![alcatra de polvo a moda da terceira alcatra de polvo a moda da terceira](https://i.ytimg.com/vi/PFx2TJ_Rta8/maxresdefault.jpg)
Then proceed with the recipe by generously greasing the interior with butter.Need something to wash it down with.There are lots of different octopus recipes in Portuguese cookery and one of these dishes, polvo guisado, comes from The Azores (polvo guisado à moda dos Açores).You’ll find this dish on many of the Azorean islands, and each island seems to have a slightly different take on the recipe – there’s polvo guisado à moda da Terceira, da Faial, de São Miguel, and so on.Cozido à portuguesa is a very typical dish that’s eaten throughout Portugal. When you want to cook in the pot, immerse it in water and soak for 24 hours. Then place the pot on a flame diffuser over medium heat. To season fill the pot with water and add several cabbage or collard leaves and and some onion peelings. Lucia Costa, who learned to prepare this dish as a young girl in Terceira, says long slow cooking is necessary to cook this dish.Ī new unglazed clay pot needs to be seasoned to avoid passing an earthy flavor to food. Serve meat with rice cooked in the broth. Leave the uncovered pot in the oven just until the oven heat has dissipated. Uncover the pot and remove some of the broth for cooking the rice.
![alcatra de polvo a moda da terceira alcatra de polvo a moda da terceira](https://cozinhaacoriana.pt/wp-content/uploads/2020/11/Alcatra-de-cabrito-scaled.jpg)
![alcatra de polvo a moda da terceira alcatra de polvo a moda da terceira](https://i.ytimg.com/vi/KnuKrMX8Dmc/maxresdefault.jpg)
When the liquid begins o boil, reduce the temperature to 300 degrees, cover the pot with foil and cook, without turning the ingredients until tender – about 3-31/20 hours more.ĥ. Mix the water with 1 cup of the wine, pour over the ingredients followed by enough additional wine to cover everything by 1 inch.Ĥ. Dot the top with pieces of the cold butter.ģ. Scatter the allspice and Peppercorns over top along with the salt. Followed by the second bay leaf, the garlic and remaining bacon. Add the meat, including the bone from the roast or shin bone. Place half of the onions in the bottom of the pot followed by half of the bacon, garlic and 1 bay leaf. Generously grease the interior of the pot with the soft butterĢ. ½ Pound slab bacon cut into 1 inch piecesġ 5 Pound rump or chuck roast, bone in, cut into 4 inch piecesġ. Unglazed clay pots must be soaked before each use and placed in a cold oven to prevent cracking.”ġ – Pre soaked unglazed 4 quart red clay pot or 4 quart dutch oven or casserole pan *soaking instructions below* Similar deep, unglazed clay bakers may be found at kitchen specialty shops (or see resource guide at the end of the book). The traditional pot is somewhat like an inverted lamp shade in shape. (see page 40 of cook book), or is prepared in a clay pot.
![alcatra de polvo a moda da terceira alcatra de polvo a moda da terceira](https://www.oliveiradaserra.pt/media/filer_public/ac/6b/ac6ba3d4-c6ff-4742-a598-fedb70265614/lulas-coradas-em-salada-de-batatas-com-vinagreta-de-cebola-roxa-e-poejo.jpg)
Served with rice as a separate coarse after the Soup of the Holy Ghost. Some cooks use white wine for a lighter color. Other Azorean Islands have versions of this popular meal. Cooked in red wine, the meat takes on a deep mahogany color. “The Azorean Portuguese from the Island of Terceira are famous for this unique dish, Simply seasoned with allspice, pepper, salt and bay leaf, it is traditionally served on the Feast of the Holy Ghost, but can be served on other occasions as well. Portuguese Home Style Cooking by Author Ana Patuleia Ortins This following recipe for Alcatra is from the cook book You can learn more about the g astronomy of the Azores here or read this book: Sopas: A brief History of Portuguese Islanders, the Cape Cod Town of Falmouth, and the Feast of the Holy Ghost (2012) Lewis A. Here’s a list of Holy Ghost and other Festas. It is mostly made during the Holy Ghost Festivals which are celebrated at all the other Azorean Islands, as well as in many Azorean immigrant communities in the United States and in other countries with an Azorean – Portuguese immigrant community. I’ve had many requests for the Alcatra recipe recently but I waited until the weather got a little cooler to share it with you.Īlcatra is a pot roast very popular in the Azorean Island of Terceira in Portugal. Most often at the Portuguese Festa, or Holy Ghost Festival as some call it.