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pirâmides de carne SERVES 4 AS A MAIN COURSE, 8 AS A STARTER

entered the culinary vernacular in Portugal sometime during the past fteen years. Before that, it was found mostly in P asta European-style hotels in the cities as a way of catering to a

foreign clientele. Leading the democratization charge has been Italian-born Augusto Gemelli, owner of Restaurante Gemelli in Lisbon. Gemelli is famous for his use of local ingredients cooked in the Italian manner. This dish was inspired by his many fancifully filled pastas. ATENÇÃO If you don’t want to ddle with making the pyramids, just fold the wrappers over to make triangles. 6 OUNCES CHOURIÇO, LINGUIÇA, OR DRY-CURED SMOKED SPANISH CHORIZO, CUT INTO CHUNKS 3 TABLESPOONS OLIVE OIL 6 OUNCES GROUND PORK 1 MEDIUM YELLOW ONION, MINCED 1 GARLIC CLOVE, MINCED ⅔ CUP REQUEIJÃO CHEESE OR WHOLE-MILK RICOTTA 3 TABLESPOONS CHOPPED FRESH CILANTRO LEAVES KOSHER SALT AND FRESHLY GROUND BLACK PEPPER TWENTY-FOUR 3-BY-3-INCH WONTON WRAPPERS OR HOMEMADE PASTA SQUARES 6 TABLESPOONS UNSALTED BUTTER

1. Pulse the chouriço in a food processor until finely minced.

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The new portuguese table david leite  

The new portuguese table david leite