Food,restaurants and recipies

Costa Vicentina and Antonia´s recipe

On 24/10/2020
By johanna
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This post is also available in: Nederlands (Dutch)

Living La Dolce Vita

It has been a while since you have heard from “La Dolce Vita”. That’s because I have been enjoying “La Dolce Vita” myself! I have spent the last few weeks in Italy, in Florence to be precise where I have followed an intensive course at Europass – School for Italian Language. It was a great experience, and I have enjoyed every minute of it. In the coming weeks, I will share with you my experiences in Florence and all the beautiful things I’ve seen. And also, some great recipes that I have gotten my hands on 😉.

Costa Vicentina

But first, it is time for a recipe from our dear Antónia from Restaurant “A Vela”. This week it’s again a typical recipe from the Alentejo with pork and small mussels (called ameijoas in Portuguese).
To many people, this seems like a strange combination, but believe me it is delicious! It joins the beautiful taste from tender pork and the taste of the Ocean.

Beach at Milfontes

If you ever have a chance, you really should visit the beautiful West Coast (Costa Vicentina). The rugged coastline and beaches such as “Praia de Carrapateira” and “Praia do Amado” are breathtaking and a visit to the small town of “Villa Nova de Milfontes” will make the trip complete.

Beach at OdeceixaHere you can still find unspoilt nature and lots of peace and quiet.

Beach – Praia do Amado

Carne de Porco á Alentejana : (recipe for two people )

Ingredients:

500 grams of Pork in cubes
2 medium-size sliced garlic cloves
black pepper to taste
1 bay leaf
2 dl white wine
2 tablespoons well filled with massa de pimentão (click here for the recipe)
2 hands full of clams
Some olives (optional)

Carne de Porco á Alentejana

Preparation :

Add all these ingredients in an earthenware/ceramic bowl stir well and cover with the cling film and let marinate for 2 hours.
Pour the clams in a bowl with fresh water and let this rest for a few minutes to clean the sand from the clams.
Heat 2 tablespoons of lard and 3 tablespoons of virgin olive oil in a frying pan, fry the pork cubes slowly until the meat is almost done.
Add the clams to the Pork and cover with a lid so that the clams open.
A warning, only eat those clams that are open after cooking, clams that are still closed should not be eaten at all.
Meanwhile, peel 4 medium-sized potatoes and cut them into cubes, fry them in olive oil. Arrange the meat and the clams on a clay dish, surround the meat with the diced potatoes and decorate with coriander and lemon.