Month: June 2021

Blog GARUM em Tróia

Making umami inside 2,000-year-old ruins

Post author By canthecan_bfmhxg
Post date June 24, 2021
No Comments on Making umami inside 2,000-year-old ruins

The Team Resurrecting Ancient Rome’s Favorite Condiment

Making umami inside 2,000-year-old ruins.

BY RAFAEL TONON JUNE 24, 2021

click to read the article at Atlas Obscura website

Garum Ostras selo de mar GARUM

Oyster garum

GARUM LUSITANO by CAN THE CAN

This garum sauce was produced with Setúbal portuguese oyster, Crassostrea angulata, cultivated in the waters of the Sado river.

Limpid flos gari (“flower” of garum) obtained from the first filtered liquid of the process of maceration of fish, made with Sado river salt, in small batches, for a unique blend of bold flavor & soft scent.

Depending on the batch, there may be differences in tone and transparency

Ingredients: Crassostrea angulata oyster and salt

PREMIUM OYSTER GARUM

CONT. NET 50ML

SADO RIVER OYSTERS
CONTAINS NO COLOURING NOR CONSERVATIVE

Garum was without a doubt the favorite condiment of the Romans. Made from various fermented fish parts, it was a type of fish sauce produced throughout the empire. Highly protein, GARUM, increases the intensity of the flavor.

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Tuna Selo de Mar recipes

Tuna Pastrami Sandwich, toasted brioche and coleslaw salad

Post author By canthecan_bfmhxg
Post date June 11, 2021
No Comments on Sandwiche de pastrami de atum, brioche torrado e salada coleslaw

Tuna Pastrami Sandwich, toasted brioche and coleslaw salad

Ingredients for 2:

2 packs of tuna pastrami

2 brioches

1.05 oz of cucumber pickle

1 tablespoon of butter

2 tablespoons of mustard

Ingredients for Coleslaw salad

2.80 oz de of purple kale sliced

1.40 oz of grated carrot

1 tablespoon of mustard or yogurt

½ lemon, scraps and juice

½ sliced chilli without seeds (optional)

Salt, as needed

Black pepper, as needed

Method:

For the salad, add all the ingredients, mix and reserve.

Open the brioches, spread butter on both sides and toast in a frying pan over medium heat. Spread the mustard with the bread still warm.

Build the sandwich as follow: bread, tuna pastrami, cucumber pickles, coleslaw salad and bread again.

Producers: The Millstone Sourdough, Hortelão do Oeste

Photo: Mariana Motta Veiga

Tags Sandwiche de pastrami de atum

Selo de Mar recipes

Cuttlefish Roes “À Brás”

Ingredients:

1 pack of Cuttlefish Roes

1 medium onion, sliced

1 garlic clove, sliced

1 bay leaf

1 thyme branch

4.20 oz of straw potatoes

4 egg yolks

100 ml of cream

0.70 oz of parsley, chopped

Salt, as needed

black pepper

2.80 oz of mixed halophyte

Method:

Start by soaking 2/3 of the cuttlefish roes for 3 hours in cold water. Change the water every hour. Dry the roes very well, cut into cubes and set aside.

Mix the egg yolks with the cream and set aside in the refrigerator.

Place a generous amount of olive oil in a high saucepan and bring to low heat. Add onion and sliced garlic, thyme and bay leaves. Sauté these ingredients well over very low heat for 15 to 20 minutes. With the help of a spoon try to break the onion. When the onion does not resist, the braise is ready.

Remove the bay leaves and the thyme.

Increase the heat to the maximum, add the cuttlefish roes in cubes and sauté for 4 to 5 minutes, always stirring with the help of a spatula. If the cuttlefish roes are overcooked, they will have a rubbery texture.

Remove from heat and add the yolk and cream mixture gradually and constantly stirring. The pan temperature must be sufficient to cook the eggs.

If the formula does not have a creamy texture, bring the pan to low heat until you get the same texture.

Add straw potatoes and fresh parsley, mix and serve immediately.

Finish the dish with grated cuttlefish roes and serve with a small halophyte salad.