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petisco - Amêijoas à Bulhão Pato

Bulhão Pato clams #Portugal

Ameijoas à Bulhão-pato (Clams à Bulhão-pato) - After being soaked two to three hours to release the sand, the clams goes into a pan with olive oil and garlic. Season with coriander, lemon juice and white wine. The dish is named after Raimundo António de Bulhão Pato (1828-1912), Portuguese writer, politician and poet who is best known for recipes the created like clams, hare or grouper.

Rissois, chamuças e croquetes

Amêijoas à Bulhão Pato, a typical and delicious portuguese clams dish. Recipe by chef Henrique Sá Pessoa here: http://www.taste-portugal.com/chef/henrique-sa-pessoa-clams-bulhao-pato-style

20 Mouth-watering dishes from Portugal - via @momondo | Traditional Portuguese cuisine is among the most underrated (and most yummy) dishes in the world. Read this list and find out just why you need to try these. Photo: Amêijoas à Bulhão Pato © sandy alan js

Portuguese appetizer Linguiça ... Um petisco