
Esporão | Gastronomy
1000 FOLLOWERS
Esporão is one of Portugal’s leading wine and olive oil producers in Alentejo and Douro. For more than 40 years making the best products from what nature provides, in a responsible and inspiring way. Esporão produces distinctive wines from Alentejo that represent great values.
Esporão | Gastronomy
3w ago
Ingredients (serves 4)
600mL of cream
6 gems
80g of sugar
2 oranges (or grapefruits)
4 green cardamoms
Esporão Galega Organic Extra Virgin Olive Oil
Sugar to sift
Directions
Bring the cream to the boil with the cardamom, previously crushed with a knife, and with the citrus zest you have chosen. As soon as it boils, turn it off and let it infuse. Sift to filter the cream into another container.
In a bowl, add the egg yolks and sugar and stir with a whisk. While the cream is still hot, slowly add the yolk mixture, always emulsifying with the whisk. From the oranges without zest that ..read more
Esporão | Gastronomy
1M ago
Ingredients (serves 4)
1 kg lamb leg (or another part if preferable)
2 bay leaves
Rosemary, thyme and parsley (one sprig)
5 garlic cloves
2 onions, sliced
2 tbsp paprika
2 dl white wine (more if necessary)
1 dl olive oil EV MK
3 tbsp pork lard
Salt and pepper to taste
1 kg small potatoes, for baking
One bunch of turnip greens
Directions
Prepare the lamb the day before. Place the leg in a roasting pan, crush the peeled garlic cloves with coarse salt to taste, a little olive oil and paprika, until forming a paste, and spread on the lamb. Cover and refrigerate overnight.
On the day ..read more
Esporão | Gastronomy
1M ago
Ingredients (serves 2)
For the cod:
2 codfish loins, pre-soaked
Olive oil to taste
1 onion, sliced into rings
For the cornbread crust:
100 gr cornbread, crumbled
2 garlic cloves
1 small linguiça sausage, with skin removed
2 tbsp parsley
Salt and pepper to taste
Olive oil to taste
For the creamed spinach:
350 gr fresh spinach
Olive oil to taste
Salt and pepper to taste
1 garlic clove, diced
1 tbsp flour
125 ml milk
Vinegar to taste
Microgreens to garnish
Directions
For the cornbread crust, place all the ingredients in a food processor, except for the olive oil, and pulse ..read more
Esporão | Gastronomy
1M ago
Ingredients (serves 4)
For the duck:
2 duck breasts weighing 250gr
Salt and pepper to taste
For the berry reduction:
1 red onion, chopped
200 gr red berries, frozen
2 tbsp sugar
2 tbsp balsamic vinegar
1 cinnamon stick
For the celery purée:
1 head of celery, peeled and cubed
2 potatoes, peeled and cubed
Salt and pepper to taste
200 ml milk
1 tbsp butter
1 tbsp duck fat
Directions
For the berry reduction, place all ingredients in a saucepan with around 100 ml of water, simmering slowly to reduce for about 20 minutes. Remove the cinnamon stick and blend the mixture. Reserve.
For ..read more
Esporão | Gastronomy
1M ago
Ingredients (Serves 4)
1 kg of desalted codfish
500g cornbread
5 cloves of garlic
150Ml Esporão DOP Norte Alentejano Extra Virgin Olive Oil
3 cloves of garlic
3 eggs
2 bay leaves
2 onions
Salt and pepper at taste
Directions
Start by cooking the codfish for 10 -15 minutes in boiling water. In the same pan, or in a separate one, cook the eggs and the potatoes, peeled and cut into slices, until soft, but not falling apart. Separately, crumble the cornbread crumbs into a bowl, add 3 minced garlic cloves and mix.
Once the codfish is cooked, let it cool for a few minutes and start shredd ..read more
Esporão | Gastronomy
3M ago
Ingredients (Serves: 2 people)
2 partridges
Salt and pepper to taste
2 cloves of garlic
1 cup red wine
2 sprigs of thyme
½ carrot for marinade
4 shallots
300 gr carrots for the purée
60 ml heavy cream
1 clove of garlic
100 gr shimeji mushrooms
1 tablespoon butter
1 teaspoon honey
Directions
Begin by cleaning and quartering the partridges, separating the wings/breasts from the legs.
Place the partridge legs, wings and breasts in a bowl and season with salt and pepper.
Add two cloves of garlic (crushed), the thyme, half-carrot chopped into fine half-moons and the shallots cut into q ..read more
Esporão | Gastronomy
3M ago
Ingredients
Pasta Ingredients
300g flour
120g sugar
90g of Esporão Organic Extra Virgin Olive Oil
30g water
Salt to taste
2 egg yolks
Yeast q.s. (the tip of a coffee spoon)
Pumpkin puree ingredients
1 pumpkin
Salt to taste
Esporão Organic Extra Virgin Olive Oil to taste
Spice ingredients
2 teaspoons of cinnamon
1/4 teaspoon of ginger
1/4 spoon of nutmeg
1/5 spoon of cloves
Stuffing Ingredients
2 eggs L
1 yolk L
100g brown sugar
40g sugar
Salt to taste
Pumpkin puree
spices
240ml evaporated milk
1 tablespoon of Esporão Organic Extra Virgin Olive Oil
Directions
Pasta Pre ..read more
Esporão | Gastronomy
4M ago
Ingredients (4 servings)
For the tenderloin:
1kg of pork tenderloin
1 farinheira flour sausage
Salt and pepper to taste
3 cloves garlic
1 teaspoon paprika
Olive oil to taste
200 ml white wine
For the purée:
1 large or 2 small butternut squash
Salt, pepper, nutmeg and olive oil to taste
50 ml cream
Fresh thyme leaves
Directions
For the pork tenderloin, begin by boiling the farinheira sausage and removing the skin. Clean the tenderloin and cut in half lengthwise, without slicing all the way through. Stuff with the farinheira. Roll and close using kitchen twine. In a mortar, combin ..read more
Esporão | Gastronomy
4M ago
Ingredients (2 main courses or 4 starters)
1 small watermelon or half a large one (about 2kg)
200g goat’s cheese, ideally from the Alentejo (mild or strong, to taste)
1 whole cucumber
4 sprigs mint minced
2 tbsp Esporão Red Wine Vinegar
1 tsp dried oregano
Half a red onion, sliced thinly into half rings
75 ml Esporão Organic Extra Virgin Olive Oil
Directions
Peel the watermelon, remove the seeds, and cut into roughly 1 inch or 2 cm cubes. Slice the cucumber in half longitudinally to remove the seeds with a spoon and then chop into small pieces. Place the watermelon and cucumber in ..read more
Esporão | Gastronomy
5M ago
Ingredients (4 servings)
200 ml of Esporão Extra Virgin Olive Oil Olival dos Arrifes
1 bunch fresh minced parsley (including stalks)
6 anchovy fillets
2 Tbsp Esporão Red Wine Vinegar
1 Tbsp drained capers
1 clove of finely minced garlic
Directions
Green sauce with a twist: anchovies! This sauce delivers a punch of freshness with a hint of salt and the taste of the sea that will uplift any grilled fish or meat. Don’t knock it till you’ve tried it! Just think of the anchovies as salt!
Mince parsley, capers and anchovy fillets together, until they dissolve into a paste. You can ..read more