HOTEL DA MONTANHA

Blogs

A typical Mountain meal

14-09-2020

A regional entry

 

Maranho

 

The Maranho is a regional stuffed wrapped in goat or sheep tripe and stuffed with goat meat, rice and mint. Once done, it is boiled in water and is ready to be tasted.

 

At the Sabores da Montanha restaurant you can taste this traditional delicacy while enjoying the magnificent view that surrounds the restaurant. To leave the reader with mouth watering here is a picture of the delicacy made in the restaurant.

 

 

A main course in the "Mountain" style

 

Chanfana

 

On the eve, the goat is cut into pieces, which will spend the day marinating in vines until the next day. When the sun comes up again, put the pot on the fire and add the goat meat, cloves, bay leaves and let it boil. Halfway through cooking, pour a glass of brandy, cover the pan, boiling until cooked and the smells of brandy and wine have passed, a process that usually takes between five and six hours. As a side dish, chanfana takes boiled potatoes and a little parsley.

 

 

A typical dessert in Sertã

 

Tigelada

 

Tigelada is a traditional dish in the interior of Portugal and in the Sertã area is no exception. This fantastic dessert starts by being prepared in a clay pot where eggs, sugar and lemon peel are beaten, then adding the milk. Before placing in the pan to go to the oven, remove the lemon peel. The cooking time is around 60 minutes. After that time it is removed from the oven and placed on the table where the slices will be cut directly onto the plate.

 

 

A great digestive

 

Medronho (Arbutus) liqueur

 

The medronho (arbutus) is a fruit that grows in arbutus trees that prefer the slopes facing north of the mountains to create their roots and grow. To make the Medronho liqueur, the fruit is fermented in wooden, clay or copper tanks. Once inside the tanks, natural fermentation begins, lasting between thirty and sixty days. However, to achieve success it is necessary to cover the tanks with crushed fruit to avoid contact with the air. After fermentation the product must be stored for sixty days and well protected from the air. Only then will you be ready to serve at your table.

 

This is an alternative for your digestive after a very traditional meal.

 

Tags: