Area 3

ALTO AND BAIXO ALENTEJO

This is where the Portuguese "açorda" or bread soups with fish, meat, egg, etc. originate. Alentejo pork wilth clams is a local specialty, while pork smoked and dipped in dried pimento provides, with chicken, the basis of many recipes. The cold "gaspacho" soups are popular in summer; sheep milk is used to make the good Serra d'Ossa cheese. Portalegre marzipan, Beja "morgados", Vila Viçosa oranges and Évora cheese cakes ("queijadas") should be sampled.

SOUPS

Sopa gata (Eivas) ‑ meat or chicken broth, bread; egg yolks, lemon juice and seasoning

Gaspacho ‑ uncooked soup, with raw vegetables, olive oil, vinegar, garlic, etc.

Açorda de alhos (Alto Alentejo) - bread cooked in garlic sauce

Açorda de coentros e poejos (Alto Alentejo) ‑ bread cooked in coriander and wild peppermint sauce

Açorda de bacalhau (Baixo Alentejo) ‑ bread cooked in codfish sauce

Açorda de tomate (Baixo Alentejo) ‑ bread cooked in tomato sauce

Sopa de batata à alentejana ‑ Alentejo potato soup

Sopa de feijão frade à fervida alentejana ‑ boiled soup of black eye beans.

FISH AND SEAFRUIT

Arroz de bacalhau com coentros (Alto Alentejo) ‑ codfish rice with coriander leaves

Eiró à franciscana (Baixo Alentejo) ‑ eels à franciscana

Lampreia à moda do Guadiana (Baixo Alentejo) ‑ Guadiana lamprey.

MEAT

Empadas de perua (Baixo Alentejo) ‑ turkey pies

Escabeche de perdizes (Alto Alentejo) ‑ .partridge in vinegar

Chispe de coentrada (Baixo Aletejo) ‑ pig's trotters with coriander

Ensopado de borrego (Baixo Alentejo) ‑ spicy lamb stew with bread

Miolos salteados (Alto Alentejo) ‑ brains saute

Rojões à alentejana (Alto Alentejo) ‑ Alentejo chopped

pork Fêveras de porco na brasa (Alto Alentejo) ‑ pork slices braised on charcoal

Migas de carne (Évora) ‑ meat in breadcrumbs

Migas de toucinho (Baixo Alentejo) ‑ bacon in breadcrumbs

Leitão assado à alentejana ‑ roast suckling pig in regional style

Carne de porco com ameijoas (Baixo Alentejo) ‑ pork with cockles

Morcelas de Niza ‑ Niza blood sausages

Paios de Niza ‑ Niza red sausages

Chouriços de Beja ‑ Beja sausages

Cacholeira (Alto Alentejo) ‑ sausage made with pig's tiver, blood‑soaked meats and other offal

Paio de Beja ‑ Beja red sausage

Lombinhos de porco com grelos (Alto Alentejo) ‑ little pork loins with greens

Lombo de porco assado ‑ roast loin of pork

Costeletas de porco temperadas com pimentão ‑ pork cutlets seasoned with red pepper ,

Carne de porco frita ‑ fried pork

Favas com molho de vinho (Baixo Alentejo) ‑ broad beans with wine sauce

Peixinhos da horta (Grato) ‑ "little fish" from the kitchen garden, batter coated whole French beans

Galinha com vinho do porto à alentejana ‑ Alentejo chicken with Port wine

Ensopada de lebre à alentejana ‑ Alentejo hare stew

Faisão estufado (Pinas) ‑ stewed pheasant

SWEETS

Bolo podre ‑ dark cake made of honey, flour, cinnamon, oliva oil, etc.

Sopa dourada of the nuns of the Convent of Santa Clara (Évora) ‑ sponge cake, egg yolks, marrow, lime, almond juice, cinnamon, etc.

Toucinho da Madre Abadessa (Évora) ‑ "Toucinho" of the Abbess, with eggs, almonds, butter, flour, sugar, cinnamon, etc.

Pão de rala (Baixo Alentejo) ‑ sweet made of almonds, eggs and sugar, stuffed with marrow jam and beaten egg yolks

Pudim celeste (Baixo Alentejo) ‑ "Heavenly Pudding

Trouxas de ovos (Évora) ‑ egg "trouxas"

Pudim de Chila (Baixo Alentejo) ‑ marrow sweet

Pastéis de grão (Baixo Alentejo) ‑ chickpea cakes

Negados (Elvas) ‑ nougat

Torrões de ovos (Évora) ‑ egg "torroes"

Ameivas de Eivas ‑ Eivas plums Bolo

Real do Convento do Paraíso (Évora) ‑ Royal Cake of Paraíso

Convent Bolo príncipe (Beja Convent) ‑ Prince's Cake, made with eggs, almonds, marrow, beaten egg yolks, etc.

Bolo Joana (Santa Clara convent, Évora) ‑ cake made with almonds, eggs, sugar, marrow, etc.

Cerica ‑ regional souffle, rich in eggs and spiced with lemon and cinnamon

Queijadas de Évora ‑ Évora cheese cakes

Ouricos alentejanos ‑ Alentejo "hedgehogs", with wafers, eggs, almonds, sugar and cinnamon

Emmanuels (Eivas) ‑ dough and almonds sweet.