This September, Dora Patrão, from Client Service department, suggests a comforting and complete garlic ‘Açorda’ (bread soup) recipe: “I recommend this dish, which I always ate at my grandparent’s and parent’s house, and now make for my daughters, who love it.”
On the Esporão 2017 Planner you’ll find recipes by some of our co-workers, one for each month, with pairings to try at home. Every and each one of them were illustrated by the portuguese artist Ana Gil, architect by formation, and a gastronomy illustrator by heart.
Ingredients
- 4 desalted cod steaks
- 2 potatoes
- 4 eggs
- 8 garlic cloves
- 1 sprig of coriander
- 1dl of Esporão's Extra Virgin Olive Oil
- Green pepper, to taste
- Water
- Salt, to taste
- Alentejo bread (for the bread soup)
Directions
Boil salted water and then add the cod, thickly-sliced potatoes and the eggs (whole). In a bowl, add the diced pepper, garlic and chopped coriander in a pestel mortar. Mash together, adding olive oil. Mix the bread soup with the mashed seasonings and olive oil mixture, and add some of the water used to boil the cod. Place the cod and eggs on a platter with the ‘migas’ (bread mixture). This can be served with olives, grapes, fresh figs, grilled sardines or radish, if you please.
Serve it with Defesa do Esporão Red 2015.
