Açorda à Alentejana

I believe it is the Açorda of cod à alentejana with egg at low temperature, entry that appears on the Serpa Menu of Susana Cigarro. It is a structured starter (bread, cod and egg), with a lot of flavor and aroma. White wines of some body and a certain greasiness in combination with acidity, which have final persistence. Despite everything, the dish is fresh. For this reason avoid flavors of very marked stage. Light and velvety reds, sustained in the fruit, and rosés of good body and, of course, sparkling.

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