Tiborna
ou torricado?
Vamos lá desvendar este mistério. Também é normal
chamarem-lhe bruschetta, já que está na moda as palavras importadas.
No Alentejo chamam tiborna a pão normalmente quente
regado com azeite e esfregado com alho ou polvilhado com açúcar. Era normal
utilizarem pão acabado de cozer.
Quando eu era criança, tinha uma vizinha que cozia o
pão de quinze em quinze dias e que normalmente fazia alguns pequenos pães (tipo
bolas), para algumas crianças que apareciam na gulosice da tiborna. Ela tinha
sempre o açucareiro com açúcar amarelo á mão, assim como uma garrafa de azeite.
Mas também tinha o alho presente para nos fazer companhia com uma bela fatia de
pão quente, barrado com alho e regado com azeite. Nas tardes da cozedura do pão
era uma alegria…
O Torricado é típico da região do Ribatejo, tradicionalmente associado
ao trabalho do campo, especialmente dos pescadores dos valados do Tejo e aos
trabalhadores rurais da zona do Bairro.
Semelhante à bruschetta, consiste numa forma
prática de cozinhar o pão, torrando-o e untando-o de azeite e alho.
Apresenta-se habitualmente como acompanhamento de bacalhau grelhado, embora
também seja usual como acompanhamento de sardinhas e carne.
Bruschetta é um entrada italiana feita com pão tostado na grelha com azeite e depois esfregado com alho. Há diversas variações.
Torricado com sardinha frita
Uma dose
Uma fatia de pão (utilizei
pão de sementes)
Azeite extra virgem
q.b.
3 sardinhas fritas
1 tomate
Alho a gosto
(utilizei alho em pó)
Comecei por aquecer
o pão no forno, polvilhei com alho e reguei com azeite.
Dispus os ingredientes
restantes sobre o pão e reguei novamente com um fio de azeite.
Também gosto de
polvilhar com orégãos, mas neste caso não o fiz.
Poderei dizer que
este prato foi para mim uma refeição completa e muito agradável.
Bom apetite.
Foto by Mário Cerdeira
Tiborna or torricado?
Let's unravel this mystery. It is also normal to call it bruschetta, since the imported words are fashionable.
In the Alentejo they call tiborna to bread usually hot watered with oil and rubbed with garlic or sprinkled with sugar. It was normal to use freshly baked bread.
When I was a child, I had a neighbor who baked the bread every fifteen days and usually made some small loaves of bread for some children who loved tiborna. She always had the sugar bowl with yellow sugar on hand, as well as a bottle of olive oil. But he also had garlic present to keep us company with a nice slice of hot bread, barred with garlic and watered with olive oil. In the afternoons of the baking of the bread it was a joy ...
Let's unravel this mystery. It is also normal to call it bruschetta, since the imported words are fashionable.
In the Alentejo they call tiborna to bread usually hot watered with oil and rubbed with garlic or sprinkled with sugar. It was normal to use freshly baked bread.
When I was a child, I had a neighbor who baked the bread every fifteen days and usually made some small loaves of bread for some children who loved tiborna. She always had the sugar bowl with yellow sugar on hand, as well as a bottle of olive oil. But he also had garlic present to keep us company with a nice slice of hot bread, barred with garlic and watered with olive oil. In the afternoons of the baking of the bread it was a joy ...
The Torricado is typical of the Ribatejo
region, traditionally associated with the work of the countryside, especially
the fishermen of the Tagus valley and the rural workers of the neighborhood.
Similar to bruschetta, it consists of a
practical way of cooking the bread, roasting it and smearing it with olive oil
and garlic. It is usually presented as a sideto grilled cod, although it is
also usual as a side to sardines and meat.
Bruschetta is an Italian entrée made with toasted bread on the grill with olive oil and then wiped with garlic. There are several variations.
Bruschetta is an Italian entrée made with toasted bread on the grill with olive oil and then wiped with garlic. There are several variations.
Torricado with fried sardines
one dose
A slice of bread (I used seed bread)
Extra virgin olive oil (as needed).
3 fried sardines
1 tomato
Garlic to taste (I used garlic powder)
Extra virgin olive oil (as needed).
3 fried sardines
1 tomato
Garlic to taste (I used garlic powder)
I began by heating the bread in the oven,
sprinkled with garlic and drizzled with olive oil.
I put the remaining ingredients on the bread and rinsed again with a strand of olive oil.
I also like to sprinkle with oregano, but in this case I did not.
I can say that this dish was for me a complete and very pleasant meal.
Enjoy your food.
I put the remaining ingredients on the bread and rinsed again with a strand of olive oil.
I also like to sprinkle with oregano, but in this case I did not.
I can say that this dish was for me a complete and very pleasant meal.
Enjoy your food.
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