Bread and wine pudding and Rocha pear cooked in wine. Maria and Zé Paulo, from Velho Eurico, mixed their ideas in equal portions, and thus this recipe was born. This is the happy marriage of two recipes the chef is fond of: bread and wine pudding and pears soaked in red wine.

O conteúdo Bread and wine pudding and Rocha pear cooked in wine aparece primeiro em The Art of Tasting Portugal.

Cauliflower and almond. The name does not leave much to the imagination, but the contrast of textures and flavors will take you on a journey. The almonds from the Upper Douro are key ingredients in this dish by chef Rui Paula.

O conteúdo Cauliflower and almond aparece primeiro em The Art of Tasting Portugal.

A bold proposal for an unusual ingredient by chef Hugo Candeias.

O conteúdo Cod tongues, their emulsion, cuttlefish sauce, coriander oil and lemon skin aparece primeiro em The Art of Tasting Portugal.

Chef Stephanie Audet‘s favorite vegetable is courgette, and this starter is her homage to the vegetable: courgette, onion, mustard seed pickle, pickled lemon, homemade ponzu sauce, and rice chip. Expect a mouthful of flavors and textures. Try it at Senhor Uva in Lisbon.

O conteúdo Courgette, chives, pickled mustard seeds, pickled lemon, house ponzu sauce and rice chip aparece primeiro em The Art of Tasting Portugal.

Cuttlefish Tartare, Smoked Yolk, Plums and Spinach. The dish by George Mc Leod, from the SEM restaurant, features cuttlefish from the Atlantic, New Zealand spinach - a variety that abounds in Portugal -, Portuguese plums and smoked egg yolks. This combination is as surprising as delicious!

O conteúdo Cuttlefish Tartare, Smoked Yolk, Plums and Spinach aparece primeiro em The Art of Tasting Portugal.

The Americans invented a name for dishes where fish and meat share the leading role. The suggestive Surf & Turf (here‘s the name) is a proposal by chef Cyril Devilliers and consists of a teriyaki eel with courgette and black pork sausage.

O conteúdo Eel in teriyaki with zucchini and black pork sausage aparece primeiro em The Art of Tasting Portugal.

Monkfish, shrimp, pasta, seaweed and coriander... or the sea on a plate. With this Fish Stew Pasta recipe, Chef Duarte Eira shows us that it is in the simple things that we find the greatness of Portuguese cuisine.

O conteúdo Fish Stew Pasta aparece primeiro em The Art of Tasting Portugal.

Made with the most abundant fish in the market and with vegetables from the neighboring floodplains, the “caldeirada“ (fish stew) is a popular dish in the fishing towns of the whole country - from Minho to the Algarve. In this mackerel stew, Chef Henrique Sá Pessoa adds some ingredients from distant places to the usual elements of the dish. Lemongrass, ginger and keffir lime add an exotic scent to the recipe.

O conteúdo Mackerel fish stew aparece primeiro em The Art of Tasting Portugal.

There is a very popular dish in the Portuguese recipe book called “Peas with poached eggs”. This tartlet of peas, quail eggs, and smoked lardo (pig fat) may well be the finger food version of that classic.

O conteúdo Pea tart, quail egg and smoked lardo aparece primeiro em The Art of Tasting Portugal.

O conteúdo Peniche velvet crab on the grill aparece primeiro em The Art of Tasting Portugal.