Just before heading off to Germany, we met with our dear friend Patricia, whom we had not seen for ages. She is visiting her hometown Rio from Portugal and had a special treat for us in her luggage – Porco Preto Alentejano – an animal looking like that:
Obviously the treat she had in her suitcase rather looked like this:
and it supposed to be absolutely delicious though I have never tried it. Unfortunately the customs officer at Rio International Airport had either heard about the delicacy or was plain hungry and confiscated our culinary present. Shame but thanks a million Ralf and Particia for trying!
We net for lunch at one of my favorite restaurants Market Ipanema already mentioned in the blog from the 7th of December and had a lovely lunch catching up on the last years we hadn’t seen each other. One of the dishes was the Red Lentil salad which was delicious:
Red Lentil Salad for 4 as a starter or with some grilled fish, chicken or meat as a main course
- 150g of red lentils
- 500ml of vegetable stock
- 100g of button mushrooms sliced or halved depending on size
- 100g baby tomatoes halved
- handful of black olives pitted and halved
- 100g of sliced palm hearts or white asparagus
- 100g corn (optional)
- 2-3 spring onions finely diced
- 100g of cress
- olive oil, balsamic vinegar, salt and pepper
Boil the lentil for about 10min in vegetable stock until not too soft. Drain and allow to cool. Mix with the remaining ingredients except the cress and dress with the dressing made of olive oil, balsamic vinegar, salt and pepper. Arrange on a nice serving plate on top of the cress.
makanandcomida 
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