Recipe
Meia-Desfeita
Serves
4
Active Time
25 MIN
Origin
ALENTEJO
During tomato season, there are no bad cooks.
— PORTUGUESE SAYING
Meia-desfeita (half-shredded) or simply desfeita (shredded), it doesn't matter. The important thing is that all the ingredients are of first-rate quality. Today, the most common version is the one seen in the taverns of Bairro Alto: everything cooked separately, well-chilled, seasoned with olive oil and vinegar, and the "garnish" served on the side. In contrast, in some houses where a home oven was common, the meia-desfeita was baked. It was arranged in a baking dish layer by layer after mixing the chickpeas, codfish, and boiled eggs, and then placed in the oven. The reader is left with this information to choose the version that is most appealing. The reader is also advised that meia-desfeita is only fully satisfied with an extra virgin olive oil, which can be from this family or your preferred choice.
THE RECIPE
Ingredients
Serves 4
- 300 g of chickpeas (grão-de-bico)
- 400 g of salt cod (bacalhau)
- 1 bay leaf
- 2 dl of extra virgin olive oil
- 1 good onion (fresh, preferably)
- 3 cloves of garlic
- 2 boiled eggs
- 1 sprig of parsley
- 4 tablespoons of wine vinegar (red, preferably)
- Salt, pepper
- 1 teaspoon of paprika (colorau)
Preparation
The night before, soak the chickpeas in cold water—if you have a piece of skin from the tail of the cod, place it in the water. Separately, soak the codfish. The next day, cook the chickpeas in abundant water with a bay leaf and 1 dl of olive oil. Season with salt halfway through cooking. Drain the chickpeas, removing as many skins as possible. Cook the codfish in water that should not boil vigorously, but only simmer gently. Drain it and break it into flakes (lascas). While the chickpeas and cod are cooking, prepare the "garnish" (jardim). Finely and separately chop the onion, garlic, boiled eggs, and parsley. Separately, mix the olive oil, vinegar, salt, and pepper. In the serving dish, arrange the well-drained cod and chickpeas, mixing them slightly. Pour over the mixture of olive oil and vinegar. Sprinkle everything with the "garnish" and, optionally, paprika.
Note:
There are those who add the paprika to the mixture of olive oil and vinegar and those who mix the cod and chickpeas with the "garnish". The "garnish", as well as the extra virgin olive oil and vinegar, can also be presented at the table in separate containers.