Draft:Açorda à alentejana
| Submission declined on 19 May 2024 by Valereee (talk). Thank you for your submission, but the subject of this article already exists in Wikipedia. You can find it and improve it at Açorda instead.
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Comment: After discussion with article creator, this should be merged into exisitng article. Valereee (talk) 15:26, 19 May 2024 (UTC)
- Comment: Tony24644, is this different from Açorda? That article uses this same main image. Valereee (talk) 12:34, 19 May 2024 (UTC)
- Comment: An article for the more generic term Açorda already exists. It's probably okay to have articles for both Açorda à alentejana and Açorda, but I think I should mention this. Eastmain (talk • contribs) 23:17, 12 May 2024 (UTC)
 | |
| Type | Soup |
|---|---|
| Place of origin | Portugal |
| Region or state | Alentejo |
| Main ingredients | Codfish, Egg, Sliced bread, Garlic, Coriander, Pennyroyal, Salt, Olive oil, Water |
Açorda à alentejana is a typical soup from the Alentejo Region of Portugal that, unlike most soups, is not cooked: it is assembled in the kitchen when served. The recipe for açorda varies from region to region and even from family to family.[1]
The basic composition of açorda includes garlic, salt, olive oil, boiling water, and sliced bread, but aromatic herbs like coriander or pennyroyal are added to this mixture, and it can be served with fresh fish (boiled or fried), codfish, or egg (poached or boiled).
The cooking process involves mashing the salt with the aromatic herb and garlic, to which olive oil is added. Then, the boiling water used to cook the accompaniment is poured over, and sliced Alentejo bread is added on top.[2]
Açorda à alentejana was one of the finalist candidates for the 7 Wonders of Portuguese Gastronomy.[3][4][5]
History[edit]
According to tradition, the origin of the açorda dates back to the time of the Arab occupation of the Iberian peninsula, from what it was called (ath thurda): a basic dish obtained by diluting the bread in a flavored broth to which oil had been added. The preparation accompanied the Arabs for many centuries and in fact there are testimonies of it in this part of the Arab empire of the time, in the period between the 8th and 13th centuries. It is a dish suitable even for the poorest tables, while - being able to use richer condiments and dishes - it could also be served at the most noble table without disfiguring it.[6]
See also[edit]
References[edit]
- ^ "Açorda à Alentejana • Iguaria Receita e Culinária". Iguaria Receita e Culinária (in European Portuguese). 2013-03-16. Retrieved 2024-05-12.
- ^ "Açorda à Alentejana, receitas". www.gastronomias.com. Retrieved 2024-05-12.
- ^ "Apresentação". Maravilhas da Gastronomia. Retrieved 10 September 2011.
- ^ "7 Maravilhas da Gastronomia". Online 24. Retrieved 10 September 2011.
- ^ "Portugueses podem escolher as 7 Maravilhas da Gastronomia". DN Portugal. Archived from the original on 2015-06-18.
- ^ Alfredo Saramago (1997). Para uma história da alimentação no Alentejo [For a Food History in Alentejo] (in Portuguese). Assírio & Alvim. ISBN 9789723704136. OCLC 39281732.