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Starters and Tidbits

Reinvented Francesinha

Starters and Tidbits

Reinvented Francesinha

Origin Wine Vinegars Recipes

Tagliatelle with Beet Pesto

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Recipe
Type of meal
Main course
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Setup time
30min
Difficulty
Medium
Nº of people
4 people

Ingredients

50ml of Gallo Porto Wine Vinegar

  • 8 slices of whole wheat chia bread
  • 200g of beef
  • 100g of thin slices of prosciutto
  • 100g of fresh sausage
  • 125g of Queijo Flamengo (Portuguese Edam-type cheese)
  • Ground pepper to taste
  • 100ml of Ruby Porto Wine

Method of preparation

1

Dry the slices of prosciutto in an oven or non-stick frying pan until they become crispy.

2

Flatten the slices of bread with a rolling pin.

3

Fry the beef and sausage. Set aside the frying pan for the sauce. Then, chop the beef and sausage, and season it with ground pepper.

4

Place the chopped meat on a slice of bread, cover it with another slice, and push both slices together.

5

Cut it into a round shape and place it on a baking tray.

6

Cover it with cheese and broil it in the oven.

7

Heat the frying pan, add Porto wine and Gallo Porto Wine Vinegar, and let it boil down.

8

Best served with the sauce around and decorated with crispy prosciutto and green salad.

Chef Tips

You can enrich the sauce as you wish... but do not forget the Gallo Porto Wine Vinegar for that special touch!