Portugal Immigration focuses on Portuguese Cuisine: Portugal is known as a culinary nation, with its cuisine famous both domestically and internationally. Today, I will share three classic Portuguese delicacies for you to try.
Portuguese Flavored Fava Beans
Ingredients: 5 tablespoons of olive oil, 3 onions, chopped, 2 cloves of garlic, minced, 2 tablespoons of crushed dried chili, 4 tablespoons of tomato paste, 475 ml of hot water, 3 tablespoons of chopped parsley, salt to taste, half a teaspoon of freshly ground black pepper, 2 teaspoons of paprika, 2 pounds of canned fava beans.
Instructions:
1. Heat the oil over medium heat, then add the garlic and onions, sautéing until golden. Add the chili, tomato paste, hot water, parsley, salt, pepper, and paprika.
2. Once boiling, add the fava beans and reduce the heat. Simmer for 30 minutes or until the fava beans are soft.
Portuguese Sausage Clams
Ingredients: 350 grams of clams, cleaned, 675 grams of fresh sausage, cut into pieces, 1 onion, cut into wedges, 400 grams of canned diced tomatoes, 450 ml of white wine, 4 tablespoons of olive oil.
Instructions:
1. Clean the clams in the sink, discarding any that are open.
2. Place the cleaned clams in a tightly covered pot, add the sausage, onion, tomatoes, and wine. Cover and steam over high heat until the clams open. Remember to shake the pot occasionally to ensure even heating.
3. Drizzle some olive oil over the cooked clams. Divide the clams evenly into bowls, pouring the remaining juice into another bowl for dipping.
Portuguese Sweet Bread
Ingredients: wheat flour, high-gluten flour, 3.5 grams of yeast, 1 egg, 3.5 grams of salt, 50 grams of granulated sugar, 102 grams of water, 28 grams of butter, 18 grams of milk powder, a little lemon zest.
Instructions:
Sponge Starter: 32 grams of flour, 7 grams of sugar, 3.5 grams of yeast, 56.5 grams of room temperature water. In a bowl, mix the flour, sugar, and yeast together, add the water, and stir until all ingredients are moistened and form a uniform paste. Cover the bowl with a damp towel and let it ferment at room temperature for 60-90 minutes or until bubbly and about to collapse.
Dough: 42.5 grams of sugar, 3.5 grams of salt, 18 grams of milk powder, 28 grams of unsalted butter, 47 grams of egg (1 small), lemon zest to taste, 192 grams of high-gluten flour, 45 grams of water.
1. Place the sugar, salt, milk powder, butter, and water into the bread machine and mix on low speed.
2. Add the egg and mix on low speed again.
3. Add the sponge starter and flour, using the kneading function of the bread machine. (My bread machine has a kneading function of only 15 minutes, so I repeated it once with a 10-minute interval.) The kneaded dough should reach the completion stage, being very soft but not sticky.
4. Place the dough in an oiled bowl, cover with a damp cloth, and let it rise at room temperature for about 2 hours, or until the volume doubles.
5. Remove the risen dough, shape it, place it in a mold, and let it rise at room temperature for 2-3 hours until it fills the mold.
6. Place in a preheated oven at 175 degrees Celsius and bake for about 45 minutes, or according to your oven's specifications.
Tip:
Because this bread has a high sugar content, it colors easily. The baked bread will be darker than regular bread, but it can also easily overbake, so keep an eye on it during the baking process. According to the recipe, the finished bread should be a rich reddish-brown color.
