Time Out says\r\n\u201cThere is no child (or adult) who doesn’t love his veal rice; there is no adult (or child) who doesn’t adore his classic francesinha. Castro e Silva’s offerings are real comfort food.\u201d<\/em><\/span><\/p>\r\n bio<\/a><\/p>\r\n\r\n\r\n\r\nOrder Now\r\n<\/a>\r\n","protected":false},"excerpt":{"rendered":"The veteran among chefs in our market and one of the first Portuguese maestros to play around with traditional cuisine. In the Time Out Market he offers some of his most famous dishes.","protected":false},"author":1,"featured_media":462,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","format":"standard","meta":{"amp_status":""},"acf":{"space-number":"10","tag":"Chef","description":"Cozinha de autor","icon":false,"image-detail":463,"content":[{"acf_fc_layout":"recipe","title":"Francesinha puxa-carro\u00e7a com carne assada","icon":"porco-1","description":" For his Time Out Market francesinha<\/em>, Miguel Castro e Silva decided to return to the roots of this Porto mega-sandwich, which was originally made with roast meats. He uses pork neck or chuck roll (or both), seasoned with salt, paprika, garlic and bay leaf, roasted at 140\u00baC for 3 to 4 hours. The meat is then sliced and placed on a slice of bread, and the lingui<\/em>\u00e7<\/em>a<\/em> sausage placed on another slice. Both are then put into the oven at a low temperature, to heat up. Then the two slices are put together, covered in cheese, before being returned to the oven. In all, this process takes about 10 minutes. For the sauce, the chef uses pork scraps and bones, which are sweated with onion and bay leaf. The beer, tomato pur\u00e9e and white port is then added, along with some water, and simmered for 4 to 6 hours. It is then strained to remove excess fat and then thickened with a mixture of olive oil and flour. Finally it is seasoned with salt and piri piri hot sauce and poured over the francesinha<\/em>.<\/p>\n","ingredients":" WHITE SANDWICH LOAF (OF GOOD QUALITY) SAUCE<\/span>
\nCACHA\u00c7O (PORK NECK) OR AC\u00c9M (BEEF CHUCK ROLL)
\nLINGUI\u00c7A SAUSAGE
\nCHEESE
\nSALT \/ PAPRIKA
\nGARLIC
\nBAY LEAF<\/p>\n
\nPORK SCRAPS AND BONES
\nONION
\nBAY LEAF
\nLIGHT BEER
\nTOMATO PUR\u00c9E
\nWHITE PORT WINE
\nFLOUR
\nOLIVE OIL
\nSALT \/ PIRI PIRI<\/p>\n","image":547}],"category":["Cozinha_de_Chef"],"piso_value":"0"},"_links":{"self":[{"href":"https:\/\/timeoutmarket.loadhtl.com\/lisboa\/en\/wp-json\/wp\/v2\/comer-e-beber\/301"}],"collection":[{"href":"https:\/\/timeoutmarket.loadhtl.com\/lisboa\/en\/wp-json\/wp\/v2\/comer-e-beber"}],"about":[{"href":"https:\/\/timeoutmarket.loadhtl.com\/lisboa\/en\/wp-json\/wp\/v2\/types\/comer-e-beber"}],"author":[{"embeddable":true,"href":"https:\/\/timeoutmarket.loadhtl.com\/lisboa\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/timeoutmarket.loadhtl.com\/lisboa\/en\/wp-json\/wp\/v2\/comments?post=301"}],"version-history":[{"count":15,"href":"https:\/\/timeoutmarket.loadhtl.com\/lisboa\/en\/wp-json\/wp\/v2\/comer-e-beber\/301\/revisions"}],"predecessor-version":[{"id":9639,"href":"https:\/\/timeoutmarket.loadhtl.com\/lisboa\/en\/wp-json\/wp\/v2\/comer-e-beber\/301\/revisions\/9639"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/timeoutmarket.loadhtl.com\/lisboa\/en\/wp-json\/wp\/v2\/media\/462"}],"wp:attachment":[{"href":"https:\/\/timeoutmarket.loadhtl.com\/lisboa\/en\/wp-json\/wp\/v2\/media?parent=301"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}