Beira Alta, Portugal

Soups

• Chestnut Broth

Ingredients:

Chestnuts
Onions
Olive oil
Water

It’s a broth made of boiled chestnuts and fried onion. Served with toasted bread

• Beira’s Soup

Ingredients:

Galician cabbage
Turnip leaves
Ham
Olive oil
Corn flour
Water
Salt
Pepper

It’s a soup made of cabbage, turnip leaves, ham and thickened with corn flour.

• Laberças Pap

Ingredients:
Turnip leaves
Olive oil
Corn flour
Salt
Pepper

It’s a pap made of turnip leaves roughly cut, the pap of corn flour and olive oil.

• Black-eyed-peas Soup

Black-eye-peas
Potatoes
Onions
Laurel
Olive oil
Vinegar
Chopped parsley

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Beira Alta, Portugal

Boiled eggs
Salt
Pepper

It’s a soup made of black-eye-peas with potatoes in dices and chopped onion, laurel and
olive oil. Seasoned with salt and pepper.
When it’s served is added vinegar and it’s sprinkled egg and parsley in drops.

• Parda Soup

Water of boiling roman bean

Onions
Lard
Parsley
Bread
Salt

It’s a broth made of fried onion and parsley (sooner shopped) in lard. Then this is
covered with sliced dry bread, covered with the water of boiling the roman bean and
stew in the oven.

Fish

• Grilled Codfish with Punched Potatoes

Ingredients:
Codfish in slices
Olive oil
Garlic
Salt
Pepper

How to prepare:

The codfish is grilled in the barbecue.

The sauce is made of olive oil, garlic and pepper.
While the codfish get cooked, scatter in drops the prepared olive oil.
Serve garnished with punched potatoes. Potatoes roasted with salt in the oven, and a
little punched to get more flavour.

• Trouts

Ingredients:
Trouts
Vinegar
Olive oil
Garlic
Pepper grains

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Beira Alta, Portugal

Parsley
Laurel
Salt
Nutmeg

The trouts are fried in a sauce made of olive oil, vinegar, pepper, laurel, parsley, nutmeg
and garlic. Then the trouts are covered with the sauce and must be eaten about twenty
four hours after being made. It’s garnished with boiled potatoes.

Meat

• Duck Rice Lafões Style

Duck
Ham
Chorizo
Beef to boil
Carrots
Turnips
Cabbage
Green bean
Onion
Soup spoon of olive oil
Cloves
Rice

How to prepare:

The duck is boiled with ham, chorizo and beef.

Then boil the carrots, turnips, cabbage and green bean in the same water the meat was
boiled.
The rice e made with the same water used to boil before with onion, olive oil and clove.
Then put the rice, the meat, and the vegetables in layers and take to the oven to gratin.

• Wild Rabbit Salad

Wild Rabbit
Salt
Pepper
Lard
Olive oil
Vinegar
Onion
Parsley

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Beira Alta, Portugal

Roast the rabbit with salt, pepper and lard. Then put the shredded duck in the sauce,
made with of vinegar, olive oil, chopped parsley and onion, salt and pepper. It’s
blended. Then the sauce is poured over the duck. It’s served some hours later, garnished
with fried potatoes.

• Pork in “Vinha d’alho”

Pork tenderloin
Garlic
Laurel
White wine
Salt
Pepper
Onion
Lard
Potatoes

The pork is cut in big dices and marinade in white wine, garlic, laurel, salt and pepper
for 2 or 3 days. Then the met is braised in the onion, lard and the own marinade.
It’s garnished with boiled potatoes.

• “Chorizo” with Turnip Tops

Turnip tops
Wine chorizo
Potatoes
Ham

Boil the chorizo and boil the turnip tops and the potatoes with the same water.
It’s served with slices of ham.

• Sucking Pig Stuffed Beira Alta style

Sucking pig
Bacon
Ham
Chorizo
Onion
Parsley
Egg yolk
Garlic
Lard
Butter
Salt
Pepper
Nutmeg
Paprika
White wine

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Beira Alta, Portugal

It’s a roasted sucking pig, stuffed with bacon, ham. Chorizo, chopped onion and parsley,
egg yolk and lard. And it’s greased with bacon, lard, butter, garlic, paprika, salt, pepper
and nutmeg.

• Torresmos da Beira

Entremeada
Spare ribs
White wine
Salt
Pepper
Paprika
Laurel
Potatoes

The meat is marinade with salt, pepper, paprika, laurel and white wine.
Then it’s fried until it’s brown with white wine, lard and the marinade.
It’s garnished with boiled potatoes.

• Roasted Veal Lafões Style

Veal “noix”
Salt

The meat is grilled in the barbeque, just with salt and it’s garnished with boiled or fried
potatoes.

• Tijelada de Oliveira do Hospital

Eggs
Milk
Flour
Lemon juice
Cimarron
Sugar

Beat he eggs with sugar, lemon juice, flour and milk.

And it’s boiled in the oven.

• Chocolate Chestnuts

Boiled chestnuts
Fresh cheese
Grated coconut
Sugar
Roasted and grated chestnut
Chocolate

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Beira Alta, Portugal

Butter

Mix the grated chestnut, the chocolate, the sugar and.

Then do little chestnuts covered with sugar.

• Bread pudding

Milk
Vanilla
Sugar
Bread marrow
Eggs
Egg yolk
Egg white
Milk cream

Boil the milk with the vanilla and add the bread.
Sift the eggs, egg yolk and the beat egg white and add it.
Put this in a greased baking tin.
It’s served covered with milk cream.

• Homemade cream

Milk
Eggs
Sugar
Flour
Lemon juice

Beat the egg yolk with the sugar, very well, and add a little of lemon juice.
Boil the milk and then add the egg, yolk with sugar to this.
Add the beat egg whites.
When its cold, put in a serving dish, drizzle with sugar and heat with and hot iron.

• Basket sweet rice

Milk
Egg yolk
Salt
Sugar
Cimarron

Boil the rice in water and salt.

beat the egg yolk and sugar and add to the rice.
It’s served in a basket lined with a napkin.

• Cavacas da zona do alvo

Eggs

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Beira Alta, Portugal

Olive oil
Corn flour
Salt
Sugar
Lemon juice

Mix with fingertips the eggs and the olive oil. Add the sifted flour.
Then put it in pieces into a baking sheet and bake in the oven for 20 minutes.
Then it’s dried under the sun.

• Cheese

Sheep cheese

• Wines

Dão

White wines are shiny, like a lighted yellow colour.

The red wine is full-bodied, very strong.

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