Entre os dias 17 de fevereiro e 19 de março realiza-se a 26ª Festa do Sável e da Lampreia, iniciativa do Município de Gondomar. O Concurso de Lampreia à Bordalesa e Sável Frito e o Fim de Semana Gastronómico são os destaques desta edição.
O Sável e a Lampreia estão de volta aos restaurantes do concelho. Entre fevereiro e março, a Câmara Municipal de Gondomar vai promover a 26ª Festa do Sável e da Lampreia.
A iniciativa prevê também a realização do Concurso de Lampreia à Bordalesa e Sável Frito, do 13.º Fim de Semana Gastronómico, entre 17 e 19 de fevereiro, na Casa Branca de Gramido, e de um workshop de filigrana com artesãos do concelho, nos dias 18 e 19 de fevereiro.
Nesta edição do 13.º Fim de Semana Gastronómico, o arroz de lampreia, a lampreia à bordalesa, o sável frito e a açorda de mílharas ficará a cargo dos restaurantes Quinta do Liboso, Cantinho das Manas e Choupal dos Melros. O evento será inaugurado no dia 17 de fevereiro, pelas 18h, e terá entrada gratuita.
Por sua vez, o Concurso de Lampreia à Bordalesa e Sável Frito terá lugar no dia 22 de fevereiro. Às 12h realiza-se a prova cega e às 17h está prevista a entrega de prémios, no CEA Quinta do Passal. O Chef Hélio Loureiro fará, uma vez mais, parte do júri.
“Queremos ligar esta iniciativa a Valbom para reforçarmos a proximidade desta população ao rio Douro, que a fonte de abastecimento destas espécies. Desta forma, conseguimos garantir toda a cadeia, desde a captura até ao prato”, afirma Carlos Brás, vereador da Desenvolvimento Económico e Empreendedorismo.
A 26ª Festa do Sável e da Lampreia contará com a participação de 24 restaurantes do concelho.
Receitas do Arroz de Lampreia e do Sável Frito:
Arroz de Lampreia:
Ingredientes: lampreia, vinho maduro tinto, alho, louro, salsa, sal, cravinho e pimenta , cebola, azeite e arroz.
Confeção: amanha-se a lampreia e faz-se uma vinha de alho com o sangue, o vinho maduro tinto, o alho, a salsa e o louro. Tempera-se com sal, pimenta e cravinho. Leva-se um tacho ao lume com o azeite e a cebola picada. Deixa-se alourar um pouco e junta-se a lampreia com o molho (previamente coado), deixa-se cozinhar um pouco e acrescenta-se o arroz. Retificam-se os temperos e deixa-se cozer cerca de 15 minutos.
Serve-se imediatamente.
Sável Frito:
Este prato de peixe é uma receita da cozinha tradicional portuguesa, mais concretamente de Gondomar, o sável é um peixe do mar , que escolhe as águas dos rios para se reproduzir. A tradição de confecionar este peixe ainda se mantém muito viva em Gondomar
Ingredientes: sável em posta finas, sal e azeite.
Confeção: cortar o sável em postas finas, temperar com sal a gosto e fritar em azeite.
Sugestão para acompanhamento: além da açorda de mílharas, que é o acompanhamento mais comum, o sável frito também pode ser servido com arroz branco ou batata cozida e salada.
Fim de Semana Gastronómico terá música ao vivo
17 de fevereiro – Duo Joana Estrela e Paulo Barros;
18 de fevereiro (almoço) – Tozé Ribeiro;
18 de fevereiro (jantar) – Carolina Pessoa e Nuno Sérgio;
19 de fevereiro – Quatro Claves;
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