Established in 1991 by José Luís Gonçalves and his wife Leopoldina, O Cantinho da Arruda owes its name to its location at one end of the municipality of Arruda dos Vinhos. Run by Genoveva Simões since 2013, the restaurant is renowned for its careful choice of raw materials, the quality of the products used, the homemade cooking of all the dishes it presents and the friendliness with which they always receive.
• 2 kg of old goat
• 2 medium onions
• 4 cloves of garlic
• 4 bay leaves
• 1 bunch of parsley
• 1 tablespoon of sweet pepper
• 3 garlic cloves
• Red wine as needed
• 1 dl olive oil
• Salt, pepper, and piri-piri to taste
PREPARATION:
Season the previous day, place in the pan and bake for two to three hours with the lid closed.
Serve with boiled potatoes.
• 1 piece of cod of generous size
• Garlic cloves to taste
• Milk as needed
• Olive oil as needed
PREPARATION:
The cod must soak for four days, changing the water twice a day. We recommend the use of ice water.
The cod fillet should be placed in a container with milk for about an hour. Before roasting, brush the fillet with olive oil and grill the cod for about 20 minutes, 10 minutes on each side.
Serve with roasted potatoes, hot olive oil, and garlic.
