Portuguese flavor
Alheira sausage with egg, Transmontana style
A personal interpretation of tradition
I have slightly modified the traditional recipe, guided by the flavors that align with my palate. In Portuguese cuisine, I love working with simple flavors and combining them with the subtle exoticism of spices. It is in this combination that, for me, balance is achieved.
Preparation
Mashed potatoes
Boil the potatoes in plenty of cold water until tender and ready to mash. Adjust the texture with a little almond butter (or traditional butter), season with salt, pepper, and nutmeg. The purée should be smooth but thick enough to hold its shape.
Alheira
Place the alheira on a baking tray, prick it lightly with a fork to prevent it from bursting, and bake in a preheated oven at 180°C for about 25 minutes. Allow to cool, remove the skin, and mix the alheira with two finely chopped basil leaves (green or purple) and chopped sun-dried tomatoes. Shape the mixture into a small hamburger-like patty.
Sautéed spinach
Cook the spinach with two cloves of garlic. Drain well and sauté with a little butter, the cooked garlic cut into slices, the juice of half a lemon, salt, pepper, and previously toasted sliced almonds.
Poached egg
Poach the egg for 3 to 5 minutes, depending on the desired texture of the yolk. To do this, heat a mixture of water and vinegar in a 2:1 ratio in a pan. When it is almost boiling, create a slight vortex and carefully place the egg in it.
Plating
Using a kitchen ring (10–12 cm), make the layers:
mashed potatoes
spinach
sausage
poached egg
Season the egg with salt, black pepper, a drizzle of avocado oil, and chili flakes or threads.
Enjoy your meal! If you have any questions, I will be happy to answer them as soon as possible.
