{"id":6720,"date":"2021-12-06T11:10:01","date_gmt":"2021-12-06T11:10:01","guid":{"rendered":"https:\/\/brasmar.com\/?p=6720"},"modified":"2022-07-14T13:20:40","modified_gmt":"2022-07-14T13:20:40","slug":"bacalhau-com-humus-e-pimentos","status":"publish","type":"post","link":"https:\/\/brasmar.com\/pt-pt\/bacalhau-com-humus-e-pimentos","title":{"rendered":"Bacalhau com H\u00famus e Pimentos"},"content":{"rendered":"

[vc_row full_width=”stretch_row_content_no_spaces” css=”.vc_custom_1639500325542{background-image: url(https:\/\/brasmar.com\/wp-content\/uploads\/2021\/12\/bacalhau-humus-tp.jpg?id=6900) !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\tBacalhau com H\u00famus e Pimentos\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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30 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_1657799329617{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_1657804346636{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column width=”1\/2″ offset=”vc_hidden-xs”][vc_images_carousel images=”8889″ 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
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  • 300 g Bacalhau Demolhado Ultracongelado Brasmar<\/li>\n
  • 3 dentes de alho<\/li>\n
  • 2 pimentos vermelhos<\/li>\n
  • 500 g gr\u00e3o demolhado<\/li>\n
  • 250 ml azeite<\/li>\n
  • 2 c. sopa de tahini<\/li>\n
  • Pimenta caiena q.b.<\/li>\n
  • Cominhos q.b.<\/li>\n
  • Coentros q.b.<\/li>\n
  • Sumo de meio lim\u00e3o<\/li>\n
  • 1 iogurte grego<\/li>\n
  • 2 folhas de louro<\/li>\n
  • Sal q.b.<\/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_1657799377349{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”]

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    \n\t\t\t\tBacalhau com H\u00famus e Pimentos\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_1657799377349{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=”6900″ img_size=”full”][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1657799540483{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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    30 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″ css=”.vc_custom_1657799377349{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=”8337″ 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_1657799828552{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
    • 300 g Bacalhau Demolhado Ultracongelado Brasmar<\/li>\n
    • 3 dentes de alho<\/li>\n
    • 2 pimentos vermelhos<\/li>\n
    • 500 g gr\u00e3o demolhado<\/li>\n
    • 250 ml azeite<\/li>\n
    • 2 c. sopa de tahini<\/li>\n
    • Pimenta caiena q.b.<\/li>\n
    • Cominhos q.b.<\/li>\n
    • Coentros q.b.<\/li>\n
    • Sumo de meio lim\u00e3o<\/li>\n
    • 1 iogurte grego<\/li>\n
    • 2 folhas de louro<\/li>\n
    • Sal q.b.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

      [\/vc_column_text][\/vc_column][\/vc_row][vc_row row_content_width=”grid” css=”.vc_custom_1657804389015{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

      H\u00famus:<\/strong><\/div>\n
      – Numa liquidificadora juntar o gr\u00e3o, os coentros, os cominhos, a pimenta caiena, o tahini, o sumo de lim\u00e3o, os dentes de alho e triturar tudo.<\/div>\n
      – De seguida, adicionar o iogurte grego e envolver com um salazar. Envolver novamente na liquidificadora at\u00e9 apresentar uma consist\u00eancia homog\u00e9nea.<\/div>\n
      – Passar todo o preparado por um peneiro para que n\u00e3o apresente grumos.<\/div>\n
      – Adicionar um fio de azeite e uma pitada de sal a gosto.<\/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

      Bacalhau:<\/strong><\/div>\n
      – Despinhar o lombo de bacalhau e reservar as espinhas.<\/div>\n
      – Num saut\u00e9 bem quente adicionar um fio de azeite, uma folha de louro e corar o lombo do bacalhau de ambos os lados. De seguida levar ao forno a 180\u00baC durante 10min.<\/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
      Coulis de Pimentos:<\/strong><\/div>\n
      – Num tabuleiro colocar os pimentos inteiros previamente lavados e secos. Adicionar um fio de azeite e deixar assar no forno durante 15 minutos a 170\u00baC.<\/div>\n
      – Retirar a pele e as sementes, triturar numa liquidificadora ou robot de cozinha e passar por um peneiro.<\/div>\n
      – Colocar o preparado num biber\u00e3o e reservar no frio.<\/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_1657799843926{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

      H\u00famus:<\/strong><\/div>\n
      – Numa liquidificadora juntar o gr\u00e3o, os coentros, os cominhos, a pimenta caiena, o tahini, o sumo de lim\u00e3o, os dentes de alho e triturar tudo.<\/div>\n
      – De seguida, adicionar o iogurte grego e envolver com um salazar. Envolver novamente na liquidificadora at\u00e9 apresentar uma consist\u00eancia homog\u00e9nea.<\/div>\n
      – Passar todo o preparado por um peneiro para que n\u00e3o apresente grumos.<\/div>\n
      – Adicionar um fio de azeite e uma pitada de sal a gosto.<\/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

      Bacalhau:<\/strong><\/div>\n
      – Despinhar o lombo de bacalhau e reservar as espinhas.<\/div>\n
      – Num saut\u00e9 bem quente adicionar um fio de azeite, uma folha de louro e corar o lombo do bacalhau de ambos os lados. De seguida levar ao forno a 180\u00baC durante 10min.<\/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
      Coulis de Pimentos:<\/strong><\/div>\n
      – Num tabuleiro colocar os pimentos inteiros previamente lavados e secos. Adicionar um fio de azeite e deixar assar no forno durante 15 minutos a 170\u00baC.<\/div>\n
      – Retirar a pele e as sementes, triturar numa liquidificadora ou robot de cozinha e passar por um peneiro.<\/div>\n
      – Colocar o preparado num biber\u00e3o e reservar no frio.<\/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:1657804445715-2797957b-f777-6″ taxonomies=”95″][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1657804162811{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:1657804445717-fd49d528-b147-3″ taxonomies=”95″][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

      Saiba como preparar Bacalhau com H\u00famus e Pimentos com produtos Brasmar.<\/p>\n","protected":false},"author":1,"featured_media":12131,"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 Bacalhau com H\u00famus e Pimentos com produtos Brasmar.","_seopress_robots_index":"","cybocfi_hide_featured_image":"yes","footnotes":""},"categories":[100,95],"tags":[],"class_list":["post-6720","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\/6720","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=6720"}],"version-history":[{"count":21,"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/posts\/6720\/revisions"}],"predecessor-version":[{"id":16613,"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/posts\/6720\/revisions\/16613"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/media\/12131"}],"wp:attachment":[{"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/media?parent=6720"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/categories?post=6720"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/tags?post=6720"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}