Portuguese and Brazilian Cuisine

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600 g of potatoes

100 g of bread unto

1 dl olive oil

2 tablespoons of vinegar

2 cloves of garlic

2 large onions

1 bay leaf

1 bunch of parsley

1 teaspoon of powder of eel (ginger or turmeric)

Salt

Black pepper powder



Clean and prepare the eels, cutting off the heads, washing them in water and withdraw all of the viscous residue. After that operation, cut it in pieces.
Peel the potatoes and cut them in thick slices. Peel and cutup the onions in rings.
In a large pan, add the eels, potatoes and onions in alternate layers. Each layer must be drizzled with olive oil and seasoned with garlic, bay leaf, parsley, post eel, salt and pepper.

Place in a saucepan on the stove, with water and salt. Once it starts to boil, place the peeled potatoes  and cut them into pieces.
Being cooked squash is coming back to put them in the cooking water, adding the cabbage leaves to cut vegetable broth, then wash them well in two or three waters.
Add the olive oil and let it boil for two or three minutes with the pot uncovered, to get the cabbage and green.
Serve in bowl adding a slice of chorizo ​​to taste, along with corn bread or rye bread.

Ingredients

1 kg potatoes

1.5 dl olive oil
4 tournedos of pork with (about 800 g)
1 onion
2 tablespoons of green pepper
2 tablespoons of red pepper
1 chilli
2 tablespoons of chopped tomatoes
2 tablespoons vinegar 

Salt 

Pepper q.b

Turnip greens

Wash and boil the potatoes without peeling them. Drain and let it cool slightly.
Peel them and add 0.5 dl of olive oil, season with salt and set aside.
Season the tournedos with salt and pepper and grill slowly on both sides.
In the meanwhile,add the chopped onion, peppers, crushed chillies, tomatoes and remaining olive oil in a bowl.
Season and mix well. 

Serves the grilled tournedos with sauteed potatoes and accompany it with the rich sauce prepared. You can also add boiled turnip greens.

MARIA RECOMMENDS

Here's an excellente white wine, from the Portuguese Region of Dão, in the centre of the country, with a solid tradition in the production of the most delicate wines.