This dish is not seen in many restaurants (only in the good ones ) and is from deep inside Lisbon's heart. It has a very distinct flavour and is only suitable for whoever enjoys good food ;) . This recipe is from our favorite portuguese cooking book "Culinária Portuguesa" by António Maria de Oliveira Bello.
Ingredients (6 to 8 pax.):
- 6 peppercorns
- 10 tbsp of olive oil
- 4 tbsp of white vinegar
- 24 small onions
- 2 garlic cloves
- 1 tbsp of tomato sauce
- 1 sprig of parsley
- 1.5 dl / 5 fl.oz. of gravy sauce
- 3 dl / 10 fl.oz. of dry white wine
- roasted wheat flour
- 4 slices of big traditional bread
1- Clean the partdriges and tie them up and put them in a casserole. Join the salt, the peppercorns the olive oil, the vinegar and the white wine. Cover the casserole and let it cook for 2 hours.
2- After cooking for 2 hours, join the sliced onions and garlic cloves, the tomato sauce, the parsley sprig cut in pieces and let it cook for 1 more hour.
3- 15 minutes before removing the casserole from the stove join the gravy sauce and the roasted wheat flour to thicken (only if you feel its needed).
4- If needed, season again with salt and pepper and serve with bread and boiled potatoes (or french fries if you prefer). Enjoy this delicious Lusitanian dish! Bom apetite!
2- After cooking for 2 hours, join the sliced onions and garlic cloves, the tomato sauce, the parsley sprig cut in pieces and let it cook for 1 more hour.
3- 15 minutes before removing the casserole from the stove join the gravy sauce and the roasted wheat flour to thicken (only if you feel its needed).
4- If needed, season again with salt and pepper and serve with bread and boiled potatoes (or french fries if you prefer). Enjoy this delicious Lusitanian dish! Bom apetite!
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