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migas da minha vovó costa SERVES 6 TO 8

up eating bowls of recheio, literally “stu ng.” My grandmother made it, and no one, but no one, could match her. It I grew was a moist bread concoction studded with chouriço and bacon. While living in Portugal, I found that none of my friends had ever heard of recheio. And no wonder. The mainlanders have their own word for it: migas. In their honor, I’ve changed the name of this recipe. Serve this alongside beef, pork, roasted chicken, or Thanksgiving turkey. ¼ POUND THICK-SLICED SLAB BACON, CUT CROSSWISE INTO ¼-INCH PIECES 1 POUND CHOURIÇO, LINGUIÇA, OR DRY-CURED SMOKED SPANISH CHORIZO, ROUGHLY CHOPPED OLIVE OIL, IF NEEDED 2 MEDIUM YELLOW ONIONS, CHOPPED 4 GARLIC CLOVES, MINCED ¼ TEASPOON CRUSHED RED PEPPER FLAKES ⅔ CUP DRY WHITE WINE 3 TABLESPOONS AMPED-UP RED PEPPER PASTE 2 TABLESPOONS DOUBLE-CONCENTRATE TOMATO PASTE 12 CUPS ¾-INCH CUBES OF DAY-OLD RUSTIC BREAD ABOUT 2 CUPS BEEF STOCK PLUS 1 CUP WATER, OR 3 CUPS STOREBOUGHT LOW-SODIUM BROTH KOSHER SALT AND FRESHLY GROUND BLACK PEPPER ¼ CUP CHOPPED FRESH FLAT-LEAF PARSLEY LEAVES

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The new portuguese table david leite  

The new portuguese table david leite