{"id":10410,"date":"2022-01-28T11:39:27","date_gmt":"2022-01-28T11:39:27","guid":{"rendered":"https:\/\/brasmar.com\/?p=10410"},"modified":"2022-07-11T14:39:51","modified_gmt":"2022-07-11T14:39:51","slug":"arancini-de-bacalhau","status":"publish","type":"post","link":"https:\/\/brasmar.com\/pt-pt\/arancini-de-bacalhau","title":{"rendered":"Arancini de Bacalhau"},"content":{"rendered":"

[vc_row full_width=”stretch_row_content_no_spaces” content_placement=”top” css=”.vc_custom_1643370730287{background-image: url(https:\/\/brasmar.com\/wp-content\/uploads\/2022\/01\/arancini-bacalhau-topo-receita.png?id=10437) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_column offset=”vc_hidden-xs”][vc_empty_space height=”400px”][\/vc_column][\/vc_row][vc_row row_content_width=”grid” css=”.vc_custom_1640790251839{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-xs”]

\n\t
\n\t\t\t\t\t\t\t

\n\t\t\t\tArancini de Bacalhau\t\t\t<\/h1>\n\t\t\t\t\t<\/div>\n<\/div>[vc_column_text][\/vc_column_text][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1635341846278{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}”][vc_column width=”1\/4″ offset=”vc_hidden-xs”]
\n\t
\n\t\t\t\t\t\t\t\t\t \n <\/i> <\/span>\n\t\t\t\t\t\t<\/div>\n\t
\n\t\t\t\t\t\t\t

2 Pax<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-xs”]

\n\t
\n\t\t\t\t\t\t\t\t\t \n <\/i> <\/span>\n\t\t\t\t\t\t<\/div>\n\t
\n\t\t\t\t\t\t\t

90 min.<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-xs”]

\n\t
\n\t\t\t\t\t\t\t\t\t \n <\/i> <\/span>\n\t\t\t\t\t\t<\/div>\n\t
\n\t\t\t\t\t\t\t

M\u00e9dio<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-xs”]

\n\t
\n\t\t\t\t\t\t\t\t\t \n <\/i> <\/span>\n\t\t\t\t\t\t<\/div>\n\t
\n\t\t\t\t\t\t\t

Prato principal<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][\/vc_row][vc_row row_content_width=”grid” css=”.vc_custom_1635339865681{margin-top: 3% !important;margin-bottom: 3% !important;}”][vc_column css=”.vc_custom_1657549955934{margin-right: 18% !important;margin-left: 18% !important;}” offset=”vc_hidden-xs”][vc_separator align=”align_left” border_width=”3″ el_width=”60″][\/vc_column][\/vc_row][vc_row content_placement=”middle” row_content_width=”grid” css=”.vc_custom_1641570006982{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column width=”1\/2″ offset=”vc_hidden-xs”][vc_images_carousel images=”8343″ img_size=”300×300″ hide_prev_next_buttons=”yes”][\/vc_column][vc_column width=”1\/2″ offset=”vc_hidden-xs”][vc_column_text]<\/p>\n

INGREDIENTES<\/h2>\n
\n
\n
    \n
  • Bacalhau Demolhado Brasmar<\/li>\n
  • 500 g Arroz de risotto<\/li>\n
  • Concentrado de tomate<\/li>\n
  • Coentros<\/li>\n
  • 2 Cebolas Brancas<\/li>\n
  • 2 folhas de Louro<\/li>\n
  • 1 copo de Vinho Branco<\/li>\n
  • 1 pacote de Queijo Parmes\u00e3o ralado<\/li>\n
  • 1 Lim\u00e3o<\/li>\n
  • 3 dentes de Alho<\/li>\n
  • 3 Ovos<\/li>\n
  • \u00d3leo vegetal<\/li>\n
  • Paprika fumada\/Piment\u00e3o fumado<\/li>\n
  • Mostarda<\/li>\n
  • P\u00e3o ralado\/Panko<\/li>\n
  • Farinha<\/li>\n
  • Manteiga<\/li>\n
  • Azeite<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

    [\/vc_column_text][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1657549884404{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”]

    \n\t
    \n\t\t\t\t\t\t\t

    \n\t\t\t\tArancini de Bacalhau\t\t\t<\/h2>\n\t\t\t\t\t<\/div>\n<\/div>[vc_column_text][\/vc_column_text][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content_no_spaces”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm” css=”.vc_custom_1643047483951{margin-top: -45px !important;}”][vc_empty_space][vc_single_image image=”10437″ img_size=”full” alignment=”center”][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1657550269361{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}”][vc_column width=”1\/4″ offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”]
    \n\t
    \n\t\t\t\t\t\t\t\t\t \n <\/i> <\/span>\n\t\t\t\t\t\t<\/div>\n\t
    \n\t\t\t\t\t\t\t

    2 Pax<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”]

    \n\t
    \n\t\t\t\t\t\t\t\t\t \n <\/i> <\/span>\n\t\t\t\t\t\t<\/div>\n\t
    \n\t\t\t\t\t\t\t

    90 min.<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”]

    \n\t
    \n\t\t\t\t\t\t\t\t\t \n <\/i> <\/span>\n\t\t\t\t\t\t<\/div>\n\t
    \n\t\t\t\t\t\t\t

    M\u00e9dio<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”]

    \n\t
    \n\t\t\t\t\t\t\t\t\t \n <\/i> <\/span>\n\t\t\t\t\t\t<\/div>\n\t
    \n\t\t\t\t\t\t\t

    Prato principal<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1657550196797{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_images_carousel images=”8343″ img_size=”full” hide_prev_next_buttons=”yes”][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ content_placement=”middle” css=”.vc_custom_1657549971726{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_column_text]<\/p>\n

    INGREDIENTES<\/h2>\n
    \n
    \n
      \n
    • Bacalhau Demolhado Brasmar<\/li>\n
    • 500 g Arroz de risotto<\/li>\n
    • Concentrado de tomate<\/li>\n
    • Coentros<\/li>\n
    • 2 Cebolas Brancas<\/li>\n
    • 2 folhas de Louro<\/li>\n
    • 1 copo de Vinho Branco<\/li>\n
    • 1 pacote de Queijo Parmes\u00e3o ralado<\/li>\n
    • 1 Lim\u00e3o<\/li>\n
    • 3 dentes de Alho<\/li>\n
    • 3 Ovos<\/li>\n
    • \u00d3leo vegetal<\/li>\n
    • Paprika fumada\/Piment\u00e3o fumado<\/li>\n
    • Mostarda<\/li>\n
    • P\u00e3o ralado\/Panko<\/li>\n
    • Farinha<\/li>\n
    • Manteiga<\/li>\n
    • Azeite<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

      [\/vc_column_text][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1635341470893{margin-right: 18% !important;margin-bottom: 6% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-xs”][vc_column_text css=”.vc_custom_1638783165719{margin-bottom: 5% !important;}”]<\/p>\n

      PREPARA\u00c7\u00c3O<\/h2>\n

      [\/vc_column_text][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4845″ img_size=”full” alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635436119663{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      Aioli de piment\u00e3o fumado:<\/strong><\/div>\n
      – Colocar um ovo num copo misturador, adicionar uma colher de mostarda, sumo de meio lim\u00e3o, 1 dente de alho, sal e uma colher de sopa de piment\u00e3o fumado.<\/div>\n
      – Misturar tudo e ir adicionando \u00f3leo vegetal at\u00e9 chegar \u00e0 consist\u00eancia de maionese.<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4848″ alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341244396{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      Risotto:<\/strong><\/div>\n
      – Cozer o Bacalhau em \u00e1gua com folhas de louro. Deixar arrefecer e depois desfiar.<\/div>\n
      – Cortar a cebola em cubos pequenos e saltear em azeite e alho. Juntar o arroz e tostar.<\/div>\n
      – Adicionar concentrado de tomate e deixar cozinhar um pouco.<\/div>\n
      – Usar o vinho branco para esfumar o arroz e continuar a utilizar a \u00e1gua do bacalhau para cozinhar o arroz at\u00e9 ao ponto certo.<\/div>\n
      – Quando o arroz estiver pronto, juntar 1 colher de sopa de manteiga, queijo parmes\u00e3o a gosto, coentros picados e sumo de lim\u00e3o. Misturar para ficar tudo bem envolvido.<\/div>\n
      – Deixar numa travessa a arrefecer.<\/div>\n
      <\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4849″ img_size=”full” alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      \n
      Arancini:<\/strong><\/div>\n
      – Fazer bolas de arroz e panar, passando por ovo, farinha e p\u00e3o.<\/div>\n
      – Frit\u00e1-las at\u00e9 estarem crocantes.<\/div>\n<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4850″ img_size=”full” alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      \n
      Para a salada de coentros:<\/strong><\/div>\n
      Cortar a cebola bem fina, misturar coentros e temperar com sal, azeite e lim\u00e3o.<\/div>\n<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4851″ img_size=”full” alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      \n
      Empratamento:<\/strong><\/div>\n
      Adicionar maionese de piment\u00e3o, salada de cebola e coentros por cima e Arancini.<\/div>\n<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1657550017870{margin-right: 18% !important;margin-bottom: 6% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_column_text css=”.vc_custom_1638783165719{margin-bottom: 5% !important;}”]<\/p>\n

      PREPARA\u00c7\u00c3O<\/h2>\n

      [\/vc_column_text][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4845″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635436119663{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      Aioli de piment\u00e3o fumado:<\/strong><\/div>\n
      – Colocar um ovo num copo misturador, adicionar uma colher de mostarda, sumo de meio lim\u00e3o, 1 dente de alho, sal e uma colher de sopa de piment\u00e3o fumado.<\/div>\n
      – Misturar tudo e ir adicionando \u00f3leo vegetal at\u00e9 chegar \u00e0 consist\u00eancia de maionese.<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4848″][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341244396{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      Risotto:<\/strong><\/div>\n
      – Cozer o Bacalhau em \u00e1gua com folhas de louro. Deixar arrefecer e depois desfiar.<\/div>\n
      – Cortar a cebola em cubos pequenos e saltear em azeite e alho. Juntar o arroz e tostar.<\/div>\n
      – Adicionar concentrado de tomate e deixar cozinhar um pouco.<\/div>\n
      – Usar o vinho branco para esfumar o arroz e continuar a utilizar a \u00e1gua do bacalhau para cozinhar o arroz at\u00e9 ao ponto certo.<\/div>\n
      – Quando o arroz estiver pronto, juntar 1 colher de sopa de manteiga, queijo parmes\u00e3o a gosto, coentros picados e sumo de lim\u00e3o. Misturar para ficar tudo bem envolvido.<\/div>\n
      – Deixar numa travessa a arrefecer.<\/div>\n
      <\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4849″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      \n
      Arancini:<\/strong><\/div>\n
      – Fazer bolas de arroz e panar, passando por ovo, farinha e p\u00e3o.<\/div>\n
      – Frit\u00e1-las at\u00e9 estarem crocantes.<\/div>\n<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4850″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      \n
      Para a salada de coentros:<\/strong><\/div>\n
      Cortar a cebola bem fina, misturar coentros e temperar com sal, azeite e lim\u00e3o.<\/div>\n<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4851″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      \n
      Empratamento:<\/strong><\/div>\n
      Adicionar maionese de piment\u00e3o, salada de cebola e coentros por cima e Arancini.<\/div>\n<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1635341498427{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-xs”][vc_column_text]<\/p>\n

      AS NOSSAS SUGEST\u00d5ES<\/h3>\n

      [\/vc_column_text][vc_empty_space height=”25px”][vc_basic_grid post_type=”post” max_items=”4″ element_width=”3″ gap=”0″ orderby=”rand” item=”basicGrid_NoAnimation” grid_id=”vc_gid:1657550328123-c9d3771f-ce9f-9″ taxonomies=”95″ el_class=”.recipe_sugestions”][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1657550315344{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_column_text]<\/p>\n

      AS NOSSAS SUGEST\u00d5ES<\/h3>\n

      [\/vc_column_text][vc_empty_space height=”25px”][vc_basic_grid post_type=”post” max_items=”4″ element_width=”3″ gap=”0″ orderby=”rand” item=”masonryGrid_Default” grid_id=”vc_gid:1657550328124-3650faf9-3a3c-4″ taxonomies=”95″ el_class=”.recipe_sugestions”][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

      Saiba como preparar Arancini de Bacalhau com produtos Brasmar.<\/p>\n","protected":false},"author":1,"featured_media":10411,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"95","_seopress_titles_title":"","_seopress_titles_desc":"Saiba como preparar Arancini de Bacalhau com produtos Brasmar.","_seopress_robots_index":"","cybocfi_hide_featured_image":"yes","footnotes":""},"categories":[100,95],"tags":[],"class_list":["post-10410","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bacalhau","category-receitas"],"_links":{"self":[{"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/posts\/10410","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/comments?post=10410"}],"version-history":[{"count":13,"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/posts\/10410\/revisions"}],"predecessor-version":[{"id":16426,"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/posts\/10410\/revisions\/16426"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/media\/10411"}],"wp:attachment":[{"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/media?parent=10410"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/categories?post=10410"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/tags?post=10410"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}