braga_cuisine
Differences
This shows you the differences between two versions of the page.
| — |
braga_cuisine [2025/08/06 02:01] (current) aga created |
||
|---|---|---|---|
| Line 1: | Line 1: | ||
| + | ====== Braga Cuisine ====== | ||
| + | ==== Bacalhau à Braga (Bacalhau à Narcisa) ==== | ||
| + | Fried cod with onions, red peppers, and crispy potato slices, all baked together with olive oil. A signature of Braga and a star at festive tables. [([[https:// | ||
| + | |||
| + | ==== Pica no Chão (Arroz de Cabidela de Galinha) ==== | ||
| + | A rustic chicken and rice dish, where the rice is cooked with the chicken’s blood and vinegar, creating a dark, rich flavor. Traditionally prepared with free-range roosters. [([[https:// | ||
| + | |||
| + | ==== Rojões à Moda do Minho ==== | ||
| + | Marinated chunks of pork (shoulder or belly) fried in their own fat, often accompanied by chestnuts, tripe, or blood sausage. Sometimes served with sarrabulho (blood rice). [([[https:// | ||
| + | |||
| + | ==== Arroz de Sarrabulho à Moda de Braga ==== | ||
| + | A very local specialty: rice cooked in a broth of pork, chicken, and blood, flavored with cumin and lemon. Often served alongside rojões for a true Minho feast. [([[https:// | ||
| + | |||
| + | ==== Papas de Sarrabulho ==== | ||
| + | A winter blood-based porridge made with cornmeal, pork, chicken, and spices. Comforting, hearty, and extremely regional. [([[https:// | ||
| + | |||
| + | ==== Caldo Verde Minhoto ==== | ||
| + | The iconic kale and potato soup, but in Braga often with extra slices of chouriço and regional cornbread. Best with broa de milho on the side. [([[https:// | ||
| + | |||
| + | ==== Lampreia à Moda do Minho ==== | ||
| + | Lamprey eel, a river delicacy, cooked in its own blood with wine and onion, served over rice. Considered a seasonal luxury dish in Braga from January to March. [([[https:// | ||
| + | |||
| + | ==== Truta do Cávado ==== | ||
| + | Freshwater trout from the Cávado river, usually grilled or fried and served with almond sauce or sautéed greens. [([[https:// | ||
| + | |||
| + | ==== Broa de Milho com Chouriço ==== | ||
| + | Traditional cornbread baked with pieces of smoked sausage, eaten warm. A typical rustic snack, especially in rural Braga. [([[https:// | ||
| + | |||
| + | ==== Polvo à Minhota ==== | ||
| + | Octopus slowly roasted with onions, peppers, and potatoes in olive oil and paprika, a cousin of the cod preparations but using local river-ocean synergy. [([[https:// | ||
| + | |||
| + | ==== Pataniscas de Bacalhau ==== | ||
| + | Salt cod fritters made with flour and eggs, often enjoyed with rice and beans or simply as petiscos with vinho verde. [([[https:// | ||
| + | |||
| + | ==== Galo Assado à Moda de Braga ==== | ||
| + | Roast rooster, marinated in garlic, wine, and bay leaf, often served at weddings and religious festivities — a nod to the old Minho farm traditions. [([[https:// | ||
| + | |||
| + | ==== Bolinhos de Abóbora com Mel ==== | ||
| + | Pumpkin fritters drizzled with honey — a reflection of Braga’s monastic sweet heritage. [([[https:// | ||
| + | |||
| + | ==== Tíbias de Braga ==== | ||
| + | A spectacular convent dessert: crispy choux pastry shaped like a “tibia” (bone), filled with rich egg-yolk cream and dusted with sugar. Symbolic of Braga’s sweet history. [([[https:// | ||
| + | |||
| + | ==== Pudim Abade de Priscos ==== | ||
| + | Perhaps Braga’s most famous dessert, created by a 19th-century priest: a rich pudding with bacon fat, egg yolks, and port wine, creating a silky, caramelized masterpiece. [([[https:// | ||
| + | |||
| + | {{tag> | ||
braga_cuisine.txt · Last modified: 2025/08/06 02:01 by aga