Cooking

Kravets Karina
 1 Linguisa - Portuguese sausage made
from pork and seasoned with onion,
garlic, paprika and other spices.
2 Chipolata - type of fresh sausage,
likely created in France.
3 Piri-piri - is an African chili sauce
made from hot peppers (African chili
peppers brought to Africa by the
Portuguese) mixed with garlic, onions
and herbs.

vocabulary
4 Lard - сало

5 Bay leaf - лавровий лист

6 Starch - крохмаль

7 Egg-yolk - жовток
Today we will cook
Franctsinha
 the story of the dish
Francesinha (meaning "little French girl") is a Portuguese sandwich originating
from Porto, made with layers of toasted bread and a variety of hot meats such
as roast, steak, cured ham, linguisa or chipolata, on which melted sliced cheese.
almost boiling tomato-beer sauce called molho de francesinha. It is usually
served with French fries. The Francesinha is a twentieth-century creation
attributed to Daniel David de Silva who, upon returning to Portugal from time
spent in France and Belgium, tried to adapt the croque-monsieur to Portuguese
tastes. In 1953 he introduced a sandwich with local meats and a custom beer-
and-tomato sauce at A Regaleira, a restaurant in Rua do Bonjardim in Porto.
The francesinha quickly became a popular dish, and while it remains associated
with the city, it can now be found throughout Portugal.
the ingredients

For the Francesinha: For the sauce:

1tsp olive oil
2 slices of soft bread 1tbsp lard
1 thin beef steak – tenderized 1 small onion – thinly sliced
1 pork sausage 2 garlic cloves – roughly chopped
1 cured pork sausage – linguiça 1 bay leaf
2 slices of ham 1 tin of diced tomatoes
400ml beef stock
5 slices of cheese
½ cup ruby port wine
1 egg
500ml blonde beer
1 piri-piri seedless
2tbsp Worcester sauce
Salt
Black pepper
 Cooking method:

1. Place a medium saucepan over low to medium heat. Once the

pan is hot, add the lard, olive oil, garlic, and bay leaf. Let it cook
for a minute before adding the onion. Let it simmer for about 8
minutes until the onion turns translucent.
2. Add the tinned tomatoes and the beef stock. Bring it to a boil
and let it simmer for about 10 minutes.
3. Add the remaining sauce ingredients: port wine, beer, piri-piri
and Worcestershire sauce, cook for another 10 minutes.
4. With a hand mixer, blend everything until smooth. Let the sauce
simmer for 30 minutes. The texture should be similar to a gravy,
but slightly more liquid.
5. If necessary, add some corn starch or other
thickening to your taste. Make sure to dissolve it in cold
water before adding to the mixture. Let it cook until it
reaches your preferred texture.
6. Season it with salt and black pepper, set it aside.
7. Place a frying pan over high heat. Meanwhile, cut the
sausages in half then butterfly-cut them.
8. Fry the sausages in their own fat, then use the
remaining fat to fry the steak. Finally, lightly fry the ham
slices.
9. Gently toast the bread slices. Start
putting the Francesinha together: On a
plate, place one bread slice, then a slice
of cheese, ham, steak, the sausages,
and the final bread slice.
10. Fry the egg, place it on top of the
sandwich, cover it with the cheese
slices, leaving the egg-yolk visible.
11. Bring the sauce to a boil, then spoon
it on top of the sandwich. The hot sauce
will melt the cheese. Serve it either with a
side of French fries, or surrounded by
fries if your plate is big enough!
Constructing Your
Francesinha
To construct a perfect francesinha
sandwich, you’ll need a little bit of help.
It’s common to hold all of the layers
together with cocktail sticks. This will
help you contain everything and help
you stack it.
The final part is adding your layers of sliced
cheese. Some recipes advise you to grill or
broil your francesinha to ensure an even
melt but that’s not the authentic or best
way. Why? Well, grilling might overcook the
exposed fried egg, we’ll want that runny to
combine with the sauce and melted
cheese! To make sure the cheese melts
before serving, ensure your eggs is freshly
fried, and the sauce is boiling!
Thank You for
your attention!