Torricado: Difference between revisions
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Torricado is a culinary specialty from the Ribatejo region of Portugal, common both to the [[Tagus]] riverside plains and the hill rugged area of the vineyards, mainly in the area of [[Almeirim]], [[Azambuja]] and [[Cartaxo]] municipalities. |
Torricado is a culinary specialty from the Ribatejo region of Portugal, common both to the [[Tagus]] riverside plains and the hill rugged area of the vineyards, mainly in the area of [[Almeirim]], [[Azambuja]] and [[Cartaxo]] municipalities. |
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It consists in pieces of bread toasted over charcoal, soaked in olive oil and brushed with garlic. Salt is also added. It is served mainly as a side dish to grilled [[salt cod]], but also to sardines and pork. |
It consists in pieces of bread toasted over charcoal, soaked in olive oil and brushed with garlic. Salt is also added. It is served mainly as a side dish to grilled [[salt cod]], but also to sardines and pork. |
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==External Links== |
==External Links== |
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http://viagempelasorigens.blogspot.com/2010/09/torricado.html |
http://viagempelasorigens.blogspot.com/2010/09/torricado.html |
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[[pt:Torricado]] |
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Revision as of 14:54, 16 September 2011
Torricado is a culinary specialty from the Ribatejo region of Portugal, common both to the Tagus riverside plains and the hill rugged area of the vineyards, mainly in the area of Almeirim, Azambuja and Cartaxo municipalities. It consists in pieces of bread toasted over charcoal, soaked in olive oil and brushed with garlic. Salt is also added. It is served mainly as a side dish to grilled salt cod, but also to sardines and pork.
Confection
The bread is usually two days old. A large bread is cut longitudinally in halves, sliced in diamond, placed over a charcoal fire to toast. The bread is later brushed with a garlic clove and olive oil and salt are added in the meantime, during the roasting process.
Garlic and olive oil are commonly available and locally produced, and salted cod is a regular presence in portuguese diet.
Background
Torricado originates from the subsistence of rural workers, as an inexpensive and pratical way of making lunch while at work in the fields. It is nowadays usually served in familly reunions and friend gatherings, as well as in most festivities.
External Links
http://viagempelasorigens.blogspot.com/2010/09/torricado.html