 | |
| Course | Main |
|---|---|
| Place of origin | Portugal |
| Region or state | Madeira[citation needed] |
| Serving temperature | Hot |
| Main ingredients | Meat |
Espetada (also known asespetinho, especially inBrazil) is thePortuguese term used for the technique of cooking food onskewers, and for thedishes prepared that way. Espetada is a traditional dish inPortuguese cuisine.
In Portugal, espetadas can be prepared with different types of meat, as well as squid or fish, withmonkfish being commonly used. The most common are beef or pork, or a mixture of the two. More recently, turkey or chicken is used. Often pieces of bell pepper, onion, andchouriço are placed between the meat pieces. Espetada is usually accompanied by white rice or potatoes, and salad.
InMadeira, beef onbay laurel skewers is a typical dish, with origins in theStrait of Câmara de Lobos. The meat, after being cut into cubes and before being grilled, is seasoned with salt, pepper, garlic and bay leaf. It is then cooked over hot coals or wood chips.[1]Bolo do caco is usually eaten with it, ormilho frito, fried squares or triangles of firmly set polenta, to soak up the juices of the meat.[2]
The dish can be served on a skewer which hangs from a hook on a stand for presentation.
 | This article aboutPortuguese cuisine is astub. You can help Wikipedia byexpanding it. |
