Bacalhau com Natas e Carne de Porco á Alentejana
BACALHAU COM NATAS
traditional dish: cod fish, potatoes, onions, béchamel sauce with cream and mozzarella cheese au gratin
portuguese typical cod fish is distinguished by the way it is dried with salt in the mediterranean sun, an ancient preserving method still appreciated today. before cooking the fish is soaked for 2 days to reduce the levels of salt and make the cod more tender.
CARNE DE PORCO À ALENTEJANA
pork, clams, fried potatoes and coriander