Lisbon Chefs - The Art of Tasting Portugal

André Fernandes

admin — Fri, 11 Dec 2020 13:30:13 +0000

André Fernandes

André Fernandes left Portugal to devour the world and made it the recipe book of his Restaurant Attla. In this intimate, relaxed and comfortable space in Alcântara, the dishes are based on Portuguese seasonal produce.

Chef Dishes

Pumpkin pannacotta, togarashi dulce de leche, bee pollen shortbread and rooibos

Pumpkin pannacotta, togarashi dulce de leche, bee pollen shortbread and rooibos – this is the Attla Restaurant dessert that’s a great tribute to pumpkin!

Pumpkin

The question is not what can be done with it, but what cannot: jams, soups, rice, roasts, juices, and even used as decoration… pumpkin is really versatile.

Almost entirely edible, from seeds to skin, it‘s originally from Central America. It is found all over Portugal, with the West region being its primary producer and its season running from October to May. The Portuguese Directorate-General for Health writes about it: “Pumpkin serves as a side dish, is central to many soups and is a high-quality complement, adding compounds with antioxidant properties, vitamins and minerals to any dish in our gastronomy.”

Lisbon

Kissed by the Tagus that reflects its ample light, it hides a thousand and one charms on seven hills. The sound of the trams, the clamour of the markets, the river lapping on its bank, and the trilling of the Portuguese guitar. The Portuguese pavements’ intricate designs, the arabesques on the Manueline façades, the churches’ bell towers, and the houses perched on the castle’s hillside. Exotic, cosmopolitan, classic, and modern; few cities are as worldly as Lisbon.

O conteúdo André Fernandes aparece primeiro em The Art of Tasting Portugal.

Francisco Siopa

admin — Fri, 11 Dec 2020 12:44:49 +0000

Francisco Siopa

Francisco Siopa‘s passion is the same as 98% of the world‘s population, but what he does with chocolate very few in the world can do. A leading figure in patisserie in Portugal, the Executive Pastry Chef at Penha Longa Resort is of extraordinary dedication, creativity and attention to the smallest details.

Chef Dishes

Bonbon with Carcavelos Wine

Chocolate is good, but with Carcavelos wine, it’s even better. Chef Francisco Siopa loves a good challenge, especially when it involves chocolate! Press play and watch the magic happen. This recipe was made at the Miele kitchen with utensils by Portuguese brand Silampos.

Carcavelos Wine

Did you know that Portugal‘s smallest wine region is in Cascais?

Seasoned by the mountain winds and the sea breeze, Carcavelos Wine is an outstanding liqueur wine part of the history of Cascais and its neighbouring villages. For a long time, viticulture was the most important economic activity in Carcavelos. For quite some decades now, it has lost ground to the urban fabric, and today only a few vineyards can be found here. However, the Cascais Municipality has an ongoing project to revitalise the best vines and create a development centre in the Santa Maria do Mar monastery. Very soon, this DCO wine can be adequately reborn in its native Cascais area. In the Oeiras Municipality, the vineyards still thrive, and it‘s there that this unique wine is still produced, its almond flavour and aroma, making it the perfect kick-start or end to a special meal.

Lisbon

O conteúdo Francisco Siopa aparece primeiro em The Art of Tasting Portugal.

João Sá

admin — Mon, 08 Feb 2021 16:43:39 +0000

João Sá

Chef João Sá’s cuisine and his restaurant SÁLA follow the seasons. From farm to table come the best ingredients handpicked by the chef. Here, the vegetables are the star of the menu – making up almost half of it. Passionate about cooking since he was a child, he joined the Estoril Hotel School at just 14. With an extensive curriculum with references from top kitchens, he opened his “dining room” in Lisbon, SÁLA, in 2019. It is here that, every day, he shows his love for gastronomy and for the “infinite possibilities of turning his creativity into art”.

Chef Dishes

Pointed, Savoy and Chinese cabbage

Three cabbages: pointed, savoy and Chinese cabbage. The first is grilled with paprika paste, the Chinese cabbage is cured (kimchi style), and on top of these, the savoy cabbage is cooked with aromatic herbs and olive oil, sprinkled with buckwheat to give a texture contrast. So much better than we can imagine …” The words belong to Paulina Mata of the Assins e Assados blog, and, as she says, they do not live up to Chef João Sá’s creation.

Portuguese cabbage

Portuguese cabbage is one of the most popular varieties in our country, along with the Galician, savoy and pointed cabbage.

It plays a leading role in European vegetable gardens and has been consumed since prehistoric times. In addition to the nutrients and sustenance it provides for many families, it is also used for medicinal purposes. Portuguese cabbage has several valuable nutritional properties that include a good quantity of Vitamin C, iron, calcium, magnesium, iodine, and potassium. It is the queen of traditional recipes such as Feijoada, Cozido à Portuguesa and Caldo Verde.

Lisbon

O conteúdo João Sá aparece primeiro em The Art of Tasting Portugal.

Manuel Lino

admin — Mon, 08 Feb 2021 12:48:26 +0000

Manuel Lino

Following a tour of some of the best restaurants in the world, such as Cellar de Can Rocca or Moments by Carme Rosacalleda, Manuel Lino returned to Portugal and cemented the journey he started as a young man in Salvaterra de Magos. Today he is the creative mind behind Audaz’s daring cuisine. The new restaurant in Campo de Ourique is the place to eat, have a drink, and listen to music. Living proof that sophistication and popular culture can go hand in hand, Audaz brings a polished and up-to-date approach to traditional dishes.

Chef Dishes

Beetroot tartar

A relaxed and creative cuisine, offering memorable dishes such as this beetroot tartar. Roasted beetroot, smoked yoghurt and almond milk are the main ingredients; the rest is pure talent! Bravo, chef Manuel Lino!

Beetroot

A tuberous root with a sweet taste, beetroot is originally from Europe and appears in three types intended for different uses: table beetroot, consumed as a vegetable; sweetener, used in sugar production and feed, for animals. There are several varieties within the “table” type – such as yellow or golden, white and striped – with red being the most used. To be eaten raw, in juices and salads, or cooked, pickled, preserved, in sweets, bread, pastes or soups, it is small in size but has many attributes. Regarding its numerous properties, we give the floor to the Celeiro – Living with Body and Soul: “It contains betaine and many other nutrients, namely folic acid, carotenoids, vitamin B6, fibres, manganese, potassium, vitamin C and iron.”

Lisbon

O conteúdo Manuel Lino aparece primeiro em The Art of Tasting Portugal.

Marcella Ghirelli

artoftasting — Wed, 29 Dec 2021 16:18:48 +0000

Marcella Ghirelli

With a long-time connection to cinema and the arts, Marcella Ghirelli has been expressing her creativity also in gastronomy for 12 years now. From São Paulo to Lisbon, she has gone through several cuisines, areas, and genres. Marcella mixes techniques and cultures in a label-free style that ranges from the simplest to the most complex cuisine. Although she does not focus on essentially vegetarian dishes, the chef at Comida Independente prefers to work with vegetables and all their richness.

Chef Dishes

Citrus carrot salad, blini and carrot branch pesto

In this dish the carrot has the leading role, not only the root but also the branch. Citrus carrot salad, blini and carrot branch pesto, a creation by Marcella Ghirelli from Comida Independente.

Carrot

In addition to being a source of beta-carotene, an antioxidant pigment and a precursor to vitamin A, it is also a source of fibers and minerals such as calcium, sodium, and potassium.

Originally from Asia, the carrot has traveled the world and can now be found all over the globe. It has a reputation of beeing a good for the eyes, a reputation that is around since the Second World War when propaganda posters proclaimed that it was thanks to the consumption of carrots that allied pilots were able to see German targets well. The story took hold, and we all grew up hearing that “carrots are good for the eyes“. But this is far from its only benefit: in addition to being a source of beta-carotene, an antioxidant pigment and a precursor to vitamin A, it is also a source of fibers and minerals such as calcium, sodium, and potassium. The most common form of consumption is raw or cooked roots – grated or sliced – in salads, but the versatility of the carrot allows it to be used as an ingredient in cakes, soups, breads, juices, purees, and sweets. In addition to the orange color, the most common in the markets, the carrot can also be white, yellow, or purple.

Lisbon

O conteúdo Marcella Ghirelli aparece primeiro em The Art of Tasting Portugal.

Marco Gomes

admin — Thu, 10 Dec 2020 17:27:57 +0000

Marco Gomes

You can tell by his smile, character, and cuisine, that Marco Gomes is a northern man, but that’s specially evident in his cuisine, firmly rooted in the North of Portugal’s gastronomic traditions. The owner and chef of Oficina restaurant in Oporto is famous for his modern cuisine that reveals a profound love affair with tradition.

Chef Dishes

Solid Tomato Gazpacho

Creativity knows no boundaries, and if you have tried this “Solid Tomato Gazpacho” from chef Marco Gomes at Oficina restaurant, you’ll agree. A plus, both for presentation and flavour!

Tomato

It is tomato season, which populates market stands from June till October.

As our dear Maria de Lourdes Modesto says, “During tomato season, there are no bad cooks”, and she explains: “With its smooth, lively and shiny skin, and curves to die for, the tomato is the ultimate fruit, the most planted and consumed in the whole world in its multiple varieties. Its constant renovation is surprising. There’s always a never before seen variety, either red, green or yellow, loose or in a bunch, round, heart or bell-shaped; each year, this sun-loving fruit appears in a new disguise. No wonder it can be prepared in so many different ways. It’s good raw, in salads or hors d’oeuvres, cooked in soups, sauces or jams, and even as a condiment”. Aside from these attributes, it’s also a source of carotenes, mainly lycopene, an important antioxidant.

Lisbon

O conteúdo Marco Gomes aparece primeiro em The Art of Tasting Portugal.

Marlene Vieira

artoftasting — Sun, 07 Mar 2021 18:03:04 +0000

Marlene Vieira

Focus, determination, talent. Chef Marlène Vieira has all that (and then some) in large amounts. In 2020 the chef opened Zunzum Gastrobar, which quickly became a reference in Lisbon and echoed in the press worldwide. She is recognised for her traditional yet creative cuisine, a “northern woman” who never ceases to surprise in a world still dominated by men. Her new restaurant, Marlène, which is due to open later this year, will be where the chef hopes to conquer her much desired Michelin star.

Chef Dishes

Pink Swordfish ceviche

The pink swordfish, being fatter, tends to be tastier and is therefore preferred by chefs. Zunzum Gastrobar’s Pink Swordfish ceviche with sweet potato, passion fruit and Azorean pepper sauce by chef Marlene Vieira is an excellent example of how versatile and appetising this fish can be.

Swordfish

A large fish, the swordfish is distinguished by its elongated shape that resembles a sword.

It can exceed three meters in length and weigh up to 500 kilos, making it a coveted trophy for sports fishermen. In Portuguese waters – from the continental coast to both archipelagos – swordfish is a constant. The waters off Sesimbra, a place with a long tradition of swordfish fishing, are one of the fish’s crossing points as they get closer to the coast in the autumn months, during their migratory movement to the Mediterranean where they spawn. According to Sesimbr’Acontece magazine, “its soft meat and absence of bones make it a much-appreciated fish, both by the locals, who cook it in more traditional ways -, namely grilled, with onions or in stews -, or by chefs, who today offer a greater variety of sophisticated swordfish dishes”.

Lisbon

O conteúdo Marlene Vieira aparece primeiro em The Art of Tasting Portugal.

Paulo Morais

artoftasting — Mon, 08 Mar 2021 23:06:31 +0000

Paulo Morais

The word sushi wasn‘t yet part of the great majority of the Portuguese‘s vocabulary when Paulo Morais was already recognised as an expert on the subject. He was one of the pioneers of Japanese cuisine in Portugal and is undoubtedly an expert in oriental cuisine. The chef graduated from the Lisbon Hospitality School and had his first professional experience at Furusato, one of the first Japanese restaurants in Portugal. Professor at the Estoril School of Tourism and Hospitality, he led restaurants like Midori, Bica do Sapato, Umai and Rabo d’Pêxe, which he left to take over the kitchen and management of Kanazawa, the most exclusive Japanese restaurant in the capital. His book “Manual de Cozinha Asiática” (Asian Cuisine Manual) compiles recipes from various Southeast Asian countries.

Chef Dishes

Sea urchin sushi wrapped in nori

Beneath its spiky shell lies the edible part of the sea urchin. Its reproductive organs, called gonads, constitute only 20% of its body, but they are its most appreciated part. Those roes take centre stage in the “Sea urchin sushi wrapped in nori“ by chef Paulo Morais. A delicacy part of Kanazawa‘s menu.

Wild Green Asparagus

They can be found all over the country, but it is in Trás-os-Montes and Alentejo that the most delicious ones can be found.

Sentinels of spring, wild asparagus begin to emerge after the rains and the mild days that herald the season of renewal. “The most delicate of vegetables,“ as Grimod de la Reynière called it, enjoys the company of vines and olive trees, so it is near them that the wild asparagus are usually found. Mostly dark green in colour, but with some violet specimens, it is a tender, fleshy, crunchy and acidic vegetable, that tastes better the more rare it is cooked. From the same family as onions and leeks, it exists in more than 300 species, of which only 20 are edible. They can be found all over the country, but it is in Trás-os-Montes and Alentejo that the most delicious ones can be found.
Photo © Revista de Vinhos

Sea urchin

A spoonful of the ocean: perhaps this is the best synthesis of what it is to taste a sea urchin.

A marine invertebrate related to the starfish; it hides in rocks and feeds on algae and small invertebrates. Juicy, fresh and with an intense flavour of the sea, it is a delicacy appreciated worldwide: from Japan where it is called “uni“ to France in the famous “oursinades“, and Ericeira, the village baptised in its honour. Ericeira is a derivation of “ouriceira“ (a place where there are many sea urchins). It can have many tones – from purplish to brown – and, ideally, it should be consumed raw and alive; it can also be steamed, baked or added to rice or soups. And even if you don‘t enjoy seeing it on a plate, you‘d still prefer to eat it rather than step on it!

Lisbon

O conteúdo Paulo Morais aparece primeiro em The Art of Tasting Portugal.

Vitor Sobral

admin — Thu, 26 Nov 2020 11:29:04 +0000

Vitor Sobral

Vitor Sobral’s journey merges with the last 30 years history of Portuguese gastronomy. He is a staunch defender of national products, which he highlights in his daily work in his various spaces, with modernity, technique and, above all, a lot of flavor.

Chef dishes

Codfish in Olive Oil and Garlic

In the book “My Codfish Recipes”, chef Vítor Sobral presents 500 ways to cook cod. This Codfish Confitado in Olive Oil and Garlic is one of them and one that will shine on any occasion.

Octopus and apricots

Octopus and apricots? Yes, they match perfectly! See Chef Vitor Sobral’s recipe in the video below, and enjoy!

Sardines with tomato and cherry rice

A recipe made with 100% national and seasonal ingredients, with chef Vitor Sobral’s signature, to taste at Tasca da Esquina or make at home! The Art of Tasting Portugal, all together around this great table that is Portugal.

Vítor Sobral cooking tuna

From the imposing Ponta dos Rosais to the mystical Fajã de Santo Cristo, the Poça de Simão Dias and the pictoresque village of Velas, we wandered around São Jorge in chef Vitor Sobral’s company. On his way around the island, the chef took some time to visit Santa Catarina Indústria Conserveira SA to work his magic on a tuna. And then? And then we had the pleasure of watching the chef turn this and other wonders of the Azorean sea into dishes that we won’t forget. And if these dishes remain in our tastebuds’ memory, the moment we shared at the table will also stay in our mind. It is not every day that moments like these are savoured in a place as unique as the cosy Quinta da Magnólia, with the island of Pico lurking on the horizon. To toast to all of this, a Verdelho from the neighbouring island of Pico. Here’s to you, São Jorge!

Codfish

He is the king and lord of Portuguese recipes, and so you must keep the following tips with great care and remember them when choosing codfish.

Good cod is from the Atlantic (Gadus morhua), with thick fillets that splinter perfectly after cooking, unlike Pacific cod (Gadus macrocephalus). Opt for a very dry and uniformly coloured piece, buy it whole and ask the various parts to be cut – loins, fillets, flaps and tail. To determine whether the cod was salted in the high seas, check if the part where the head was is flat. To soak your cod, use chef Vítor Sobral’s tips, an expert in the technique: “The process of soaking cod is what makes it regain the level of water it lost during drying; you must follow certain precautions. First of all, rinse the cod under running water to remove excess salt. Then, place the cod in a container with cold water with the skin facing up (so that the skin does not prevent the salt from coming out) covered with water. This should always be done with cold water and in the refrigerator. The water should be changed twice a day. Soaking time depends on the type of cut: the loins will take longer than the finer cuts; it is best to soak them separately. The loins, the cut that we will use in this week’s recipe, can take up to 4 to 5 days to be properly soaked. Be careful not to oversoak it; cod should always be slightly salty, with the flavour the Portuguese love so much!”

Sardines

Here they are, the delicious sardines!

June would not be a month without them. Saint Peter, Saint John, and Saint Anthony would not know what to do without the “beautiful sardine” on a slice of bread, full of Omega 3, served with roasted pepper salad and baked potatoes. On the grill, in a stew, fried with tomato rice or marinated, the sardine is one of the “girlfriends of Portugal”, as far as popularity is concerned. Originally from Sardinia, in the Mediterranean, these little fishes swam thousands of kilometres and spread worldwide. But no one takes the Portuguese’s title of Europe’s biggest sardine consumers. Watch the video and find out how to choose it.

Fundão Cherries

The month of May is when we see many good things back on the market stalls: radishes, strawberries, … and if the first thing that came to your mind were the Fundão cherries, you’re one of us!

At The Art of Tasting Portugal, we know the best products by heart. They say that cherries are like conversations. As a rule, they come in pairs – which proves the veracity of this proverb. Red and fleshy, they are an explosion of flavour that we cannot dissociate from the arrival of warm weather or from the beautiful fields of blossoming cherry trees that motivate so many walks at this time of the year. Rich in anti-oxidants and anti-inflammatory, they are excellent from the nutritional point of view, perfect for sweet and savoury flavours.

Tuna

Skipjack is the smallest. Bluefin is the biggest.

Skipjack is the smallest. Bluefin is the biggest. Other than these, you can also find the yellowfin, bigeye, and albacore in the tepid Azorean waters. Tuna fishing in the Azores is quite an example. The “pole and Line” artisanal method is sustainable and doesn’t jeopardize the species. Tuna fishing requires patience, time, and technique, pretty much like chess. You can also call it art.

Octopus

One of the oceans‘ most fascinating creatures is also one of the most versatile ingredients in Portuguese gastronomy!

Cooked since the Bronze Age, it is also a fascinating ingredient from a cultural and nutritional point of view. According to the Portuguese Programme for Healthy Eating Habits, octopus is low in calories but rich in protein, iron, and fatty acids.

Center

The centre of Portugal is proof that virtue (or, in this case, the virtues) is in the middle. From the highest mountain in mainland Portugal to the world’s biggest waves, there is a little bit of everything, without forgetting priceless monumental and human heritage. Schist villages, castles that look like they have emerged from fairy tales, one of the oldest universities in Europe, and even a Portuguese-style Venice.

Azores

Made up of lagoons, volcanoes, hydrangeas and fajãs, pastures, ferns, craters and basalt, this island, of a thousand and one charms, is known for its cheese, a strong Cheddar, as well as for its beauty and its people. Its fajãs, coastal plains that lie between 400 and 700 meters high, were considered UNESCO Biosphere Heritage.

Algarve

The Algarve tastes of the sea, but it is much more than the beaches with warm and crystal-clear waters that make the cover of a travel magazine. It is also the mountains with a view of the sea, the rivers where migratory birds come to drink in the summer, the hidden fishing villages that appear to have stopped in time.

O conteúdo Vitor Sobral aparece primeiro em The Art of Tasting Portugal.

Lisbon Chefs - The Art of Tasting Portugal

André Fernandes

André Fernandes

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Francisco Siopa

Francisco Siopa

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João Sá

João Sá

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Manuel Lino

Manuel Lino

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Marcella Ghirelli

Marcella Ghirelli

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Marco Gomes

Marco Gomes

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Marlene Vieira

Marlene Vieira

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Paulo Morais

Paulo Morais

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Vitor Sobral

Vitor Sobral

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