Rancho à Portuguesa history:
The Rancho à Portuguesa dish is typical of Portuguese cuisine, and source of Tras-os-Montes and Alto Douro region.
There are several ways to make, the best known being disclosed to and coming from Viseu. The ranch is made with various ingredients including bacon, chorizo, wine chorizo, the sausage, cabbage, pasta (macaroni or other types), grain, potato and carrot.
All the ingredients are cooked in the same water alternately. The water ends up becoming a broth which must be plentiful at the time the ranch is served.
Rancho à Portuguesa
Make a stir-fry in a pan with a drizzle of olive oil, crushed garlic, bay leaf and chopped onion and let sear the onions.
After joining the cubed meat, chorizo into thick slices and bacon into large cubes with paprika, salt and pepper and let the meat gain color.
Following joint white wine and a glass of water (or cozeres the grain, uses water to cook the grain) and let braise on low heat if necessary add more water.
When the meat is tender, add the pasta and a bit of hot water and let cook when the pasta is almost cooked add the beans, let the pasta finish cooking and rectify the seasoning.