This month we bring you a recipe by our Area Manager, José Barreto, that suggest Wild Asparagus ‘Migas’ with Pork Ribs. A typical Alentejo recipe.
On the Esporão 2017 Planner you’ll find recipes by some of our co-workers, one for each month, with pairings to try at home. Every and each one of them were illustrated by the portuguese artist Ana Gil, architect by formation, and a gastronomy illustrator by heart.
Ingredients (Serves 4)
- Pork Ribs
500g of pork ribs
- 3 garlic cloves
- Red pepper paste
- Fresh thyme
- Salt and pepper to taste
- 2 dl white wine
Migas
250gr of wild asparagus
- Alentejo bread
- 2 egg yolks
- Salt and pepper to taste
- 6 garlic cloves
- Extra Virgin Olive Oil
Directions
Season the ribs with the red pepper paste, crushed garlic, salt and pepper. Add the white wine, thyme leaves and let it rest for 2 hours. Roast the ribs, basting them with the marinade and a drizzle of olive oil.
Wash the asparagus, remove the hard stems and cook them in seasoned water. Remove and let the broth cool down. Cut the Alentejo bread (preferably a day old) into thick slices and poor the broth used to cook the asparagus over it until soft, then mash it up with your hands. Chop the garlic and add it to your pan over low heat, adding a little bit of the sauce from the spare ribs, the bread and chopped coarsely asparagus. Mix well and fry. Season with salt and pepper, add two egg yolks and stir. Always over the heat, turn the ‘migas’ until they form a crust.
Serve with the pork ribs and some reserved fried asparagus.
To drink with Trincadeira 2015
