News

March Creations

March arrived triumphant with Menus full of exquisite particularities

Conceived down to the smallest detail with the aim of creating a contrast between the rustic sobriety of our space and the explosion of a disruptive cuisine in colours, flavours, aromas and textures. If the result was certain, this trip reserved, moments of total bewilderment and surprise. Memorable - that's how many of our diners described their experience at O Paparico.

For this reason, we felt it convenient to eternalise in words two of the dishes that made up our March Cards. In such a way that, for us, it will always be a beautiful memory and, for those who visited us, the return to a unique experience.
 
Taking advantage of this nostalgic feeling, which characterises our Portuguese spirit so well, we give place to the first creation in focus, Oven Ribs Rice and Turnip Greens with Foie Gras.
Image
Image
Colossal! To write about this creation is to travel back in time through our own history. Following this logic, the Oven Ribs Rice and Turnip Greens with Foie Gras is the testimony of a wonderful time, when the tradition was served at the table in abundant platters. In a current, young and sophisticated version, we have maintained the traditional preparation, but with a presentation adapted to the reality, we live in today.
 
The pork is prepared as if it were a ritual. This process lasts approximately 48 hours and is subdivided, in the first moment, into salting, a second moment, smoking and, in a third moment, the process of pressing the meat.
 
Salting and smoking are ancient practices, dating back to the times of Homer, 850 B.C. The first one has the purpose of preserving meat. Smoking, on the other hand, obeys another logic, such as the improvement of its sensory properties, i.e. with its flavour and aroma, giving it a pinker colour and, therefore, more attractiveness. The press technique finalises the meat preparation process. Water retention is one of the aspects that determine its quality, as it has a direct relationship with its flavour, tenderness and juiciness. We use a weight on the pork piece, in order to homogenize its shape so as to guarantee a precise cut and a uniform confection.
Image
Image
The rice is put in the oven, where it cooks with the pork broth until it becomes crusty. This mental image of "grandma's kitchen" recreates family moments that feed our hearts with love and happiness.
 
The creation is finished at the table, under the watchful eye of our guests. Its elements are delicately distributed over the plate. The pork knuckle is presented first with turnip pickle and baby turnip, which, due to its acidic characteristic, balances it out. The rice is wrapped in greens and finished with foie gras and smoked pork jus. It is then added to the dish, finishing it off. The judgement of the last moment belongs to those who have tasted it. To us, it left a feeling of duty fulfilled and very special memory of one of the best dishes that made up our history.
 
The next creation, due to its historical richness, deserves a note about its origins before the effective description of its composition.
Image
Image
With deep roots in the north of the country, precisely in Lousada, the Bazulaque was served as a starter, in big festivities, local restaurants and in traditional celebrations. It was considered "a poor man's delicacy", as it made the most of all parts of the lamb, namely its offals. For this reason, it is intended for the good lovers of national dishes, especially those with strong and marked flavours. As time went by, it was a dish that fell into oblivion. Nowadays, local initiatives have been successfully created in order to recover and promote this gastronomic legacy.
 
Due to its unique and comforting nature, it was the last of five moments of salty cuisine in one of our March Menus, taking on a farewell tone that embraces us and encourages us to return.
Image
Image
We have kept its traditional base, where the meat, offal and blood of the lamb are present. These elements are involved in its velvety texture, which gives it a dense consistency. Spiced with traditional condiments, cumin, black pepper and cloves, this dish breaks for its irreverent finishing. The vinegar gel of purple clover balances and unites all the elements of this composition. The crunchy sweetbreads, give it an unexpected and crispy texture, while the amaranth leaves indicate a unique delicacy unknown until this moment. The result is a sublime artistic work, with a surprising combination of colours.
 
This concludes our journey through the month of March. We are looking forward to greet you next season. See you soon!