Taste with Chef Rodrigo Castelo

Adega do Cartaxo celebrates a partnership with Chef Rodrigo Castelo, the big winner of the Troféu Portugal competition in 2018, which aims to pay tribute to Portuguese products, making use of both the traditional cooking models of regional cuisines and contemporary cuisine.

The restaurant Taberna “Ó Balcão”, in Santarém, was one of six restaurants distinguished with the category ‘Bib Gourmand’ in the Michelin Guide Spain and Portugal 2020. The winery sees in this partnership the possibility of perfect harmonization – an excellent cuisine with wines of extreme quality – our Wines!

lambeta-com-cogumelos

LAMBETA WITH MUSHROOMS


Ingredients
350 gr of tenderloin without being cut into medallions
3 cloves of garlic
1 clove of rosemary
1 bay leaf
100 ml of white wine
100 ml of olive oil
1 packet of cream
1 teaspoon of red wine vinegar
2 tablespoon butter
200 gr of pleurotus mushrooms
Salt
White pepper




Preparation
1. In a frying pan, place a drizzle of olive oil.
2. With the skillet already very hot, add the rubberized garlic and the rosemary.
3. Place the steak, salt on top, brown well on both sides.
4. Add white wine and remove the loin
5. If the steak is high, bake 8 minutes at 15ºC.
6. To finish the sauce, add the mushrooms to the pan.
7. When they are breaking, add the butter.
8. At the end add the cream, butter and white pepper.
9. Carve the tenderloin in large medallions and place the sauce over them.


Winemaker’s suggestion TERRAS DE CARTAXO RESERVA




RABBIT KIDNEYS

Ingredients
200 gr of kidneys
5 cloves of garlic
100 ml of olive oil
1 bay leaf
½ bunch of parsley
1 lemons
50 ml of white wine
1 tablespoon of vinegar
1 tablespoon butter
1 teaspoon of whiskey
1 teaspoon of cream
Salt
Pepper Qb



Preparation
1. Open the kidneys in half and remove the skins.
2. Marinate the kidneys for 30 minutes, with lemon juice, white wine, vinegar, salt, bay leaf and pepper reserve the marinade.
3. Fry the kidneys in olive oil, garlic and bay leaf, salt and pepper.
4. When the kidneys are already blushing, add the marinade, let it reduce a little and evaporate the alcohol.
5. Add the spoon of butter to combine all the flavors.
6. Add the cream, stirring until the sauce is homogeneous.
7. At the end, chop parsley and plate.

Winemaker’s suggestion BRIDÃO RESERVA RED