Ranch

Rancho is one of the most iconic dishes of northern Portuguese cuisine, known as a “comfort food” that warms both body and soul. To ensure your recipe is worthy of a master snack chef, we’re sharing a few secrets:

• Choosing the meat: For a richer, more flavorful sauce, opt for veal cuts such as flank or neck, which become tender after slow cooking.
• The touch of mint: Don’t neglect the mint at the end! The contrast between the herb’s freshness and the stew’s richness is what defines this dish’s authentic aroma.
• The ideal pasta: Traditionally, elbow pasta or ridged macaroni is used, as its shape allows it to “hold on to” the broth and the flavors of the chouriço and cured ham more effectively.
• Making the most of leftovers: This is a dish that gains flavor as it rests. If there are leftovers, reheat them the next day; you’ll notice that the broth is even silkier and the flavors more integrated.

Enjoy your meal!