{"id":6747,"date":"2020-12-11T17:11:36","date_gmt":"2020-12-11T17:11:36","guid":{"rendered":"https:\/\/theartoftastingportugal.com\/uncategorized\/carlos-afonso\/"},"modified":"2023-02-23T11:42:08","modified_gmt":"2023-02-23T11:42:08","slug":"carlos-afonso","status":"publish","type":"post","link":"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/carlos-afonso\/","title":{"rendered":"Carlos Afonso"},"content":{"rendered":"\n
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\n \t\t\t\t\t\n\t\t\t\t\t\t \"Carlos\t\t\t\t\t\n\t\t\t\n\t <\/div>\n \n <\/div>\n\n\t <\/div>\n\t \t<\/div>\n\t\t
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\n Carlos Afonso <\/h1><\/div>\n\n\n
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\n\tHe is one of the talents of this new generation of Portuguese chefs who went through haute cuisine, national and international, to achieve his interpretation of regional cuisine, combining technique with flavors of memory and family history. At O Frade, he presents an Alentejo cuisine with more\u201c baggage \u201dof products and knowledge. <\/div>\n<\/div>\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t\t\n\t
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\n \n\t\t\t\t\tChef Dishes\t\t <\/span>\n \n\t\t\t\t\t\t\t <\/span>\n <\/h2>\n<\/div>\n\n\n
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\n\t\t\t \t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\"acorda-com-poejo\"\t\t\t\t\t\t\t\t \t\t\t\t<\/a>\n\t\t\t\t\t\t\t \t\t\t<\/figure>\n\t\t\t\t
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Bread soup with pennyroyal<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Alentejo\u2018s gastronomy is the living proof that the simplest ingredients make the tastiest recipes come to life! Here\u2018s the recipe for one of the Alentejo\u2018s most cherished dishes: A\u00e7orda de Poejo (bread soup with pennyroyal) made by Chef Carlos Afonso at the Miele kitchen using utensils by Portuguese brand Silampos.<\/p>\n\t\t\n\t\t\t \n\t\t

Read more<\/a><\/p>\n\n\t\t\n\t \n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\n\t<\/div>\n\t\n\t\n<\/article>\n\n

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\n\t\t\t \t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\"fava-chourico\"\t\t\t\t\t\t\t\t \t\t\t\t<\/a>\n\t\t\t\t\t\t\t \t\t\t<\/figure>\n\t\t\t\t
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Broad bean with chorizo<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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A recipe with Alentejo flavors made by an genuine alentejano.<\/p>\n\t\t\n\t\t\t \n\t\t

Read more<\/a><\/p>\n\n\t\t\n\t \n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\n\t<\/div>\n\t\n\t\n<\/article>\n\n <\/div>\n <\/div>\n\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t\t\n\t

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\n \n\t\t\t\t\tProducts used\t\t <\/span>\n \n\t\t\t\t\t\t\t <\/span>\n <\/h2>\n<\/div>\n\n\n
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\n\t\t\t \t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\"ervas-aromaticas\"\t\t\t\t\t\t\t\t \t\t\t\t<\/a>\n\t\t\t\t\t\t\t \t\t\t<\/figure>\n\t\t\t\t
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Aromatic herbs<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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They smell good and taste even better! Without them, Portuguese cuisine wouldn’t be the same. <\/p>\n

Parsley, oregano, coriander, chives, thyme, mint, basil, chilli, rosemary, laurel\u2026 There is no end to the list of aromatic herbs that can make all the difference when bringing new flavours to your dishes. What are your favourite herbs?<\/p>\n\t\t\n\t\t\t \n\t\t

Read more<\/a><\/p>\n\n\t\t\n\t \n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\n\t<\/div>\n\t\n\t\n<\/article>\n\n

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\n\t\t\t \t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\"favas\"\t\t\t\t\t\t\t\t \t\t\t\t<\/a>\n\t\t\t\t\t\t\t \t\t\t<\/figure>\n\t\t\t\t
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Broad beans<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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There are two to four broad beans in each pod – seeds, shaped like a kidney – that many of us have peeled with our grandmothers.<\/p>\n

In this dish, they pair perfectly with chouri\u00e7o and other sausages. Two precious tips when choosing fava beans: quality: choose the thickest pods, without dark or yellowish spots; – quantity: a kilo of broad beans (counting the weight of the pod) serves about six people. And yes, these broad beans ended up on a plate.<\/p>\n\t\t\n\t\t\t \n\t\t

Read more<\/a><\/p>\n\n\t\t\n\t \n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\n\t<\/div>\n\t\n\t\n<\/article>\n\n <\/div>\n <\/div>\n\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t\t\n\t

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\n \n\t\t\t\t\tRegions\t\t <\/span>\n \n\t\t\t\t\t\t\t <\/span>\n <\/h2>\n<\/div>\n\n\n
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\n\t\t\t \t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\"regiao-alentejo\"\t\t\t\t\t\t\t\t \t\t\t\t<\/a>\n\t\t\t\t\t\t\t \t\t\t<\/figure>\n\t\t\t\t
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Alentejo and Ribatejo<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Miguel Torga once wrote that \u201cmore than enjoying the emotion of an enjoyable trip, whoever visits the Alentejo has to meditate\u201d. Let\u2019s meditate then, as we\u2019re 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.<\/p>\n\t\t\n\t\t\t \n\t\t

Read more<\/a><\/p>\n\n\t\t\n\t \n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\n\t<\/div>\n\t\n\t\n<\/article>\n\n <\/div>\n <\/div>\n\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

He is one of the talents of this new generation of Portuguese chefs who went through haute cuisine, national and international, to achieve his interpretation of regional cuisine, combining technique with flavors of memory and family history. At O Frade, he presents an Alentejo cuisine with more\u201c baggage \u201dof products and knowledge.<\/p>\n","protected":false},"author":1,"featured_media":6748,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[344,317,311],"tags":[],"acf":[],"yoast_head":"\nCarlos Afonso - The Art of Tasting Portugal<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/carlos-afonso\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Carlos Afonso - The Art of Tasting Portugal\" \/>\n<meta property=\"og:description\" content=\"He is one of the talents of this new generation of Portuguese chefs who went through haute cuisine, national and international, to achieve his interpretation of regional cuisine, combining technique with flavors of memory and family history. 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At O Frade, he presents an Alentejo cuisine with more\u201c baggage \u201dof products and knowledge.\n<h2>Chef Dishes<br\/><\/h2>\n<h2>Products used<br\/><\/h2>\n<h2>Regions<br\/><\/h2>","post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/6747"}],"collection":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/comments?post=6747"}],"version-history":[{"count":5,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/6747\/revisions"}],"predecessor-version":[{"id":13237,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/6747\/revisions\/13237"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/media\/6748"}],"wp:attachment":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/media?parent=6747"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/categories?post=6747"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/tags?post=6747"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}