Petiscos

Petiscos

By
Rebecca Seal
Contains
20 recipes
Published by
Hardie Grant Books
ISBN
9781784881030
Photographer
Steven Joyce

Happy conversations echo around the tiled walls of petisco bars. New dishes appear on tables and everyone leans in, barely pausing the chatter to take a mouthful or dive in with a piece of bread. Waiters weave through crowds with plates of sizzling chouriço (chorizo), bowls of seafood, garlicky prawns (shrimp), green beans in tempura batter and crisp salt cod croquettes, plus tray after tray of cold beers, dripping condensation in the hot Lisbon night.

Petiscos are often likened to tapas, and in many ways they are similar. But unlike tapas, the traditional bars and restaurants serving petiscos often specialise in one or two dishes, rather than a vast range of nibbly things as in a tapas bar, and they can be pretty hearty. It’s very dependent on where you are eating though – petiscos can be as simple as nuts, cured meat and cheese, or as complex as a stew or soup, and in higher-end restaurants it can be hard to tell the difference between a petisco and a main course. What unifies all petiscos, though, is that they are meant for sharing, for eating slowly, with good friends and good drink.

Featured Recipes in this Chapter

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