Ana leão
Chef Dishes
Kind of bimis with romesco and parmesan
Who better than the chef herself to present the creation? About the “kind of“ of bimis with romesco and parmesan, the chef writes: “This dish came when I was in the market in Milfontes and I saw some sprigs of broccoli spikes that I decided I had to use. When I spoke to Dona Maria, I knew that our story would not end there. Nowadays she keeps all the ‘Brocolinhos’ for me.“
Products used
Broccoli sprouts
Raw or cooked they lend themselves to various recipes but are not, truth be told, a favorite ingredient in haute cuisine.
Shaped like small trees, broccoli from the cabbage family are famous for their peculiar shape, nutritional richness, and health benefits. Raw or cooked they lend themselves to various recipes but are not, truth be told, a favorite ingredient in haute cuisine. On the other hand, its spikes – or first sprouts – are much tastier and even more versatile than “adult“ broccoli. Look for them in the farmers‘ markets and be surprised!
Regions
Alentejo and Ribatejo
Miguel Torga once wrote that “more than enjoying the emotion of an enjoyable trip, whoever visits the Alentejo has to meditate”. Let’s meditate then, as we’re back to the ever charming Alentejo. Land of sea and mountains, its virtue lies in the middle, in the plains, where our product of the week comes from.
