Lampreia à Bordalesa
Lamprey cooked in a Bordelaise sauce, a traditional Portuguese delicacy. Lampreia à Bordalesa is a rich stew of lamprey simmered in a wine-based sauce, often served with rice.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Antiga Casa Ze da Guida
Lampreia à Bordalesa's history is deeply intertwined with the Roman influence on the Iberian Peninsula, where lampreys were considered a delicacy. The 'Bordalesa' element signifies the influence of French Bordelaise sauce, showcasing a blend of local traditions and culinary exchanges.
Lampreia à Bordalesa is more than just a dish; it's a cultural experience deeply rooted in Portuguese tradition, particularly in the Minho region. Its consumption is often associated with specific times of the year and is considered a special occasion meal.
Seasonal Delicacy
Lampreia is typically consumed during the lamprey fishing season, which generally runs from January to April or May. This seasonality adds to its exclusivity and perceived value.
Regional Pride
The Minho region in northern Portugal is particularly renowned for its Lampreia dishes. Restaurants in this area often specialize in preparing Lampreia à Bordalesa and other lamprey recipes.
Festive Occasions
Lampreia à Bordalesa is often served during festive gatherings, family celebrations, and special meals. Its richness and labor-intensive preparation make it a dish reserved for significant occasions.
Culinary Tradition
The preparation of Lampreia à Bordalesa is a traditional skill passed down through generations. Many families have their own variations and closely guarded recipes.
Lampreia à Bordalesa is characterized by its intensely rich and savory flavors, driven by the lamprey's unique taste and the deep, complex notes of the Bordelaise sauce.
The primary flavor is the distinctive, somewhat earthy and iron-rich taste of the lamprey itself. This is complemented by the robust Bordelaise sauce, built on a foundation of red wine (typically a Douro red in Portugal), onions, garlic, bay leaf, and sometimes chorizo or other smoked meats for added depth and smokiness. The blood of the lamprey is often incorporated into the sauce, thickening it and enriching the flavor further. Spices like pepper add warmth, while the rice served alongside provides a neutral base to balance the intensity.
Sourcing Fresh Lamprey
The quality of the lamprey is crucial. Seek out fresh, locally sourced lamprey when possible.
Blood Conservation
Carefully collect the lamprey's blood during the cleaning process, as it's a key ingredient in the Bordelaise sauce, providing richness and depth.
Slow Simmering
Allow the Lampreia to simmer slowly in the Bordelaise sauce for an extended period (often several hours) to allow the flavors to meld and the lamprey to become tender.
Wine Selection
Use a good-quality dry red wine from the Douro region, which complements the richness of the lamprey and the other ingredients in the sauce.
Rice Pairing
Serve with plain white rice to soak up the flavorful sauce and provide a balanced contrast to the richness of the lamprey.
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