The dining room was full but Claudia Santiago, the chef at Flor da Rosa, kept her cool. She runs the kitchen like an orchestra conductor, making sure that the rhythm is just right and that all the subtleties of the cuisine of Alentejo are reflected on the plate. After the lunch service, we told Claudia how much we liked her cooking and asked whether she had any culinary secrets. She confessed that: “we have an amazing ingredient which are the sausages made from Alentejo black pork; everything they touch turns to culinary gold.” We asked Claudia whether she would share a recipe with our readers. She described several classic desserts but they were all too complex. So, we opted for the marinated rabbit recipe which is simple but delicious. Here it is.
Claudia Santiago’s marinated rabbit (“coelho de escabeche”)
Cook the rabbit in a rich bouillon made with parsley, mint, cloves, and carrots. Then, grill it over charcoal for a few minutes to intensify the flavor of the meat. Shred the meat. To make the marinade, fry minced onion and garlic with a bay leaf in olive oil. Add vinegar. Combine with the rabbit and let it marinade over night. Decorate with peppers and carrots and serve.
Enjoying this dish accompanied by Alentejo wine in the elegant dining room of Flor de Rosa, made us feel like lords of the manor.
Click here for the Pousadas’ website and here for more photos of Flor da Rosa.
When we sat down for dinner in the beautiful esplanade of the Arraiolos Pousada, we expected good food and attentive service. We got much more than that. We were served a series of delicious dishes that harmonized perfectly with Alentejo wine and made us feel we were at the right place, at the right time.
The dinner started with two soups, a Summer cucumber soup, followed by a tomato soup with quail egg. We then had “migas” (an Alentejo specialty made with bread) with wild asparagus and lamb grilled with rosemary. The grand finale was a sampling of traditional convent desserts updated with great refinement.
We congratulated the chef, Elizabete Velez, who told us that she learned to cook with her mother and grandmother in a small village in Alentejo. She offered to give us the recipe for her delicious Summer cucumber soup because it is very easy to make. Here it is.
Elizabete Velez’s Summer cucumber soup
Get the very best cucumbers you can find. Peel them (this step is key because the peel is very bitter) and remove their seeds. Dice the cucumbers, season them carefully with salt, pepper, and great olive oil. Puree the mixture in a blender. Pour into small bowls, placing one or two ice cubes in each bowl. Garnish with toasted slivered almonds, small strips of cucumber peel, and Portuguese sausage (preferably from Alentejo!).
Imagine eating this soup in a warm Summer evening, as the sun sets over a grove of olive trees and the stars wait their turn to shine on the Arraiolos castle. It’s magical!
Click here for the Pousadas’ website and here for more photos of the Arraiolos Pousada.
Our favorite restaurant in Évora, Botequim da Mouraria, seats only eight people and takes no reservations. There are no tables, everybody eats at the counter. Domingos Canelas, the restaurant’s owner, recites the menu, an endless list of delicacies that includes wild asparagus, eggs from blissful chicken, incredible prosciutto from Alentejo, luscious figs, briny clams, succulent fish and meat. In the kitchen, his wife Florbela cooks these ingredients with great skill and refinement. When Domingos brings the food he smiles, anticipating our enjoyment.
We asked him to select a wine from the restaurant’s amazing list. Instead of choosing an expensive bottle, he decided to impress us with a perfectly chilled white wine from Herdade Grande. “In Portugal,” he said, “you don’t need to spend much money to drink great wine.” And we agreed, marveling at the perfect harmony between the wine and the food.
During our leisurely lunch, many customers came to the door and left because there were no seats available. And yet, Domingos didn’t try to rush us. “You need time to enjoy the food of Alentejo,” he said.
We asked whether he planed to expand the size of the restaurant. He answered without hesitation: “I can only maintain this quality if I stay small.” At Botequim da Mouraria small is wonderful.
Botequim da Mouraria is at Rua da Mouraria, 16-A in Evora, tel. 266-746-775, email: firstname.lastname@example.org.