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Innovation on Rice of Vinha d'Alho

The Rice of Vinha d’Alho was presented during the European Young Chef Award 2018, a competition organized by IGCAT (International Institute of Gastronomy, Culture, Art and Tourism) which sees Young Chefs coming from European Regions of Gastronomy compete inside the kitchens of a Culinary Arts School focusing on the theme: Innovation on Tradition.

Developed by Beatriz Costa, a participant of the 2018 edition, and inspired by a traditional recipe from Minho in an attempt to valorize these local products.

Vegetable broth

  • Prepare the mise-en-place.
  • Peel and wash the carrot, onion, garlic, leek and parsley.
  • In a pan, add olive oil and then saute the onion with the carrots until gold color.
  • Add the vegetables, water, black pepper, the clove, the salt and the bones of the sauce to the casserole until boiling.
  • Taste the broth and add extra seasoning if it is necessary.
  • Sieve the broth with a Chinese sieve and reserve.

Bean spreader

  • Prepare to mise-en-place.
  • Put a pan on the fire with water with salt, add the greens when the water is boiling.
  • When cooked, remove, squeeze the water and cut into julienne.
  • Put a souté on the fire with olive oil.
  • Add the greens and gradually add vinegar, milk and flour until we get the texture that we want.
  • Take the pan out the fire and reserve.

Marinade

  • Prepare to mise en place.
  • Peel and wash the onion and garlic.
  • Laminate the garlic and cut the onion in half moon (julienne) and place in a container.
  • Trim the meat, cut and put in the same container then adding the red wine, salt, black pepper, cumin and bay leaf.
  • Marinate until the next day.

Rice

  • Prepare the mise-en-place.
  • Bring a souté with olive oil and seal the meat previously placed in marinade.
  • Wash, peel and chop the tomatoes, the onion and garlic.
  • Pass the marinade by a Chinese and reserve.
  • Heat a casserole with olive oil and add onion and garlic until they turn gold color.
  • Add the tomato and the chorizo without skin and cut into cubes.
  • Now, add the previously sealed meat and let the flavours come together.
  • Add the marinade passed through the Chinese and let cook.
  • Wash and arrange the greens and reserve.
  • Remove the ribs and pull the meat the ribs out and put it back in the casserole.
  • Slowly add the broth done beforehand and check the seasoning.
  • Add the rice and the greens.
  • When the rice is almost cooked add the beans.
  • Remove and serve hot.

Source: IGCAT – European Young Chef Awards 2018, Region of Gastronomy

Vegetable broth

  • 35 grams carrot
  • 25 grams onion
  • 2 grams parsley
  • 5 grams garlic
  • 100 grams Bones of the swine
  • 250 grams French Garlic
  • 3 grams black peppercorn

Bean spreader

  • 100 grams greens
  • 15 grams flour
  • 1 pinch salt flower
  • 20 mi vinegar
  • 15 ml olive oil
  • 15 ml milk

Rice

  • 75 grams carolino rice
  • 30 grams onion
  • 5 grams garlic
  • 50 grams greens
  • 50 grams ground bean
  • 30 ml olive oil
  • 50 grams smoked sausage
  • 60 grams tomatoes

Marinade

  • 80 grams spare ribs
  • 90 grams pork ribs
  • 30 grams onion
  • 15 grams garlic
  • 50 ml red wine
  • 3 grams cumin seeds
  • 1 grams blond
  • 3 grams black pepper
  • 3 grams salt