Recipe: Bacalhau à Brás
Salt cod gently poached in olive oil, folded through crisp matchstick potatoes, sweet onion and softly set eggs, finished with parsley and black olives.
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Salt cod gently poached in olive oil, folded through crisp matchstick potatoes, sweet onion and softly set eggs, finished with parsley and black olives.
The chef behind Leitao is opening another Portuguese spot in the West Village.
In the Saumurois there are many descendants of Portuguese families that fled the country in the 60’s and worked in the region’s agriculture. There’s one lovely couple who run a sta...
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