Gastronomy

July Creations

Gastronomy is not only about the purpose of conception, we stress that pleasure should be governed by reason, which results in moderation and the satisfaction of the senses invested in the perception of an exemplary culinary creation.

Today we talk a little about the two dishes and their pairings, present in O Paparico during the month of July: Bivalves “Bulhão Pato” Style and Salad of Hake Eggs, Braised Peppers and Sea Urchins.

Bivalves "Bulhão Pato" Style

The evolutionary process of a recipe can and should happen, of the many recipes that we know its birth, we can observe how the recipe has evolved.

There are centenary recipes that we know their records. One of them is the Clam “Bulhão Pato”, a good clam from the Algarve, it is a magnificent product in itself that is not long removed from the menu of O Paparico, given its versatility.

This confection is one of the most popular in our house, and we have presented it in several different ways, from the traditional in the shell, in a cold salad or in xerém. It's always a challenge to do something different, but that maintains the respect for the original recipe.

So, we made a very delicate pudding, based on egg and shellfish broth, steamed until it has a creamy texture, almost like a cloud. This is the base for the clams and mussels, cooked to the point, with the typical flavours of the recipe.

The acidity comes from a lemon that was fermented for several weeks, gaining more floral and saline notes.

What finishes this dish is a razor shell broth, elegant and fine, but very iodized and full of umami, which connecting all the elements makes the flavour of the dish more rounded.

A tribute to the Portuguese poet Raimundo António de Bulhão Pato, a gastronome who saw his name associated with a clam recipe, but in which he was not the author.

Sem Igual 2016 - Pairing Bivalves "Bulhão Pato" Style

The expression "Sem Igual" points to something unique, differentiating, a break from routine without forgetting the past.

In a region, the largest in Portugal, known for young, exuberant and fresh wines, 100 Igual dares to challenge tradition and bring to the market the philosophy of "bottle ageing" philosophy.

A technique that consists simply in letting the wine "grow" with time, just as a child needs time to mature and let all its splendour shine as an adult, so 100 Equal asks for time, sealed in cork

to develop, settle flavours and bring to the table, all the complexity of the Vinho Verde region.

Refined by time, this blend of Arinto (70%) and Azal (30%) from the Sousa sub-region, keeps the freshness and floral aromas, typical of the region, involved by soft notes of honey, stone fruit and a strong acidity.

Perfect in a marriage at the table with seafood dishes, sauces based on fish or crustaceans and fatty cheeses.

At O Paparico it paired with Bivalves “Bulhão Pato” Style.

Salad of Hake Eggs, Braised Peppers and Sea Urchins

We brought the freshness and aromas of the sea to the table with a dish full of summer textures and flavours.  Roe salad, traditional with very thick onion, olive oil, garlic and coriander and a good dose of vinegar.

We then created a dish around the variety of roe that the sea can offer us, in this case hake, sea urchin, herring. To refresh all this, the ideal partner is peppers, in season, at their peak. Grilled at the right point, between the well smoked and the still present texture.

The roe adds a taste of the sea to the dishes, a touch of iodine. Gastronomy is culture. Man, as an omnivore, able to eat everything, does not. He does not limit himself to the immediate consumption of what nature makes available, but seeks to choose, create and transform his food, with a view to turning it into what he considers appropriate for him, according to economic, nutritional or even symbolic criteria, to which each food is subject.

Tiara 2008 - Wine Pairing Salad of Hake Eggs, Braised Peppers and Sea Urchins

Douro: "absolute beauty", this is how Miguel Torga describes this region of terraces forged by the river, which sponsors the vineyards of Tiara.

Tiara represents the elegance and typicality that the Douro offers us, combined with the constant search for innovation, which Niepoort has been getting us used to.

Produced since 2004, harvested from very old vines planted at 600 metres altitude, it was born from a careful methodology to combine perfectly the complexity of the old vines, the strong acidity and minerality offered by the altitude and the schistous soils.

In the glass, the fresh aromas with citrus fruits, green apple and some stone fruit, live in perfect harmony with the minerality and the strong volume in the mouth; making Tiara the ideal partner in a gastronomic marriage, with dishes of delicate base with strong sauces (of creamy base).

Tiara was our selection to pairing perfectly with the Salad of Hake Eggs, Braised Peppers and Sea Urchins.

Bivalves "Bulhão Pato" Style

The evolutionary process of a recipe can and should happen, of the many recipes that we know its birth, we can observe how the recipe has evolved.

There are centenary recipes that we know their records. One of them is the Clam “Bulhão Pato”, a good clam from the Algarve, it is a magnificent product in itself that is not long removed from the menu of O Paparico, given its versatility.

This confection is one of the most popular in our house, and we have presented it in several different ways, from the traditional in the shell, in a cold salad or in xerém. It's always a challenge to do something different, but that maintains the respect for the original recipe.

So, we made a very delicate pudding, based on egg and shellfish broth, steamed until it has a creamy texture, almost like a cloud. This is the base for the clams and mussels, cooked to the point, with the typical flavours of the recipe.

The acidity comes from a lemon that was fermented for several weeks, gaining more floral and saline notes.

What finishes this dish is a razor shell broth, elegant and fine, but very iodized and full of umami, which connecting all the elements makes the flavour of the dish more rounded.

A tribute to the Portuguese poet Raimundo António de Bulhão Pato, a gastronome who saw his name associated with a clam recipe, but in which he was not the author.

Sem Igual 2016 - Wine Pairing

The expression "Sem Igual" points to something unique, differentiating, a break from routine without forgetting the past.

In a region, the largest in Portugal, known for young, exuberant and fresh wines, 100 Igual dares to challenge tradition and bring to the market the philosophy of "bottle ageing" philosophy.

A technique that consists simply in letting the wine "grow" with time, just as a child needs time to mature and let all its splendour shine as an adult, so 100 Equal asks for time, sealed in cork

to develop, settle flavours and bring to the table, all the complexity of the Vinho Verde region.

Refined by time, this blend of Arinto (70%) and Azal (30%) from the Sousa sub-region, keeps the freshness and floral aromas, typical of the region, involved by soft notes of honey, stone fruit and a strong acidity.

Perfect in a marriage at the table with seafood dishes, sauces based on fish or crustaceans and fatty cheeses.

At O Paparico it paired with Bivalves “Bulhão Pato” Style.

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Salad of Hake Eggs, Braised Peppers and Sea Urchins

We brought the freshness and aromas of the sea to the table with a dish full of summer textures and flavours.  Roe salad, traditional with very thick onion, olive oil, garlic and coriander and a good dose of vinegar.

We then created a dish around the variety of roe that the sea can offer us, in this case hake, sea urchin, herring. To refresh all this, the ideal partner is peppers, in season, at their peak. Grilled at the right point, between the well smoked and the still present texture.

The roe adds a taste of the sea to the dishes, a touch of iodine. Gastronomy is culture. Man, as an omnivore, able to eat everything, does not. He does not limit himself to the immediate consumption of what nature makes available, but seeks to choose, create and transform his food, with a view to turning it into what he considers appropriate for him, according to economic, nutritional or even symbolic criteria, to which each food is subject.

Tiara 2008 - Wine Pairing

Douro: "absolute beauty", this is how Miguel Torga describes this region of terraces forged by the river, which sponsors the vineyards of Tiara.

Tiara represents the elegance and typicality that the Douro offers us, combined with the constant search for innovation, which Niepoort has been getting us used to.

Produced since 2004, harvested from very old vines planted at 600 metres altitude, it was born from a careful methodology to combine perfectly the complexity of the old vines, the strong acidity and minerality offered by the altitude and the schistous soils.

In the glass, the fresh aromas with citrus fruits, green apple and some stone fruit, live in perfect harmony with the minerality and the strong volume in the mouth; making Tiara the ideal partner in a gastronomic marriage, with dishes of delicate base with strong sauces (of creamy base).

Tiara was our selection to pairing perfectly with the Salad of Hake Eggs, Braised Peppers and Sea Urchins.

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