Portuguese Pasta
By now you know I love love love linguica, and almost as much, pasta. When I put these together it’s a comfort food I can’t resist. With the recent Freitas Family Reunion I found myself in Lemoore, home of the best linguica, Lemoore Locker. My brother shared his big purchase of linguica with me. (Thanks Dan!) Of course the first meal I made was linguica with eggs, and I’d just had the best Peas with Linguica at the reunion. So, I opted for something a bit different. If you like linguica, pasta and a bit of heat you’re going to love this!
Another take on Portuguese Beans inspired by a Cousin Perry recipe, and this 100 year old picture of the Freitas Family. Yep, these are my relatives in this photo … gone but not without leaving a rich culture behind. Pictured is the celebration following the traditional yearly pig butchering.
How can this be a Portuguese soup when it’s really a take on Dave Lieberman’s Moroccan recipe? Simple! Many spices and food influences came to Portugal from Northern Africa. To give this recipe more of a Portuguese flare use chicken broth, add an uncooked cubed potato (large) along with other ingredients, and cut back on the chickpeas by 15 ounces. Either way this is an amazingly hearty meatless main dish soup.
Sorry Grandma, a twist to my Grandmother’s Vinha D’ Alhos. My brother’s at it again! And he doesn’t even need a celebration but this would be great for July 4th.
