Portuguese Recipes

8 Portuguese recipes. Page 1 of 1. Compare ingredients and cooking times. Bolo do caco, Caldo Verde (Portuguese Potato Soup with Kale and Sausage).

Baking Medium

Bolo do caco

Mashed roasted sweet potato is worked through the whole dough, which proofs and then cooks slowly in a pan rather than an oven. The amounts are for peeled, fully cooled roasted sweet potato, and weighing raw potato instead throws off the moisture of the dough. A pan that is too hot scorches the base of the thick rounds first, so the heat stays at medium-low, and splitting the first bread open shows how to adjust the heat for the rest. They are served warm, split crosswise.

Prep 240min Cook 60min 8 servings

Soups Easy

Caldo Verde (Portuguese Potato Soup with Kale and Sausage)

Caldo verde means green broth in Portuguese. The soup is thickened with nothing but blended potato, no cream, and carries kale cut fine as thread along with a few slices of smoked sausage.

🏠 Everyday

Prep 15min Cook 35min 4 servings

Steamed Medium

Carne de porco à Alentejana

The pork marinates for three hours in white wine, garlic and massa de pimentão, a Portuguese red pepper paste, before it cooks; the clams wait until the pork is tender and stay in only until they open. The potatoes are fried separately and folded in at the end, where the sauce only coats the outside. Chopped pickles, black olives and coriander go on raw when it is plated.

Prep 215min Cook 45min 4 servings

Western Medium

Bacalhau a Bras Recipe - Classic Portuguese Salt Cod with Eggs and Crispy Potatoes

Shreds of salt cod and matchstick potatoes fried crisp are bound together by eggs cooked only to soft, creamy curds. Soaking the cod in cold water for 24 to 48 hours, with several changes, means starting a day or two ahead. Even after soaking it keeps some salt, which makes tasting at the end more reliable than salting along the way. Taking the pan off the heat before the eggs fully set and letting residual heat finish them keeps the dish moist rather than dry. Black olives go alongside when you have them.

Prep 20min Cook 20min 2 servings

Baking Medium

Pão de ló de Ovar

Four whole eggs plus fourteen yolks, whipped with sugar for a long time, lift this cake, which bakes to a thin shell over a creamy, barely set centre. Because the middle is not fully cooked, every egg must be pasteurized and the flour must be a heat-treated cake flour its maker approves for eating without further cooking. Briefly heating flour at home does not meet that condition. The baking time assumes a flat earthenware dish and its stored heat; a metal pan will not behave the same. Afterwards it rests overnight in the fridge, never on the counter.

Prep 575min Cook 40min 10 servings

Western Medium

Bacalhau com Natas (Portuguese Salt Cod Cream Gratin)

Salt cod poached gently in milk absorbs moisture before it is mixed with half-cooked potatoes and cream and baked until golden. Fully cooked potatoes would collapse in the oven, so they are only partly fried or pan-cooked beforehand. Saltiness varies by product, which means soaking the cod from the day before and tasting just before it goes into the oven. A few minutes of rest after baking lets the cream settle so the layers hold when served.

Prep 25min Cook 35min 4 servings

Baking Medium

Portuguese Egg Tart

Puff-pastry cups filled with egg-yolk custard go into a very hot oven for a short bake, which leaves dark brown spots scattered across the surface. The yolks go in off the heat and the custard is strained through a fine sieve, so the filling sets smooth with no stringy bits of egg.

Prep 25min Cook 20min 4 servings

Western Hard

Leitão à Bairrada (Wood-Oven Suckling Pig)

This needs a wood-fired oven with a whole suckling pig of about 6kg turning on a spit, and pork belly in a home oven makes a different dish. The garlic, lard, pepper and salt paste goes inside the cavity, which then gets sewn shut to hold it in. Neither skin color nor time proves the meat is done: the pig comes off the heat only when several thick spots in the shoulders and thighs, away from bone and fat, all read at least 63°C. Pull out every bit of the sewing thread before carving.

Prep 50min Cook 120min 12 servings