Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Açorda alentejana is a recipe of humility and culinary intelligence: bread, hot water, garlic and herbs become a full meal.
The coriander adds the aroma and the olive oil gives body to the broth.
You can receive a poached egg and, on some tables, fish or cod on the side.
Ingredients
- 4 thick slices of Alentejo bread or rustic bread
- 4 cloves of garlic
- 1 bunch of coriander
- 80 ml olive oil
- 1 liter of hot water
- 4 eggs
- Coarse salt
- Optional pepper
Method
- Mash garlic, coriander and salt in pestle or bowl.
- Drizzle with olive oil and mix until an aromatic paste forms.
- Poach the eggs in hot water.
- Place bread in deep plates.
- Cover with coriander paste and hot water.
- Finish with the poached egg and more olive oil.
Tips from Empório Portugal
- Stale bread absorbs the broth better.
- Fresh coriander is the soul of the recipe.
- The water must be very hot to perfume the bread.
Possible substitutions in Brazil
- Use rustic Italian bread if you can't find Alentejo bread.
- Those who don't like coriander can use parsley, knowing that it changes the character of the dish.
Pairing
An Alentejo white or fresh water. Content intended for adults 18+. Drink responsibly.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is an Empório Portugal editorial version inspired by Portuguese culinary tradition. Regional and family variations exist, especially in seasoning, quantities and method.
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