Description
Carne de spanking and Alentejana (Carne de porco a Alentejana). One of the most famous dishes of the province of Alentejo, Portugal. Very interesting combination of pork, clams and pasta from sweet peppers (paprika). A paste of pepper is sold in all stores, it in Portugalii used for many dishes, but, thanks to the scullion from our site Nadia, I made it myself http://www.povarenok .ru/recipes/show/942 1/ Only replacing bitter pepper red sweet Bulgarian. Nadia, thank you so much!
Ingredients
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Shellfish
800 g
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Lemon
1 piece
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Bay leaf
2 piece
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Black pepper
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Garlic
3 tooth
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Dry white wine
200 ml
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Pasta
2 Tbsp
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Pork
800 g
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Coriander
Cooking
Pork rinse with cold water, give water to drain, cut into large cubes (the weight of each cube about 30 grams), mix with the chopped garlic, Bay leaf, white pepper, ground black pepper, white wine. Leave it to marinate for at least 4 hours.
Shellfish to defrost, rinse in cold water. Frozen clams already achishena from the sand, so to soak them in salt water for 2 hours no need.
In a well-heated skillet or, better yet, in a pan with olive oil fry the pieces of pork until Golden brown (carefully shaking off and removing them from the marinade). I'm just a carcass of meat without a lid for some time until the evaporation of the liquid (I like more).
When the pieces of meat acquired a ruddy crust, adding the remaining marinade and boil under a lid for about 2 minutes. Then add the shellfish
Continue to simmer with the lid on until, until the clams open their shell. Sprinkle with fresh herbs of coriander (cilantro).
For a side dish such meat is served grilled or baked in the oven until Golden brown potatoes, cut into large cubes.
Traditional salad of lettuce, carrots and onions, seasoned with lemon juice, olive oil and flower tops of origanum (Origanum vulgare) or as it is called in Europe - Oregano.
Wine such meat is better to choose a red table. :-) On a plate be sure to put the quartered lemon, so before you eat, sprinkle the meat with lemon juice. Bon appetit!
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