Madeira Island Magazine - January/February 2021
The new Madeira Island Magazine!!! What you need to know about World's Leading Island Destination. The last season Madeira was awarded in so many levels find out more, Madeira Wickerwork, Visit Câmara de Lobos, Robert Brown’s visit to Madeira, Cabbage Soup Tradicional Recipe, Discover the Madeira Mandolin Orchestra, A bit of history with Ribeira da Janela Bridge, Diving at Madalena do Mar, Calhau da Lapa and much more.
The new Madeira Island Magazine!!! What you need to know about World's Leading Island Destination.
The last season Madeira was awarded in so many levels find out more, Madeira Wickerwork, Visit Câmara de Lobos, Robert Brown’s visit to Madeira, Cabbage Soup Tradicional Recipe, Discover the Madeira Mandolin Orchestra, A bit of history with Ribeira da Janela Bridge, Diving at Madalena do Mar, Calhau da Lapa and much more.
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GASTRONOMIA | Traditional recipe
Sopa de
Couve
Cabbage Soup
sopa de couve é uma grande tradição no norte da
A Ilha da Madeira, especialmente na freguesia de
São Roque do Faial. Atualmente pode encontrar
couves durante todo o ano e em toda a ilha, sendo que a as
couves do Santo da Serra são muito procuradas.
Esta freguesia dedica-se muito à agricultura
possuindo assim os legumes necessários para esta sopa,
sobretudo as couves verdes.
Este prato tradicional é muito apreciado pelos
residentes, que o consomem mais no Inverno por ser um
aconchego ao estômago nos dias mais frios.
Ingredientes
- 1 couve verde
- 0,5 kg de abóbora
- 250 g de batatas
- 350 g de batatas-doces
- 300 g de carne de porco salgada
- 1 ramo de segurelha
- 4 cenouras
- Massa q.b
Preparação
Para a confecção, junta-se todos os ingredientes
na panela quando a água estiver a ferver e deixa-se
cozer até os legumes estiverem quase a se desfazer.
Normalmente isto demora cerca de uma hora.
abbage soup is a well-known dish in the
c north of Madeira, especially in the parish of
São Roque do Faial. The cabagge of Santo
da Serra is also very appreciated.
Locals of this parish have always dedicated
themselves to agriculture. It’s not surprising then
that most of their daily diet is made up of vegetables,
especially green sprouts.
Ingredients
- 1 couve verde
- 0,5 kg de abóbora
- 250 g de batatas
- 350 g de batatas-doces
- 300 g de carne de porco salgada
- 1 ramo de segurelha
- 4 cenouras
- Massa q.b
Preparation
Add half pot of water in a pot and bring it to a boil.
Add all the ingredients into the pot and allow it to
cook until the vegetables are tender. This usually
takes up to an hour, unless you use a steam pot in
which case a quarter of an hour would be just right.
14 Madeira Island Magazine | Janeiro - Fevereiro 2021