{"id":6610,"date":"2021-12-26T10:08:12","date_gmt":"2021-12-26T10:08:12","guid":{"rendered":"https:\/\/brasmar.com\/?p=6610"},"modified":"2022-07-12T17:03:19","modified_gmt":"2022-07-12T17:03:19","slug":"baccala-mantecato","status":"publish","type":"post","link":"https:\/\/brasmar.com\/pt-pt\/baccala-mantecato","title":{"rendered":"Baccal\u00e0 Mantecato"},"content":{"rendered":"

[vc_row full_width=”stretch_row_content_no_spaces” css=”.vc_custom_1639476217642{background-image: url(https:\/\/brasmar.com\/wp-content\/uploads\/2021\/12\/receita-baccala-mantecato-tp.jpg?id=6617) !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_1635339659114{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-xs”]

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\n\t\t\t\tBaccal\u00e0 Mantecato\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”]
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2 Pax<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-xs”]

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

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

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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_1657644938217{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_1635340009342{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column width=”1\/2″ offset=”vc_hidden-xs”][vc_images_carousel images=”9019″ 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
  • 2 Lombos de Bacalhau Brasmar<\/li>\n
  • 300 g de Polenta instant\u00e2nea<\/li>\n
  • 3 cebolas roxas<\/li>\n
  • 1 c. de sopa de a\u00e7\u00facar<\/li>\n
  • 2 c. de sopa de mel<\/li>\n
  • 3 c. de sopa de \u00f3leo vegetal<\/li>\n
  • 2 c. de sopa de azeite<\/li>\n
  • 1 batata de tamanho m\u00e9dio para cozer<\/li>\n
  • 1 copo de vinho tinto<\/li>\n
  • 2 folhas de louro<\/li>\n
  • 1 molho de salsa<\/li>\n<\/ul>\n<\/div>\n

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    \n\t\t\t\tBaccal\u00e0 Mantecato\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” gap=”25″ css=”.vc_custom_1657645397446{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_single_image image=”6617″ img_size=”full”][\/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-lg vc_hidden-md vc_hidden-sm”]
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    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”]

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    35 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”]

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    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”]

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    Prato principal<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ content_placement=”middle” css=”.vc_custom_1657645070587{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_images_carousel images=”9019″ img_size=”full” hide_prev_next_buttons=”yes”][vc_column_text]<\/p>\n

    INGREDIENTES<\/h2>\n
    \n
      \n
    • 2 Lombos de Bacalhau Brasmar<\/li>\n
    • 300 g de Polenta instant\u00e2nea<\/li>\n
    • 3 cebolas roxas<\/li>\n
    • 1 c. de sopa de a\u00e7\u00facar<\/li>\n
    • 2 c. de sopa de mel<\/li>\n
    • 3 c. de sopa de \u00f3leo vegetal<\/li>\n
    • 2 c. de sopa de azeite<\/li>\n
    • 1 batata de tamanho m\u00e9dio para cozer<\/li>\n
    • 1 copo de vinho tinto<\/li>\n
    • 2 folhas de louro<\/li>\n
    • 1 molho de salsa<\/li>\n<\/ul>\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]Polenta:
      \n<\/strong>– Colocar 1 litro de \u00e1gua a ferver e acrescentar sal a gosto. Quando a \u00e1gua levantar fervura, ir colocando a polenta aos poucos e mexer at\u00e9 chegar \u00e0 consist\u00eancia desejada. Conservar no frio durante 1 hora at\u00e9 ficar firme.
      \n– Cortar a polenta em ret\u00e2ngulos e de seguida dourar numa frigideira com azeite at\u00e9 ficar com crosta.[\/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]Cebola caramelizada
      \n<\/strong>– Cortar as cebolas \u00e0s rodelas. Numa panela pequena, colocar 1 colher de sopa de azeite, as cebolas e 1 pitada de sal. De seguida, colocar 2 colheres de sopa de mel. Por fim, adicionar \u00bd copo de vinho tinto e 1 colher de sopa de a\u00e7\u00facar e deixar cozinhar at\u00e9 ficar caramelizada.[\/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]Mantecato<\/strong>
      \n– Descascar a batata, cortar em 4 peda\u00e7os e levar a cozer com \u00e1gua, sal e 2 folhas de louro, juntamente com o Bacalhau. Cozinhar durante cerca de 20 minutos. Conservar um pouco da \u00e1gua da cozedura.
      \n– Desfiar o Bacalhau e tirar as espinhas. Bater juntamente com a batata e ir juntando \u00f3leo vegetal (3 colheres de sopa), 2 colheres de sopa de azeite e meio copo da \u00e1gua de cozedura.
      \n– Cortar o molho de salsa em peda\u00e7os pequenos para montar o prato.[\/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″][vc_column_text]<\/p>\n

      \n

      Servir a Polenta grelhada, o Bacalhau e a cebola caramelizada com salsa por cima.<\/p>\n

       <\/p>\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_1657644974898{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]Polenta:
      \n<\/strong>– Colocar 1 litro de \u00e1gua a ferver e acrescentar sal a gosto. Quando a \u00e1gua levantar fervura, ir colocando a polenta aos poucos e mexer at\u00e9 chegar \u00e0 consist\u00eancia desejada. Conservar no frio durante 1 hora at\u00e9 ficar firme.
      \n– Cortar a polenta em ret\u00e2ngulos e de seguida dourar numa frigideira com azeite at\u00e9 ficar com crosta.[\/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]Cebola caramelizada
      \n<\/strong>– Cortar as cebolas \u00e0s rodelas. Numa panela pequena, colocar 1 colher de sopa de azeite, as cebolas e 1 pitada de sal. De seguida, colocar 2 colheres de sopa de mel. Por fim, adicionar \u00bd copo de vinho tinto e 1 colher de sopa de a\u00e7\u00facar e deixar cozinhar at\u00e9 ficar caramelizada.[\/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]Mantecato<\/strong>
      \n– Descascar a batata, cortar em 4 peda\u00e7os e levar a cozer com \u00e1gua, sal e 2 folhas de louro, juntamente com o Bacalhau. Cozinhar durante cerca de 20 minutos. Conservar um pouco da \u00e1gua da cozedura.
      \n– Desfiar o Bacalhau e tirar as espinhas. Bater juntamente com a batata e ir juntando \u00f3leo vegetal (3 colheres de sopa), 2 colheres de sopa de azeite e meio copo da \u00e1gua de cozedura.
      \n– Cortar o molho de salsa em peda\u00e7os pequenos para montar o prato.[\/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″][vc_column_text]<\/p>\n

      \n

      Servir a Polenta grelhada, o Bacalhau e a cebola caramelizada com salsa por cima.<\/p>\n

       <\/p>\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:1657645367837-06f2f4a7-715c-7″ taxonomies=”95″][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1657645027806{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:1657645367838-f095ee64-c7ef-4″ taxonomies=”95″][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

      Saiba como preparar Ceviche de Robalo com produtos Brasmar.<\/p>\n","protected":false},"author":1,"featured_media":6611,"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 Baccal\u00e0 Mantecato com produtos Brasmar.","_seopress_robots_index":"","cybocfi_hide_featured_image":"yes","footnotes":""},"categories":[100,95],"tags":[],"class_list":["post-6610","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\/6610","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=6610"}],"version-history":[{"count":12,"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/posts\/6610\/revisions"}],"predecessor-version":[{"id":16471,"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/posts\/6610\/revisions\/16471"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/media\/6611"}],"wp:attachment":[{"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/media?parent=6610"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/categories?post=6610"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/tags?post=6610"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}