Area 5

MINHO, TRÁS‑OS‑MONTES,

DOURO LITORAL

The north of Portugal is renowned for its Caldo Verde, a Minho cabbage and potato soup, and its great variety of sweets and desserts, using generous quantities of eggs. Hearty food is found in the inland mountainous regions, making much use of partridges, hare, kid, as well as pig, the favorite Portuguese meat, made into sausages and hams (Chaves ham is well‑known), or the unique smoked pig's tongue. Dried cod is almost a national dish, but its various recipes and other fish dishes are especially found around Porto. Tripe is another specialty as well as roast chicken ("frango no forno"). Port wine is often added in Porto recipes. The almond sweetmeats of Amarante are famous.

SOUPS & ENTREES

Caldo Verde ‑ shredded cabbage and potato soup

Sopa seca ‑ "Dry Soup", with bread, cabbage stalks, pig's fat, bacon, salt pork and broth, all boiled in the oven

Sopa de castanha ‑ chestnut soup Sopa de caldeira ‑ broth or consomme

Migas ripadas à transmontana ‑ dough strips in Trás‑os‑Montes style

Migas de sarrabulho ‑ soup made of bread soaked in water used for boiling blood

Ovos à Minhota ‑ Minho Eggs, baked and served on tomato and onion paste.

FISH AND SEAFRUIT

Bacalhau recheado à Margarida da praça (Viana de Castelo) - cod à la Margarida of the market

Lampreia assada ne espeto (Ponte de Lima) ‑ spit roasted lamprey; from January to April

Arroz de Lampreia (Monção) ‑ lamprey rice; from January to April

Sável à moda de Minho ‑ Minho‑style shad

Sapateira gratinada (Viana do Castelo) ‑ crab gratine

Arroz de polvo ‑ octopus rice

Pudim de Bacalhau ‑ cod pudding

Cacao em vinho tinto ‑ dogfish baked in red wine with much seasoning and herbs, served with thick, tasty sauce

Empada de sardinhas à moda de Bragança ‑ Bragança sardine pie

Bacalhau à transmontana ‑ Trás‑os‑Montes cod fish

Bacalhau assado à Vila Real ‑ charcoal roasted cod and potatoes

Bacalhau à moda de Porto ‑ fried cod with sauce made of wine, carrots, onions, bacon and gravy

Sável fumado ‑ shad smoked with coopers' shavings

Caldeirada dos poveiros (Póvoa de Varzim) ‑ Fishermen's Fish Stew

Lampreia de escabeche ‑ vinegared lamprey; from January to April

Pescada à Romariz ‑ Hake boiled with many condiments, served with a sauce prepared with yolks of eggs, lemon juice, vinegar and chopped parsley

Sardinhas assadas ou fritas ‑ roast or fried sardines

Sardinhas suadas (Matosinhos) ‑ steamed sardines

Robalo assado ‑ roast bass

Açorda de mariscos (Matosinhos) ‑ sea fruit with bread soaked in their sauce.

MEAT

Papas de sarabulho ‑ porridge made of maize flour, shredded bacon, chicken, partridge, etc; during cold weather

Arroz de sarrabulho ‑ rice soaked in pig's blood with shredded chicken, bacon and sometimes salt pork; during cold weather

Lombo de porko assado à Minhota ‑ roast loin Minho‑style

Rojões à moda do Minho ‑ chopped Minho pork, fried in lard, '` served with boiled and roasted potatoes

Bucho de porco com todos os matadores ‑ pig's stomach stuffed with meats seasoned as for sausage, rice, herbs, etc.

Frigideiras de carne (Braga) ‑ flaky pastry stuffed with minced meat

Coelho à Minhota ‑ Minho rabbit, marinated in wine and vinegar, then fried in butter; served with tomato sauce and fried bread triangles

Alheiras de Mirandela ‑ special kind of sausage

Azedos ‑ sausage with pig's innards, bacon, salt pork, beef, tripe, bread, hot peppers, herbs, etc.

Bocheiras ‑ sausage made of pig's lungs and heart, beef, ox lung, fat, seasoning, etc.

Bola de carne ‑ meat ball, light dough stuffed with stewed veal, chicken and smoked ham, and baked in bread oven

Coelho à bruxa ‑ rabbit baked with olive oil, vinegar, onions, parsley, spice, salt and pepper

Vitela entrouxada ‑ veal and pig's fat, seasoned with parsley only, boiled and served with hot sauce

Salpicio de Douro ‑ Douro salt pork

Orelhas de porco na grelha ‑ charcoal‑grilled pig's ears

Perdiz com molho de vilão ‑ partridge with regional sauce

Tripas à moda do Porto ‑ Porto Tripe, with strong flavoring of sausage, ham and spices, served with beans and rice

Orelheira à portuguesa ‑ pig's ears cooked with white beans.

SWEETS

Arroz doce de casca ‑ sweet rice with icing sugar

Doce de chila (Barcelos) ‑ orange pork marmalade, shaped into balis

Doce de alteria ‑ sweet made with very fine spaghetti

Fatias de Braga ‑ little squares made of almond, egg and sugar paste

Fidalgos de Braga ‑ dry biscuits

Clarinhas de Fao ‑ basin‑shaped cakes, made of biscuit and egg stuffing, almond and sugar

Torta enrolada de Viana ‑ sweet roll Pão de Lo de Margaride ‑ Margarida sponge cake

Sarrabulho Doce ‑ traditional sweet prepared with fat or meat broth, bread, grated almonds, powdered boiled blood, Port wine and sugar

Sonhos ‑ "dreams", puffy sweets served with cinnamon and syrup

Pudim flan de Monção ‑ egg custard

Sopa dourada ‑ "golden soup" made of bread, egg yolks and sugar, sprinkled with cinnamon and eaten with spoon from saucer

Rabanadas ‑ toast soaked in sugar, milk and beaten eggs, fried and served with syrup

Various almond and egg sweets

Sopa dourada de Freitas ‑ sponge cake, egg sweets, Port wine, almonds and cinnamon; eaten with spoon

Lérias (Amarante) ‑ egg sweets covered in sugar or wafer

Papos de anjo (Amarante) ‑ "Angel's Breasts", egg sweets covered with syrup

Marcelas de Arousa ‑ kind of sweet sausage prepared with pork, almond, sugar, bread dough, fat and herbs

Mexidos or formigos ‑ Christmas sweet eaten with spoon, made of bread, ground almonds, egg yolks, sugar, Port wine, raisins, pine seeds, etc.

Trás‑os‑Montes Cristas ‑ jam pastry

Jesuítas (Santo Tirso) ‑ large triangular pastries with various sweet fillings

Nougat ‑ nuts, honey, egg yolks, breadcrumbs.