Sopa Alentejana Recipe 35 Food

SOPA ALENTEJANA RECIPE - (3/5)

Steps:

• smash the garlic cloves, the salt and the coriander in a mortar. Put the mixture in a deep basin, pour the olive oil and mix. Add the boiling water and throw in the bread, cut into small square chunks. Meanwhile, cook some poached eggs (throw the raw eggs into boiling water with a bit of white vinegar). Finally, add the poached eggs to the basin and mix gently with a spoon. Serve. You can also set aside some bits of chopped raw pepper to accompany the soup.

SOPA ALENTEEJANA

Steps:

• Enriched broth:.
• Place broth, garlic, cilantro, olive oil, and peppercorns in a large heavy pot.
• Bring to a boil, reducing heat to medium-low and simmer uncovered for 20 minutes.
• Strain broth and return it to the pot, keeping warm.
• Sopa:.
• Place garlic, salt, lemon zest in a food processor and pulse on and off until finely chopped.
• Add cilantro and process until just smooth.
• With the machine running, drizzle in 3 tablespoons oil through the feed tube and process until just smooth.
• Scrape the puree into a bowl ans set aside.
• Bring the strained broth to a simmer and eggs one at a time in the broth for 2 minutes.
• Remove with slotted spoon and set aside.
• Poach egg:.
• Crack one egg into a bowl.
• Then give the broth a gentle stir and while the broth is whirling slide the egg into the center of the broth whirl.
• Repeat for each egg.
• Re-strain broth if desired and simmer until heated through.
• To serve, place 2 tablespoons of the cilantro puree in the bottom of each of 6 shallow bowls.
• Lay a slice of toasted corn bread on top of each puree.
• Top each slice of bread with a poached egg and ladle the hot broth over the eggs.
• Garnish with the 3 tablespoons of chopped cilantro and drizzle each serving with a little of the olive oil.
• Serve immediately.

ACORDA ALENTEJANA (PORTUGUESE BREAD SOUP)

Steps:

• If the bread isn't already stale, spread the chunks on a baking sheet and dry out in a 250 degree F oven for about an hour.
• Process the garlic, cilantro and 1/2 teaspoon salt to a paste in a food processor (or use a mortar and pestle if you feel like a workout). Spoon into the bottom of a large, heatproof serving bowl or soup tureen.
• Bring the water to a boil in a medium saucepan. Poach the eggs in it, one at a time, removing to a plate when the whites have set but the yolks are still runny.
• Pour the still-boiling water (don't worry about any egg bits in it) over the garlic-cilantro paste in the bowl, stir to combine, and add the oil and more salt to taste.
• Add the bread and let soak for 5 minutes. Taste and add more salt if necessary, or more water if it seems too thick; there should be broth to slurp.
• Top the soup with the poached eggs and serve immediately.

ACORDA ALENTEJANA / ALENTEJO BREAD AND GARLIC SOUP

Steps:

• Mince the garlic and mix with the salt in a soup pan.
• Add the olive oil and chopped coriander (cilantro) then add the water and stir well.
• Heat a separate pan of water and gently drop in your eggs to poach them.
• Serve the garlic soup into individual dishes, place a slice of bread on top of each and then gently top with one poached egg per plate.

PORK ALENTEJANA

Steps:

• For marinade, combine wine, paprika, garlic, bay leaves, 1 tsp salt, and dash of pepper. Add pork. Cover; marinate 2 hours or overnight in refrigerator, stirring occasionally.
• Drain port, reserving marinade. Pat meat dry. In skillet brown pork in half of the hot oil. Add reserved marinade. Bring to boiling; reduce heat. Simmer, uncovered about 45 minutes or till liquid is almost evaporated. Skim off fat and remove bay leaves.
• Meanwhile, cook onions and pimentos in the remaining hot oil until the onion is tender. Add the clams, the 1/2 tsp salt, and the 1/4 tsp of pepper. Cover and cook 5 to 7 minutes or till shells open (discard any that do not open).
• Add pork mixture to the clam mixture; heat through.