All posts filed under: Side dishes

Algarve Potato Salad

This is a really simple potato salad that can be found practically in all Algarve tables, especially during summer months. In restaurants it is usually served as a side dish for any kind of grilled fish, but at home some people still serve it by itself. In my family it is usually served as a side for fried small mackerel a.k.a jaquinzinhos fritos. As you can tell it is really simple to prepare, but do make sure you use good quality ingredients. Ingredients: (serves 4) 6 large potatos 6 garlic cloves 4 tablespoons of olive oil 2 tablespoons of white wine vinegar dried oregano to your taste pinch of salt Preparation: Boil the potatoes with their skins in salted water. Start preparing the potatoes dressing in the bowl by adding the olive oil, white wine vinegar, crushed small/medium sized garlic cloves (with their skins on), oregano and salt. When the potatoes are done, take their skins off and cut them in random shaped pieces. Add them to the bowl while their still hot, that way all the …

Roman style Artichokes

Carciofi alla Romana is symbol of Roman traditional food. Thereby, it is one of those dishes that you can find in almost all trattorias in Rome. It is a simple recipe that really captures the flavour and greatness of good artichokes, like the ones that can be found at markets this time of the year. Back when I was in Portugal, I used to look at these beautiful vegetables and always end up avoiding them because I didn’t really know how to cook them. One of these Saturday market mornings, I decided to remain for a while observing my usual vegetable providers cleaning them. We talked for a while and they also explained me how to cook them. I realized that an important part of this simple recipe is in the artichoke cut, it is this preliminary process that allows to reveal the real potential of the vegetable. I hope this post inspires someone to do some artichoke cooking action, because it is really worth it. Ingredients: 5 artichokes romaneschi 5 small garlic cloves 4 tablespoons of extra-virgin olive oil parsley salt 1 lemon Preparation: Prepare a container with …

Wild Asparagus Migas

  This last Saturday morning, I was wandering in the street and I passed in front of this small grocery store where I saw the most beautiful wild asparagus displayed. As soon as I decided to take those beautiful, and also rather expensive asparagus, it came to my mind that they would be the perfect match to lift up that stale bread that I had back home. Migas is a Portuguese dish traditional from Alentejo region. It can also be found more to the south or in the Spanish Extremadura region. It consists in a loaf of fried breadcrumbs, that is usually served as a side dish with pan-fried pork meat. I really wanted to prepare this dish because it also brings back good memories, I immediately thought about the ones frequently prepared by my grandmother, that would be served with the freshest mackerel that she could find in the fish market that day. She would fry that fish, serve it with migas and with a good lettuce salad. The biggest difference between the combinations that are done in different regions is the more south …