Ovos verdes com Arroz de Coentros é uma combinação clássica e reconfortante da culinária portuguesa. Os “ovos verdes” são uma entrada popular, onde as gemas cozidas são temperadas e recheadas nas claras, depois empanadas e fritas, criando uma textura crocante por fora e um interior cremoso. Servidos com arroz de coentros, um acompanhamento aromático e fresco, este prato oferece um equilíbrio delicioso de sabores e texturas.

Ingredientes

  • 200gr Arroz carolino
  • 2 Dentes de alho esmagados e com casca
  • 600ml Caldo de carne
  • 1 Mão cheia de salsa
  • 1 Mão cheia de folhas de coentros cortados em chiffonade
  • 4 Ovos cozidos
  • Manteiga QB
  • Farinha QB
  • Pão ralado QB
  • 1 Ovo ligeiramente batido
  • Oleo de girassol
  • 1 Folha de louro

Preparação

  1. Depois de cozidos os ovos, retire as gemas e reserve as metades das claras.
  2. Pique finamente a salsa até obter uma pasta, misture as gemas, uma nóz de manteiga, tempere com flor de sal e pimenta preta acabada de moer.
  3. Recheie a concavidade das claras de ovo com o preparado anterior e reserve.
  4. Passe os ovos verdes pela farinha, pelo ovo batido, pelo pão ralado e frite em oleo bem quente até ficarem dourados, reserve.
  5. Num tacho coloque um fio generoso de azeite, os dentes de alho esmagados, a folha de louro, o arroz e deixe a fritar cerca de 2 minutos.
  6. Acrescente o caldo de carne, tempere com sal e no final da cozedura adicione uma nóz de manteiga, os coentros e mexa muito bem.
  7. Emprate colocando o arroz de coentros acompanhado com os ovos verdes.

For our English-speaking culinary explorers, here’s a taste of Portugal, freshly translated for your kitchen.

Green Eggs with Coriander Rice

This dish, “Green Eggs with Coriander Rice” (Ovos verdes com Arroz de Coentros), presents a delightful and comforting pairing from Portuguese cuisine. The “green eggs” are a traditional petisco (appetizer or snack), a clever and delicious way to transform hard-boiled eggs. The yolks are removed, mixed with herbs and seasonings, then returned to the egg white halves, breaded, and fried until golden and crisp. The result is a wonderfully satisfying bite with a creamy, flavourful interior and a delicate crunch outside.

The “green” in “green eggs” refers to the colour the yolk mixture takes on when combined with fresh herbs, primarily parsley and coriander. This recipe offers a unique twist by pairing these savoury, rich eggs with a fragrant coriander rice, which provides a refreshing and aromatic counterbalance to the richness of the eggs. The simplicity of the rice preparation, infused with garlic and a bay leaf, allows the fresh coriander to shine through, making it a perfect accompaniment.

This meal is surprisingly versatile. While the green eggs make a fantastic appetizer on their own, serving them with coriander rice elevates it to a complete and satisfying meal. It’s a dish that showcases the Portuguese knack for creating something special out of humble ingredients, transforming a basic egg into a culinary highlight. For an extra touch, you might consider a sprinkle of fresh lime juice over the rice just before serving to further brighten the flavours.

Ingredients

  • 200g Carolino rice (or a similar short to medium grain rice)
  • 2 cloves of garlic, crushed with skin on
  • 600ml beef broth (or vegetable broth for a lighter flavour)
  • 1 handful of fresh parsley
  • 1 handful of fresh coriander leaves, cut into chiffonade
  • 4 hard-boiled eggs
  • Butter, to taste
  • All-purpose flour, to taste
  • Breadcrumbs, to taste
  • 1 egg, lightly beaten
  • Sunflower oil, for frying
  • 1 bay leaf
  • Flaky sea salt, to taste
  • Freshly ground black pepper, to taste

Preparation

  1. Once the eggs are hard-boiled, carefully remove the yolks and set aside the hollowed egg white halves.
  2. Finely chop the parsley until it forms a paste. In a bowl, combine the chopped parsley with the egg yolks, a knob of butter, flaky sea salt, and freshly ground black pepper. Mix well until a smooth, seasoned paste forms.
  3. Fill the hollows of the egg white halves with the prepared yolk mixture. Set aside.
  4. Prepare for frying: Lightly coat each stuffed egg half first with flour, then dip in the lightly beaten egg, and finally roll in breadcrumbs, ensuring they are fully covered.
  5. Heat sunflower oil in a frying pan until very hot. Fry the breaded green eggs until they are golden brown and crispy. Remove from the oil and drain on paper towels. Set aside.
  6. For the coriander rice: In a saucepan, add a generous drizzle of olive oil. Add the crushed garlic cloves and bay leaf. Sauté for about 2 minutes until fragrant.
  7. Add the Carolino rice to the saucepan and stir, allowing it to toast for about 2 minutes. Pour in the beef broth and season with salt. Bring to a boil, then reduce heat to low, cover, and simmer until the liquid is absorbed and the rice is cooked.
  8. Once the rice is cooked, remove from heat. Stir in a knob of butter and the fresh coriander chiffonade. Mix very well.
  9. To serve, plate the coriander rice and arrange the golden “green eggs” alongside it. Serve immediately.