By JOSÉ AVILLEZ
BELCANTO
LISBON | PORTUGAL

COZIDO Ã PORTUGUESA • JOSÉ AVILLEZ

»MENU ACROSS EUROPE« Another fabulous recipe by another fabulous chef… JOSÉ AVILLEZ opened his restaurant BELCANTO totally renewed, in the beginning of 2012 in the historical center of Lisbon. »By nature, we are nonconformists. Every day we hope to learn and find answers to the questions that crop up and allow us to develop and move forward«, is one of his principles.
//quote: Belcanto website

The following recipe by José Avillez is his interpretation of a traditional Portuguese stew, which certainly can be called as one of the national dishes of Portugal…

THE RECIPE

[BY JOSÉ AVILLEZ]

[4 PORTIONS]

VEAL TROTTER BROTH

1 pc.

1 pc.

20g

½ pc.

¼ pc.

21g

1 pc.

1 bunch

2 pcs.

4g

veal’s trotter

chicken leg

chickpeas

onion

carrot

sea salt

bay leaf

of fresh parsley

cloves

black peppercorns

TO FINISH THE BROTH

100g

100g

100g

100g

2 bunches

porc jowl or bacon

»Farinheira« cured sausage

»Morcela« cured sausage

»Chorizo« sausage

of fresh peppermint

CABBAGE PURÉE

½ pc.

1 pc.

10g

Savoy cabbage

onion

olive oil

Dijon mustard

GARNISH

6 pcs.

4 leaves

8 pcs.

4 pcs.

pearl onions

Savoy cabbage

baby carrots

baby turnips

Fleur de sel

olive oil

small peppermint leaves

VEAL TROTTER BROTH

1

In advance, season the jowl or bacon and allow to pickle for 6 hours.

2

Then rinse, dry and place the meat in a vacuum bag. Next, cook it for 16 hours at 63°C. If you don’t have vacuum bags, poach it in unsalted water for 2 hours in a slow boil.

3

To prepare the broth, singe [flame] the veal trotter and leave it in water to bleed.

4

Next, open the veal trotter and spread 21g of sea salt inside, add bay leaf. Allow to infuse the flavors for 24 to 48 hours.

5

Wash the veal trotter thoroughly and put it in a saucepan with 2 litres of water.
Add the onion, cloves, pepper, chicken leg, chickpeas, carrot and the parsley. Simmer for 4 hours.

6

To finish the veal trotter broth, aromatize it with the cured sausages and the chorizo [chopped into slices]. Cook them in the broth for 30 minutes.

7

Strain the broth through a fine mesh sieve and keep separately aside sausages and broth. Finish with fresh peppermint, allowing it to infuse for 10 minutes.

CABBAGE PURÉE

1

Cut the cabbage into pieces, wash and drain.

2

Sauté 1 onion [coarsely chopped] in olive oil. Add the cabbage, stir, add some broth and boil/stew until the cabbage is well cooked.

3

With a hand blender, mash the cabbage for 5 minutes at maximum speed. Strain the purée through a fine mesh sieve and correct the seasoning by adding the mustard. Put aside.

FINISHING & PLATING

1

Peel the baby turnips and simmer them in the broth, until done. Next, cut them into quarters. Cook the pearl onions in the same way, and cut them in halves. Also cook the baby carrots.

2

Cut the cabbage leaves into pieces of about 12cm in diameter and cook them in the broth.

3

Reheat the »Cozido« broth with the vegetables. Also reheat the jowl or bacon.

4

Plate the jowl/bacon with the cabbage purée and the cabbage leaves, seasoning with Fleur de sel.

5

Scatter some small peppermint leaves, the pieces of turnip, the carrots and the onions, and serve the »Cozido« broth in a small jar.

PLEASE KEEP IN MIND...

TOP CHEFS ARE ARTISTS!
Their delicious dishes are artworks, created on the basis of their skills, their creativity and their intuition. Mostly they’re using their recipes as suggestions ore helpful reminders. Some of the published recipes are unworked originals [copies] of the chefs, written in form of notes. And exactly these one, primarily are meant to be a source of inspiration for your practical experiments »at the stove« and should not be regarded as step-by-step cooking instructions.

WINE RECOMMENDATION

[BY RODOLFO TRISTÃO]

2005

DONA LOUISE
HUGO CHAVES | QUINTA DE LEMOS
SILGUEIROS | DÃO | PORTUGAL

GRAPE VARIETIES

Touriga Nacional, Tinta Roriz, Jaen

LOCATION

Exposition north/south; 350m to 400m a.s.l.
The vine is grown within a program of integrated protection. Infestation control is carried out through soil movement.

SOILS

Sandy with granite base

HARVEST

Grape-picking is done by hand, caste by caste, when they reach the ideal point of ripeness. Normally between the second fortnight of September and the first fortnight in October. The harvest is placed in small 10kg boxes.

VINIFICATION

The vinification takes place in French oak barrels and the wine remains there for 15 months so as to realize the potential of its structure and complexity.

PRODUCTION

30 hl/ha
35.900 bottles

//quote: Quinta de Lemos

MENU ACROSS EUROPE

[LINCHPIN.CLUB FEAT. FAVE RESTAURANTS | WINTER 2016/17]

For the second time, at the end of the year, we want to thank our guests and readers with a especially menu, interesting recipes and exciting wine recommendations.

For this we have asked chefs & teams of european top-restaurants for recipes of their signature dishes for the winter season.

The result is a unique menu with 11 dishes from Denmark, Germany, Liechtenstein, Italy, Poland, Portugal, Estonia, Croatia, Serbia, Austria and Greece.

photo credit: MARIANA MARQUES

A good time for everyone out there!
And what will you eat today?

LINCHPIN.CLUB

Culinary Experience...

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