Miguel Castro e Silva
A veteran and precursor of auteur cuisine in Portugal.The veteran among chefs at the Mercado da Ribeira, but that does not make him any bit less original than his peers – on the contrary. Miguel Castro e Silva was one of the first Portuguese chefs to play around with traditional cuisine, at a time when doing such a thing was seen almost as an insult to the nation. Here the Porto native offers some of his famous rice dishes, as well as snacks traditionally popular in the north, such as the inevitable francesinha – the multi-layered sandwich invented in Porto. Our recommendation is to forget calorie counting and push the boat out.
Time Out says “There is no child (or adult) who doesn’t love his veal rice; there is no adult (or child) who doesn’t adore his classic francesinha. Castro e Silva’s offerings are real comfort food.”Order Now
Francesinha puxa-carroça com carne assada
For his Time Out Market francesinha, Miguel Castro e Silva decided to return to the roots of this Porto mega-sandwich, which was originally made with roast meats. He uses pork neck or chuck roll (or both), seasoned with salt, paprika, garlic and bay leaf, roasted at 140ºC for 3 to 4 hours. The meat is then sliced and placed on a slice of bread, and the linguiça sausage placed on another slice. Both are then put into the oven at a low temperature, to heat up. Then the two slices are put together, covered in cheese, before being returned to the oven. In all, this process takes about 10 minutes. For the sauce, the chef uses pork scraps and bones, which are sweated with onion and bay leaf. The beer, tomato purée and white port is then added, along with some water, and simmered for 4 to 6 hours. It is then strained to remove excess fat and then thickened with a mixture of olive oil and flour. Finally it is seasoned with salt and piri piri hot sauce and poured over the francesinha.
WHITE SANDWICH LOAF (OF GOOD QUALITY)
CACHAÇO (PORK NECK) OR ACÉM (BEEF CHUCK ROLL)
SALT / PAPRIKA
PORK SCRAPS AND BONES
WHITE PORT WINE
SALT / PIRI PIRI