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Breadcrumbs with Asparagus and Pork by A Cocheira Restaurant

A comforting recipe with Alentejo flavors.


Difficulty level



(serves 2)

Sweet pepper paste
Green asparagus
Sourdough bread
White wine
Salt and pepper to taste


Season the meat and fry with garlic, sweet pepper paste and white wine and add pepper. Once done, set the meat aside. Add the bread, softened in lukewarm water to the frying fat and add the cooked asparagus. Cook over a low heat, stirring constantly until you achieve a firm consistency. When ready, serve with the fried meat around the outside. Serve with a full-bodied Alentejan wine, preferably Adega de Borba Reserva.

Note: The sweet Pepper paste contains salt. Bear this in mind when seasoning the meat.

Preparation time

30 minutes

Restaurante A Cocheira Alentejana

Travessa do Poço da Cidade, 19
Bairro Alto, Lisboa
Telefone: 213464868

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