新lunch
Bacalhau à Brás (Portuguese Salt Cod)
Portugal's most beloved salt cod dish — shredded bacalhau with silky scrambled eggs, crispy matchstick potatoes, olives and fresh parsley. Simple genius.
50 min480 calMedium
★4.7(1,780)
🇵🇹
葡萄牙食谱
马介休、蛋挞、piri piri——受大西洋影响，味道浓郁。
86食谱
27Easy
40Medium
19Hard
关于 葡萄牙 美食
葡萄牙美食受到大航海时代的双重影响：葡萄牙将辣椒带到非洲和亚洲（piri-piri 从莫桑比克和安哥拉带回来），将天妇罗的祖先引入日本，并将香料带回家，同时保留了中世纪的面包、橄榄油和葡萄酒的支柱。最具代表性的痴迷是马介休——自 1500 年代以来从纽芬兰水域捕捞的咸干鳕鱼——葡萄牙厨师声称一年中的每一天都有不同的食谱，从马介休到马介休酱。
尽管面积很小，但该国的划分却很明显。北方人烹饪丰盛：caldo verde（羽衣甘蓝和土豆汤配chouriço）、tripas à moda do Porto 和浸有啤酒酱的 francesinha 三明治。阿连特茹的内陆地区偏爱以面包为主的菜肴，如 açorda 和 migas，搭配来自橡子喂养的黑猪的猪肉。阿尔加维和海岸以烤沙丁鱼、蛤蜊 (amêijoas à Bulhão Pato) 和在铰接铜容器中烹制的卡塔普拉纳炖菜为生。
家庭烹饪是直接而节俭的：菜肴依靠大蒜、橄榄油、月桂叶、新鲜香菜（在欧洲不常见）和通过chouriço熏制的辣椒粉。这种传统的甜食传统诞生于修道院，使用蛋白经过淀粉洗衣和酿酒后剩下的蛋黄，制作出蛋挞、蛋挞和数十种富含蛋黄的糕点，这些糕点至今仍是咖啡馆的主食，除了比卡浓缩咖啡。
马介休
盐鳕鱼是全国性的食材，经过浸泡后可制成数百种菜肴，从奶油马介休玉米饼到油炸马介休酱。
烤沙丁鱼和海鲜
炭烤沙丁鱼、章鱼和蛤蜊搭配大蒜香菜酱，是欧洲人均鱼类消费率最高的国家之一。
Chouriço 和猪肉
熏辣椒腌制的 chouriço 为汤和炖菜增添风味，而阿连特茹的橡子喂养黑猪则出产秘制肉和李子肉等珍贵部位。
以面包为主的菜肴
Açorda（大蒜和香菜炖面包）和 migas 将不新鲜的面包变成主菜，这是阿连特茹烹饪的标志。
皮里皮里
来自葡萄牙非洲的鸟眼辣椒为著名的烤鸡 (frango piri-piri) 和腌料调味。
传统甜点
诞生于修道院的蛋黄糕点——蛋挞、蛋挞、toucinho do céu——定义了葡萄牙咖啡馆文化。
解放双手来烹饪
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Pastel de Nata – Portuguese Custard Tarts
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45 min240 calHard
★4.9(4,521)
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Caldo Verde – Portuguese Kale and Chorizo Soup
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50 min320 calEasy
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70 min560 calMedium
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50 min380 calEasy
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180 min590 calHard
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60 min520 calMedium
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50 min310 calEasy
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Bacalhau à Gomes de Sá
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Pastéis de Nata
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Caldo Verde
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55 min290 calEasy
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75 min560 calMedium
★4.5(40)
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45 min600 calEasy
★4.5(39)
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55 min320 calMedium
★4.6(46)
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Portuguese Bacalhau à Brás (Salt Cod with Potatoes and Eggs)
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65 min520 calMedium
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葡萄牙 烹饪常见问题解答
葡萄牙菜以什么闻名？▾
葡萄牙美食以无数种马介休（咸鳕鱼）、蛋挞、piri-piri 鸡、烤沙丁鱼和 caldo verde 汤而闻名。这是一种以海鲜为主的大西洋烹饪，用大蒜、橄榄油、月桂叶和新鲜香菜调味，搭配内陆的猪肉和熏香肠传统，以及源自修道院的蛋黄糕点。
葡萄牙菜和西班牙菜有什么区别？▾
葡萄牙烹饪广泛使用新鲜香菜（在西班牙很少见），更倾向于咸鳕鱼和大西洋鱼，并且喜欢像 açorda 这样的面包稠菜肴。西班牙有更浓厚的米饭（海鲜饭）和小吃传统，并且直接使用更多的熏辣椒粉而不是通过香肠。葡萄牙的 piri-piri 热度及其非洲和巴西的影响也没有真正的西班牙同等。这些菜系相关但又明显不同。
为什么盐鳕鱼在葡萄牙如此重要？▾
葡萄牙船队从 1500 年代初期开始在纽芬兰附近捕捞鳕鱼，将其腌制并晒干，以便长途航行回家。结果——马介休——可以无限期保存，价格便宜，而且符合天主教的禁食规则，几个世纪以来一直是日常食品。尽管现在主要从挪威进口，而且价格不再便宜，但它仍然是平安夜晚餐的核心，而且“365 种食谱”的说法也经久不衰。
初学者应该先做哪些葡萄牙菜？▾
Caldo verde——土豆、羽衣甘蓝和chouriço汤——是最简单的入口。 Frango piri-piri 只需要腌料和烤架或热烤箱。 Amêijoas à Bulhão Pato（蛤蜊配大蒜、橄榄油、白葡萄酒和香菜）需要 10 分钟。 Bacalhau à brás 是将浸好的鳕鱼与鸡蛋、洋葱和小土豆炒在一起，是最平易近人的盐鳕鱼菜肴。
葡萄牙菜辣吗？▾
大多没有。葡萄牙大陆烹饪用大蒜、月桂叶、辣椒粉和香菜轻轻调味。例外的是 piri-piri，这是一种从葡萄牙前非洲殖民地采用的鸟眼辣椒酱，与烤鸡一起食用，可作为餐桌调味品，但加热程度是可选的，由食用者自行决定。与墨西哥或泰国菜相比，即使是 piri-piri 菜肴也算中等。