Receita de Bacalhau com natas Receita Imprimir Um dos pratos mais apreciados pelos portugueses e não só, o famoso Bacalhau com natas, a receita tradicional portuguesa. Se preferir pode substituir por batatas fritas pré-congeladas em vez das batatas cuja preparação sugerimos nesta receita. Bacalhau com natas is a traditional Portuguese dish made from salt cod, onions and potatoes in a creamy bechamel sauce. It's topped with shredded cheese and baked in the oven until it's brown and bubbly! Although we have our own unique cuisine, Cape Verdeans adore this dish.
Bacalhau Com Natas Rita Lobo / Rita Lobo abre o armário de louças e dá
Bacalhau Com Natas, or "salt cod with cream" or "simply cod with cream" is one of Portugal's most popular dishes. Natas in the name refers to heavy cream or the cream sauce in the recipe. Of all the cod fish dishes in Portugal, this is one of the most loved versions. Hoje vou ensinar essa receita super tradicional portuguesa, o Bacalhau com Natas, o melhor bacalhau que você vai comer na sua vida!!! Bora conferir essa deli. Rinse and drain the soaked cod, place it in a medium pot, and cover it with hot water. Place it over a medium heat, bring it to a boil, and let it simmer for 5 minutes. Drain the fish, saving 1 cup of the water. In another medium-size pot, combine the butter, flour, and a drizzle of olive oil. Place It over low to medium heat. The Bacalhau com Natas is quite rich and should be accompanied with salad and bread for a complete traditional experience. Ingredients (Serves 6): 900g salted cod stakes (previously soaked, fresh cod can also be used) 2 garlic cloves, thinly chopped; 4 onions (approx. 300g), ring sliced; 2 bay leaves; small bunch fresh parsley; pepper, a pinch of
Bacalhau com Natas 10 Melhores Receitas à Moda Portuguesa
Rinse the cod fish and place in a saucepan. Cover it with hot water and bring to a simmer. Simmer on medium for about five minutes. Strain the fish and set aside on paper towels. Preheat your oven to 350°F. Grease a baking dish with olive oil. Heat a large skillet over medium heat. Add a drizzle of olive oil. 1 large onion, thinly sliced 4 garlic cloves, minced 1/2 cup olive oil Salt and pepper, to taste Bay leaf Nutmeg, to taste Fresh parsley, chopped Instructions: Rinse the salted codfish under cold running water for 24 hours, changing the water every 8 hours. Once it is desalted, shred it into small pieces and set aside. Drain the potatoes and season them with salt, pepper and nutmeg. In a skillet, sauté the chopped onion and garlic in olive oil and add the cod. Cook for a few minutes and stir well. In a bowl, mix the béchamel sauce with the heavy cream and some of the cod milk. Season with salt, pepper and nutmeg to taste. Preparação. Passo 1. Pré-aqueça o forno a 200 ºC. Passo 2. Corte as batatas em cubos e frite-as em azeite. Passo 3. Coloque o bacalhau num tacho com uma folha de louro e cubra-o com água. Leve-o a cozinhar em lume alto, quando levantar fervura baixe o lume e cozinhe 5 minutos.
Frigideira de bacalhau Rita Lobo Cozinha Prática YouTube
Aprenda a fazer a tradicional receita de bacalhau com natas Prato português é servido no restaurante El Gordo, no Leblon O Globo 10/10/2016 - 04:30 / Atualizado em 10/10/2016 - 18:05. Bacalhau com natas - original de Portugal 5 / 5 2 avaliações Avalie essa receita Compartilhar Imprimir Assistir : Bacalhau com natas - original de Portugal Video 1 de 1 @ Cristiane 1h C Por Cristiane Ingredientes (2 porções) 350 g de bacalhau dessalgado 125 ml de nata 125 ml leite 1/2 taça de vinho branco seco
Sabe aquele momento em que você está planejando na refeição, abre a geladeira e pensa: não tenho a menor ideia do que fazer. E não aguento mais comer as mesm. The dish is a combination of soaked or boiled cod topped with diced fried potatoes, generously doused with cream and baked until golden brown in color. Since it is extremely popular, it appears in numerous versions. The dish often incorporates onions, béchamel sauce instead of cream, cheese, white wine, and a variety of spices. A staple.
My Portuguese Kitchen Bacalhau com Natas "Cod with Cream"
Preparation of the bacalhau com natas. In the same pan, sauté the onion and garlic cloves at maximum power. Then add the cod and the parsley. Try to crumble it well until you get a uniform mixture. Then pour in the milk you boiled the cod with. Reduce the power a little and stir. Wait until most of the milk has evaporated. Repeat with another layer of 1/3 of the onions, the remaining potatoes and cod and 1/3 of the cheese and season with salt and pepper. Finish with a final layer of the remaining onions. Pour the cream over all and sprinkle with the nutmeg. Mix the remaining cheese with the breadcrumbs and spread evenly over the top of the dish.
