Curated by the chef Rodrigo Castelo, who received a Michelin star and a green star this year, the Municipality of Santarém promotes the 4th edition of the event “Petiscos e Vinhos do Tejo” (Tapas and Wines of Tejo).
The initiative takes place from April 5th to May 5th, in 27 restaurants/gastro-bars in the city, where everyone can taste the best tapas and wines of the region.
For €10, visitors can delight in a tapa accompanied by a glass of wine, which can be reduced to €5.00 if they purchase a voucher at the Santarém Tourist Office.
In addition to this discount, the Municipality of Santarém has also launched a contest in which the first 15 participants to visit 10 of the participating establishments win three (3) bottles of Tejo wine.
These are great reasons to visit Santarém and discover the best tapas and wines of Tejo.
If you’re not available or prefer to stay at home, try accompanying two delicious Escalabitan recipes with the selection of sommelier Rodolfo Tristão with 6 Tejo wines.
Escabeche Sardines:
Ingredients: Sardines (or anchovies, or other small fish), onions, garlic, olive oil, vinegar, salt, pepper, and bay leaf.
Preparation: Prepare the sardines by removing their heads and guts. Season them with salt and fry them in olive oil, without flour, until they are well fried. Arrange them on a deep plate. In the olive oil used to fry the sardines, sauté the onion, garlic, and bay leaf without letting it brown. Season this light sauté with salt and pepper, add a generous amount of good wine vinegar (as much olive oil as vinegar) and drizzle the sardines with this mixture. Leave in a cool place (in the summer, in the fridge) for 1 to 3 days.
Tomato Egg Dish:
Ingredients for 4 people: 2 medium onions; 2 cloves of garlic; 1 bunch of parsley; 1 bay leaf; 1 kg of ripe tomatoes; 4 tablespoons of olive oil; 1 tablespoon of flour; white pepper; salt; sugar; 4 eggs (or 8 if it’s a single dish).
Preparation: Chop the onions and garlic roughly and cook them over low heat with the olive oil, bay leaf, and parsley. When the onion is soft, add the tomatoes in pieces and season with a little salt and pepper. Let it cook, crushing the tomatoes. Once everything is soft, strain it through a sieve. Return it to the heat, adding the necessary flour to obtain a thick cream (usually one tablespoon of flour). Let the flour cook, adjust the seasoning, and add a little sugar. Crack the eggs into the sauce and let them poach.
These two recipes were taken from the Santarém Municipality website, where you can find more delicious tapas to accompany with Tejo Wines.
Enjoy your meal!
