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COMENIUS BILATERAL PARTNERSHIP “EUROPE: SO FAR, SO NEAR”

COMENIUS BILATERAL PARTNERSHIP “EUROPE: SO FAR, SO NEAR”. GASTRONOMY OF PORTO AND “REGIÃO DO MINHO”. Portuguese cuisine is very diverse , with different regions having their own traditional dishes .

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COMENIUS BILATERAL PARTNERSHIP “EUROPE: SO FAR, SO NEAR”

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  1. COMENIUS BILATERAL PARTNERSHIP “EUROPE: SO FAR, SO NEAR”

  2. GASTRONOMY OF PORTO AND “REGIÃO DO MINHO”

  3. Portuguesecuisineisverydiverse, withdifferentregionshavingtheirowntraditionaldishes. We consume a lotofcodfish (bacalhauinPortuguese), for whichthere are hundredsofrecipes. Twoother popular fishrecipes are grilledsardinesand caldeirada.

  4. Ourtypicalmeatrecipes, thatcanbemadeoutofbeef, pork, lamb, orchicken, includecozido à portuguesa, feijoada, frango de churrascoandrojões.

  5. Francesinha, andbifanas (grilledpork) orprego (grilledbeef) canbeconsidered as ourfastfooddishes.

  6. The PortugueseartofpastryhasitsoriginsinMiddle-AgesCatholicmonasteries. Pastéis de Belém and Ovos Moles are good examples of our very sweet pastry.

  7. PortuguesewineshavedeservedinternationalrecognitionsincethetimesoftheRomanEmpire. OurmostfamousoneisVinho do Porto (PortWine), beingthe Douro WineRegiontheoldestintheworld.

  8. Preparation time: less than 30 minutesCooking time: 15 minutesServes 16Ingredients- 1 litre milk- 1 cinnamon stick- 1 lemon zest- 400 g sugar- 12 egg yolks- 2 tsp. “Maizena” flour- sugar to sprinkle LeiteCremeDourado Preparation method Pour the milk into a saucepan, add the lemon zest and the cinnamon stick and, stirring it with a wooden spoon;slowlybring to theboil. Remove fromtheheat. Remove the lemon zest and the cinnamon stick from the milk. Meanwhile, in a bowl, beattogetherthesugar, the “Maizena” flour and the egg yolks. Littlebylittle, addthemilk to thismixtureofsugar, flour and eggs. Cookit, without stopping to stir, until it thickensandcoatsthebackof a spoon. To serve, pour into a large bowl or individual dessert dishes and let it cool until a thin skin on top is formed. Sprinkle with sugarandcaramelizeunder a veryhotgrill.

  9. Preparation time:less than 30 minutes Cooking time: 2 hoursServes 4Ingredients- 1.5 kg boned leg pork, trimmed and cut into 6 cm pieces- boiled pork blood, sliced- floured pork tripe, cut into chunks- 3 tbsp lard- 2 glasses dry white wine- 4 garlic cloves, peeled and sliced- 1 tbsp paprika- 2 bay leaves- 1 tbsp ground cumin- 4 tbsp olive oil- salt and pepper. “Rojões à Minhota “ Preparation method Prepare the marinade by mixing the wine, the sliced garlic, the paprika, half of the ground cumin, the salt and the pepper. Place the meat in this marinade mixture, and leave it there for 8 hours, preferably overnight. Heat the oil over medium heat in a large saucepan, and sauté the meat until browned on all sides. Add the marinade mixture, the lard and the bay leaves, and cook slowly until the meat is softened. In a frying pan, place a bit of the lard, in which the pork was cooked, and fry the sliced boiled blood and the floured tripe until slightly browned. When ready to serve, sprinkle with the rest of the cumin. Serve with chips, rice and a green salad.

  10. THE END

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