Pasto

Cooking from a Portuguese perspective

Posts Tagged ‘marisco

Scallops Domingos Rodrigues/Vieiras à Domingos Rodrigues

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This recipe claims no historical authenticity but is inspired by the first cookbook to be published in Portugal – Domingos Rodrigues’ Arte de Cozinha (1680). The book is a fascinating journey into a world of flavours that combine recently available spices like saffron, cinnamon and cardamon with european cooking methods. Th Portuguese discoveries of the XIV and XV century transformed the larder of not only Portuguese society but all of Europe as well bringing old Portuguese techniques to South America, India, China and Japan!

The sauce presented here is inspired by a combination of almond flour and egg yolk which seems to have been used as a standard technique for providing body and texture to sauces and soups in Rodrigues’ book. We use it here to produce a light and delicate sauce flavoured with mussel juice, served with roast asparagus.

scallops_rodrigues50

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Written by Pedro Rebelo

March 22, 2015 at 3:33 pm

Clams “Bulhão Pato”/Ameijoas à Bulhão Pato

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This is the standard way of serving clams in Portugal, named after the 19th century poet Raimundo António de Bulhão Pato; a simple recipe which brings out the full flavour in the freshest shellfish. Usually served as a starter with toasted bread, the meatiness of the clams with the lemon and parsley is a real flavour burst in the start of any meal.

Clams Bulhão Pato

Clams Bulhão Pato

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Written by Pedro Rebelo

October 22, 2009 at 9:19 pm

Posted in Fish, Recipes/Receitas

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