Malasadas: Today at Goat Hill pizza

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Phil Andrade rolls out 400 malasadas by hand while his associate, Dizb, stands by to help out.

Phil Andrade, proprietor of Goat Hill Pizza on Potrero Hill, popped up this morning at the monthly meeting of the Potrero Hill Merchants Association with a special  treat for the august assembly: a plate of wondrous malasadas. He is offering the malasadas as a Goat Hill special at two for $l all day today (Tuesday, March 8) or until the supply runs out.  I had two this morning, hot and smothered with powdered sugar and Phil's Portuguese blarney. They were wonderful and I am heading back for more.

When I arrived at Goat Hill, Phil was in his white chef's outfit,  breaking eggs and ladling them into a big bowl as a crucial first step.He explained the marsalada came from a recipe of his mother, who waa Portugese and  came from the province that originated theconfection. The marsalada  was produced on the Tuesday before Lent, which is why the day is called Fat Tuesday.  After Tuesday and a fill of marsaladas, the idea was to fast during Lent, Phil said.

My recommendation: let's lobby Phil to make the marsalada on a regular basis all the year round.  And thus contribute to the real "taste of Potrero Hill."

Goat Hill Pizza, 300 Connecticut St, halfway up Potrero Hill. 

Phil sent along this info from Wikipedia:

A malasada (or malassada) is a Portuguese confection. They were first made by inhabitants of Madeira Island. Malasadas are made of egg-sized balls of yeast dough that are deep-fried in oil and coated with granulated sugar. A popular variation is where they are hand dropped into the oil and people have to guess what they look like. Traditional malasadas contain neither holes nor fillings, but some varieties of malasadas are filled with flavored cream or other fillings. Traditionally the reason for making malasadas has been to use up all the lard and sugar in the house, luxuries forbidden from consumption during Lent. Malasadas are eaten especially on Mardi Gras - the day before Ash Wednesday.

In Madeira they eat Malasadas mainly on Terça-feira Gorda (Fat Tuesday in English) which is also the last day of the Carnival of Madeira, the reason for making malasadas was to use up all the lard and sugar in the house, in preparation for Lent (much in the same way the tradition of Pancake Day in the UK originated on Shrove Tuesday), Malasadas are sold along side the Carnival of Madeira today. This tradition was taken to Hawaii, where Shrove Tuesday is known as Malasada Day, which dates back to the days of the sugar plantations of the 19th century, the resident Catholic Portuguese (mostly from Madeira and the Azores) workers used up butter and sugar prior to Lent by making large batches of malasadas.

Comments

muito bom

Posted by Guest gostom muito de malassadas on Mar. 10, 2011 @ 6:19 am