José Rocha
Chef Dishes
Bread and wine pudding and Rocha pear cooked in wine
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.
Products used
Pêra Rocha
In cooking, it is especially appreciated for its sweetness, which is why it is usually featured in the dessert section of the menus.
Pêra rocha is one of the queens of the West Coast orchards. Here is “Pera Rocha do Oeste,“ a PDO product that distinguishes itself from other pear varieties due to its white, soft, grainy, sweet, aromatic, and juicy pulp. Onsight, its main distinguishing feature is the yellowish bark sprinkled with small brownish spots, the so-called “carepa.“ Pera Rocha is, according to figures from the National Association of Pera Rocha Producers, the fourth most consumed fruit in Portugal, and also one of our “ambassadors“ abroad, as 60% of production is exported. In cooking, it is especially appreciated for its sweetness, which is why it is usually featured in the dessert section of the menus.
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.
