Açorda simples

açorda simples

What is açorda?

It’s the iconic soup of the Alentejo region of Portugal, which sweeps across from Spain to the Atlantic, right through the center of the country. Like so much cozinha pobre (rural fare), açorda is the very notion of frugality itself. Soup really doesn’t come much easier than this!

What makes Portuguese açorda special?

Apart from eggs, bread is the key ingredient in this açorda – specifically, the rustic bread, pão Alentejano. Pão Alentejano – sometimes simply called alentejo – is a sourdough which has been through a long fermentation process to give it its distinctive sour taste.

Who is Alexandre açorda?

Chef Alexandre is the Michelin starred chef-owner of the restaurant Loco in Lisbon. Açorda or sopa Alentejana, is the iconic soup of the Alentejo region of Portugal. It is prepared with eggs, bread, olive oil, garlic and cilantro, and can sometimes include seafood or meat.

What are the best açorda aromatics?

The river fish, bogas, can also be added to açorda, and other aromatics may include paprika, parsley, and bay leaves.

What is açorda made out of?

Garlic, coriander and salt are mashed into a coarse paste, olive oil and vinegar are added in and then the mixture is poured over the bread. The eggs are then placed over the bread and the water used to poach them, with chicken stock, is poured over. The açorda is then left to steam for a few minutes.

What is the origin of açorda?

The primitive Arab Açorda, tharîd, can be traced as far as the 5th century in the Pre-Islamic Arabia. It is one of the most characteristic dishes of the Arab cuisine and its creation is attributed to Hāshim ibn ‘Abd Manāf. This açorda would most resemble a meat and pumpkin stew, to which breadcrumbs were added.

What makes Portuguese açorda special?

Apart from eggs, bread is the key ingredient in this açorda – specifically, the rustic bread, pão Alentejano. Pão Alentejano – sometimes simply called alentejo – is a sourdough which has been through a long fermentation process to give it its distinctive sour taste.

Who is Alexandre açorda?

Chef Alexandre is the Michelin starred chef-owner of the restaurant Loco in Lisbon. Açorda or sopa Alentejana, is the iconic soup of the Alentejo region of Portugal. It is prepared with eggs, bread, olive oil, garlic and cilantro, and can sometimes include seafood or meat.

What is açorda?

Açorda is a typical Portuguese dish composed of thinly sliced bread with garlic, finely chopped coriander, olive oil, vinegar, water, salt and poached eggs. It is mostly known in the Alentejo region and nationwide too. There are many types of açorda, like those made with shrimp ( açorda de marisco or camarão)...

Who is Alexander Korda?

Sir Alexander Korda ( / ˈkɔːrdə /; born Sándor László Kellner, 16 September 1893 – 23 January 1956) was a British film producer and director and screenwriter, who founded his own film production studios and film distribution company.

How do you make açorda in Portugal?

According to Portuguese cook Maria de Lourdes Modesto, herself from the Alentejo, the correct way to make açorda is to use cilantro and pennyroyal, and crush them with garlic and salt. You then add this mixture to a serving dish, and drizzle it with olive oil, then add the water from poaching the eggs.

What are the best açorda aromatics?

The river fish, bogas, can also be added to açorda, and other aromatics may include paprika, parsley, and bay leaves.

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