Frigideira Cod
Bacalhau de Frigideira
INGREDIENTS
- Lombo de Bacalhau Brasmar
- Oil
- Salt q.b.
- 2 teeth of alcohol
- 2 medium sweet potatoes to cook
- 1 small turnip turnip
- 1 mold of centers
- Meia broa or a room to roast and toast
Bacalhau de Frigideira
INGREDIENTS
- Lombo de Bacalhau Brasmar
- Oil
- Salt q.b.
- 2 teeth of alcohol
- 2 medium sweet potatoes to cook
- 1 small turnip turnip
- 1 mold of centers
- Meia broa or a room to roast and toast
PREPARATION
Pre-heat or oven at 200ºc.
Peel the sweet potatoes, cut them into half and bring to light to cook for about 15 minutes in water and salt.
Chop the milho broa pieces into small pieces. To fry, add 3 tablespoons of soup oil and 1 tooth of scalded alcohol. Brown the alho and add to the chopped broa to add a little bit of crispy cor/ficar.
Cut the turnip greens into 3 parts. Next, in a large frying pan, place 2 tablespoons of oil soup, 1 tooth of alho and sauté the nabiças for 3 minutes.
Next, place the cooked sweet potatoes, 3 tablespoons of oil soup and sugar. Next, add 1 cup of salt, the nabiças, the coentros and the mixer.
To fry, place 3 tablespoons of oil and salt soup q.b., to seal the Bacalhau for about 3 minutes on the peel side. Then, to finish cooking, rise the oven for more or less 20 minutes.
To mix: place the sweet potato mixture, nabiças and centers on the bottom, or Bacalhau on top and water with oil q.b. Place Broa at the top.
Wrap and season with salt, pepper and a little bit of center to taste.
PREPARATION
Pre-heat or oven at 200ºc.
Peel the sweet potatoes, cut them into half and bring to light to cook for about 15 minutes in water and salt.
Chop the milho broa pieces into small pieces. To fry, add 3 tablespoons of soup oil and 1 tooth of scalded alcohol. Brown the alho and add to the chopped broa to add a little bit of crispy cor/ficar.
Cut the turnip greens into 3 parts. Next, in a large frying pan, place 2 tablespoons of oil soup, 1 tooth of alho and sauté the nabiças for 3 minutes.
Next, place the cooked sweet potatoes, 3 tablespoons of oil soup and sugar. Next, add 1 cup of salt, the nabiças, the coentros and the mixer.
To fry, place 3 tablespoons of oil and salt soup q.b., to seal the Bacalhau for about 3 minutes on the peel side. Then, to finish cooking, rise the oven for more or less 20 minutes.
To mix: place the sweet potato mixture, nabiças and centers on the bottom, or Bacalhau on top and water with oil q.b. Place Broa at the top.
Wrap and season with salt, pepper and a little bit of center to taste.
