Restaurant 150 grams: it Is time Torricado with roasted cod
The highlight for the weekends, they in addition offer several restaurants, and there are discounts on a variety of initiatives, the Campaign of Cuisine – Taste from the Field to the Table, promoted by the municipality of Vila Franca de Xira pays tribute to one of the emblematic dishes of the Ribatejo region: the torricado, both in its original form as in the versions reinterpreted.
Explain that the torricado has its origin “in the field and the herdsmen” who carried a snack, composed of ingredients that are easy to conserve. When the bread was hard, improvising with a comforting recipe: “Esfregavam the bread with garlic and toast it on top of the coals, untando-the, after, with olive oil, firing with a few splashes of salt.” Bare, also salt cod to accompany the bread (torricado). To enhance this dish emblematic, 28 restaurants in the municipality of Vila Franca de Xira to feature your recipes torricado with cod.
The restaurant 150 Grams (Rua Serpa Pinto, 92, Vila Franca de Xira. Tel. 263 095 304), presents its version of the torricado: Cod confit with olive oil and rosemary served on a slice of bread and toast in the oven, along with roasted peppers and olive oil, coriander, garlic and lime (€9,50). Other options in this restaurant are the Chunk of empty (€12), and in the case more petisqueira, the Eggs and rent (€6,50).
“It’s still new in these wanderings, with only a couple of years of existence, this restaurant, which is more space snack, has begun to earn its space. The informality helps and decoration, mixing various pieces, unable to re-create, with modernity, the atmosphere of an old tavern. Thus, we are in a house of wines (by the glass) and snacks, with a name that refers to the weight of the burger, said to be normal. The menu is also relaxed in your writing. Eggs ruptured with ventricina (sausage Italian spicy), feijoada of cuttlefish, pataniscas with curry and saffron, and carapauzinhos with sauce Spanish provide the entries. In the main, stands out the torricado de bacalhau”, can be read in the edition 2017 of the Guide Good Bed Good Table.
Refer, still, that in the framework of the Campaign of Cuisine – Taste of the Field to the Table are organized during the weekends of November, guided visits to the county, along with various discounts on activities, such as wine tasting, horse riding and accommodation.
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