Best foreign francesinha recipe I've seen yet!!! You just missed one important step. After assembling the sandwich and putting the egg and cheese on top, you're supposed to take the plate into the oven for a minute of so, for the cheese to melt and completely enclose the rest of the sandwich. Then goes the sauce. This is why most times the francesinha will come in a plate of top of another, because the first one is very hot from the oven. Congrats on the perfect recipe!
@@o1ecypher Portugal is big enough that the places near them probably do it that way, while your vague and worthless "all wrong" comment doesn't add anything. If you want to accuse them of being wrong, correct them and say how it's "actually" done instead of being a petulant baby.
First respectful representation of a francesinha from a non Portuguese. THIS IS FANTASTIC, THANK YOU! The Super Bock use made every Porto native cry with joy!
Little friendly tip, when the c has that little thing underneath it, like in "linguiÇa" you pronounce that like an "S" so would be more correct say "linguiSa" (not totally correct, but way closer)
@@UniverseGamerLumi OP meant "in Portuguese". Other languages do assign a different phonetic value to the cedilla. If I understand correctly, Romanian has cedillas under Ss.
This. And even then it's not enough cause you usually add the potatoes slowly to the dish. Be it friends or family, when we sit for a Francesinha we immediately ask for a gravy boat of sauce to make sure those fries are drenched!
that's personal taste. i don't like Swiiming so much on sauce to a point the chips get soggy. i perfer to have a sauce on the side to add more if i want
I grew up on the central coast of California, and linguica is ubiquitous there. Grateful for all the Azorean immigrants who moved there, otherwise I never would have been introduced to the best sausage ever.
6:48 when I am making a grilled cheese sandwich, I have found that the best and easiest way to flip things is with a pair of tongs. They keep everything in place, so generally you’re not having to put things back between the bread slices, not having to reposition the bread slices, etc.
It’s not the same as chorizo, you’re right. It’s Portuguese sausage called chouriço. Has a few more spices and flavors that are reminiscent of our culture. My family always has it in the house, it’s an absolute must 😅
As Portuguese, and Porto habitant for more than 40 years, i surely ate more than 100 francesinhas in my lifetime, I'm glad to see a Portuguese recipe in such a famous cooking channel. You almost got it right, but some of the meats you used are not present in tradicional francesinha, and sauce you made have a different interpretation than tradicional one. Nevertheless congratulations. You guys should come to Porto to try this delicacy in some of our iconic restaurants
To call port a "dessert wine" is to do it a massive disservice. It is a fortified wine. As it ferments, distilled wine is added, killing the yeast and stopping the fermentation process halfway, making it both sweeter and stronger than wine, and quite a different drink.
I am an American staying in the city of Porto for a month. Francesinha sandwiches are one of my favorite indulgences. This video made me smile, especially the Super Bock. ❤
@@slicklol No, the sauce is too sweet and not the real thing, I wish people in Braga stopped overrating their version. You're like those kids in the back of a classroom wanting all the attention to themselves.
Double frying fries, I like to use the "wrinkle method". As soon as the fries start to wrinkle I yank them, cool them, and fry again. I find pulling them slightly earlier prevents over cooking from the cooling process and you get a more even golden brown without them turning completely brown.
Huge supporter of Bombas! They are Quality. The built-in arch support is a great feature. I got my first pair when I was homeless. Now they are the only socks I will buy.
what restaurant was your favorite? I didn't go to Santiago for it (line was too massive) but I actually enjoyed it from Conga although they're known for the bifana
Could you recreate the order from the diner scene in The Emperor’s New Groove? Waitress: "Ordering! Three pork combos, extra bacon on the side, two chili cheese samplers, a basket of liver and onion rings, a Catch of the Day, and a steak cut in the shape of a trout." Kronk: "..." Waitress: "You got all that, honey?" Kronk: "Three oinkers wearing pants, a plate of hot air, a basket of grandma’s breakfast, and change the bull to a gill. Got it."
You're soaking the fries, not "blanching" them. Blanching involves brief immersion in boiling water followed immediately by immersion in ice water to halt the cooking process.
As a portuguese from the center living in the north for 2 years I can say this is one of the best things this region has. Your recipe looks amazing! If you ever visit Braga try out one of these spots for a great Francesinha : -Taberna belga -Camada -Manjar das Francesinhas
Genuinely one of the best moments of the last 5 years has been going to Porto with my best friend for his birthday, and eating a Francesinha accompanied by an amazing Porto tinto. My soul left my body.
this sandwich is so popular here they sell this particular gravy in bottles in supermarkets and butcher's. I love it so much, one of my fav portuguese dishes for sure!!
FINALLY you guys are making something with Linguica ( growing up in the SF Bay Area, and Mom's side of the family part Portuguese and Hawaiian this was the main sausage we had all the time)
that's pretty impressive!! I love it!! You just missed the step where you put it in the oven for a bit before putting the fries and the sauce in the plate (usually there's a second plate because the first one is very hot from the oven) + usually people add more cheese to the sides dangling off so it covers the sides as well so it encases the whole thing and you cant see the layers!
Yeah and the one Guga had in Porto wasn't quite the same, which along with the mispronunciations and just incorrect use of the term "blanching", makes me really question this video.
Great video! As a PT person used to eating a Francesinha every other weeknd, I would say it needs more cheese and more sauce. Other than that, I think you kinda nailed it...
Just a tiny little correction. Francesinha is not a typical dish from Portugal, it´s far more detailed then that. It comes from the region of Porto, and only in Porto you can eat francesinha, anywhere else is just a knock.off.
If served right we all the sauce it deserves, no way to eat it by hand 😅 Anything that requires cutlery is a full meal or a dessert in my opinion hahaha
Very nice Babish ! Great work. Just to let you know- Vinho do Porto (port wine) is a fortified wine from the region Douro, NOT Porto. Look into it, it’s a cool story. The Douro is the world’s oldest demarcated and regulated wine region 😉 If you’re ever in PT let me know, I’ll show you around the vineyards! Keep up the great work.
Only thing it looked like you missed is that you can bake the cheese and egg for 5 minutes and you can keep the yolk and make the cheese caramelize a bit. If you 2x fry your chips and put em in the oven on the plate before you put the sandwich itll crisp them too.
We don't use butter in Portuguese cuisine. For the sauce's sofritto (or estrugido as we say in Portugal), just sauté the onions in olive oil until brown. That's it - no butter. That being said, your version actually makes justice to our originals, and a big shout out for finding and using Superbock. If you're ever in Porto, please reach out as it would be my pleasure to show you around the city. Oh, and we do have a huge amount of sandwiches for you to try, other than francesinha :D
@@emssasukeisunderrated7946 And the cachorrinhos in Gazela, and the Prego in Venham mais 5, and the Sandes de Pernil in Casa Guedes, and the list keeps on growing :D But spot on with your comment - sandes de rojão in Progresso and Bifana in Conga. You cannot go wrong with those.
You don't need to worry about it "not coming close" to the original because you got just about everything perfectly. Getting the regional alchohol for the sauce is such an awesome stride for accuracy, I love it. The only thing I'll point out is the cheese topping should be a bit more, it should come down to the base of the sandwich effectively covering the whole thing, and you can also pop it in the oven for a few minutes to get it a bit more melty instead of just relying on the heat from the sauce. Then there's also the amount of sauce, like some others pointed out it should be absolutely swimming in the stuff, but I actually think thats a bit more to taste. The classic has a lot but if you wanna just pour a little on top or adjust to preference I think thats perfectly fine.
Respect! Personally I prefer our simpler meat sandwiches (or I did when I was a meat eater) of the steak “prego no pão” and pork “bifana”, but great to see our most complicated sandwich shown off so well. And yes, always put an egg on it! And as others have said, for future reference, when you see this “ç” letter it’s pronounced as an “s” so it is “lin-GUI-sa”.
Theres actually alot of versions of teh Francesinha and the ones ive seen around usually include a few of the following: - An additonal sunny side up egg, inside the sandwich. - They usually dont make the circular cut in the cheese slices, they just cover it in slices, let it melt from the heat of it (or while you finish cooking it) and then plate it and add the gravy. The sauce varies alot and its up to anyone taste. The Linguiça is another thing cause while similar to chourizo, it doesnt get blood added to it, wich is why its often less redder then others. Plus the linguiça itself can be pork or chicken variety so you can get very diferent francesinhas depending on the region where you get it in Portugal.
Chouriço's red color doesn't come from blood (the ones that have blood are darker and called morcelas). What gives it the red color is the spice "colorau" (annatto), which is completely different from the linguiça, typically used in francesinhas who are usually fresh rather than cured or smoked like chouriço. Some types of linguiça resemble thinner chouriço, but their texture and taste are different. Chouriços are traditionally made with pork, though there are chicken versions available, but they aren't very popular.
Super Bock on the sauce? Approved. Quick point which makes a bit of a difference in retaining the sauce, use bread at least twice as thick as that one. Cheers!
For the Sausages you mention, Linguica is indeed it's own sepearate thing from Chorizo. However, ther is indeed a Portugese sausage with a very similar name, called Chouriço!
Congratulations. You mastered it perfectly. I love the kebab but this is obviously my favourite sandwich because I'm portuguese. Although the kebab is lighter to eat. The francesinha will leave you full. My I add that you should melt the cheese first but to each its own.
only things i can point that could be better are using "flemish" cheese, a sort of portuguese gouda, which is the primarily consumed here, and the lack of sauce, but other than those small things, this is perfect!
starting to watch the video, waiting to see what recipe they use for the sauce, since that is the only thing that varies between restaurants that do Francesinha. EDIT: ok, not bad. personally i prefer francesinha sauce's made with either beef stock or oxtail soup, but you caught all the necessary ingridients, Super Bock included!! Well done, I feel silly for expecting something bad from this channel!
"At 2:00, I'm not sure if it's the same as chorizo" in reference to linguiça. Well lucky for you, I'm curious and bored so I did some quick research. First of all it's important to understand what chorizo is. A lot of Americans think of Mexican chorizo, which is more analogous to a heavily spiced ground Italian sausage. It's sold raw and is never really eaten in the casing, usually cooked into crumbles. Spanish chorizo is a cured/smoked sausage more like a pepperoni or other Italian-style cured meat. It's pre-cooked and often eaten by the slice in tapas plates. As you'd probably assume from the geography, Portuguese sausages are much more similar to Spanish chorizo than Mexican chorizo. Portuguese chouriço is similar to Spanish with a few main differences. The red color comes from wine as opposed to paprika, lending a slightly sweeter and less smoky taste. Portuguese chouriço usually has a much coarser grind than Spanish chorizo. Linguiça is closely related to chouriço. Lingua is Portuguese for tongue, although this refers to the shape of the sausage, not the meat used. It's much skinnier than chouriço, likely because it historically used pork casings rather than beef casings. Like chouriço, linguiça is a pretty coarse ground sausage, but it lacks the red wine that gives chouriço its distinct color. At the end of the day, the lines between these sausages are all a little blurry because there are thousands of different recipes that use different local techniques.
I was surprised when I saw the Super Bock, but nothing could have prepared me for the Maçarico Piri-Piri (from my home town Mira/Praia de Mira). And I have to say, that piri-piri is one of the best ones, so that is gonna be great.
The fact you used Super Bock was enough for my northern Portuguese approval. Great to see francesinha in this channel!
Super Bock to drink. Sagres 4 the sauce. :)
@@chakrameste Even better: SuperBock to drink. SuperBock 4 the sauce.
Verdade 😏
Brazilian living in Europe here, one of my happiest moment was to find Super Bock around other countries in EU.
@@jmarcos06 Yup, I do not live in Portugal and I can relate to that. Finding SuperBock in Lidl made my summer!
Não acredito que arranjaram uma Super Bock, incrível!!
It’s sold in the us so is sagres
@@kat-pac9930 Yep, plus they're in New York, you can buy Super Bock next door in Newark, NJ
For an even better taste, use one Super Bock for the sauce and another for the glass. 🍻 Cheers!
Lendas! ahaha
Sounds to me that @superbock must do a colab with Babish 😀
O deus chegou
Na. Sagres forever
@@CEM-UKdeixa de fumar que esse paladar já foi c’o caralho.
Best foreign francesinha recipe I've seen yet!!! You just missed one important step. After assembling the sandwich and putting the egg and cheese on top, you're supposed to take the plate into the oven for a minute of so, for the cheese to melt and completely enclose the rest of the sandwich. Then goes the sauce. This is why most times the francesinha will come in a plate of top of another, because the first one is very hot from the oven.
Congrats on the perfect recipe!
are you on drugs or you must be a Bot, because as a português person, this is all wrong ALL WRONG!!!.
@@o1ecypher Portugal is big enough that the places near them probably do it that way, while your vague and worthless "all wrong" comment doesn't add anything. If you want to accuse them of being wrong, correct them and say how it's "actually" done instead of being a petulant baby.
That seems to check out based on the opening video where the cheese looks melty before the gravy gets poured onto it
@@matthewgagnon9426 Nobody make it like that fool, stop trying to be nice and be real or sit down Bot
that's how I remember it being prepared in Porto, I was finding it odd how he finished in the video without putting it into the oven first
First respectful representation of a francesinha from a non Portuguese. THIS IS FANTASTIC, THANK YOU! The Super Bock use made every Porto native cry with joy!
super bock better than sagres 100%
porquê? em matosinhos não se bebe super-bock?
@@bezedoinga?
Just Porto natives? I'm from Coimbra and I drink a fino and SUPER crl!!
@@andoranian Not only porto Natives, but portuguese people in general.
Little friendly tip, when the c has that little thing underneath it, like in "linguiÇa" you pronounce that like an "S" so would be more correct say "linguiSa" (not totally correct, but way closer)
Oh, yeah the cedilla
not always though, albanian has that ç too but pronounce it more like “ch”.
@@UniverseGamerLumi OP meant "in Portuguese". Other languages do assign a different phonetic value to the cedilla. If I understand correctly, Romanian has cedillas under Ss.
the second I heard him say it that way I came here to look for a correction
Yeah, I was sort of surprised when he said linguika. It takes 10 seconds to look up the pronunciation.
Not enough sauce, francesinha should be swimming in it (hence why its served on a deep plate)
This. And even then it's not enough cause you usually add the potatoes slowly to the dish. Be it friends or family, when we sit for a Francesinha we immediately ask for a gravy boat of sauce to make sure those fries are drenched!
that's personal taste. i don't like Swiiming so much on sauce to a point the chips get soggy. i perfer to have a sauce on the side to add more if i want
imo, not enough cheese.
@@baelphxgor Yeah XD
The baaaay leeaf....
OR MAYBE TWO!
Glad to see people have not yet forgotten Boris
He just put out three new videos last week.
Ah nu pizdec
Boris is very much back bratan
I'm glad I'm not the only one who caught this.
And here I was thinking it was a reference to AntiChef. "I'm not driving..."
Portuguese here: It’s massively lacking in sauce
WHERE'S THE SAUCE?!
It shouldn't be covered in sauce. It should be covered AND swimming in sauce
@@inakigiron yeah it’s literally supposed to be a bowl of sauce with a side of meat sandwich
@@mimzi7974 esse molho é o sangue dos deuses
As someone from Chicago who also enjoys our meats and sandwiches drenched in sauce, we call it "baptized" in sauce haha
I always eat way too much Francesinha when I go to visit family in Portugal, I'm glad to see it finally being made on this channel!
Every Francesinha is too much Francesinha :) It's so hard to finish by yourself!
@@sanbilge nuh uh
@@sanbilge said no one ever
Heads up for future reference, it's Ling-GWEE-suh rather than Ling-GWEE-kuh.
❤❤❤
Specifically, the Ç in Linguiça is read as a soft S in Portuguese (and some other languages too), as opposed to the C sound which is read as a K.
This, exactly this!
Came here to say this, you beat me to it.
I grew up on the central coast of California, and linguica is ubiquitous there. Grateful for all the Azorean immigrants who moved there, otherwise I never would have been introduced to the best sausage ever.
6:48 when I am making a grilled cheese sandwich, I have found that the best and easiest way to flip things is with a pair of tongs. They keep everything in place, so generally you’re not having to put things back between the bread slices, not having to reposition the bread slices, etc.
The cheese perfectly framing the yolk is so satisfying
It’s not the same as chorizo, you’re right. It’s Portuguese sausage called chouriço. Has a few more spices and flavors that are reminiscent of our culture. My family always has it in the house, it’s an absolute must 😅
As Portuguese, and Porto habitant for more than 40 years, i surely ate more than 100 francesinhas in my lifetime, I'm glad to see a Portuguese recipe in such a famous cooking channel. You almost got it right, but some of the meats you used are not present in tradicional francesinha, and sauce you made have a different interpretation than tradicional one. Nevertheless congratulations. You guys should come to Porto to try this delicacy in some of our iconic restaurants
To call port a "dessert wine" is to do it a massive disservice. It is a fortified wine. As it ferments, distilled wine is added, killing the yeast and stopping the fermentation process halfway, making it both sweeter and stronger than wine, and quite a different drink.
Yesss finally 😂 🇵🇹 I’m Portuguese and I’m really happy to you share dishes from Portugal
I am an American staying in the city of Porto for a month. Francesinha sandwiches are one of my favorite indulgences. This video made me smile, especially the Super Bock. ❤
And you haven’t even eaten proper francesinha.
You have to go to Braga, best francesinha is Taberna Belga.
@@slicklol a MELHOR É A do eusébios
@@slicklol No, the sauce is too sweet and not the real thing, I wish people in Braga stopped overrating their version. You're like those kids in the back of a classroom wanting all the attention to themselves.
@@slicklol I have actually been to Braga (last year) and had several francesinhas. They were delish!
@@slicklol ew
Double frying fries, I like to use the "wrinkle method". As soon as the fries start to wrinkle I yank them, cool them, and fry again. I find pulling them slightly earlier prevents over cooking from the cooling process and you get a more even golden brown without them turning completely brown.
Huge supporter of Bombas! They are Quality. The built-in arch support is a great feature. I got my first pair when I was homeless. Now they are the only socks I will buy.
Using authentic ingredients 👌
I like it!
Greatings from Portugal!
3:06 SUPER BOCK! LETS GOOOO
Felt the same!!!!! 🤪🤪🤪
Being Portuguese makes me watch this whole video with a smile even thought i don't really watch cooking videos
Been following for a long time and I’m currently in Porto and have had a Francesinha everyday for lunch. excellent coincidence.
what restaurant was your favorite? I didn't go to Santiago for it (line was too massive) but I actually enjoyed it from Conga although they're known for the bifana
As long time Portuguese fan, I am radiating joy at seeing this episode
Could you recreate the order from the diner scene in The Emperor’s New Groove?
Waitress: "Ordering! Three pork combos, extra bacon on the side, two chili cheese samplers, a basket of liver and onion rings, a Catch of the Day, and a steak cut in the shape of a trout."
Kronk: "..."
Waitress: "You got all that, honey?"
Kronk: "Three oinkers wearing pants, a plate of hot air, a basket of grandma’s breakfast, and change the bull to a gill. Got it."
I wonder what happened to the fifth order 🤔 she rattles off five, but Kronk only 'repeats' four
@@NinjaFlibbleI have wondered this for years!
You're soaking the fries, not "blanching" them. Blanching involves brief immersion in boiling water followed immediately by immersion in ice water to halt the cooking process.
The number of times he repeated that incorrect phrase was absolutely infuriating.
Yeah I was also confused as to why he was saying that and not soaking...oh well. just incorrect.
Yeah, that was weird. Alvin seems too knowledgeable about cooking to make a silly mistake like that. Oh well...
Thanks. I was looking to see if anyone else caught that.
I do blanch potatoes before baking or frying them to give them a crunch. So, when he just soaked them in cold water, I was like, "What?"
Just to be known, in France a Croque Monsieur with a sunny side up egg is called a Croque Madame
Came here to say that XD
@@bradypatrick6942 Same!
typically during summer we have entire "festivals" dedicated to the Francesinha, you could actually taste dozens of recipes in a single day
Serve it in a deep-dish bigger plate so you can have it swimming in the sauce. It's magical.
I get this at least twice every time I got to Portugal! Going back in February and will be 100% getting this again.
As a portuguese from the center living in the north for 2 years I can say this is one of the best things this region has. Your recipe looks amazing! If you ever visit Braga try out one of these spots for a great Francesinha :
-Taberna belga
-Camada
-Manjar das Francesinhas
I randomly googled this sandwhich the other week and now the entire internet is making it. Did I cause a butterfly effect in reality?
Genuinely one of the best moments of the last 5 years has been going to Porto with my best friend for his birthday, and eating a Francesinha accompanied by an amazing Porto tinto. My soul left my body.
this sandwich is so popular here they sell this particular gravy in bottles in supermarkets and butcher's. I love it so much, one of my fav portuguese dishes for sure!!
PORTUGAL 🇵🇹🇵🇹🇵🇹, guys you have to go to Porto. The original shop is close but many cafes and restaurants have them
Isn't the original shop Regaleira? If it is, it opened a few months ago, but I could be mistaken, at least that was the idea I got when I went there.
The Francesinhas in Vila Real are way superior than the ones in Porto imho…
@@eLeMenTaz0r I know the original shop close down in Porto
@@nandinhocunha440 it is Regaleira and it reopened last year.
@@thedangerkev people with bad taste exist everywhere
francesinha (tost kiełbasa kotlet boczek parówki jakieś smażone mięso ser tost jajko sadzone - frytki i wszystko ratuje tłusty sos) :) Portugalskie narodowe danie
It’s not the Portuguese national dish…
That still is bacalhau
ikoniczne
Pyszne, pomaranczowe. Zapytaj Beczke
FINALLY you guys are making something with Linguica ( growing up in the SF Bay Area, and Mom's side of the family part Portuguese and Hawaiian this was the main sausage we had all the time)
that's pretty impressive!! I love it!! You just missed the step where you put it in the oven for a bit before putting the fries and the sauce in the plate (usually there's a second plate because the first one is very hot from the oven) + usually people add more cheese to the sides dangling off so it covers the sides as well so it encases the whole thing and you cant see the layers!
I went from never having heard of this dish to seeing it both on Babish and Guga back to back.
Yeah and the one Guga had in Porto wasn't quite the same, which along with the mispronunciations and just incorrect use of the term "blanching", makes me really question this video.
@@michaelb1761 chill it's an American trying to recreate the dish from a video
It feels like a mixture of a croque madame and poutine. Looks delicious.
I hope there’s a sister sandwich eaten in France called a “Portugalette”
Looks delicious. I would love to see more Portuguese food on this channel
Great video! As a PT person used to eating a Francesinha every other weeknd, I would say it needs more cheese and more sauce. Other than that, I think you kinda nailed it...
9:30 video and we got the same ad twice. Oh how TH-cam has fallen
When you pulled out the Super Bock you had my approval. Very well done!!
That was wholesome, thank you from Portugal.
A deeply satisfying cross-section, not just because of how impressive the sandwich is, but because Alvin managed to get it of the plate in one piece!
I was in Portugal like 3 years ago and this thing slaps
Just a tiny little correction. Francesinha is not a typical dish from Portugal, it´s far more detailed then that. It comes from the region of Porto, and only in Porto you can eat francesinha, anywhere else is just a knock.off.
I had one of these for porto and couldn't move for hours
it was perfect
You did a wonderful rendition, the attention to the details was impressive.
This sandwich is the main thing I look forward to every year when I see my family in Lisbon. It’s like a Croque Madame on steroids 😂🇵🇹
Calling a Francesinha a sandwich feels wrong. Like, yea, it has all the sandwich components, but I doubt anyone'd eat it like one
If served right we all the sauce it deserves, no way to eat it by hand 😅
Anything that requires cutlery is a full meal or a dessert in my opinion hahaha
Never thought I would see a dish from my hometown on this channel, bravo.
the recipe is pretty accurate and im just happy to see portuguese cooking get appreciation
If you use herba mystica will it increase your shiny rate?
Very nice Babish ! Great work. Just to let you know- Vinho do Porto (port wine) is a fortified wine from the region Douro, NOT Porto. Look into it, it’s a cool story. The Douro is the world’s oldest demarcated and regulated wine region 😉 If you’re ever in PT let me know, I’ll show you around the vineyards! Keep up the great work.
Im ecstatic rn i love yall ive been a subscriber for so long, its si great to see this i swear
Only thing it looked like you missed is that you can bake the cheese and egg for 5 minutes and you can keep the yolk and make the cheese caramelize a bit. If you 2x fry your chips and put em in the oven on the plate before you put the sandwich itll crisp them too.
We don't use butter in Portuguese cuisine. For the sauce's sofritto (or estrugido as we say in Portugal), just sauté the onions in olive oil until brown. That's it - no butter.
That being said, your version actually makes justice to our originals, and a big shout out for finding and using Superbock.
If you're ever in Porto, please reach out as it would be my pleasure to show you around the city. Oh, and we do have a huge amount of sandwiches for you to try, other than francesinha :D
Love the sandes de rojão and bifana
@@emssasukeisunderrated7946 And the cachorrinhos in Gazela, and the Prego in Venham mais 5, and the Sandes de Pernil in Casa Guedes, and the list keeps on growing :D But spot on with your comment - sandes de rojão in Progresso and Bifana in Conga. You cannot go wrong with those.
@@ruialmeida818 Will definitely try those on my next Porto visit!
Diz-me que so consomes culinária do norte de portugal sem dizer que só consomes culinaria do norte de portugal
the closest thing i saw of a non portuguese person saying francesinha the right way and the super bock made my day
You don't need to worry about it "not coming close" to the original because you got just about everything perfectly. Getting the regional alchohol for the sauce is such an awesome stride for accuracy, I love it.
The only thing I'll point out is the cheese topping should be a bit more, it should come down to the base of the sandwich effectively covering the whole thing, and you can also pop it in the oven for a few minutes to get it a bit more melty instead of just relying on the heat from the sauce.
Then there's also the amount of sauce, like some others pointed out it should be absolutely swimming in the stuff, but I actually think thats a bit more to taste. The classic has a lot but if you wanna just pour a little on top or adjust to preference I think thats perfectly fine.
I never thought id see portuguese food here but here we are 🔥
As a portuguese i love thissssss!!!!! thank you for the representation
Im so glad my culture’s cuisine is getting more recognition ❤
Just came back from your country a few days ago, and I already miss it! The food alone makes me want to go back
hopefully you will get to try this in portugal when you get the chance to visit
You should have used Islay Scotch and way less Port wine for the gravy.
Loved my visit to Porto. Delightful city, highly recommended
As a Portuguese, love to see it! Next time, add wayyyy more sauce onto that plate! :)
In Brasil we have something similar, without the egg, called Croque Frances "monsieur" but we bury it in a cheese sauce instead.
I can't wait to try these once I go to Portugal
Your version is probably the best I've seen been done on TH-cam. Portuguese here
I liked the commercial for BOMBAS. Nicely done!
as a portuguese speaker i must admit i love seeing the different ways foreigners can butcher the pronunciation of some words lol great recipe!!!!!
Respect! Personally I prefer our simpler meat sandwiches (or I did when I was a meat eater) of the steak “prego no pão” and pork “bifana”, but great to see our most complicated sandwich shown off so well. And yes, always put an egg on it! And as others have said, for future reference, when you see this “ç” letter it’s pronounced as an “s” so it is “lin-GUI-sa”.
+1 sub from Portugal! Best foreign francesinha recipe I've seen yet!!!
As a portuguese from the north, it's perfect. I just never saw anyone make the hole for the egg yolk. Also, take it to the oven to melt the cheese
Lol Alvin saying Linguica the Portuguese pronunciation and butchering Francesihna. xD
Man, I wish I knew about this sandwich when I was in Portugal last year! 😮
Theres actually alot of versions of teh Francesinha and the ones ive seen around usually include a few of the following:
- An additonal sunny side up egg, inside the sandwich.
- They usually dont make the circular cut in the cheese slices, they just cover it in slices, let it melt from the heat of it (or while you finish cooking it) and then plate it and add the gravy.
The sauce varies alot and its up to anyone taste. The Linguiça is another thing cause while similar to chourizo, it doesnt get blood added to it, wich is why its often less redder then others. Plus the linguiça itself can be pork or chicken variety so you can get very diferent francesinhas depending on the region where you get it in Portugal.
Chouriço's red color doesn't come from blood (the ones that have blood are darker and called morcelas). What gives it the red color is the spice "colorau" (annatto), which is completely different from the linguiça, typically used in francesinhas who are usually fresh rather than cured or smoked like chouriço. Some types of linguiça resemble thinner chouriço, but their texture and taste are different. Chouriços are traditionally made with pork, though there are chicken versions available, but they aren't very popular.
@@lllllllllllllloading Thanks for the correction bud and additional info :D
Super Bock on the sauce? Approved. Quick point which makes a bit of a difference in retaining the sauce, use bread at least twice as thick as that one. Cheers!
There's many ways to do it and yours definitely looks amazing! Surprised you managed to get your hands on some super bock. Cheers!
For the Sausages you mention, Linguica is indeed it's own sepearate thing from Chorizo. However, ther is indeed a Portugese sausage with a very similar name, called Chouriço!
LETS GOOOO 🇵🇹🇵🇹🇵🇹🇵🇹🇵🇹
HERÓIS DO MAR
Congratulations. You mastered it perfectly. I love the kebab but this is obviously my favourite sandwich because I'm portuguese. Although the kebab is lighter to eat. The francesinha will leave you full.
My I add that you should melt the cheese first but to each its own.
Yall should do a fall winter series of various soups
only things i can point that could be better are using "flemish" cheese, a sort of portuguese gouda, which is the primarily consumed here, and the lack of sauce, but other than those small things, this is perfect!
That’s the strangest poutine I’ve ever seen. Send to every Canadian you know
its not poutine tho
@@superdupercorp meat, gravy, cheese, fries.
Sounds like poutine.
Its what poutine wishes it was
@@superdupercorp That would be the joke, yes.
That's Portugese-style poutine, my Canadian friend. :)
perfect, now keep doing dishes from portugal!!!
Francesinha's gravy is the star of the show, oh how I miss eating these every week back in Porto
Super Bock is also bottled in lesser quantities in another city called Santarem to the center of the country
starting to watch the video, waiting to see what recipe they use for the sauce, since that is the only thing that varies between restaurants that do Francesinha.
EDIT: ok, not bad. personally i prefer francesinha sauce's made with either beef stock or oxtail soup, but you caught all the necessary ingridients, Super Bock included!!
Well done, I feel silly for expecting something bad from this channel!
Yoooo let's goooooo Portugal Portugal!
Now I want to go to Portugal to try one of these.
you need way more sauce on that plate, the thing should be swimming in it, other that than this was amazingly researched and executed, well done!
"At 2:00, I'm not sure if it's the same as chorizo" in reference to linguiça. Well lucky for you, I'm curious and bored so I did some quick research.
First of all it's important to understand what chorizo is. A lot of Americans think of Mexican chorizo, which is more analogous to a heavily spiced ground Italian sausage. It's sold raw and is never really eaten in the casing, usually cooked into crumbles. Spanish chorizo is a cured/smoked sausage more like a pepperoni or other Italian-style cured meat. It's pre-cooked and often eaten by the slice in tapas plates. As you'd probably assume from the geography, Portuguese sausages are much more similar to Spanish chorizo than Mexican chorizo. Portuguese chouriço is similar to Spanish with a few main differences. The red color comes from wine as opposed to paprika, lending a slightly sweeter and less smoky taste. Portuguese chouriço usually has a much coarser grind than Spanish chorizo.
Linguiça is closely related to chouriço. Lingua is Portuguese for tongue, although this refers to the shape of the sausage, not the meat used. It's much skinnier than chouriço, likely because it historically used pork casings rather than beef casings. Like chouriço, linguiça is a pretty coarse ground sausage, but it lacks the red wine that gives chouriço its distinct color. At the end of the day, the lines between these sausages are all a little blurry because there are thousands of different recipes that use different local techniques.
I was surprised when I saw the Super Bock, but nothing could have prepared me for the Maçarico Piri-Piri (from my home town Mira/Praia de Mira). And I have to say, that piri-piri is one of the best ones, so that is gonna be great.
I'm glad you pronounced it correctly.
Like a heartier & more peppery Croque Monsieur. Definitely worth a lunch
heartier. probably not healthier thou