Dorrie Medeiros Kimkaran
Stew from the Ribatejo (pronounced “rib-a teszh-ho”, accent on “teszh” and roll the “r”.) Ribatejo is a region midway down Portugal’s interior. It is a great stew and smells divine when cooking. I served it at work once, put on a Portuguese lunch complete with red wine. Drove everyone nuts while it was re-heating on the stove <grin>. Have cured olives on the table and pickled veggies (carrots, cauliflower, onions, peppers) on the table as condiments.
- 1/4 lb blade pork meat, cubed
- 1 lb linguica, skinned and sliced
- 1/4 c. olive oil
- one 14 1/2 ounce can tomato sauce
- 4 medium peppers, sliced
- 2 onions, chopped
- 1 t. parsley, fresh or dried
- 2 garlic cloves, minced
- 1 t. paprika
- salt and pepper to taste
- 6 oz of red wine (I always drink a glass while cooking this <grin>)
- 1 oz of brandy
Heat half of the oil, fry pork mean and onions for about 35 minutes. Meanwhile, in another pan, place remaining oil, linguica, tomato sauce, peppers, parsley, garlic, paprika, salt and pepper. Add 1/2 cup of water and allow to simmer a half hour, then add cooked meat and onions to this. Add wine and brandy. Continue cooking over medium heat for 1/2 hour. You can serve stew over cooked white rice if you like….I like it just as it is, use bread to sop up juice and drink with good Portuguese red wine :-D.