1. ECO & CULTURE
THIS IS US!
OUR PLACE!
OUR CULTURE!

2. HISTORY OF FRANCESINHA

3. It is said that the Francesinha was invented in the
1960s. Daniel da Silva, a returned emigrant from
France and Belgium, tried to adapt the croque-
monsieur to Portuguese taste. Other versions date the
Francesinha to the 19th century. It is a very popular
dish in Porto and is connotated with the city, although
it can be sometimes found elsewhere in Portugal.

4. Francesinha sauce is a secret, with each house
having its variation. The only common ingredient is
beer. Most, though not all, sauces are tomato based
and vary in their degree of spiciness. The color is
usually red or orange.

5. HOW TO PREPARE A FRANCESINHA

6. INGREDIENTS
- 2 SLICES OF A LOAT OF BREAD
- 4 SLICES OF HAM
- 60 GR OF BEEFSTEAK
- 1 SPICY SAUSAGE
- 1 FRESH SAUSAGE
- 15 GR. OF BUTTER
- 3 SLICES OF CHEESE

7. PREPARATION
1. TOAST THE BREAD, BRUSH IT WITH THE MELTED
BUTTER, FRY THE BEEFSTEAK, THE SAUSAGE AND
THE SPICY SAUSAGE.
2. ON A SLICE OF BREAD PUT THE HAM, THE
SAUSAGE CUT IN HALF, THE BEEFSTEAK, THE
SPICY SAUSAGE AND COVER WITH THE OTHER SLICE
OF BREAD.
3. PUT THE SLICES OF CHEESE ABOVE, TAKE IT TO THE
OVEN IN ORDER TO MELT THE CHEESE AND COVER
IT WITH THE SAUCE, QUITE HOT.

9. SAUCE
- 2 DL OF MEAT SAUCE
- 0.5 DL OF BEER
- 1 SOUP SPOON OF MUSTARD
- 2 SOUP SPOONS OF BRANDY
- 1 SOUP SPOON OF BUTTER
- 4 SPOONS OF TOMATO PULP
- 250 GR OF BEEF
- 2 SPONS OF THIN FLOUR

10. BOIL EVERYTHING AND PUT THE SAUCE OVER
THE FRANCESINHA, BEING QUITE HOT.