During my April 2009 trip to Portugal there were many fabulous food and wine experiences. This is a focus on a few particular dishes which stood out.
Pasteis de Belem (aka
Pastel de nata): a small egg tart with a flaky crust; eaten at the linked pastry shop in Belem. Excellent dish, creamy and not overly sweet. Perfect with an espresso as a mid-day snack.
Feta Cheesecake with porto sauce: a totally unexpected and modern twist on the classic cheesecake. This was a deconstructed approach with thin crispy layers of dough sandwiching crumbly, tart cheese filling.
Pau De Deus: wonderful sweet eggy bread with a candied coconut topping. It was found regularly at all pastry shops and we frequently enjoyed it at break
Migas: a traditional pesent stew made from breadcrumbs. A standard, especially inland, can be very simple or surprisingly modern. A hearty dish often accompanied by seafood or ham, I tried several different varieties that were all delicious and unique.
Queijo de Azeitão: a sublime semi-soft cheese with a strong odor and a robust, earthy flavor. It was a typical appearance as an appetizer at restaurants.
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