Pasto

Cooking from a Portuguese perspective

Garlic/Alho

leave a comment »

Garlic

Garlic

An absolute essential! Almost by default an ingredient in any recipe, it is as ubiquitous as unique. The way it is cut and cooked can often say much about who cooks it and where it is cooked. Finely chopped, roughly cut, mashed, sliced, browned, raw, boiled, roasted…

Garlic should be bought firm and kept in a cool area. Discard blemishes and make sure it tastes fresh. A hint of off garlic can carry an unpleasant taste in food.

The triangle of garlic, olive oil and bread is at the core of Portuguese food, making the base of the simplest, yet hard to get right, “açorda” (bread soup).

Written by Pedro Rebelo

August 3, 2009 at 1:39 pm

Posted in Ingredients/Ingredientes

Tagged with , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: