Posts in portuguese
Sopa de Funcho
by Ana Patuleia Ortins
from Portuguese Homestyle Cooking
(Interlink Books, 2001)
Serves 6 to 8
The Azorean Portuguese speak with great delight of this dish. Licorice flavor dominates this soup, and it is the Azoreans’ most common …
Sopa de Couve à Moda do Zinnia Café
by Lisa Lawrence
Serves 12 to 14, with plenty for leftovers
This soup recipe has been in my family for quite some time. I got the recipe from my grandmother, …
Rissóis de Camarão
by Ana Patuleia Ortins
from Portuguese Homestyle Cooking
(Interlink Books, 2001)
Makes about 3 1/2 dozen
These delectable Portuguese turnovers, adapted from my friend, Isaura, can be served as an appetizer, single course or snack. Although they’re …
Pastel com o Diabo Dentro
by Cherie Hamilton
from Cuisines of Portuguese Encounters
(Hippocrene Books, 2001)
Makes about 24 pastries
This Brazilian appetizer gets its name from the hot peppers in the filling. Be sure to use fresh tuna, if …
Pastéis de Nata
by David Leite
Makes 12 pastries
I was inspired to create this recipe after trying a similar version in “Foods of the Azores Islands” by Deolinda Maria Avila. This riff, which uses a tart dough, …
Caldo Verde
by John Villa
Recipe adapted by Irene Sax
Serves 6 to 8
Considered by many to be Portugal’s national dish, caldo verde is found everywhere — in the dining rooms of Lisbon’s most luxurious hotels to the …
from Legal Sea Foods, Boston, MA
as featured in Bon Appétit
September 1998
Serves 4
Legal Sea Foods in Boston, Massachusetts, brings together all the ingredients of Portugal — onion, garlic, shellfish, cod, and tomatoes — in this delicious …
Molho de Piri-Piri
by David Leite
as featured in The New Cooks’ Catalogue
(Knopf, 2000)
Makes about 1 cup
Piri-piri is the Swahili word for the incendiary red peppers of Africa — primarily those of Angola and Mozambique, former Portuguese …
Doce de Tomate
by Amanda Hesser
from The Cook and the Gardener
(W.W. Norton, 2000)
Makes 4 1/2 pints
This recipe was shared with Amanda Hesser, author and food writer for The New York Times, by Maria, an expatriate Portuguese …
