Dish

Torricado

The bread used for torricado is typically a rustic, dense bread that can hold up to grilling. The garlic and olive oil are the stars of the dish, so it is important to use high-quality ingredients. The bread is grilled until it is crispy and slightly charred, then topped with a generous amount of garlic and olive oil. Some variations may also include toppings such as cheese, ham, or sausage. Torricado is a popular dish in the region of Alentejo in Portugal, where it is often served with a glass of red wine.

European cuisine› Mediterranean cuisine› Portuguese cuisine

Side Dish

Origins and history

Torricado has its roots in the rural region of Alentejo in Portugal, where it was a staple dish for farm workers. The dish was originally made with stale bread that was grilled to make it more palatable. Over time, the dish evolved to include garlic and olive oil, which were readily available in the region. Today, torricado is a popular dish in Portugal and can be found in many restaurants and cafes.

Dietary considerations

Vegetarian, vegan (without meat or cheese toppings)

Variations

Some variations of torricado may include toppings such as cheese, ham, or sausage.

Presentation and garnishing

Torricado is typically served on a wooden board or platter, with the bread arranged in a circular pattern. The garlic and olive oil are drizzled over the top of the bread, and any additional toppings are added on top. The dish is often garnished with fresh herbs such as parsley or cilantro.

Tips & Tricks

To make the best torricado, use high-quality ingredients such as fresh garlic and extra-virgin olive oil. The bread should be grilled until it is crispy and slightly charred, but not burnt. For a vegetarian or vegan version, skip the meat and cheese toppings and stick to garlic and olive oil.

Side-dishes

Torricado is often served as an appetizer or snack, but it can also be served as a main course with a side salad. Some popular side dishes include roasted vegetables, potatoes, or rice.