Everyone knows Spanish tapas... Portugal has nothing to envy its large neighbor when it comes to sharing small plates and also offers its own “Petiscos.”
Petiscos are typically Portuguese dishes served in small portions, making them perfect for appetizers or even as a full meal, allowing you to enjoy a wide variety of Portuguese recipes.
Long considered simple, traditional fare, Petiscos have now become essential. They are featured at the top of the menus in the trendiest cafés, pubs, and restaurants.
Above all, they transform any lunch or dinner into a deeply convivial experience: a wide variety of small dishes arrives at the table, everyone samples, shares, and discovers… according to their cravings and tastes.
I invite you to discover the main Portuguese Petiscos. Some require a full recipe, while others are so simple that two or three steps are all you need.
Rissóis de Camarão
Rissóis are small fried turnovers enjoyed hot or cold. There are mainly two varieties: “Rissóis de Camarão” (shrimp turnovers) and “Rissóis de Leitão” (suckling pig turnovers).
Filling preparation
- Boil the shrimp in water.
- Sauté finely chopped onion in olive oil with a little flour.
- Add milk and the shrimp cooking liquid and cook until the cream thickens.
- Remove from heat and let cool slightly before adding egg yolks and the previously cooked shrimp.
- Season with salt and pepper and cook again over very low heat, without bringing to a boil.
- Remove from heat, mix well — your filling is ready.
Dough preparation
- Bring the milk, or a mixture of milk and shrimp cooking liquid, to a boil with butter and a little salt.
- As soon as it starts boiling, add the flour and stir vigorously. Lower the heat and allow the flour to cook while continuing to stir.
- Remove from heat, place the dough on a work surface and knead until cool, then let it rest for about 20 minutes.
- Roll the dough out very thin using a rolling pin, lightly dusting the surface with flour if necessary.
- Cut the dough using a cookie cutter or a glass to form half-moons.
- Place filling on each piece of dough, seal them, then coat in beaten egg and breadcrumbs before frying in hot oil.
Peixinhos da horta
“Peixinhos da horta” literally means “little garden fish,” but they are actually green beans coated in batter and fried. The recipe is very simple and very quick.
- Wash the green beans and trim the ends.
- Boil them for about 3 minutes in salted water, then drain well.
- Prepare the batter by mixing whole eggs with flour, a little white wine, and olive oil, seasoning with salt and pepper.
- Heat the frying oil (olive oil, of course), dip the beans in the batter, and fry for about 30 seconds.
- Remove when golden on both sides.
- Drain on paper towels and serve.
Pimentos padron
The simplest recipe of all!
- Wash the peppers, peel the garlic cloves and finely chop them.
- Heat olive oil in a skillet.
- Add the garlic, then shortly after, the peppers.
- Cook, stirring occasionally, until the peppers are tender.
- Season with coarse salt and pepper and serve.
Pica Pau
- Cut the veal into small pieces that can easily be picked up with a toothpick.
- Place the meat in a dish with salt, chili pepper, 4 sliced garlic cloves, and beer. Let marinate at least 1 hour.
- In a sauté pan, brown the meat on both sides, adding olive oil and 2 crushed garlic cloves.
- Once golden, pour the marinade over the meat and cook over high heat for about 10 minutes.
- Add 2 tablespoons of mustard and adjust seasoning to taste.
- Before serving, add pickles and olives, mix well, and serve.
Croquetes de vitela
A very easy and quick recipe for breaded meat croquettes.
Ingredients
- 200 g ground beef (brisket or tenderloin)
- 300 g fresh sausage without casing
- 3 chopped garlic cloves
- Salt and freshly ground pepper
- 1 teaspoon lemon zest
- 1 small chopped onion
- 1 tablespoon butter
- Breadcrumbs
- Coarsely chopped green olives
- 1 egg
- 1 lightly beaten egg for coating
- Flour
- Oil for frying
Preparation
- Combine ground beef with sausage and season with salt, pepper, garlic, and lemon zest.
- In a small pan, sauté the onion in butter until soft.
- Add to the meat mixture with breadcrumbs, olives, and the egg.
- Mix well until fully combined.
- Shape croquettes using 1 tablespoon of mixture. Dip in beaten egg, then coat in breadcrumbs.
- Fry in hot oil in batches until golden. Drain on paper towels.
Camarões à la Guilho
Literally “shrimp guillotine style”… A delicious way to prepare shrimp with garlic and deglazed with brandy.
Ingredients
- 800 g medium shrimp
- 4 garlic cloves
- 200 ml oil
- 100 ml brandy
- 1 bay leaf
- Salt and pepper
Preparation
- Peel the shrimp, keeping the tails.
- Peel and crush the garlic cloves.
- Heat olive oil in a pan, add garlic and lightly brown.
- Add shrimp and bay leaf and sauté until the shrimp turn orange.
- Season with salt and pepper, add brandy, let simmer briefly, and serve immediately.
