Cozido à portuguesa
 Cozido à portuguesa (Portuguese boil) plate | |||||||
| Type | Cozido | ||||||
|---|---|---|---|---|---|---|---|
| Place of origin | Portugal | ||||||
| Associated cuisine | Portuguese cuisine | ||||||
| Cooking time | 4 hours | ||||||
| Main ingredients | Vegetables, meats, Portuguese smoked sausages | ||||||
| 1178 kcal (4932 kJ)[1] | |||||||
| |||||||
Cozido à portuguesa (pronounced [kuˈziðu a puɾtuˈɣezɐ]) or Portuguese stew is a type of cozido, traditional Portuguese boiled meal.[2][3][4] Numerous regional variations exist throughout Portugal, and the dish is considered part of the Portuguese heritage, as well as one of the national dishes of Portugal.[3][5][6]
Preparation and ingredients
[edit]Cozido à Portuguesa is prepared with a multitude of vegetables (cabbages, beans, potatoes, carrots, turnips, rice), meat (chicken, pork ribs, bacon, pork ear and trotters, various parts of beef), and smoked sausages (chouriço, farinheira, morcela), among others. In the São Miguel Island, Azores, a local version of the Cozido à Portuguesa is cooked underground with heat and steam coming from the volcanic phenomena in the area.[7]
See also
[edit]
- Bosnian pot – Bosnian stew
- Cocido lebaniego – Traditional dish from Cantabria containing chickpeas
- Cocido montañés – Spanish bean stew
- Irish stew – Irish meat and vegetable stew
- Pot-au-feu – French beef stew
- Jota, also known as Istrian stew – Stew from the northern Adriatic regions
- List of stews
References
[edit]- ^ Piazzesi, Paolo, ed. (2009) [2002]. A cozinha portuguesa: uma viagem inesquecívelm através dos paladares e das cores de um país encantador (in Portuguese). Translated by Castro, Cristina. Florence, Italy: Casa Editrice Bonechi. p. 94. ISBN 978-88-476-0925-9.
- ^ Veiga, Alexandra; Empis, José (2010). "Food Chain Defense and Its Potential Implications on Traditional Foods: The Portuguese Case". In Alpas, Hami; Çırakoğlu, Beyazit (eds.). Food Chain Security. NATO Science for Peace and Security Series C: Environmental Security. Dordrecht, The Netherlands: Springer. p. 134. doi:10.1007/978-90-481-9558-9_10. ISBN 978-90-481-9560-2.
- ^ a b Sinclair, Charles, ed. (2010) [1998]. Dictionary of Food: International Food and Cooking Terms from A to Z (Electronic ed.). London: A & C Black. p. 1051. ISBN 978-1-4081-0218-3.
- ^ Trichopoulou, Antonia; Soukara, Stavroula; Vasilopoulou, Effie (2007). "Traditional foods: a science and society perspective". Trends in Food Science & Technology. EuroFIR. 18 (8): 420–427. doi:10.1016/j.tifs.2007.03.007.
- ^ Holland, Mina (2015) [2014]. The World on a Plate: 40 Cuisines, 100 Recipes, and the Stories Behind Them. New York: Penguin Books. p. 78. ISBN 978-0-14-312765-9.
- ^ Poelzl, Volker (2007). Culture Shock! Portugal: A Survival Guide to Customs and Etiquette. Tarrytown, NY: Marshall Cavendish. p. 150. ISBN 978-0-7614-5672-8.
- ^ "How to make and where to eat Cozido das Furnas?". Açores Natureza Viva. Via Oceânica. 11 May 2021. Retrieved 30 August 2022.
 | This article about Portuguese cuisine is a stub. You can help Wikipedia by expanding it. |