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Açorda Alentejana

by João Nogueira, Gonçalo Roque, Simão Santos, Tomás Peixe

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AÇORDA ALENTEJANA
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Form:8th Class:C
By the authors:
Gonçalo Roque | João Nogueira | Simão Santos | Tomás Peixe
Recipe of Açorda Alentejana
Serves: 4 ⏰ Cooking time: 30 mins
This is our favourite Açorda ! Our mothers and grandmothers used to cook a lot with us and they helped us to make our own recipe. It's a tradicional recipe from my region, and for this reason it's called Açorda Alentejana.

Method:
1- The coriander with the garlic cloves, from which the turnip has been removed, together with the coarse salt, are crushed in a mortar, reducing them to mush.

2- This porridge is poured into the terrine or into a big kitchen bowl.

3- Drizzle with olive oil and scald with boiling water, where the eggs were previously poached.

4- Stir the soup with a large slice of bread, to give taste to the soup.
This soup is called "olive oil soup" or "master soup".

5- The bread, which has been cut into slices or cubes with a knife, or broken by hand, according to taste, is then introduced into the broth.

6- Afterwards, the soup is covered or not, as some like it soft and others like their soups harder.

7- The eggs are placed on the plate or on top of the soup in the terrine, also according to personal taste.
Ingredients
- 400g of aged bread, sliced

- 1,5 liters of water

- 6 clove of garlic, minced

- 1/2 cup of olive oil

- 4 eggs

- 1 bunch of fresh coriander

- 1 salt tablespoon
WEBGRAPHY
-https://tradicional.dgadr.gov.pt/pt/cat/outros-pratos-tradicionais/984-acorda-alentejana-acorda-a-alentejana

-https://pt.petitchef.com/receitas/prato-principal/acorda-a-alentejana-acorda-de-alho-ou-acorda-de-coentros-fid-1382778
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