Portugal, The Cookbook: Leandro Carreira
Celebrate Portugal's vibrant, globally-influenced and highly influential food culture via more than 550 classic and contemporary recipes from the acclaimed chef Leandro Carreira.
Recipe photos: Mário Ambrózio and Rafael Rodrigues at Raw Studio.
Price: $79.95.
To purchase visit: www.phaidon.com
BREAD WITH PENNYROYAL SOUP
3 garlic cloves, peeled but left
whole ⅓ bunch pennyroyal
⅓ bunch coriander (cilantro)
90 ml/(6 tablespoons) olive oil
1.5 litres/(6¼ cups) fish stock
or water
4 eggs
300g stale homemade or
sourdough bread sea salt
Put the garlic into a mortar with the pennyroyal, coriander (cilantro), olive oil and 2 teaspoons of sea salt. Using a pestle, mash to a paste. Transfer to a large heatproof bowl and set aside.
Bring the fish stock or water to the boil in a large saucepan. Reduce the heat to medium and carefully break the eggs into the hot stock, then poach the eggs for 4 minutes.
Add the poached eggs and poaching liquid to the bowl containing the herb paste, then cover with a tea (dish) towel and leave to stand for 5 minutes.
Cut the bread into slices. Place one slice of bread with some paste into individual bowls and top each slice with one egg.
