Bacalhau com Natas e Ensopado de Borrego
BACALHAU COM NATAS
traditional dish: cod fish, potatoes, onions, béchamel sauce with cream and mozzarella cheese au gratin
portuguese typical cod fish is distinguished by the way it is dried with salt in the mediterranean sun, an ancient preserving method still appreciated today. before cooking the fish is soaked for 2 days to reduce the levels of salt and make the cod more tender.
ENSOPADO DE BORREGO
traditional dish consisting of lamb, served on slices of fried bread and garnish by boiled potatoes. The bread soaked in the meat sauce has a preponderant role in tasting it. Lamb, onion, garlic, tomato, parsley, bay leaf, bread and potatoes.