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Gastronomic weekends

The county Esposende - Land of Sea of ​​Braga - presents us with a cuisine based on the excellence of fish and seafood, prepared and cooked with art and mastery by restoration professionals.

The municipality of Esposende - Land of Sea in the district of Braga - presents us with a cuisine based on the excellence of fish and seafood, prepared and cooked with art and mastery by catering professionals. At the time, the lamprey of the Cávado River should be highlighted, passing through the sea bass and octopus from Apúlia, in addition to white seabream, pout, horse mackerel, congress, sardines and many other treats that make the taste of the guests. Of the multiplicity of Flavors of the Sea that characterize the gastronomy of Esposende, other endogenous products are worth mentioning, such as the Green Wines from farms of the municipality's bottling producers, the vegetables of the coastal fringe, the local sweets, with emphasis on the renowned Clarinhas de Fão, or also the cheeses and butters from Marinhas Dairy Dairies.


Lamprey


Lamprey

The lamprey bleeds suspended, after removing the gut and opening the head, removing the liver, roe and cutting the tail. It is carefully cleaned and cut into pieces (logs) immersed in wine. Blood should be collected in a dish bowl and emulsified in vinegar and wine. Marinate 2 hours with blood, wine, salt, pepper, garlic and parsley. The chopped onion, water, chorizo ​​and drained lamprey logs are placed in the pan. Sauté 10min. Remove the lamprey and add the stock with water. When it boils, the rice is thrown and when it is almost ready, pour the blood. When going to the table the lamprey is added. Let the rice remain loose.


Clarinhas de Fão


Clarinhas de Fão

Chila jam: Cook the chila after peeling and removing the “gut”. Shred and soak for 2 days. Then squeeze, weigh and put an equal portion of sugar. Put the sugar on the fire until it reaches a sweet point, then pour in the chila and after being in a light spot, remove from the heat and mix the necessary egg yolks (6 egg yolks approximately).
Tender Dough: Put a portion of the flour in a bowl, open a hole in the middle and pour a little butter into it. Knead it, placing a few drops of warm water seasoned with salt. Knead well and after resting for a while, spread the pastries and fill with the chila. They are fried in animal fat and oil, finally, sprinkle with ground sugar or icing sugar.

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