Today we bring to you another typical dish
from the south of Portugal, from the hot Alentejo, "Açorda à Alentejana"
a type of a broth. Were once again the main ingredient of it is the
bread! The "açorda", unlike most soups, is not cooked. the way of doing
it is not universal, since there are changes from place to place and
even from family to family.The "açorda à alentejana" was one of the finalists for the "7 Wonders of the Portuguese Gastronomy" contest.
The basic composit
ion
of "açorda" is garlic, salt, olive oil, boiling water and sliced bread,
but to this mix you add herbs like coriander or pennyroyal and can be
served up with fresh fish (stewed or fried), mostly cod and you can add
also eggs (poached or boiled). This recipe is versatile, easy and
inexpensive.
Here is the basic recipe that you can try on!
Ingredients for 2 people:
- olive oil
- 3 cloves of garlic
- 1 sprig of coriander
- 2 slices of bread (preferably a Alentejo type bread, but you can use others, but preferably with a few days and sliced thin)
- salt q.s.
- 2 eggs
- water
preparation:
In a mortar crush the garlic cloves with salt and half of the coriander.
Take a pan on the stove with olive oil and add the salt mixture, coriander and garlic and fry a little without leaving burning. Then add about 600ml of water and bring it to boil. Rectify the salt tate and carefully open the eggs into this broth (if you wish them poached). Add the remaining coarsely chopped coriander and simmer over low heat until the eggs are cooked.
Divide the slices of bread by the soup dishes and cover with the boiling broth and eggs.
If you don't like the coriander taste this is not a good recipe for you, but this is how we do it in Portuguese Style!
Here is the basic recipe that you can try on!
Ingredients for 2 people:
- olive oil
- 3 cloves of garlic
- 1 sprig of coriander
- 2 slices of bread (preferably a Alentejo type bread, but you can use others, but preferably with a few days and sliced thin)
- salt q.s.
- 2 eggs
- water
preparation:
In a mortar crush the garlic cloves with salt and half of the coriander.
Take a pan on the stove with olive oil and add the salt mixture, coriander and garlic and fry a little without leaving burning. Then add about 600ml of water and bring it to boil. Rectify the salt tate and carefully open the eggs into this broth (if you wish them poached). Add the remaining coarsely chopped coriander and simmer over low heat until the eggs are cooked.
Divide the slices of bread by the soup dishes and cover with the boiling broth and eggs.
If you don't like the coriander taste this is not a good recipe for you, but this is how we do it in Portuguese Style!
