Here’s a vegetarian nibble, nonetheless a very Portuguese one, specific to the Algarve, the southern part of the country.
Our tidbits, or petiscos as we call them, are a reason to mingle and an excuse to have a drink or two. Unlike the spanish tapas, which were born out of necessity, traditionally seen as a slice of bread used to cover glasses of wine to keep the flies away (I have always wondered if there is any truth in this – I would suppose that flies would be more attracted to food than to booze, but the concept does make sense as the verb tapar literally means to cover something).
The Algarve was only conquered in 1249 and considered as a separate part of the country for centuries. Given the fact that Portugal was occupied by diverse cultures for so long and is vastly known for being the main entrance to Europe, the Algarve in particular prospered into a very unique region. Boasting grand monuments like Moorish castles, places named with the “Al” prefix and special ingredients, this region is characterized by its predominant Arab influence – such as the recipe I share with you today.
In restaurants and taverns through this southern part of our country, you will find this simple marinated carrot preserve, made with cumin – one of the many ingredients that has become part of our traditional food.
I posted this recipe on the Portugal Resident a month ago, but I am now posting it on my personal blog in honor of the Rota do Petisco (the Tidbit Route), that has been going on since the beginning of September, and only has one week left. Basically it’s a route where various restaurants and food & beverage establishments have a specific petisco + beverage for only 3€ (sweet and coffe or regional liquor goes for 2€). You adquire a passport for 1€ (money goes towards social programs) that allows you to check out every participant, where it is, what you can eat and till what time the place is open. The specific areas that have been a part of this long lasting gastronomic event in the Barlavento side of the Algarve is Portimão (three areas), Alvor, Ferragudo, Mexilhoeira Grande, Silves and Monchique. Hurry up and be a part of this edible rally until de 10th of October, very well organized and set up by Teia d’Impulsos – next year, expand to Lagos please!
Now about this algarvian petisco:
– 1 kg peeled carrots
– 1 bay leaf
– 1 teaspoon caster sugar
– 3 cloves of minced garlic
– 3 tablespoons apple cider vinegar
– 2 tablespoons red wine vinegar
– 4 tablespoons extra-virgin olive oil
– 1 teaspoon cumin seeds
– 2 tablespoons chopped parsley and cilantro
– Salt and freshly ground pepper to taste
Boil the peeled carrots for 15-20 minutes, with the bay leaf and teaspoon of sugar. They are not meant to be overcooked.
Cut the carrots into large slithers, big enough to be eaten with a toothpick.
Mix in the remaining ingredients except the cumin, which has a special technique associated with it.
By slightly heating the seeds in a non stick frying pan, they become more aromatic. Just make sure not to burn them!
Don’t throw away all of the cooked broth; keep at least half a cup for the marinated concoction and the remaining can be used for a soup or to make some tasty vitamin-rich rice.
I also made this cheese twisted peanut pesto bread (future recipe to post), in the meantime you can check out one of my oldest posts with the peanut pesto post, special edition made with purple basil.
For one of those lazy afternoons, I enjoyed the marinated carrots, the cheese pesto bread and some extra virgin olive oil with droplets of homemade balsamic glaze infused with orange zest and rosemary.
This is a great recipe for a nibble evening with friends, or to make a different salad.
Any leftovers? Make a tasty tuna sandwich for lunch, with this veggie as an extra filling.