This is one of the most typical soups of Alentejo cuisine, prepared with a vegetable that, despite being originally from India and Middle East, conquered a strong position in the habits of the people of the Alentejo region and. the recipe knows some variations it can be made with fresh or ripened cheese.

Ingredients
Purslane: two bunches
Onion: 2
Potato: 500 gr
Olive oil: 1.5 dl
Garlic: 1 head
Homemade bread: 500 gr

Egg: 4
Fresh Cheese: 2
Preparation

Preparing the purslane drawing the leaves only. Bundles must be large. Cutting up onions into slices and fry a bit with the oil. Join the leaves of purslane washed and allowed it to cook well, stirring with a spoon. Drizzle with about 2 liters of water and allowed it to boil. Remove from the white peel off the garlic head, which introduces whole (without removing the purple skin of each clove) into the pot with the broth to a boil. Still join the sliced potatoes thick. Quenched the soup with salt and allowed it to bake. At the time of serving, place in to the broth the eggs one by one and allowed them to poach. Finally put in the pot the cheeses cut in large slices. Slice the bread in to a bowl and drizzle with the broth. Apart from it you serve the potatoes, eggs, the cheeses and the purslane.

Translated originally from: https://www.facebook.com/novosrurais.farmingculture

Hi there! Today we decided to bring to you a special recipe, how to do "Pão Alentejano" since some of the Portuguese meals we introduced to you has as a base this type of bread, we thought that would be nice to upload how you could do this type of bread at home if you live outside Portugal or don't have any access to Portuguese products... so here it is!

INGREDIENTS
2.5 kg of flour
50 g of salt
125 g of baker's yeast
1.5 l of water

PREPARATION

Put the flour in a bowl large enough. Using your clean hands open in the center of the flour a hole where you must pour 2 litres of warm water with the salt. Mix well the yeast in the water. Stir the flour until it completely soak in the water. As the dough starts to bubbling spray it with warm water. Let the dough rest to grow up, covering the bowl with a cloth. when she is done growing with more 2 to 3 cm in the bowl, make the breads.
Bake them in a hot oven (180º) for more or less 1 hour.

You can if you wish to mix in the dough "chourizo" chopped in small pieces ;) or other Portuguese style sausages!

 

 

Today we will bring to you another typical dish of our country, "migas à alentejana" that can be translate loosely as mashed breadcrumbs from Alentejo.
The "migas à alentejana" is one of the most popular dishes from the Alentejo. Like other Portuguese dishes of this region, the basic ingredient is bread, traditional product of Alentejo (formerly called the "breadbasket" of Portugal, due to the production of grain, however, the production has fallen a lot in past few years).

The meat used is pork, another product with great regional traditions.
The bread used in this dish must have the same characteristics of traditional Alentejo bread - bread that is too much soft and friable, can give a bad result in the end.

Sometimes people cook up this dish to not throw away the remains of dry bread from previous days.

Ingredients:

- Bread (about 150 grams per person), homemade, Alentejo bread, preferably.
- Garlic to taste
- Ground pepper to taste (a few tablespoons)
- Salt to taste
- Pork (ribs, loin) - preferably with some fat in order to fry with the own fat (it is advisable to use of pieces of bacon)
- Boiling water (just enough to soften the bread and form a paste not too wet)

The chunks of pork should be spread with red pepper and garlic, remaining so for some time, a day preferably. The garlic should be crushed with some salt in a mortar (in Alentejo they call it "graal").

The first thing to do is to fry the meat. The aim is not solely to cook the meat, but rather obtain the fat which is thereby produced in the frying process. Although you can use many types of containers it is customary to use a stoneware container, clay pot is that which is traditionally used. Please note that many of stoneware containers cannot go to the stove. Should inform yourself about what is the most appropriate ceramic for this operation. For the fat not to be filled with pieces of carbonized meat, you should carefully monitor how the meat is fried . To do this, you can go spraying with water, if you find that there is a tendency to burn. Remove the meat as it gets properly cooked to your taste (tawny looks good).

The fat is removed from the clay pot and should be strained (passing it through a grid, in order to separate the residues).

The bread is cut into slices and placed into the same bowl where the fat was removed is immediately kneaded with boiling water.
Then pour the fat in order to connect to the bread and season it. You should be careful not to overdo it - otherwise, they they get too much fat on it. However, turn the dough with a large spoon in the pot until it forms a ball - is what is called by "rolling crumbs", that is the worse part of the process and a bit tiring to your arms. This is done until the breadcrumbs being left with a golden crust (without burning). Serve them accompanied by the fried meat and a salad.

Is a heavy dish so we advise you to eat this at lunch and avoid it at dinner time!

If you don't have or can't find a clay pot, that can go to the stove, you can use a normal pan for the process.