brewing in a delicious marinade, getting ready for dinner. All you
need for this recipe is a friendly butcher (for the pork belly) and a
dry pair of gumboots (to collect your cockles). Good eggs for the
pasta are essential.
Ameijoas Na Cataplana
One pork belly, diced
Plenty of cockles (rest them in clean salt water overnight, then
immerse in fresh water to expel remaining sand)
3 cups white wine
5 cloves garlic
half a dozen bay leaves
2 tablespoons paprika.
Marinade the pork then remove. Reserve rest of marinade. Fry bacon
then set aside. Fry pork in butter and oil.
Scrub and clean cockles. Steam the cockles in the marinade until they
open. Discard un-opened cockles.
Stir through fried bacon and 1 cup cream.
Stir through chiffonnade cut parsley and coriander.
Serve with fresh pasta and classic fresh green salad.
4 large free-range eggs
500g flour. Use high grade or strong Tipo "00"
Mix in food processor until it forms a dough, about 1 minute.
Turn onto a floured board and knead for another couple of minutes.
Wrap in paper or cling film and let it rest in fridge for at least 10 minutes.
Roll out as thin as you can and shape as you wish. Long and flat, you
can cut or rip for rustic shapes or use a pasta cutter if you have
Fresh Green Salad
Thinly sliced tomatoes
Thinly sliced cucumber, peeled and seeds removed
Thinly sliced red peppers
Mixed mesclun salad leaves
quarter cup cider vinegar
quarter cup olive oil
pinch of sugar, salt, pepper and mustard powder
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