Check out the delicious dish from Alexandre Silva at the Flames of Portugual Cook School.
Check out the ingredients below and check back soon for the method.
INGREDIENTS
- Paste for 4 100g blood sausage
- 10ml apple vinegar
- 20ml water
- 80g Carolina rice
- 160ml pork broth
- 30g blood sausage paste
- 1g salt
- 2ml apple vinegar
- 5g onion
- 2ml olive oil
- 10ml white wine
- 160gr dry aged beef
- 5g salt
- 2ml oil
- 5g salt
Wine Pairing: Pó de Poeira, Douro