Restaurants and snacks: where to eat the more unusual pitéus national
It is true that we went to France to seek the rlss and the kibble, and India, the chamuça. But, in the roadmap the national snack there are suggestions as well Portuguese and no one can take from us the origin of jerking off of cod, of the “sande” bait and diaper rash (none of that that is the thinking). These are just a few of the suggestions that you will find in the guide “Bars and Snacks” by Boa cama Boa Mesa”, in the stalls, with the Express, from 18 November.
There are preciosismos of the language – Portuguese – that change according to the geography. What in the north is known as bolinho de bacalhau, comes to the area of the Tagus river and changes to pastel. In accuracy it’s all the same thing, but woe to anyone who does not the name as stated by the dictionary of the gastronomic region in which it is located.
In Sabugal we crossed path with the first unlikely of the list of appetizers: the soup of horns by Joe Nabeiro, which also gave the name to the tavern that prides itself on having on the menu. Serves to Wednesday and Saturday, always following the “cozido à portuguesa”, and consists of a broth discharged from a head of veal with pasta for snuggling.
Then there are the stomachs of cod that are tradition in the central zone, where the scarcity of resources and food from other times was obliged to take advantage of all that if you could pull of the earth and of the animals. The stomach of the fish, as meat, with respect to the gut of the animal and, as it grows that is, follows a series of surgical procedures in cooking (demolham during the course of a day in cold water, cleaned and only after that bake for about an hour). In the end, and if you are in a zone of Salreu, Estarreja, pass by the restaurant Casa Mattos and prove-in version of feijoada with white beans.
About A half hour of travel, already in Mealhada, flees to the customary leitão, without desmérito none for the same, to go behind the famous “shrapnel” that can be served in the Tas Ac Munchies. The name of the snack, which is not repeated in the menus national, is an exclusive of the house and leads to a sandwich with various meats on the plate (what there is of chips in the kitchen, essentially), chorizo and a spicy sauce of oregano.
A little more than nine kilometres separate the Great Navy of the sea of São Pedro de Moel. It is from there that come the “pichas” the Necas Abelho, unless. The name is so unique snack that can be served at the Brewery Necas, a rare find in Portugal, but very common among the spaniards, with respect to a type of shrimp very small, that when it was not used as bait by fishermen ended up taken advantage of in the dish. Fried, cooked or natural, you can eat as lupins, and ships with a mini cold.
In Lisbon, where the menus of the restaurants and taverns are the result of an amalgam of culinary influences, is an unusual sandwich pie to the manor house. That’s right: a bread that takes like stuffing a generous serving of meat and mashed potatoes and that if you eat at the counter of Ribeirão Preto, a house parked on the corner between Avenida Almirante Reis and Rua Morais Soares dedicated to all genres of “sandochas”. The cuttlefish is fried and the fillet of hake are only a small example of what you can do with the bread. That according to the rules of this kitchen is pretty much everything.
To the south, when speaking of “offal” does not mean anything related to the head, although the term also serves to designate the human head, as much as that of the sardine. In the Alentejo, in turn, “offal” is the liver of the lamb , and by the way a snack much appreciated in the region. The saying is cut into small pieces, seasoned, fried in olive oil and garlic and served on a slice of bread. May or may not, depending on what you have left over from the slaughter of the animal, include pieces of bofe (lung) and heart. To be a thing presented in version gourmet, one might call montadito of kids, but that would be an affront to the compadres of the tavern Treat Sweet, in Beja, who serve him as is the tradition.
The Archipelago of Madeira, if there were a national contest for the names more recognizable appetizers would be the winner undisputed. In Funchal, the “knot” and the “ventrecha”, advertised on the menu, they offer the first time mark. What are they, after all? The galls are the bellies of the fish-sword chips, presented in small plates small to sting, and that, in The Castrinhos, vying with the sandwich of the sword and of the tongue. The ventrecha, in turn, is the name assigned to the first set of fish right below the head and on the Market of the Tapas arrive at the table in a pickled sauce and accompanied, to the side, deep-fried corn.
We could continue to talk about the subject – we have a list page and a half with the other dishes and snacks that are prone to interpretations doubtful -but we do not want to tire the reader.
In addition, on the next day 18, we revealed everything about the names of strangers, the taverns still unknown (and other mandates), the family recipes kept in secret and the best food to bite that we know of in the Uk.
The guide Bars, and Snacks by Boa cama Boa Mesa” will be on sale with the Express, for €9,95 and features more than 350 suggestions of places from north to south and is keeping alive the tradition of the snack and conviviality.
(Text published in Express Daily 9/11/2017)
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