Pasto

Cooking from a Portuguese perspective

Posts Tagged ‘sardines

Tomatoes stuffed with sardines and black eye beans / Tomates recheados com sardinhas e feijão frade

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The legendary Portuguese sardines are known for their depth of flavour. Even in their canned state, these are little gems of Portuguese flavour. This recipe uses sardines to enhance a traditional salad of black eye beans, onion, parsley and olive oil.

stuffedtomatoes

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Written by Pedro Rebelo

October 19, 2014 at 2:28 pm

Posted in Fish, Recipes/Receitas

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Grilled Sardines/Sardinha Assada

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The cornerstone of Portuguese coastal lifestyle. The smell of sardines grilling outdoors flavours any recollections of walks trough Bairro Alto in Lisbon, Ribeira in Porto or a small town on the coast of Alentejo.

This is one of those incredibly simple dishes which can very easily go wrong. The two main elements are the sardines themselves and the “assador” the person who grills them. In restaurants specialising in grilled fish this is a specific person, different from the chef.

The traditional season for Sardines in Portugal is July during the religious festivals. Sardines feature in everything from large banquets to fast food stalls where you eat one on a piece of bread while standing and drinking a glass of wine or sangria.
Sardines for grilling need to be absolutely fresh, medium size and pre-salted for at least 30 minutes.

Grilled Sardines

Grilled Sardines

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Written by Pedro Rebelo

August 11, 2009 at 9:07 am

Posted in Fish, Recipes/Receitas

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Cockle Rice with Petinga/Arroz de Berbigão com Petinga

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This dish combines two key flavours of Portuguese cooking: rice cooked in a light shellfish stock and crispy fried fish. This is a slight variation on the traditional seafood “running” rice using risotto to produce a rich and creamy finish. I didn’t call the dish itself “cockle risotto” as this does not follow the Italian technique for cooking risotto rice. The fried fish used here are small sardines (fishing these is forbidden in most countries) but any kind of small fry should work. The rice can also be served on its own as a main dish.

Cockles/Mexilhão

Cockles/Berbigão

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Written by Pedro Rebelo

July 13, 2009 at 7:15 am

BBQ/Churrasco

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Now, BBQ is a big topic! Once you get over the Anglo-Saxon obsession with cooking cheap and nasty bangers and burgers on what is possibly the best cooking method – grilling over lump-wood charcoal. The three letter word starts to become more useful. In Portugal, churrasco or grelhados ao carvão is often synonym with extremely fresh food, simply seasoned and cooked to perfection.The terminology is itself ambiguous and the words “assar” and “grelhar” are used interchangeably depending on the ingredients (e.g. sardinhas assadas, peixe grelhado)! Let’s keep it ambiguous!

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Written by Pedro Rebelo

June 4, 2009 at 8:15 pm

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