What would this little Portuguese town do without them? Social life would undoubtedly grind to a halt. Every early morning, they’re a familiar sight on the streets. You’ll always spot one parked somewhere: one of those well-worn little lorries with an open flatbed and a tarpaulin. Then part of the precious cargo is unloaded there, supplying one of the many restaurants. With three essential ingredients.
Take a closer look at what they carry and deliver, and you’ll see that most of the contents consist of onions, garlic, and potatoes. What would Portuguese cuisine be without this trio?
To describe them as the ‘holy trinity,’ as is sometimes done, is perhaps not necessary. Yet it is hard to think of a Portuguese dish that could do without them.
Refogado, a mixture of onions and garlic slowly fried in olive oil, which serves as the basis for virtually every savory dish. Without refogado, there would be no Bacalhau à Brás, no Caldo Verde, and no Feijoada.
And whilst onions and garlic provide the flavor, potatoes – in all their various forms and preparations – form the backbone of the recipe. Potatoes such as the reddish Batata de Trás-os-Montes, the firm Raíz de Cana, or one of the many other local varieties.
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This week, fully rewritten:
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And later today, of course: the week kicks off with music. Have a lovely week!
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