Trabalho elaborado para o projeto eTwinning "Diversidade Cultural".

1. TRADITIONAL PLATES OF THE NORTH OF
PORTUGAL
Caldo Verde, Francesinha, Feijoada à Transmontana e Pudim Abade

2. CALDO VERDE
- The Caldo Verde is a traditional soup of Braga, in the North of
Portugal, but this tradition had spread to all the country and everyone
eats it. The predominant colour of this soup is green because of the
vegetable, in this case the cabbage, is cut in little stripes to make this
soup.
- This is eaten in the beginning of the meal because it’s a light plate. To a
genuine tasting, the Caldo Verde is served with broa of Avintes and a lot
of slices of chorizo, what make it even more delicious.
Caldo
Verde

3. FRANCESINHA
The Francesinha is a traditional food of Oporto,
which consists of:
- two thick slices of loaf of bread, slightly toasted;
- a beef steak, sausage, mortadella, fresh sausage and
cheese between the two slices, sometimes
accompanied by a starry egg at the top;
- enough slices of cheese on all sides and goes into the
oven until the cheese starts to melt;
- the most important ingredient of this dish: the hot
sauce, slightly thick and spicy.

4. According to the story, it was a Portuguese named Daniel David
Silva who worked in the restaurant "A Regaleira" in Oporto in the
fifties. After being emigrant in France, he used as inspiration one of
the typical sandwiches of France, the "Croque-Monsieur".
His idea was to adjust the ingredients to the palate and
gastronomic culture of the people of the city of Oporto, accustomed
to strong and hot foods, eventually creating the famous sauce that is
undoubtedly the soul of any good Francesinha.
- Curiosity: There are restaurants that make sauces of excellence
whose combination of ingredients is a secret that has lasted for
generations.
Francesinha

5. FEIJOADA À TRANSMONTANA
The Feijoada à Transmontana has origin in the region of
Candedo, and traditional in the zone of Trás-os-Montes,
that traditionally is prepared early in the morning, to be
reheated at the time of being served.
This recipe is the traditional one, but if you do not have
access, you can change several of the ingredients, using
meat sausage, black pudding, sparkling or pork meat,
basically cured meats or less noble parts of the pig.
Feijoada à Transmontana

6. ABADE PUDDING
The abade pudding is a typical pudding from Braga, Portugal.
The pudding is made in a brass pot where half a liter of water is placed.
When it is boiling, add half a pound of sugar, a lemon peel, a cinnamon
stick and fifty grams of “toucinho” and let it boil until it reaches a point.
Beat fifteen egg yolks until the mixture is homogeneous and mix a goblet
of Oporto wine until it is in half a point, after beating again. The sugar
syrup is then drained through a thin drain into a bowl where the yolks
are stirring, stirring everything. A sugar-sweetened form is poured into
the caramel and the preparation is then poured into a water bath for 30
minutes. The pudding is unformed when it is almost cold.
Abade pudding

7. THE END
Work made by:
- Afonso Lameiras
- Guilherme Timula
- Miguel Raimundo
- Rafael Condeço
http://origemdascoisas.com/a-origem-da-francesinha/
https://pt.m.wikipedia.org/wiki/Pudim_abade_de_Priscos
https://pt.m.wikipedia.org/wiki/Caldo_verde
http://www.cozinhatradicional.com/feijoada-a-transmontana-valpacos/