António Loureiro
Chef Dishes
Lamb, broad beans, chorizo, sweet potato
Typically Alentejo ingredients in the hands of a chef from Minho. The outcome? Portugal at its best! Cordeiro e Alentejo is the name of this creation where the lamb shares the stage with sweet potato raviolis, broad beans with chorizo, cauliflower cream, and crunchy cauliflower.
Products used
Lamb
Roasted lamb is, alongside young goat (predominantly further north), one of the greatest gastronomic traditions of this festive season.
This is the meal protagonist in most portuguese houses on Easter, especially in the alentejo. ‘Borrego’ is the lamb‘s calf when under 12 months (then it is called ‘cordeiro‘). Also known as ‘anho‘, its meat is very tender and tasty and is an excellent source of protein and vitamin B12. Roasted lamb is, alongside young goat (predominantly further north), one of the greatest gastronomic traditions of this festive season.
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.
