A Verdadeira Cozinha Portuguesa

Portuguese Cooking Without Vegetable Oil

Discover the soulful classics of the Portuguese table, crafted with good olive oil, pure butter, and honest lard. Real ingredients, real flavor, the way the kitchens of Portugal have always cooked.

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Portuguese Recipes

Six beloved dishes from the Portuguese table, each made with honest fats that bring out the best in every ingredient.

Bacalhau a Bras

Bacalhau à Brás

⏱ 45 min🍽 4 servings🔥 Medium

Shredded salt cod folded with crisp matchstick potatoes, onions, and softly scrambled eggs. One of Lisbon's most cherished comfort dishes.

Ingredients

  • 500g salt cod, soaked and shredded
  • 4 large potatoes, cut into thin matchsticks
  • 2 onions, thinly sliced
  • 3 cloves garlic, minced
  • 6 eggs, lightly beaten
  • 4 tbsp olive oil
  • 2 tbsp butter
  • 1 bay leaf
  • Handful of black olives
  • Chopped parsley, salt, and pepper

Instructions

  1. Fry the potato matchsticks in olive oil until golden and crisp, then drain and set aside.
  2. In the same pan with butter, soften the onions, garlic, and bay leaf until translucent.
  3. Add the shredded cod and cook gently for 5 minutes until heated through.
  4. Fold in the crisp potatoes, then pour over the beaten eggs.
  5. Stir slowly over low heat until the eggs are just creamy, never dry.
  6. Season, scatter with parsley and olives, and serve at once.
Caldo Verde

Caldo Verde

⏱ 50 min🍽 6 servings🔥 Easy

Portugal's beloved green soup of silky potato broth and finely shredded collard greens, finished with slices of smoky chouriço.

Ingredients

  • 500g potatoes, peeled and chopped
  • 1 large bunch collard greens (couve), very finely shredded
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 chouriço sausage, thinly sliced
  • 4 tbsp olive oil
  • 1.5 liters water or light broth
  • Salt and pepper to taste

Instructions

  1. Soften the onion and garlic in 2 tablespoons of olive oil in a large pot.
  2. Add the potatoes and water, then simmer until the potatoes are very soft, about 20 minutes.
  3. Blend the potato base until completely smooth and silky.
  4. Lightly brown the chouriço slices in a little olive oil and set aside.
  5. Bring the broth back to a gentle boil, add the shredded greens, and cook just 5 minutes so they stay bright.
  6. Finish each bowl with a drizzle of olive oil and a few slices of chouriço.
Sardinhas Assadas

Sardinhas Assadas

⏱ 30 min🍽 4 servings🔥 Easy

Whole fresh sardines grilled over the coals with nothing but coarse salt, served with roasted peppers and good olive oil. The taste of a Portuguese summer.

Ingredients

  • 12 fresh sardines, cleaned
  • Coarse sea salt, generously
  • 3 red bell peppers
  • 3 cloves garlic, minced
  • 5 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 lemon, cut into wedges
  • Chopped parsley
  • Rustic bread, to serve

Instructions

  1. Salt the sardines heavily 30 minutes ahead and let them rest at room temperature.
  2. Roast the peppers over the flame until charred, then peel, seed, and slice them.
  3. Dress the peppers with garlic, olive oil, vinegar, and parsley.
  4. Grill the sardines over hot embers about 3 minutes per side until the skin blisters.
  5. Arrange on a platter with the pepper salad and lemon wedges.
  6. Drizzle with olive oil and serve with plenty of bread.
Carne de Porco a Alentejana

Carne de Porco à Alentejana

⏱ 1 hr 15 min🍽 4 servings🔥 Medium

Tender marinated pork simmered with clams in a fragrant garlic and white wine sauce. The famous surf and turf of the Alentejo region.

Ingredients

  • 700g pork shoulder, cubed
  • 500g fresh clams, cleaned
  • 4 cloves garlic, minced
  • 1 cup dry white wine
  • 2 tbsp sweet paprika paste (massa de pimentão)
  • 3 tbsp olive oil
  • 1 tbsp lard
  • 1 bay leaf
  • Coriander, chopped
  • Salt, pepper, and lemon wedges

Instructions

  1. Marinate the pork with garlic, paprika paste, wine, and bay leaf for at least 2 hours or overnight.
  2. Drain the pork, reserving the marinade, and brown it in olive oil and lard until deeply colored.
  3. Pour in the reserved marinade and simmer gently 40 minutes until the pork is tender.
  4. Add the clams, cover, and cook just until they open, about 6 minutes.
  5. Discard any clams that stay closed and season the sauce well.
  6. Scatter with fresh coriander and serve with lemon wedges.
Broa de Milho

Broa de Milho

⏱ 2 hr 30 min🍽 1 loaf🔥 Medium

The rustic Portuguese cornbread with a thick golden crust and dense, earthy crumb. Baked the traditional way, with no seed oils at all.

Ingredients

  • 3 cups fine cornmeal (maize flour)
  • 1.5 cups rye or wheat flour
  • 1 packet dried yeast
  • 1.5 cups warm water
  • 1 tsp salt
  • 1 tbsp olive oil, plus more for the bowl
  • 1 tbsp butter, softened
  • A little extra cornmeal for dusting

Instructions

  1. Scald two cups of the cornmeal with half the warm water and let it cool to lukewarm.
  2. Dissolve the yeast in the remaining warm water with a pinch of the flour.
  3. Mix the cornmeal paste, yeast, remaining flour, salt, olive oil, and butter into a stiff dough.
  4. Knead briefly, shape into a round, dust with cornmeal, and let it rise 1 hour 30 minutes.
  5. Bake at 200°C (400°F) for 45 minutes until the crust is deep golden and sounds hollow.
  6. Cool completely on a rack before slicing.
Pastel de Nata

Pastéis de Nata

⏱ 1 hr 30 min🍽 12 tarts🔥 Medium

The legendary Portuguese custard tarts with caramelized tops and crackling, buttery pastry. A Lisbon treasure best eaten warm with cinnamon.

Ingredients

  • 1 sheet all butter puff pastry
  • 2 tbsp butter, softened
  • 500ml whole milk
  • 6 egg yolks
  • 200g sugar
  • 3 tbsp cornstarch
  • 1 cinnamon stick
  • Peel of 1 lemon
  • 1 tsp vanilla
  • Ground cinnamon, to finish

Instructions

  1. Brush the puff pastry with softened butter, roll it tightly, and slice into 12 pinwheels. Press each into a tart mould.
  2. Warm the milk with the cinnamon stick and lemon peel, then remove from the heat to infuse.
  3. Whisk the yolks, sugar, cornstarch, and vanilla, then strain in the warm milk.
  4. Cook gently, stirring, until the custard just thickens, then pour into the pastry shells.
  5. Bake at 250°C (480°F) for 12 minutes until the tops are blistered and caramelized.
  6. Cool slightly and dust with ground cinnamon before serving.
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