Check for salt.
May also be made with unsalted cod, but it must be washed very well.

COD BREAD STEW (AÇORDA DE BACALHAU)

Ingredients:

• 2 medium pieces of cod
• 3 tablespoons olive oil
• 2 medium onions
• 2 garlic cloves
• 6 breads
• 2 eggs
• Parsley

Preparation:
Make a sauté with plenty of onion; when golden, add a little water and let it simmer briefly.
Add shredded cod (already soaked), garlic, and parsley.
Let it cook, then add more water.
Add the bread cut into pieces and let it cook a little.
Check for salt.
You may also poach eggs on top of the açorda by placing them over the stew and covering the pot.

PAPAS DE SARRABULHO
Sarrabulho Porridge

Ingredients:
1 free-range chicken
1 seasoned pork shank
200 g beef
200 g cooked pork blood
8 breads (slightly hard)
4 medium onions
2 garlic cloves
1 tbsp cumin
1 tsp pepper
A drizzle of olive oil
2 bay leaves
½ bunch parsley
Salt

Preparation:
Boil the meats in salted water. When very tender, shred them and remove bones and skin.
To the broth, add chopped onions, garlic, bay leaves, olive oil, cumin, pepper and parsley.
Add the well-crushed cooked blood, the well-soaked and crushed bread, and the shredded meats, stirring constantly. Remove parsley and garlic before serving.

BOLACHO (FARINHOTES)
Corn–Rye Blood Dumplings

Ingredients:
1 kg sifted corn flour
0.5 kg rye flour
0.5 L pork blood mixed with red wine
0.5 L water
2 garlic cloves
2 tsp pepper
2 tsp cumin
1 bay leaf
10 g baker’s yeast
Salt

Preparation:
Mix the blood and red wine with pepper, cumin, bay leaf and garlic.
Sift the flours and knead with yeast, the blood mixture, water and salt.
Let rise for about 1h30.
Shape small rolls and cook them one at a time in boiling water so they don’t stick. When they float, they are cooked.

TRIPAS DE PORCO
Fried Pork Intestines

Ingredients:
Lemon
Salt
Bay leaf
Garlic
Oil
500 g corn flour
1 kg pork intestines

Preparation:
Wash intestines thoroughly. Marinate overnight in water, salt, lemon, bay leaf and garlic.
Next day, rinse well.
Turn them inside out, coat in sifted dry corn flour, turn right-side again, and boil.
When cold, fry in very hot oil.

ROJÕES ROJADOS
Braised Pork Cubes

Ingredients (6 servings):
Salt
1 tbsp pork lard
Pepper or chili
1 tsp cumin
2 cups white wine
1 cup red wine
1 bay leaf
1 kg pork

Preparation:
Cut pork into cubes and cook slowly with lard and seasonings.
Add wines as needed, depending on meat fat content.
Cook until tender. Traditionally stored under its own fat for preservation.

ARROZ PICA NO CHÃO
Minho Blood Chicken Rice

Ingredients:
1 free-range chicken (~1.2 kg)
0.5 kg rice
1 onion
5 parsley sprigs
2 garlic cloves
Pepper
3 tbsp olive oil
1 bay leaf
Chicken blood mixed with 2 tbsp vinegar or 3 tbsp red wine

Preparation:
Make a sauté with onion and olive oil; add some water.
Add chicken pieces, parsley, garlic, pepper, bay leaf and salt.
Simmer gently. Add more water and the rice.
Finally, add the blood slowly while stirring over low heat.

ROJÕES COM SARRABULHO
Pork Rojões Served with Sarrabulho

Served alongside sarrabulho porridge: sliced fried pork rojões, farinotes, fried intestines, as well as fried liver and cooked blood.

ARROZ DE MIÚDOS DE PORCO NO POTE
Pot-Cooked Pork Offal Rice

Ingredients:
1 kg pork offal
1 onion
2 bay leaves
3 garlic cloves
1 kg rice
Olive oil
Salt

Preparation:
Cook the offal in a pot with salted water, onion, garlic and bay leaves.
Remove, cut into pieces.
In the same broth, cook the rice with olive oil, add the offal and a bunch of parsley (remove before serving).

COELHO À CAÇADOR
Hunter’s Rabbit

Ingredients:
1 wild rabbit
2 cups red wine
2 garlic cloves
2 bay leaves
Salt, pepper, cumin
3 tbsp olive oil
1 medium onion
2.5 kg potatoes

Preparation:
Marinate rabbit pieces overnight with wine, garlic, pepper, cumin, bay leaf and salt.
Make a sauté with sliced or chopped onion; add water.
Add rabbit with some marinade and water; cook over medium heat.
Serve with boiled potatoes or toasted bread.

BOLACHOS BRANCOS
White Dumplings

Ingredients:
Wheat flour
Rye flour
Cumin
Yeast
Garlic
Salt

Preparation:
Mix everything with a little water and let rise.
Shape thin rolls and boil.
Add a tablespoon of oil so they don’t stick.

CABRITO ASSADO
Roast Kid Goat

Ingredients:
1.5 kg kid goat
2 onions
1 cup olive oil
1 tbsp margarine
1 tbsp paprika
Garlic marinade (vinha d’alho)
0.5 L red green wine
2 bay leaves
4 garlic cloves
1 tbsp pepper
Salt to taste

Preparation:
Marinate goat pieces for 24 hours.
Place thick onion slices in a clay pot; add the meat.
Mix the marinade with paprika, margarine and olive oil; pour half over the meat.
Roast 30 minutes, turn pieces, add remaining marinade and roast until golden.
Serve with potatoes roasted in the same pot.

RABANADAS
French Toast (Portuguese Style)

Ingredients:
12 slices of bread (petim)
6 whole eggs
1 liter milk
1 small glass of Port wine

Sauce
1 small glass Port wine
1 glass water
Cinnamon
200 g sugar
1 orange peel
50 g pine nuts
50 g raisins
1 tbsp honey
½ glass white wine

Preparation:
Cut the bread into slices, preferably two-day-old bread as it is firmer. Mix the eggs, milk, and Port wine and beat well. Dip the bread in this mixture and fry in very hot oil.

Sauce
In a pot, place the water, white wine, Port wine, honey, sugar, orange peel, and cinnamon stick. Boil until it thickens, then add the pine nuts and raisins.
Pour over the rabanadas. Serve hot or cold.

SONHOS
Portuguese Puffy Fritters

Ingredients:
1 L water
1 kg wheat flour
1 cinnamon stick
1 tbsp butter
Pinch of salt
18 whole eggs
Lemon
Sugar

Preparation:
Heat the water with lemon peel, cinnamon stick, butter, and salt; boil for 3 minutes. Remove the peel and cinnamon, add the flour and stir until cooked.
Place the dough on a table dusted with flour and beat until cool. Transfer to a bowl and knead, adding two eggs at a time whenever the dough gets firm.
Fry spoonfuls of dough in very hot oil until golden.
Coat in sugar mixed with cinnamon.
Can also be served with rabanadas sauce.

FORMIGOS
Traditional Minho Bread Porridge with Nuts

Ingredients:
1 L water
6 breads or baguettes
30 g walnuts
30 g pine nuts
3 tbsp honey
100 g sugar
30 g raisins
20 g hazelnuts
1 small glass Port wine

Preparation:
Boil the water with sugar, honey, dried fruits, and Port wine for 10 minutes.
Add the thinly sliced bread little by little and simmer until thick (the wooden spoon should stand upright).
Serve on dishes and dust with cinnamon.

ALETRIA
Portuguese Sweet Vermicelli

Ingredients:
2 L water
500 g aletria (thin vermicelli pasta)
200 g sugar
1 lemon peel
4 eggs
Cinnamon
200 g butter
1 small glass Port wine

Preparation:
Boil the water with sugar, butter, and lemon peel. Add the aletria and cook on low heat. Remove from heat, mix in beaten egg yolks, then cook again on low heat, stirring constantly.
Pour into trays and decorate with cinnamon.

PUDIM ABADE DE PRISCOS
Abade de Priscos Pudding

Ingredients:
½ L water
½ kg sugar
1 lemon peel
15 eggs
50 g cured ham
1 cinnamon stick
1 small glass Port wine

Preparation:
Boil the water with lemon peel, cinnamon, sugar, and ham. When the syrup reaches medium point, strain it.
Separate 15 egg yolks and beat well; add Port wine and beat again. Add this to the syrup.
Pour into a caramel-lined mold and cook covered in a bain-marie for about 45 minutes.

(Notes from original source omitted per request.)

The House of Popular Knowledge and Flavors and the Center for the Promotion of Gastronomy and Gastronomic Sciences are two facilities that reflect the strategic commitment of the Municipality of Vila Verde to enhancing gastronomic heritage for territorial development. These are investments made with the support of the Norte2020/FEEI program – European Strategic and Investment Funds.