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Tripas à moda do Porto or dobrada à moda do Porto in Portuguese cuisine is a dish of beef stomach made with tripe with white beans, carrots and rice. It is considered the traditional dish of the city of Porto , in Portugal, and widely known across the entire country, where it is also simply called dobrada .
A typical dish of tripas à moda do Porto (tripes Porto style) also known as dobrada across Portugal. The dish originated in Porto, in northern Portugal, where it is called dobrada or tripas—people from Porto are nicknamed tripeiros. It has been a traditional Portuguese dish since the 15th century, and became also traditional in Brazil. [2]
Tripas or dobrada in Portuguese cuisine is beef stomach, and in the form of tripas à moda do Porto (tripes Porto style, with white beans, rice and carrots) is considered the traditional dish of the city of Porto, whose inhabitants are informally known as tripeiros. It is a typical and usual dish across many different regions of Portugal and is ...
The oldest known book on Portuguese cuisine (Portuguese: Cozinha portuguesa), entitled Livro de Cozinha da Infanta D. Maria de Portugal, from the 16th century, describes many popular dishes of meat, fish, poultry and others. [1] Culinária Portuguesa, by António-Maria De Oliveira Bello, better known as Olleboma, was published in 1936. [2]
Bacalhau à Zé do Pipo; Bacalhau com Broa; Bacalhau com natas; Bacalhau com todos; Bacalhau Espiritual; Bacalhau no Forno com Cebolada; Bifana; Bife a cavalo; Cabidela; Cafreal; Caldeirada; Caracóis; Carne de porco à alentejana; Carne de vinha d'alhos; Carne guisada; Cebolada; Chanfana; Choco Frito; Choquinhos à algarvia; Churrasco; Cozido ...
A member of the Corte-Real family, João Vaz was the father of Miguel and Gaspar Corte-Real, who some claim accompanied him on his voyage.Fragmentary evidence suggests the expedition in 1473 was a joint venture between the kings of Portugal and Denmark, and that Corte-Real accompanied the German sailors Didrik Pining and Hans Pothorst, as well as (the possibly mythical) John Scolvus.
Cozido à portuguesa (pronounced [kuˈziðu a puɾtuˈɣezɐ]) or Portuguese stew is a type of cozido, traditional Portuguese boiled meal. [ 2 ] [ 3 ] [ 4 ] Numerous regional variations exist throughout Portugal , and the dish is considered part of the Portuguese heritage, as well as one of the national dishes of Portugal.
Francesinha (Portuguese pronunciation: [fɾɐ̃sɨˈziɲɐ] meaning little French woman [1] [2]) is a Portuguese sandwich, originally from Porto, made with layers of toasted bread and assorted hot meats such as roast, steak, wet-cured ham, linguiça, or chipolata over which sliced cheese is melted by the ladling of a near-boiling tomato-and-beer sauce called molho de francesinha []. [1]