Prego
Beef sandwich, often served with garlic butter on Bolo do Caco (Madeiran bread).
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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The exact origins of the Prego are somewhat debated, but it's generally believed to have emerged as a simple, quick, and satisfying lunch option for workers and travelers. It represents Portuguese culinary practicality, using readily available ingredients to create a flavorful and portable meal. It reflects a history of resourceful cooking and a culture that values simple pleasures.
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The Prego is a ubiquitous part of Portuguese food culture, often enjoyed as a quick lunch, a late-night snack, or after a large meal to 'settle' the stomach. It is widely available at cafes, restaurants, and even street vendors, solidifying its position as a national favorite.
Post-Meal Tradition
Often eaten after a seafood feast or other heavy meal, the Prego, especially when served 'no pão' (without the bread), is believed to help with digestion and prevent that overly full feeling.
Stadium Food
The Prego is a very popular food to eat at Portuguese soccer stadiums. It's quick to eat and holds well in the hand, so you can enjoy the game while eating a prego.
Regional Variations
While the basic concept remains the same, regional variations exist. Some areas might use different cuts of meat or add additional seasonings. Some even add a fried egg (Prego no Prato - Prego on the Plate).
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The Prego offers a savory and simple flavor profile, dominated by the beef and garlic. The bread provides a comforting base, while mustard adds a tangy kick.
The primary flavor comes from the thinly sliced steak, often seasoned simply with salt and pepper. The garlic, either rubbed onto the meat or added as a condiment, provides a pungent aroma and savory depth. Mustard, if used, introduces a sharp, acidic contrast that cuts through the richness of the beef. The Portuguese roll, called 'papo seco', provides a slightly chewy and subtly sweet counterpoint.
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Meat Quality Matters
Choose a tender cut of beef, such as sirloin or rump steak, for the best results. The quality of the meat directly impacts the overall taste and texture of the Prego.
Slice Thinly and Cook Quickly
Thinly slice the beef against the grain to ensure tenderness. Cook it quickly over high heat, just until it's seared on the outside and still slightly pink inside. Overcooking will make the meat tough.
Warm the Roll
Lightly toast or warm the Portuguese roll before adding the meat. This enhances the texture and flavor of the bread.
Garlic is Key
Don't be shy with the garlic! Generously rub the meat with garlic cloves before cooking, or add minced garlic to the pan while searing the beef. This adds a pungent and characteristic flavor to the Prego.
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