Pasteis de Bacalhau - Cod Fritters Recipe

Total time: more than 2 hours

Preparation time: A few minutes + 12 hours soaking time
Cooking time: 20 minutes + frying time

Difficulty: Easy

There's no exact translation for the Portuguese word "pasteis" - it's a kind of frtter made from salt cod and potato, an intrinsic part of Portuguese cuisine, served as an hors d'oeuvre in restaurants, a snack in "tascas" or at fast-food counters and a staple of buffets. At home they're often served with rice and a salad as a simple meal.

There are numerous variations.

Ingredients
For 24 fritters

- 340 g (12 oz.) dried salt cod
- 550 g (1 lb. 3 oz.) firm potatoes, peeled
- 3 eggs
- Nutmeg
- Oil for frying
- 1 tbsp. chopped parsley
- Pepper

Method

1. desalt the cod and soak for 12 hours;
2. half fill a saucepan with boiling water; add the potatoes and cod;
3. simmer uncovered over medium heat for 20 minutes or until the cod and potatoes are completely cooked;
4. remove the skin and bones from the cod;
5. put the cod and potatoes through a meat grinder or chop in a food processor;
6. blend in the egg yolks and parsley, season with a little pepper and nutmeg;
7. beat the egg whites to stiff peaks and fold gently into the mixture;
8. form into fritters - take a large tablespoonful of the mixture and place another spoon of the same size on top to mold it; continue until all the mixture has been made into fritters;
9. fry the fritters in hot oil for a few minutes on each side until browned;
10. drain on paper towels;
11. serve hot or cold.
    

Carne de Porco à Alentejana (Portuguese Pork Alentejana)

INGREDIENTS
1 1/2 cups dry white wine
1 teaspoon paprika
2 1/2 teaspoons salt
1/4 teaspoon black pepper
2 cloves garlic, peeled and cut in half
1 bay leaf
2 pounds pork loin, cut into 1 inch cubes
3 teaspoons olive oil, divided
2 onions, peeled and thinly sliced
2 teaspoons finely chopped garlic
2 tomatoes - peeled, seeded and chopped
1/4 teaspoon crushed red pepper flakes
24 small clams in shell, scrubbed
1/4 cup chopped fresh parsley

DIRECTIONS
1.In large bowl, combine wine, paprika, salt and pepper, blend well. Add garlic cloves, bay leaf, and cubed meat, turn meat in marinade to coat pieces. Marinate for 6 hours, turning occasionally.
2.Drain pork; reserve marinade. Pat cubes completely dry. Discard garlic and bay leaf. Melt 1 teaspoon of oil in large skillet. Add pork cubes, stirring frequently so that the meat colors quickly and evenly. Transfer with slotted spoon to a bowl.
3.Pour reserved marinade into skillet and bring to a boil over high heat, scraping off any brown particles clinging to the inside of pan. Boil briskly uncovered until marinade is reduced to 1 cup. Pour over pork and set aside.
4.In 6 to 8 quart pan, heat remaining 2 teaspoons oil; add onion and cook for 5 minutes, stirring frequently until onion is soft but not brown. Add garlic, tomatoes and crushed red pepper. Simmer, stirring constantly for 5 minutes.
5.Spread the clams, hinged side down, over the tomato sauce; cover the pan tightly and cook over medium to high heat for ten minutes or until clams open. Stir in reserved pork and juices. Simmer for 5 minutes to heat thoroughly. Sprinkle with parsley.

The "Travesseiros da Piriquita" a delicacy.

The "Travesseiros da Piriquita" (The pillows of Piriquita) are the best ambassadors of Portugal, bringing the flavors of Sintra to the four corners of the world.

Meet the woman who over the past 50 years is the keeper of the secret of this delicacy. Leonor Cunha is the iron lady in front of a sweet deal, since 1862 remains in the female hands.

They are sold by the thousands every week-end. Some people walk dozens of miles and come on purpose to Sintra. Then you forget the cholesterol and additional pounds and .... you delight yourself with them.

The pillows of Piriquita have a long family tradition behind. Represent one of the most profitable business of the county and always with a woman at the helm: In the XIXth century began with Constance Gomes Periquita and two centuries later, Leonor Cunha, a 74 years old, leads with an iron hand. a business which always remained in the family.

"In 1862 it was founded by my great-grandmother's husband, Mrs. Constance Gomes Piriquita. Since them was always in the family and always with a woman in front: then went to Mrs. Nazareth, grandmother of my husband, was followed by her daughter (mother of my husband) Constance Cunha and now I want to move the rudder to my granddaughter. We are in the sixth generation. Clearly, a business made by women. I feel a great pride". - says Mrs. Leonor Cunha.

Our advice: You can´t miss this delicacy. After you tried it you will cry for more