António Nobre
Chef Dishes
Mertolenga PDO veal loin tartar, pickles, arugula and oregano
The quality and flavor of Mertolenga PDO meat are even more evident in this Mertolengo PDO veal loin tartar with pickles, arugula, and oregano (not to mention the obligatory egg yolk). You can try it at M’AR by AR Hotels.
Products used
Mertolenga meat
The breed is linked to the Alentejo cork oak forest and is an essential balance agent in this ecosystem.
Mertolenga is a bovine breed from the Alentejo distinguished by its medium height, red, pink, or mottled red and white coat, and white horns. Its meat is highly appreciated for its tenderness and juiciness, and flavor. The breed is linked to the Alentejo cork oak forest and is an essential balance agent in this ecosystem.
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.
