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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]
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.
Dobrada (in Portugal) or dobradinha (in Brazil) is a traditional Portuguese and Brazilian dish made from a cow's flat white stomach lining commonly flavoured with paprika, tomato paste, onion, garlic, clove and red pepper paste. Usually, decorated with green onion and mint.
A typical dish of tripas à moda do Porto (tripes Porto style) also known as dobrada across Portugal.. 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.
Cozido à portuguesa (Portuguese stew) plate. In Portugal, cozido à portuguesa is prepared with several vegetables (beans, potatoes, carrots, turnips, cabbages, rice), meat (chicken, pork ribs, bacon, pork ear and trotters, various parts of beef), smoked sausages (chouriço, farinheira, morcela, blood sausage), and other ingredients.
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]
Caldo verde originated from the Minho Province in northern Portugal, based on an earlier recipe brought to Portugal by English merchants. [7] Today, it is a traditional national favourite that has spread across the nation and abroad, especially to places where a large community of Portuguese migrants have settled such as Argentina, Brazil, France, Macau, Massachusetts, New Jersey, Rhode Island ...
Algarvian xarém, a dish from Portugal. Xarém [1] or xerém [2] is a thick soup or porridge from Algarve, Portugal that is eaten in Cape Verde and Brazil as well. [3] It has a corn flour base combined with other traditional ingredients which vary by region. [4] The dish is prepared using corn meal, clams or sardines, and grilled meats.