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1. Traditional Recipes
of Europe

2. Roasted cod with corn bread topping
Ingredients
400 gramsof cod indriedslices200 gramsof boiledpotatoesandsliced150grams of large
onion,finelysliced150 grams of cornbreadcrushed roughlyas farofa• choppedgarlictotaste
• Thyme totaste • Rosemaryto taste • Saltto GOST • Blackpepperto taste
Staging mode
In a refractory,place the onion,garlic,thyme andseasonwithsalt.
Arrange the slicedpotatoesaroundandplace the cod inthe center.
Drizzle witholive oilandplace rosemarybranchesontop.
Bake at 200 º C for15 minutes.
Remove fromthe ovenandcoverwiththe cornbreadFarofa.Bake foranother5 minutesuntil
goldenbrown.

3. Codfish à Brás
Ingredients:
1 pack of shreddedcodand demoted
1 package mediumStrawpotato
8 eggs
1 onion
3 clovesof garlic
1 SalsaSauce
Olive oil Q.B.
Q.B. Sal
Olives
Preparation:
In a pan,theyput waterand letitboil.Thenput the cod inthe pan and letitbake for 15
minutes.Thentheytake outthe cod ona side dish.Theystingthe onionverywell andthe
garlicclovesto the slices.Theycarrya pan on the stove coveredwith olive oilinthe
backgroundand letwarm.Afterboiling,the onionandgarlicare addedto the pan and letthe
sauté until these ingredientsbecomegolden.Addthe cod,move verywell for5minutesand
put the potatostraw. Getback on the ground,hitthe eggsand the liquidreachedwill slowly
layin the pan as youmove.Whenall the ingredientsare alreadywell wrappedsprinklewith
choppedparsleyandsome olives(blackorgreen)...Accompanywithasaladof lettuce and
onionseasonedwithcoarse salt,oliveoil,vinegarandoregano.

4. Minho and Trás-os-Montes: No Octopus no
Christmas
In Portugal,the octopusat the Christmastable isanunusual traditionthat,everyyear,brings
us the smellsof the pastand howour great-grandparentsdealtwiththe remotenessof the sea
and the rulesof the CatholicChurch.But today,inTrás-os-Montes,inthe Minhoor inthe
Azores,fewrememberthe reasonsforhavingthe octopusatthe table on the nightof 24
Decemberandno one caresabout the root of thisancestral tradition.The delicacy,thisstays
and,withthe familiesscatteredthroughoutthe country,isalreadyalittle everywhere.Even
thoughit remainsamainlynortherntradition,itmarksLisbon'splace intoFaro
1. The octopusalso has a religiousjustification
The octopus doesnotreach the tablesof the Transmontanos,Minhoor Açorians bysimple
whim:itis the resultof manygenerationsof religiousfervourandatime whenitwas more
difficulttoflowthe commercial goodsfromthe coastinland.The rulesof the CatholicChurch
unmeatmealsduringthisperiod,alimitationthatonlyendedinChristmassupperafterthe
mass of the rooster.
But eventhe fishcouldbe trickyto acquire at the beginningof the winterand,therefore,the
dry and saltyfoodsforconservationwere quitecommon.The twomostclassicexamples?The
Cod andthe octopus,of course.The fastingwasthe way to the church at midnightandthe
octopusappearedintwosituations:asthe dinnerplate before the massor,elsewhere,the
seconddishof the supper.It wasa sign of wealthwhenafamilycouldaffordtopresent this
seconddish.
2. It is a visit that arrives on the other side of the border
The optionfor the octopusinRaian landsstill hasone lastargument:It isa visitthatarrives
fromthe northby the hand of our Galicianbrothers.Forseveral generationsthe bestoctopus
was alwaysboughtinGaliciaandspawnedevenasmall smuggling.The localswere hiddenby
the hills,fleeingthe guard,who,too,carednothingto "seize"themwhentheyreturnedto
Portuguese lands.Nowadaysitiseasytopass the border and the Portuguese familiesare not
made up: the potatoesandcabbage of Minhoand Trás-Os-Montesmatchthe bestinthe
world,butthe octopusstill hasto be Galician.Itisstill soin Montalegre,inthe Transmontana
regionof Gerês,butalso furthersouth,whenwe startto reachthe AltoDouro.Unfortunately,
we haven'tevenimportedourneighbors'pulperias,either.

5. Açorda à Alentejana
Traditional Portuguese Cuisine
Ingredients:
For 4 people
1 good coriander sauce (or a small sauce of poejos or a mixture of the two herbs
2 to 4 cloves garlic
1 tablespoon full of coarse salt
4 tablespoons olive oil
1.5 liter of boiling water
400 grs of homemade bread (hard)
4 eggs
Confection:
They step into a mortar, reducing them to potatoes, coriander (or poejos) with garlic
cloves, to which the greens are removed, and the coarse salt.
Put this potato in the bowl or a bowl of half-kitchen, which in this case will make
terrine crafts.
Rinse with the olive oil and scald with the boiling water, where the eggs were first
poached (from where they were removed).
Stir the açorda with a large slice of bread, with which the soup is tried.
This soup is called "olive soup" or "master soup".
The bread is then introduced into the broth, which was or was not sliced or diced
with a knife, or broken by hand, according to taste.
Then slap or not the açorda, because some like it soft and others appreciate their
hard soups.
The eggs are placed in the dish or on the soups in the terrine, also according to the
taste.

6. * The açorda is, outside the Alentejo, the best known dish of the Alentejo cuisine.
Go to the table of the poor and the rich and rare is the day that does not constitute
the lunch of the rural worker.
There are many variants, more influenced by the change of seasons than, as is the
rule in trditional cuisine, from land to land.
It is always a hot and transparent broth, flavored with coriander or poejo, or both,
garlic stewed with salt and seasoned with olive oil.
They give you consistency slices or bits of wheat bread, preferably homemade and
hard.
It is usually accompanied with poached eggs, which can also be boiled, and olives.
Often, the water used has been cooked with a hake or cod.
It can also be accompanied with roasted or fried sardines and, in the autumn, is
often enriched with thin strips of green pepper, which are scalded with water at the
same time as the herbs, and accompanied with ripe figs or a bun

7. Friar beans with tuna
Recipe for 4 servings
15 minutes of preparation
Ingredients
• 1 can of Friar Bean
• 1 can of Tuna
• 1 medium onion
• 1 garlic
• 3 tablespoons tomato paste
• 1 medium red pepper
• 1 strand of Olive Oil
• 1 strand of White Vinegar
• 2 cooked eggs
• 1 pinch of salt
• 1 pinch of pepper
• 1 chopped parsley
Preparation Instructions
1. Chop the onion, garlic and peppers coarsely and place in a pan with olive oil. Stir,
and cook until the onion is golden.
2. Add tomato paste and vinegar, and season with pepper and salt. Stir everything
well and cook lightly
3. Then add the drained tuna and the friar beans, wrapping everything very well. Stir
continuously and simmer for about 5 minutes.
Grades:
A salad that should be served cold.
Bring to the refrigerator until very fresh and serve with the eggs previously cooked
(cut in slices) and with chopped parsley.