The Essential Portuguese Pantry: Core Ingredients for Authentic Flavors

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5. The Canned & Preserved Goods

  • Tomato Paste (Pasta de Tomate) and Canned Crushed Tomatoes: For building rich, red sauces.

  • Chickpeas (Grão-de-Bico), Kidney Beans (Feijão Vermelho), and White Beans (Feijão Branco): Essential for soups, stews, and salads.

  • Canned Sardines (Sardinhas em Conserva): A beloved pantry staple, enjoyed on toast.

6. The Staples & Thickeners

  • Potatoes: A fundamental ingredient, used in soups, stews, and as a side dish.

  • Rice (Arroz): Typically short-grain, used in dishes like Arroz de Marisco (seafood rice).

  • Wheat Flour (Farinha de Trigo): For baking and dusting fish.

  • Day-Old Bread (Pão): Used for thickeners in soups like Açorda and for breadcrumbs.

5. The Canned & Preserved Goods

  • Tomato Paste (Pasta de Tomate) and Canned Crushed Tomatoes: For building rich, red sauces.

  • Chickpeas (Grão-de-Bico), Kidney Beans (Feijão Vermelho), and White Beans (Feijão Branco): Essential for soups, stews, and salads.

  • Canned Sardines (Sardinhas em Conserva): A beloved pantry staple, enjoyed on toast.

6. The Staples & Thickeners

  • Potatoes: A fundamental ingredient, used in soups, stews, and as a side dish.

  • Rice (Arroz): Typically short-grain, used in dishes like Arroz de Marisco (seafood rice).

  • Wheat Flour (Farinha de Trigo): For baking and dusting fish.

  • Day-Old Bread (Pão): Used for thickeners in soups like Açorda and for breadcrumbs.

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