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3 Pasta Recipes for Portugese Wine (from € 4) marked by the Washington Post – Food



3 Pasta Recipes for Portugese Wine (from € 4) marked by the Washington Post - Food

The Pioneiro red wine from the Setubal Peninsula from the producer Venancio Costa Lima was voted “Choice of the Year” by the Washington Post.

The North American newspaper ranked Portuguese red wine at the top of the list of the best wines with the best value for money. stands out among 255 wines from around the world, tasted during 2021 by wine expert Dave McIntyre.

According to the specialist, this is a complex wine, the aroma of which lasts and develops over several days – a characteristic that he describes as a rare quality inherent in a bottle that costs only 3.99 euros. Yes, you heard right, the Washington Post-featured wine is sold in Intermarché stores for € 3.99.

Pioneiro “data-title =” Pioneiro – 3 pasta recipes for Portuguese wine (from 4 euros), marked by “Washington Post” – MAGG “>

Made from Castelão, Aragonez and Syrah varieties, “Pioneiro” goes well with meats, cheeses and pasta. So that you don’t miss anything, we’ve put together three recipes for the perfect harmony at the table.

Pasta with fresh burrata

Pasta “data-title =” Pasta – 3 pasta recipes for Portuguese wine (from 4 euros), marked “Washington Post” – MAGG “> Pulp


– 1 pack of pasta
– 3
spoons from Soup from unsalted butter or butter
– 3 cups fresh corn kernels
1/4 tea spoon red pepper flakes
– 1 teaspoon of salt
– burrata cheese
– P
freshly ground pepper
– 2 spoons from Soup from fresh green onions, chopped to taste

Preparation mode:

Place a large pot of water over high heat and add the pasta. Bake until al dente. Take out and reserve two cups of pasta water and drain the rest. Set aside the pasta while you prepare the sauce.

For the sauce, return a large saucepan to the stove over medium heat. Add oil. When dissolved, add two and a half cups of corn kernels, red pepper flakes and a teaspoon of salt. Cook, stirring occasionally, until the beans turn yellow, about three minutes. Then add the pasta water you have reserved. Cook for five minutes and remove from heat. Use a blender to blend the corn mixture until creamy.

Add the pasta to the skillet and use tongs to stir into the sauce. Try and adjust the seasonings. If it’s too thick, add the rest of the pasta water.

To serve, transfer dough to a serving platter and sprinkle with remaining (uncooked) corn kernels. Then gently break the burrata into several pieces over the dough. Garnish with freshly ground peppers and green onions.

This recipe is from the blog Kitchen


Carbonara “data-title =” Carbonara – 3 pasta recipes for Portuguese wine (from 4 euros), marked “Washington Post” – MAGG “> Carbonara


350 g spaghetti
120 g bacon
30 g pecorino romano cheese
20 g parmesan
2 large egg yolks

Preparation mode:

Cut the bacon into strips. Mix yolks with pecorino and parmesan, adding 40-50 g of water. Beat the mixture with a whisk so that the yolks are creamy. Then add salt and pepper.

Put a pot of water to boil. Meanwhile, fry the bacon in a skillet over low heat until crisp (about 7-8 minutes). Place the pasta in boiling water, keeping in mind that it should be cooked at the same time as the bacon.

Drain the pasta without drying it out and put it back in the saucepan or glass bowl. At this point, it is important that the dough is kept over the fire, adding the bacon and its fat immediately. Mix well.

Pour the egg yolk mixture over the spaghetti and stir well. Serve immediately with pecorino cheese to taste and a little pepper.

This recipe from the page “Italian food”.

Pasta with cheese

Mac and Cheese “data-title =” Mac and Cheese – 3 pasta recipes for Portuguese wine (from 4 euros) marked by “Washington Post” – MAGG “> Pasta with cheese


– 300 grams elbow dough or something like penne, fusilli or farfalle
– one
a cup from cream
one a cup from milk
150 grams cheddar cheese chopped or grated
300 grams mozzarella cheese grated
must August
pepper August

Preparation mode:

Prepare the dough according to the instructions on the package. While the pasta is cooking, in a medium saucepan, heat the cream and 1/2 cup milk (over low heat). When warm, add the cheeses and stir until completely melted. Add the rest of the milk. Season with salt (if necessary) and pepper to taste. Combine with drained pasta and serve immediately.

This recipe is from the blog English gourmet.

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Portuguese historical films will premiere on 29 December.



Portuguese historical films will premiere on 29 December.

Method Media Bermuda will present the documentary FABRIC: Portuguese History in Bermuda on Thursday, December 29 at the Underwater Research Institute of Bermuda.

A spokesperson said: “Method Media is proud to bring Bermuda Fabric: Portugal History to Bermuda for its 5th and 6th showing at the Bermuda Underwater Observatory. In November and December 2019, Cloth: A Portuguese Story in Bermuda had four sold-out screenings. Now that Bermuda has reopened after the pandemic, it’s time to bring the film back for at least two screenings.

“There are tickets For $ 20 – sessions at 15:30 and 18:00. Both screenings will be followed by a short Q&A session.

Director and producer Milton Raboso says, “FABRIC is a definitive account of the Portuguese community in Bermuda and its 151 years of history, but it also places Bermuda, Acors and Portugal in the world history and the events that have fueled those 151 years.

“It took more than 10 years to implement FABRIC. The film was supported by the Minister of Culture, the Government of the Azores and private donors.

Bermuda Media Method [MMB] Created in 2011 by producer Milton Raposo. MMB has created content for a wide range of clients: Bermuda’s new hospital renovation, reinsurance, travel campaigns, international sports and more. MMB pays special attention to artistic, cultural and historical content.

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#History of Bermuda #A photo #Portuguese

Model: Everybody, Entertainment, Movies/Movies, History, News

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Maestro de Braga is the first Portuguese in the National Symphony Orchestra of Cuba.



Maestro de Braga is the first Portuguese in the National Symphony Orchestra of Cuba.

Maestro Filipe Cunha, Artistic Director of the Philharmonic Orchestra of Braga, has been invited to conduct the Cuban National Symphony Orchestra, as announced today.

According to a statement sent by O MINHO, “he will be the first Portuguese conductor to conduct this orchestra in its entire history.”

In addition to this orchestra, the maestro will also work with the Lyceo Mozarteum de la Habana Symphony Orchestra.

The concerts will take place on 4 and 12 March 2023 at the National Theater of Cuba in Havana.

In the words of the maestro, quoted in the statement, “these will be very beautiful concerts with difficult but very complex pieces” and therefore he feels “very motivated”.

From the very beginning, Rachmaninoff’s Piano Concerto No. 2 will be performed by an Italian pianist (Luigi Borzillo), whom the maestro wants to bring to Portugal later this year. In the same concert, Mendelshon’s First Symphony will be performed.

Then, at the second concert, in the company of the Mexican clarinetist Angel Zedillo, he will perform the Louis Sfora Concerto No. 2. In this concert, the maestro also conducts Tchaikovsky’s Fifth Symphony.

“This is an international recognition of my work. An invitation that I accept with humility and great responsibility. I was surprised to learn that I would be the first Portuguese member of the Cuban National Symphony Orchestra. This is a very great honor,” the maestro said in a statement.

“I take with me the name of the city of Braga and Portugal with all the responsibility that goes with it, and I hope to do a good job there, leaving a good image and putting on great concerts. These will be very special concerts because, in addition to performing pieces that I love, especially Rachmaninov and Tchaikovsky, I will be directing two wonderful soloists who are also my friends. It will be very beautiful,” concludes Filipe Cunha.

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