Traditional Portuguese dish. portuguese food

Today I would like to start a very large and interesting topic, which is unlikely to leave anyone indifferent. This is food.

O! This is a very important aspect of Portuguese life. They take food very seriously. Therefore, you can be sure: in Portugal you will eat delicious, high-quality and inexpensive food.

I think that you will hardly find another country in Europe where the price-quality ratio of food will be so favorably in favor of Portugal. And above all, I'm talking about the high quality of the original ingredients, i.e. the most basic, from which, in fact, it is prepared.

Meat, fish, seafood, milk, meat products and cheeses (many of them are prepared according to old recipes), bread, all kinds of vegetables and fruits - all this is fresh and of excellent quality.

Portuguese cuisine- quite simple, but this is from the series that everything ingenious is simple. The cuisine here is not exquisite in terms of fancy sauces and spices, it is refined in terms of conveying the taste of the main product and it is sooo delicious. Spices are used, of course, but without fanaticism, only where necessary and as much as necessary.

In restaurants, you can eat a variety of meats: beef, pork, lamb, turkey, rabbit, and, of course, chicken. In the village restaurants you can taste the meat of deer, wild boar and other game. They cook meat very well on coals, also stew a lot, fry, bake in the oven. Grilled or fried meat is usually served with french fries and rice. Rice is served, I think, to collect the juice from the meat.

Of course, fish and seafood, they are also often baked on coals, fried, boiled, or stewed. Depending on the dish, of course. Usually served with boiled vegetables, sometimes accompanied by a salad.

When I first saw an elementary homemade dish served for lunch - boiled fish with boiled vegetables and all this poured with olive oil, I thought ... hmm, how simple. But when I tried it all, I fell in love forever. I won't call it otherwise. Fell in love. I still often cook this way: a piece of sea fish boiled simply with salt and boiled potatoes, carrots and green beans. What does it all cook together in one pan. Yes .. we are not used to it, but here it is cooked this way (at home, of course). And then pour it all over with a little olive oil ... yes, with a fresh salad .. mmm.

In restaurants, this dish is also prepared, most often with hake fish (pescada - peshkada). And the dish is called peshkada com todos (pescada com todos) translated as a hake with everyone (meaning that a variety of boiled vegetables are served with fish: potatoes with carrots always and always other vegetables).

Portuguese cuisine is one of the most delicious in the world, but little is known outside the country. This is explained by the fact that the basis of half of the local dishes is seafood. Fish, octopus, squid, shellfish and other riches of the ocean are prepared fresh, freshly caught. Where else can afford such a luxury, if not in Lisbon and other cities of Portugal?

Of course, not only "seafood" is present in the Portuguese menu, although it is the local fish dishes that are considered the best in Europe. Meat is loved and cooked well here, and one of the desserts (port. pastel de nata) literally conquered the world.

We have compiled a list of 15 dishes and drinks that are found on the menus of traditional, Sintra and, of course, Lisbon. Choose the best and be sure to taste Portugal. You won't be satisfied with one excursion!

For inspiration, see Eagle and Tails. Shopping" in Lisbon:

Excursions in Lisbon

The most interesting excursions are routes from local residents to Tripster. Start interesting with . See Alfama, Bairro Alta, Belen, outline directions for independent walks. Or go on a delicious gastronomic tour (3.5 hours).

Caldu verde soup

Port. caldo verde

Soups are popular on Lisbon's restaurant menus, as they are throughout Portugal. The most famous of them is Caldu Verde. It is made with vegetables and smoked chorrizo sausage. An indispensable component is kale, which gives the broth a velvety taste and a pleasant color. Our compatriots compare this first course with green cabbage soup. And the Portuguese do not know about the similarity, but they love it so much that they cook it not only on weekdays, but also on holidays and on all solemn occasions. For example, on a traditional wedding table, calde verde will certainly be, as well as on a Christmas table. Served with a slice of fresh cornbread.

Thick caldeirada soup

Port. caldeirada

The secret behind the popularity of sardinhas assadas is fresh fish, which retains as much natural flavor as possible with this method of cooking.

Chicken in Piri Piri Sauce

Port. frango piri-piri

Poultry in Lisbon is also very tasty. If you find yourself here, be sure to try frango piri-piri. Chicken pieces are first marinated in a spicy sauce of small hot peppers and other spices, and then fried to a delicious crust. This dish was invented in the Portuguese colonies of Africa, but has long been one of the most popular in the local cuisine.

Cuzido a Portuguesa

Port. cozido a portuguesa

Kuzidu in Portuguese is a real feast of taste. Pork knuckle, chicken, chorizo ​​and other smoked meats are cooked in one pot. We can say that this is a cold cuts seasoned with vegetables. Separately, on the broth from kuzidu, rice is cooked. The finished meat is separated from the bones, then cut into portions and served with vegetables and rice. A plate of kuzido can easily dine for two or even three.

Pastel de Belen

Port. pastel de belem

Even those who have never been to this country have heard about the famous Portuguese cakes. Pasteis de Belen were invented in Lisbon, and then spread from here throughout the world. Small puff pastry cups filled with custard were baked by monks a long time ago. The traditional recipe is several centuries old and all this time it has been kept secret. You can now try such cakes everywhere, but the most delicious ones are sold only in one confectionery in Lisbon. Every day, a queue forms around it, and the number of cakes sold daily is in the thousands!

soft eggs

Port. ovos moles

Another dessert worth trying in Lisbon is ovos moles. A sweet cream made from egg yolks and sugar that is boiled and then placed in special rice flour molds. The cake is a thin light shell (it can be of any shape, most often there are “shells”) filled with soft cream. In pastry shops, dessert is sold in boxes, like candy.

Snails Caracos

Port. caracois

Starting in mid-July, the Portuguese enjoy their favorite delicacy - snails! Here they are much smaller than, for example, in France, but their taste does not suffer from this at all. Snails are cooked in an oregano based broth seasoned with plenty of garlic, bay leaf and thyme. Traditionally, you have to suck the snail out of the shell, but if you don't feel comfortable, you can use a cocktail straw to do this. The texture of the snails resembles cooked mushrooms.

You can enjoy Karakoish in any bar. But, given the exotic specifics of the dish, it is better to choose proven taverns.

Crabs Zapateira Rescheada

Port. sapateira readada

This fragrant dish is nothing like anything you've tried before, because the zapateira crab is stuffed with its own meat and caviar. It is served in the following way: separately claws with special hammers so that you can get meat, and separately - a crab shell filled with a special salad of finely chopped crab meat, onions and spices. All this taste splendor is complemented by fragrant fresh bread. By the way, the Portuguese themselves claim that crab meat is ideal only in the autumn-winter period.

Seafood cataplana

Port. cataplana

Cataplana, a traditional Portuguese fish stew, is a Moorish dish that originated in Portugal in the 8th century. Ingredients vary from region to region and from restaurant to restaurant. But it always contains white fish, potatoes, seafood, peppers and a pinch of chili. To fully enjoy this multifaceted dish with a rich fishy taste, you should eat it straight from the pot. And it is better to eat thick stew with crispy bread.

Mollusks Persebesh

Port. percebes

Persebesh are ocean dwellers known as "sea truffles" or "damn fingers". Outwardly, this is a cross between a tiny snake and a turtle's leg. In fact, persebesh are considered an exquisite and healthy delicacy. To prepare, it is enough to rinse them, and then, after salting, bring to a boil. Some chefs add bay leaves, garlic, or white wine. But even without these components, it turns out delicious. The only catch is that there is a persebesh - a whole art! First, the clam should be unscrewed its head, and then squeeze the meat out of it (the juice is often splashed on others). Harvesting them is difficult and dangerous work, which automatically increases their value compared to most seafood.

The price per kg of these mollusks in Portugal starts at $100. Are outlandish persebeches worth it? You won't know until you try it yourself!

Soup Akorda in bread

Port. acorda

In most countries, soups are usually eaten with bread. But the Portuguese went from the opposite and prepared soup directly from bread. The idea of ​​​​creating a dish belonged to the poor: they rubbed yesterday's bread with garlic, and then poured boiling water over the resulting mixture, insisting it a little. There are two common versions of the soup that can be tasted in Lisbon today. The bread is crushed and cooked with shrimp - it turns out a unique taste, but not a very appetizing look. The second option is more attractive: whole slices of bread are poured with a mixture of olive oil and garlic, decorating with a poached egg on top. Despite the simplicity of the recipe, acorda soup tastes good.

The locals prefer coffee to tea. The best white wines are made on the Setubal peninsula, rich reds - in Porto. There are also such unusual alcoholic drinks as medrona and ginginha.

• Ginginha- cherry liqueur, which has become a symbol of Obidos (the city built for the king). At first glance, an unremarkable liquor is usually served in an unusual way: in a chocolate cup.
• Medrona- a kind of fruit brandy obtained from the fruits of the strawberry tree. To meet medrohno in a supermarket is a great success. In Portugal, the so-called "fire water" is easier to buy directly from the farmers-producers. Most of them do not have permits for the production of alcohol, but the authorities tend to turn a blind eye to this.
• Port wine- wine with a noble bouquet of taste. In Lisbon, you can find both democratic brands and bottles with elite content. In both cases, the taste is pleasantly surprising. But in a good way for port wine it is better to go to Porto.

Imagine that you are looking out into the Atlantic Ocean, while enjoying the warm climate and picturesque scenery. The sun descends beyond the endless horizon… What is missing for complete perfection? Of course, delicious, fragrant, gourmet dishes and good wine! This Portuguese cuisine will delight you in abundance.

Portugal, Sintra. Azenhas do Mar. Photo: http://www.flickr.com/photos/patrickmayon/

Many see Portugal as an extension of Spain. In terms of attractions, maybe, but not in food and drinks. For example, the use of the small hot pepper Piri Piri in many Portuguese dishes is inspired by African traditions. And in the south, the influence of Italian cuisine can be traced - here they also love pasta and add garlic everywhere. In general, the Portuguese are not indifferent to all kinds of spices, and they know how to use them correctly.

Due to its proximity to the Atlantic Ocean, Portuguese cuisine is replete with fish and seafood dishes. In whatever ways they are cooked: they are fried, and boiled, and stewed, and baked on coals. Portugal occupies one of the first places in Europe in terms of the amount of fish consumed per year.

Piri-piri pepper. Photo: http://www.flickr.com/photos/anamnesiss/

"Business card" of Portugal

Bakalhau - dried salted cod - the main national product of the country. The history of the bacalau is very extensive. Cod has been cooked in this way since the times when there were no refrigerators, and in order to preserve the fish, sailors kept it in salt and then dried it.

Portuguese dish - bacalau. Photo: http://www.flickr.com/photos/ [email protected]/

At first, this dish was considered common. And now bacalau is a delicacy and an indispensable attribute of any holiday. It is served on Easter, Christmas and other solemn dates.

There are a lot of variations of cod dishes. The Portuguese claim that it can be cooked 365 days a year without ever repeating itself.

First and second Portuguese dishes

Traditional national soup - Kaldu Verde (Caldo verde). It is prepared from green cabbage, potatoes, onions, garlic with the addition of olive oil and chorizo ​​(chouriço). Chorizo ​​is a spicy pork sausage. The main spice in it is paprika, which gives the sausage a reddish color and sharpness. It is thanks to Chorizo ​​that Caldu Verde acquires a unique piquant taste.

Traditional Portuguese soup - Caldo Verde. Photo: http://www.flickr.com/photos/weareneverfull/

Spicy lovers should also try the famous Portuguese dish Piri-Piri Chicken (Frango Piri-Piri). Chicken pieces are pre-marinated in piri-piri sauce, then baked or fried.

A Portuguese dish is chicken piri-piri (Frango piri piri). Photo: http://www.flickr.com/photos/ [email protected]/

In general, the Portuguese cannot imagine their menu without the piri-piri sauce. The main ingredients of the sauce: hot piri-piri pepper, citrus zest, garlic, wine vinegar or lemon juice, oregano, basil, olive oil. Many dishes in Portugal are accompanied by this original hot sauce.

Portuguese dish - Feijoada (feijoada). Photo: http://www.flickr.com/photos/carlaarena/

Feijoada is also traditional for this sunny country. Stewed beans with various types of meat and cassava flour. It is served in clay pots with cabbage, rice, pepper sauce, chorizo ​​and other additions, depending on the region. Feijoada is prepared differently in each locality.

Portuguese dish - Carne de Porco a Alentejana (Carne de Porco à Alentejana). Photo: http://www.flickr.com/photos/chezbasilic/

Another famous Portuguese dish is Carne de Porco à Alentejana. This is a combination of fried pork and shellfish. Pork marinated in a sauce of white wine, pepper, garlic, coriander, bay leaf. Then it is fried until golden brown, after which clams are added, and all this is cooked for two minutes. Served with baked or fried potatoes.

Portuguese desserts

After tasting meat and fish dishes, it's time for dessert. The basis of many traditional Portuguese desserts are eggs and sugar, in large quantities. Often spices are also used in sweets, such as cinnamon or vanilla.

Portuguese pastry - Pastel de Belém. Photo: http://www.flickr.com/photos/cronicaonline/

An iconic confection from Portugal is Pastel de Belém. These are cakes made of dough in the form of baskets with custard, sprinkled with powdered sugar and cinnamon on top. They have been made at the Pasteis de Belém since 1837. It is located in the Lisbon area. To this day, the exact recipe for this cake is kept secret and is known only to three employees of this pastry shop.

Portuguese pastry - Pastel de Nata. Photo: http://www.flickr.com/photos/portobaytrade/

In many cafes and pastry shops in Portugal you will find an analogue of this cake - Pastel de Nata. But for tourists, it is a must to visit the old pastry shop Pasteis de Belém to enjoy the taste of those same, real pastries Pastel de Belém.

portuguese drinks

Where else can you try a real port, if not in Portugal - the birthplace of this drink. Port wine (Porto) is a dessert wine with a strength of 20%, produced in the city of Porto, in the north of Portugal, as well as in other areas where its production is fixed at the legislative level. A small amount of port wine is usually drunk before meals, as an aperitif.

Portuguese wines. Photo: http://www.flickr.com/photos/ [email protected]/

Also no less popular is Vinho Verde - green wine. But "green" does not mean the color of the drink, but its short exposure. Verde can be white, pink or red. This wine is not produced in any other country except Portugal. It is quite specific in taste and should be tasted in combination with seafood, fish or meat dishes.

For strong wines, try the well-known Portuguese wine Madeira, which is produced on the island of Madeira. There are dry and dessert wines. The variety of Madeira depends on the grapes and the aging period. The longer it is, the richer and juicier the taste of wine. By the way, in a liquor store or in a restaurant, if you want to try Madera, you need to pronounce "vinho da Madeira" (vinho da Madeira), otherwise they will not understand you with the word "Madera".

Portuguese Madeira. Photo: http://www.flickr.com/photos/dubes/

Portuguese cuisine will seduce any gourmet with its superb delicacies, as this sunny country is known for its eternal love of wine and food. Enjoy the dishes slowly, savoring every bite of fragrant, spicy food and tasting amazing wine at the same time. Bom apetite! (Enjoy your meal!)

Unique compositions of fragrant spices give the fish and meat a special Lisbon chic. Spicy sausages "chorizo" will appeal to lovers of spicy. Splashes of paprika and garlic are a vivid reminder of how passionate these people are even in food. The cuisine of the country is original in its originality. Whole vegetables are a light side dish: healthy carrots, nutritious beans or tender cauliflower. Frequent guests on the table are chickpeas, rice and spinach.

The five most commonly used ingredients in recipes are:

The South Coast Diet is a case where the combination of simple ingredients produces amazing results. Cooking delicious masterpieces is also recommended for fans of a balanced diet. The dinner ritual ends with a Portuguese dessert. The variety of airy mousses, pashtels and macaroons strikes the imagination of experienced confectioners. Cuisine of Portugal is a good chance to feel with all your heart the spirit of this country yearning for its former greatness.

Portugal today is becoming more and more popular for tourists, and with it its predominantly Mediterranean cuisine. Due to the close proximity to the Atlantic Ocean, the inhabitants of this country are forever in love with fish dishes, especially cod, tuna, shrimp, grilled sardines. It harmoniously combines fresh seafood and spices. Grilled dishes are very popular in this country, barbecues in the yards are a common thing here. From meat, preference is given to beef, veal, pork, chicken, although the Portuguese have a rather calm attitude towards meat dishes. Apart from fish and seafood, pork is the most popular ingredient for traditional dishes here. The locals are also not indifferent to rice, from which they make not only a side dish, but also desserts with the addition of vanilla, cinnamon and lemon zest. But the favorite sweets of the Portuguese are almond cookies, custards, marzipan desserts. Portugal is also known for the production of cheeses, especially soft ones made from sheep's milk. The most popular drinks in the world are Portuguese wines - "Bairrado", "Borba", "Carcavelos" and of course the legendary port wine. From non-alcoholic drinks, the Portuguese simply love to drink coffee.
Many guidebooks mention cod dishes - "Bakalyau" and dessert "Pashtel de nata". Below we will tell you in detail how to cook the legendary Bacalhau fish casserole, the recipe of which was kindly shared with us by the Portuguese chef of the Ambassador of Portugal in Russia. We will also learn about the famous in Portugal delicacy "Pashtel de Nata", the secret of cooking, which was hidden by Catholic monks for several centuries. These cakes are very tasty and unlike any other cakes made in Russia.

Traditional dishes and recipes of Portuguese cuisine

This country is considered the most peaceful country, little is happening here, thanks to this, its inhabitants have the opportunity to do what they love and develop it calmly. In addition, in this country it will not be difficult to obtain a residence permit and, subsequently, citizenship. So, those who want to move to live in Portugal have every chance for this, especially since Portuguese cuisine will not leave anyone indifferent, whether you came here to live here for a long time, or to stay for a few days.
In general, Portuguese cuisine is one of the simplest and at the same time delicious cuisines in the world. What kind of food do the Portuguese prefer, what culinary traditions prevail here and what are the most delicious dishes in their cuisine?
So, go ahead to learn Portuguese culinary masterpieces!

First meal

Green soup "Caldo verde" (Caldo verde) - a traditional soup of Portugal. It consists of kohlrabi cabbage leaves, carrots, potatoes, onions and finely chopped garlic, celery root, leek stalk and "Chorizo" - Spanish sausage with paprika "Chorizo". The last ingredient is cut into thin rings and added at the end of cooking vegetables, previously fried in olive oil.
portuguese fish soup
Portuguese fish soup is very unusual in taste. It is boiled from cod fillet, with the addition of rice, tomatoes, garlic, onions and olive oil. Garnish with lemon wedges, capers, basil and parsley before serving.
Green bean soup
Garlic and onions are stewed in olive oil, later potatoes and carrots are added to them, and lightly fried. Then add 2 liters of water, after boiling, which put finely chopped tomatoes and green beans. When the beans are half cooked, pour in the pasta.
Lentil soup
Lentils with garlic and thyme are boiled, and 15 minutes before the end of cooking, onion, flour, and tomato puree fried in vegetable oil are put into the soup. Red pepper is added before serving and garnished with parsley.

Main courses

Stewed vegetables and seafood with rice (Arroz de mariscos). In the south of the Portuguese Republic in the city of Algarve, the preparation of dishes from seafood is widespread. Stewed vegetables with rice and seafood is considered to be one of the popular dishes here.
"Alentejana Pork" (Carne do porco a Alentejana). In the Alentejo, meat and sausage dishes have become widespread. The main course is "Alentejan-style pork". This dish consists of pork meat with clams stewed in wine, olives and fried potatoes.
Duck in rice (Arroz de pato). The inhabitants of Alentejo are very fond of duck in rice. Boiled duck is baked in the oven with rice and shaurisu sausage. A tasty feature of the Alentejo region is the presence of a variety of sausages here. They are usually fried on the grill or in cast iron pans.
Roasted piglet (Leitao assado). But in the center of the country, a roasted pig is a signature dish. A young pig is baked whole in a special form and served with a special sauce. Near Coimbra there is an area with restaurants that prepare this unusually delicious dish.
"Feijoada" is a dish that is most common in the city of Porto. It looks like a thick stew and consists of beans, beef, pork. It is traditionally served with boiled rice.
"Cuzido a Portuguesa" (Cozido a Portuguesa). This hodgepodge is considered a real masterpiece of Portuguese cuisine. Pork and beef stew, various types of sausages, cabbage leaves, rice or potatoes are put in it. The height of the hodgepodge is sometimes up to 20 cm. It is not immediately possible to understand what ingredients are in this dish. If you have visited the country of Portugal and did not eat this dish, you have lost a lot.
Fish stew "Caldeirada" is the most frequent dish in the homes of the Portuguese. This is a stew of various fish and shellfish, to which potatoes, tomato, peppers and onions are added.
Sandwich "Francesinha" (Francesinha). The traditional francesinha sandwich, popular in Portugal, definitely deserves attention; it is symbolic of the city of Porto. Fried beef, sausages, bacon, cheese are placed between pieces of bread and baked in the oven. It happens that they bake it in the oven using firewood, in which case the result is especially tasty. They make a sandwich of different sizes, put a fried egg on top of it and serve with french fries and a warm alcohol sauce. The recipe for the sauce is the highlight of the sandwich and is kept as a secret by the restaurant that prepares it. You should try "francesinha" first of all in the city of Porto. Before eating it, it is better not to eat all day, because it is very satisfying. The name of the establishment where this dish is masterfully made is "Tappas Caffe". The famous football player Ronaldo often went to this cafe to eat this dish. And the price itself pleasantly surprises any guests.

Cod dishes - Bacalhau

Does your pet lose their appetite at the word cod? Can't believe that you can make an excellent appetizer from an ordinary piece of fish fillet? So, you just never tried a real masterpiece of the Portuguese national cuisine "bacalhau", which means cod in Portuguese. One of the most common dishes is codfish casserole in milk. This dish is really very tasty, it is the national pride of the homeland of the Portuguese, even once entered the Guinness Book of Records. There are two types of "bacalhau": fresh cod and dried cod. In Portugal, fresh cod is almost never eaten. Previously, cod was dried for two months in the sun and in salt, after which it had to be soaked in water for several days to cook the fish. Now drying fish does not take so much time, it happens according to an accelerated process and no longer in the sun. Local residents know more than a hundred ways to prepare dried and soaked in milk or water "bakalyau". Although for the first time they began to talk about this dish much earlier than a country such as Portugal appeared on the world map. Sailors opened "bakalyau". They took salted and dried cod fish with them on voyages, it occupied very little space on the ship. This is quite practical, since the fish does not need to be refrigerated, hidden from moisture, it does not deteriorate. The method of harvesting such cod was discovered by the Vikings. After the Second World War, the price of cod rose, and now "bacalhau" is considered a delicacy. The first factories for the production of salted cod appeared in Iceland and Norway in the 19th century.
At first, "bacalhau" was considered a common food, but now the Portuguese dried cod dish is an indispensable attribute of all holidays. You can try a casserole, salad or appetizer in any restaurant in Portugal. True, a meal from such cod is much more expensive than from any other fish. The Portuguese mainly buy dried cod in Norway, which is why it is quite expensive. The price for one kilogram of "bacalhau" reaches 20 euros, however, according to statistics, each Portuguese eats up to 16 kilograms of this fish per year. Only on Christmas Eve, the Portuguese consume more than one thousand tons of "bacalhau". According to statistics, Portugal ranks first in Europe in terms of consumption of fish and seafood dishes. Cod is also a dietary product, 100 grams of this fish contains 69 kcal.
There are many traditional restaurants in Portugal whose menu consists exclusively of "bacalhau" dishes, which are always included in the Christmas menu. Traditional dried fish must be soaked before being cooked and eaten. In Portugal, cod is fried, dried, dried, salted and stewed.
In Russia, this fish is useful and affordable, but for some reason unpopular with our hostesses. But in Portugal, it is from cod that they make magnificent national dishes "bacalau". Moreover, every Portuguese housewife can cook cod 365 days a year and not repeat it.
Cod is a simple fish for us and seems a bit dry, which is why it is not always possible for our hostesses to make something tasty out of it. But Portuguese chefs believe that if cod turns out to be rather dry after cooking, it means that it is simply cooked incorrectly. In general, the Portuguese invented a lot of recipes.
"Bacalhau in cream" (Bacalhau com natas) - cod is baked in the oven with fried potatoes and cream sauce.
"Bacalhau a bras" (Bacalhau a bras) - the dish is not inferior in taste to other dishes, it uses fish and fried potatoes in cooking, add onions with an egg and sprinkle with herbs.
Bacalhau com natas - on Christmas in the country, it is customary for all families to cook cod in a creamy sauce.
Bakalau fish casserole recipe
Rinse fresh cod fillets in cold water. Then we put it in a saucepan, fill it with water so that the fish is slightly covered, salt and cook over low heat for about 8 minutes. After the time has passed, put the fish on a plate and cover with a film on top. We leave the fish broth, it will still be needed.
Next, we proceed to the preparation of the vegetable mixture. We cut the onion into half rings, cut the leek into circles, three carrots and finely chop the garlic. Heat the cold pressed olive oil in a saucepan. By the way, in Portugal, olive oil is very often used in the preparation of various dishes, since it is considered very beneficial for health. Immediately put the bay leaf in the oil for aroma. Then simultaneously put the onion, carrot, leek and garlic in the oil. It has been proven that even with strong heat treatment, carrots retain almost all useful properties. Saute the vegetables for 5-6 minutes until the onion becomes soft. Add salt and spices to the passivation at the very end of cooking. Spices and spices give a special taste to "bakalyau". Add nutmeg, with its help the Portuguese manage to use less salt when cooking. Add dry white wine to the vegetable mixture and wait two or three minutes until the alcohol evaporates.
Next, fry the peeled potatoes in vegetable oil in deep fat until golden brown. After that, half the finished potatoes are laid out on a towel.
Let's start preparing the French bechamel sauce. In a saucepan, mix the melted butter with the flour with a wooden spoon to keep the consistency of the sauce. And most importantly, mix very well so that there are no lumps. Then slowly add a ladle of the remaining fish broth into a dense mass. There is a secret when the broth is mixed with a thick sauce, only then add another ladle of broth. Next, add 150 ml of heavy cream, constantly stirring the mixture until we get a thick and homogeneous sauce. The consistency should be similar to the dough, then a little salt and pepper.
We return to the previously cooked vegetables. We add fried potatoes to this passivation and pour bechamel fish sauce, mix well.
Put the boiled cod into the form, cut into not too small pieces of 2-3 cm, do not forget to remove the bones from the fish first. On top of it we spread the vegetable mixture seasoned with bechamel sauce and grated hard cheese. After that, we send the “bacalau” to the oven for 10 minutes at a temperature of 180 degrees, until a golden crust forms. Sprinkle the finished dish with parsley. It is really very tasty. Surprise your loved ones with a brand new unusual dish!
Grilled food. In this country, they are especially happy to cook using a grill. All restaurants and even courtyards have barbecues, and meat and fish are fried on them every now and then. In local restaurants and cafes, the "business lunch" menu often includes dishes prepared in this way. The Portuguese believe that such cooking keeps health longer. For grilling, coals are mainly used, and sometimes wood, which gives the dish a special flavor.
The inhabitants of Portugal, as well as Russia, before frying meat on the grill, always keep it in a marinade, which they usually do with wine, vinegar, lemon sauce, garlic and pepper. The difference between our cuisines is that in their country, pieces of meat are dipped in marinade and put in the cold for two days.
Canned fish
For lovers of canned food, there is a wonderful shop in Lisbon. Their purchase in this country is a real pleasure.
Only in Lisbon stores you can buy a wide variety of canned food, their trick is that they are all colorfully packaged, like sweet products. All of them are in beautiful jars, multi-colored packages, after purchase they are placed in boxes, then in bags. In general, everyone who loves canned food here!

Portuguese desserts

The Portuguese have a terrible sweet tooth, their cuisine includes many recipes for cakes. Be sure to visit the cafe "Majestic" in Porto. It used to be one of the glamorous places in the city, where the entire elite gathered - actresses, captains and other most famous and rich people. Now it is a very beautiful place with very tasty desserts. This cafe was founded in 1921. It is really worth stopping by and eating local food, here to this day they cook delicious food and provide very good service. Here you can listen to the piano while enjoying a glass of "Porte". Here, guests will be advised what is better to drink with this or that dish.
"Ovos moles de Aveiro. This cake is worthy of the attention of tourists in the city of Aveiro. This is a small-sized cake made from puff pastry from egg yolks. For some reason, biscuit desserts were not liked by the locals, they are the least here.
"Pastel de nata" (Pastel de nata). These cakes are the hallmark of Lisbon. Their original recipe belongs to the pastry shop "Pasteis de Belem" in Lisbon, which has been baking these most traditional pastries since 1837. This institution is very large, it is famous throughout the country. You will have to wait from 30 minutes to an hour until you manage to get into this pastry shop and try this cake. There are a lot of pastels in Lisbon that sell these cakes. According to many sources, it is in this Pastelaria that the most delicious Pastel de Nata is prepared. In general, the Portuguese are very fond of this hissing letter "w", it is used in many words, for example: cascais, Pastelaria, pastel.
"Pashtel de nata" means "cream pie" in Portuguese. According to legend, this cake was first made in the 17th century in the monastery of Jeronimos. The recipe was kept secret by the monks, and only high-ranking persons who visited the monastery were treated to cakes. After the revolution in 1820, state funding for the monasteries was discontinued. And the monks had no choice but to start selling these unique cakes. After a while, their recipe was bought by a certain Brazilian entrepreneur, who later founded a factory for the production of these cakes. At this Lisbon factory, they make 10-20 thousand pieces a day. It is believed that real Portuguese cream pies are produced only there. But the delicacy became so popular that many talented confectioners of the world tried to repeat the recipe and some were very successful. So today, your favorite Portuguese recipe can be prepared in Russia in an ordinary home kitchen.
How is the legendary cake made? Dough for baskets use puff yeast-free. The filling is made from sugar syrup mixed with milk and egg yolks. Cakes are baked quickly for no more than 10 minutes, decorated with powdered sugar and cinnamon. Served warm.
By the way, the aroma of cinnamon causes appetite; in Europe, grocery store windows are decorated with cinnamon to increase sales. In general, the Portuguese add this ingredient to all desserts.

portuguese drinks

Coffee
In the life of the Portuguese, coffee plays a huge role; they drink it in the morning, in the evening, at lunchtime. There are even different versions of coffee for children and pregnant women, with water or milk with the addition of a small spoonful of coffee. If a Portuguese places an order for coffee, then this automatically means coffee called "Espresso", the Portuguese are very fond of drinking it. Buying coffee of other names in Portugal, for example "Americano", is practically not common. Of course, you can also ask him, in this case, just add more hot water to the coffee. "Cappuccino" is also coffee with milk, but more of a morning option. But it is coffee "Espresso" is everywhere and always. It is very strong, it is poured into small cups, in connection with which it quickly ends.
An obligatory ritual that must be performed by travelers in Portugal is to sit on the shores of the Atlantic Ocean and drink coffee with cakes that they brought with them. You can just go to a cafe near the ocean, the surrounding atmosphere of any guest will leave an unforgettable experience.
By the way, there is an interesting feature in the Portuguese language that is hard to miss. During a conversation, the Portuguese very often use diminutive forms of words. For example, when you order coffee, they ask you to bring not coffee, but "coffee shop". In Russian, such a request would sound like - bring "coffee". Almost all Portuguese words are pronounced in this affectionate form. It is no secret that the manner of speaking shapes the thinking and worldview of the speaker. Here is such an interesting feature in the language of the Portuguese, which, of course, makes them kind and nice people.
Port wine
It is impossible not to pay attention to the legendary port wine. Before recommending Portuguese wine to travelers, of course, you need to understand that the choice of wine depends on taste. When choosing them, their price category is of great importance. The presence of the inscription on the bottle of wine "reserva" indicates that the wine is long aged in a wooden oak barrel, and it has the highest quality. Many Portuguese people like pink port, which they learned to make about ten years ago. Residents of Portugal prefer to drink port wine only on holidays. Varieties of red and white wines are subject to the greatest use, not so often drinks with strong alcohol.
Liquor "Ginja" (Ginja). Visitors to Portugal should definitely try the Portuguese cherry liqueur or cherry flavored liquor called Ginja. It is served in chocolate cups, after drinking it, they have a snack with the same glass. It tastes like chocolate covered cherries. This drink is really delicious. It is sold in Lisbon at the address: Calcada do Carmo, 37, Lisboa.

Concluding our story, let's summarize and list eight dishes that every traveler to Portugal should try:
- "francesinha";
- "feijoada";
- "Cuzido a Portuguesa";
- Grilled sardines
- seafood with rice;
- fish casserole "Bakalyau";
- Dessert "Pashtel de Nata";
- snacks to the table in a good restaurant: bread, olives, cheese, jerky. In addition, delicious chips are often served at the table, which are made in the restaurants themselves.