Page 122 - WINE DINE AND TRAVEL MAGAZINE SUMMER 2023 LISBON EDITION

bizarre – combinations. Tapas can be as simple sauteed with fried garlic and cod shavings.
as a dish of olives or a chunk of bread with a thin Charlota Calabacin -- Pudding made with lay-
slice of ham. But since gastronomes and fancy ered zucchini, vegetables and a thin sheet of
chefs have gotten on board, the range of tastes cheese.
and ingredients is endless. (2 servings) Foie mi-cuit de pato – Homemade
For example, here’s what we ordered at Espa- half-cooked duck foie-gras, served on orange
cio Eslava, a tapas restaurant in Seville: bread with Amaretto jelly.
Un cigarro para Bequer -- Smooth bechamel (3 servings) Champinones – Mushrooms.
with squid ink, cuttlefish and seaweed wrapped Pimientos rellons – Stuffed peppers.
in pastry. Literally cigar shaped.
Pudding de Berenjenas – Eggplant pudding.
Salmorejo – Fresh soup made with untreated
Meudo de Ternera – Meat croquettes with
tomatoes, extra-virgin olive oil and white bread.
bechamel, beef and pork.
Mini Puerros – Baby leeks.
Solomillo Cabrales -- Roasted sirloin with
Alcachofa con bacalao – Navarrese artichokes cabrales (Spanish blue cheese) sauce.

122 WINE DINE & TRAVEL MAGAZINE SUMMER 2023