Afonso Cabral e Silva
Chef Dishes
Red pepper paste, chard and beetroot
A vegetarian dish rich in textures, color, and flavor, perfect for warm summer days. Red pepper paste, chard, and beetroot, a creation by Afonso Cabral e Silva to try at Temperature.
Products used
Pepper
Peppers originate from Central America, but their freshness, texture, and versatility have taken them worldwide.
Green, red, yellow, orange, it’s like a natural rainbow. Peppers originate from Central America, but their freshness, texture, and versatility have taken them worldwide. A source of antioxidants and vitamins, peppers have a low caloric index. Summer bloomers, they lend to a series of recipes: in addition to the usually roasted peppers – great companions of roasted sardines -, other suggestions include salads, pepper soup, stir-fry with other vegetables or for crunching raw. When choosing, take note of the following tips:
1 – Green peppers tend to be a bit more bitter. Red peppers are sweeter.
2 – Males (those with three sections) are bitterer and better for cooking, and females (four sections) are sweeter and better eaten raw.
Regions
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.
