Meat Furnas Volcanic Stew Recipe for cozido das Furnas, the São Miguel stew of meats, sausages and vegetables slow-cooked underground by volcanic heat beside Furnas Lake, Azores. São Miguel · 6h45 View recipe ↗
Meat São Miguel-Style Braised Pork with Liver Sauce (Torresmos) São Miguel-style torresmos with liver sauce, a pig-slaughter dish: pork marinated overnight in wine and garlic, then slowly cooked with pork liver. São Miguel · 2h30 View recipe ↗
Meat Santa Maria Turnip Broth Santa Maria turnip broth from the Azores: local turnips simmered with pork, chouriço, bacon and sweet potato, served over slices of homemade bread. Santa Maria · 2h View recipe ↗
Meat Terceira Beef Alcatra Terceira's alcatra: bone-in beef slow-cooked in an unglazed clay pot with wine, smoked bacon, allspice and cloves. The dish of the Holy Spirit festivities. Terceira · 4h30 View recipe ↗
Meat Pico-Style Molha (Spiced Beef Stew) Pico-style molha: bone-in beef marinated with garlic and chilli, then braised slowly in white wine with allspice, cumin and cinnamon. A classic Azorean stew. Pico · 3h10 View recipe ↗
Meat Faial-Style Molha (Beef and Potato Stew) Faial-style molha: bone-in beef braised on a bed of onions with lard, chilli paste and vinho de cheiro red wine, with the potatoes cooked in the sauce. Faial · 2h30 View recipe ↗
Meat Pork Ribs in Wine and Garlic (Torresmos de Vinha d'Alhos) Torresmos de vinha d'alhos: Azorean pork ribs marinated in wine, garlic and chilli paste, then cooked in lard until browned. Serve with taro or cornbread. Faial · 2h05 View recipe ↗
Meat Flores Oven-Baked Beans Flores oven-baked beans: red beans cooked with smoked bacon, tomato, red pepper paste and cumin, then baked in a clay dish until crusty on top. Flores · 1h55 View recipe ↗
Meat Corvo Kale with Salted Pork Couves da barça, one of Corvo's best-known dishes: kale simmered with salted pork, potatoes and sweet potatoes, served with its broth and cornbread. Corvo · 1h30 View recipe ↗
Meat Corvo Pork Liver Stew Corvo pork liver stew: liver and pork marinated with garlic, wine, vinegar and allspice, then slowly cooked. A winter dish from the pig-killing season. Corvo · 1h40 View recipe ↗