Bom Petisco crispy balls



3 x 120 g Bom Petisco tuna

25 g chopped garlic

75 g chopped onion

50 g chopped bacon

1 bay leaf

25 g chopped ginger

90 g tomato

150 g cooked chickpeas

3 eggs

1 dl white wine

Traditional sea salt


Extra virgin olive oil



300 g peeled tomato

180 g peeled red bell pepper

50 g diced cassava

120 g chopped onion

20 g chopped garlic

1 dl white wine

200 ml vegetable broth

Extra virgin olive oil

1 dl coconut milk

Traditional sea salt


Chopped parsley


Start by reducing chickpeas to puree.

Add the olive oil, bay leaf, bacon, garlic, onion and ginger all in a pan. Let it brown and pour with white wine. Then add the tomato and let it cook. Season it with salt and pepper and finally add the chickpea puree and Bom Petisco. Wrap the mixture well and let it cool completely.

When cold, make little balls with the mixture, pass them through egg and breadcrumbs and bake them in an oven heated to 200ºC for about 5 minutes.

For the dressing, pour the oil in a pan together with peppers, onion and garlic. Pour in the wine and add the tomato, coconut milk and cassava. Add the vegetable broth, season with salt and wait until the cassava is cooked. Mash the mixture and season it.

Garnish with pickles and chopped parsley.

Bom Petisco with sweet potato, asparagus and mint
Bom Petisco "Alhada com Farofa" (with garlic and manioc flour)