Francesinha done right. – Cooking, Food, Wine & Eating Out – Expats Portugal Community Forum

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Francesinha done right.


Posts: 1
Community Member
Topic starter
(@sabayon)
New Member
Joined: 2 months ago
Hello frends,
here is my take on the Francesinha discussed by Frank Devane and @carlm in the Monday show
 
Ingredients
For the sauce (enough for 4 persons)
bottle of beer
chicken stock
2 bay leaves
tablespoon of butter
glass of port wine
tablespoon of corn starch
tomato puree 
half a glass of milk
secret Portuguese spices (Piri Piri Chicken)
For the sandwich
2 slices of casino bread (preferably cut quite thick)
2 slices of ham
bacon
5 slices of cheese
2 chipolata sausage
1 chorizo sausage
black angus steak
salt and pepper garlic to taste
 
sides
home made French fries
Beer
 
To make the sauce put all ingredients in a pot except milk and starch bring to a simmer add starch to milk and add to pot. let it simmer away don't let the sauce go thick.
cook the meat take it out an bake the bread in the fat

Start stacking bread ham chipolata chorizo steak bacon bread 

wrap in cheese

 

add fried egg on top sauce over generously and add fries 

 add beer and serve

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4 Replies

Posts: 196
Admin
(@carlm)
Estimable Member
Joined: 6 months ago

Oh my word, THAT is a MASTERPIECE!!!

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Posts: 93
Community Member
(@jeanne)
Trusted Member
Joined: 6 months ago

too much for me. Do Portuguese restaurants provide doggie bags?

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1 Reply
Admin
(@carlm)
Joined: 6 months ago

Estimable Member
Posts: 196

@jeanne it would be considered a walk of shame in Porto, with a doggy bag in hand!

Truly, I have had only good experiences asking to take my leftovers, often thoughtfully wrapped. I think it's based on the Portuguese non-waste ethic (-:

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Posts: 47
Premium Member
(@charw23)
Eminent Member
Joined: 7 months ago

Perhaps a stomach pump, instead of the doggy bag would be in order for THIS masterpiece!! Oh Lord....either that or eat it in close proximity to a good hospital. 😱 

Well done and beautifully photographed. 👍 You can never go wrong with bacon. 

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