⚽ World Cup 2018 Game 18 – Portugal vs. Morocco

To say that I am excited about the mashup dish for the Portugal vs. Morocco game is an understatement. During my research into each country’s various cuisine, I came across the Francesinha (little frenchie), the Portugese version of the Croque Monsieur/Madame but smothered in a rich beer gravy.  Yeah, sign me up! For the #culinaryworldcup, I reworked it to add Moroccan influences by including Merguez sausage in the sandwich and the warm accent of ras el hanout in the beer gravy. The resulting Marroquinha (‘little moroccan’ in Portugese) is the beginning of a beautiful friendship between cheesy goodness and fragrant spices where you can imagine Ingrid Bergman pleading with Humphrey Bogart to, “Eat it. Eat it as if it were the last time.” The ras el hanout gravy is THAT good where you want more bread to sop up the last drop or lick the place.

Print Recipe
Marroquinha
Servings
people
Ingredients
Gravy
Sandwich
Servings
people
Ingredients
Gravy
Sandwich
Instructions
  1. Melt butter in a medium saucepan. Add the beef broth concentrate and mix well until it dissolves in the butter. Add the tomato paste until it's well-incorporated. Add beer + port + ras el hanout + bay leaves + milk and simmer on low for 30 minutes.
  2. Dissolve corn starch in water and add to the gravy until it's the consistency of thin gravy. Add hot sauce and adjust for seasoning. Keep the gravy hot until ready to serve.
  3. In a skillet, quickly sear each side of the veal scallopini and set aside. Cook the linguica and merguez so that it's brown on all sides then remove from heat. Using a sharp knife, cut the linguica and merguez in half so that it is two long pieces. Return to skillet and cook til the meat is cooked through.
  4. To assemble the sandwich, toast the bread and butter it lightly. Add the meats to a slice of buttered bread then top it with another piece of buttered toast. Lay 5 slices of cheese over the toast so that they overlap and also overhang from the side of the bread. Broil in the oven for 2-3 minutes until cheese wraps the bread.
  5. To serve, transfer the sandwich to a deep dish and top it with an over-easy egg. Pour the hot gravy over the sandwich so that it pools on the bottom of the plate. Eat with fork and knife.
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