{"id":7848,"date":"2021-09-28T13:00:59","date_gmt":"2021-09-28T13:00:59","guid":{"rendered":"https:\/\/brasmar.com\/?p=7848"},"modified":"2022-07-19T15:23:00","modified_gmt":"2022-07-19T15:23:00","slug":"bacalhau-confitado-com-pure-de-funcho-e-laranja","status":"publish","type":"post","link":"https:\/\/brasmar.com\/pt-pt\/bacalhau-confitado-com-pure-de-funcho-e-laranja","title":{"rendered":"Bacalhau confitado com pur\u00e9 de funcho e laranja"},"content":{"rendered":"

[vc_row full_width=”stretch_row_content_no_spaces” css=”.vc_custom_1640696238075{background-image: url(https:\/\/brasmar.com\/wp-content\/uploads\/2021\/12\/bacalhau-pure-funcho-tp.jpg?id=7855) !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 confitado com pur\u00e9 de funcho e laranja\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_1658243787318{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=”6306″ 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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  • 2 lombos de centro de bacalhau Brasmar<\/li>\n
  • 1 L de azeite<\/li>\n
  • 1 rama de funcho<\/li>\n
  • Casca de 1 laranja<\/li>\n
  • 3 bolbos de funcho<\/li>\n
  • 3 dentes de alho<\/li>\n
  • Sumo de laranja<\/li>\n
  • 1 pimento vermelho<\/li>\n
  • 1 cebola<\/li>\n
  • 2 dentes de alho<\/li>\n
  • 1 c.de sopa de azeite<\/li>\n
  • 60 g de am\u00eandoas torradas<\/li>\n
  • 1 c. de sopa de pasta de piment\u00e3o<\/li>\n
  • 1 c. de ch\u00e1 de cominhos<\/li>\n
  • 1 c. de ch\u00e1 de paprika fumada<\/li>\n
  • 1 c. de sopa de vinagre<\/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_1658244093246{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 confitado com pur\u00e9 de funcho e laranja\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″ content_placement=”middle” css=”.vc_custom_1658243818196{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_single_image image=”7855″ 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_1658243818196{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_images_carousel images=”6306″ 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_1658243837067{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
    • 2 lombos de centro de bacalhau Brasmar<\/li>\n
    • 1 L de azeite<\/li>\n
    • 1 rama de funcho<\/li>\n
    • Casca de 1 laranja<\/li>\n
    • 3 bolbos de funcho<\/li>\n
    • 3 dentes de alho<\/li>\n
    • Sumo de laranja<\/li>\n
    • 1 pimento vermelho<\/li>\n
    • 1 cebola<\/li>\n
    • 2 dentes de alho<\/li>\n
    • 1 c.de sopa de azeite<\/li>\n
    • 60 g de am\u00eandoas torradas<\/li>\n
    • 1 c. de sopa de pasta de piment\u00e3o<\/li>\n
    • 1 c. de ch\u00e1 de cominhos<\/li>\n
    • 1 c. de ch\u00e1 de paprika fumada<\/li>\n
    • 1 c. de sopa de vinagre<\/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]Pr\u00e9 aque\u00e7a o forno a 180 \u00baC. Num tacho fundo, coloque o azeite com a rama de funcho e casca de laranja. Deixe aquecer em lume m\u00e9dio e quando atingir os 80 \u00baC (para o efeito, \u00e9 recomend\u00e1vel utilizar um term\u00f3metro de cozinha) reduza para lume brando. Se estiver acima da temperatura adicione mais azeite.[\/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]Coloque os lombos de bacalhau no azeite de forma a que fiquem submersos. Se necess\u00e1rio, adicione mais azeite. Cozinhe em lume brando, com o tacho destapado, durante 20 minutos. (Com a ajuda de um term\u00f3metro de cozinha, verifique que o azeite se mant\u00e9m entre os 75 \u00baC e os 80 \u00baC). Retire com a ajuda de uma esp\u00e1tula e deixe escorrer um pouco do excesso de azeite antes de servir.[\/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

      Enquanto o bacalhau confita, numa assadeira coloque os bolbos de funcho aos peda\u00e7os e tempere com alho, sal e pimenta. No mesmo tabuleiro, mas separadamente coloque um pimento aberto a meio, uma cebola cortada e alho. Regue tudo com um fio de azeite e leve ao forno durante 15\/20 minutos.<\/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

      Para o molho, coloque o pimento e a cebola assados na trituradora, junte os restantes ingredientes e triture bem at\u00e9 obter uma consist\u00eancia homog\u00e9nea. Coloque numa ta\u00e7a e regue com um fio de azeite.<\/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

      Para o pur\u00e9, coloque o funcho assado, regue com um pouco de sumo de laranja e triture at\u00e9 obter um pur\u00e9. Se necess\u00e1rio pode adicionar mais sumo de laranja at\u00e9 obter a consist\u00eancia desejada.<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4852″ 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

      Para servir, coloque os lombos de bacalhau sobre o pur\u00e9, finalize com o molho e decore com rama de funcho (opcional).<\/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_1658243966468{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]Pr\u00e9 aque\u00e7a o forno a 180 \u00baC. Num tacho fundo, coloque o azeite com a rama de funcho e casca de laranja. Deixe aquecer em lume m\u00e9dio e quando atingir os 80 \u00baC (para o efeito, \u00e9 recomend\u00e1vel utilizar um term\u00f3metro de cozinha) reduza para lume brando. Se estiver acima da temperatura adicione mais azeite.[\/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]Coloque os lombos de bacalhau no azeite de forma a que fiquem submersos. Se necess\u00e1rio, adicione mais azeite. Cozinhe em lume brando, com o tacho destapado, durante 20 minutos. (Com a ajuda de um term\u00f3metro de cozinha, verifique que o azeite se mant\u00e9m entre os 75 \u00baC e os 80 \u00baC). Retire com a ajuda de uma esp\u00e1tula e deixe escorrer um pouco do excesso de azeite antes de servir.[\/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

      Enquanto o bacalhau confita, numa assadeira coloque os bolbos de funcho aos peda\u00e7os e tempere com alho, sal e pimenta. No mesmo tabuleiro, mas separadamente coloque um pimento aberto a meio, uma cebola cortada e alho. Regue tudo com um fio de azeite e leve ao forno durante 15\/20 minutos.<\/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

      Para o molho, coloque o pimento e a cebola assados na trituradora, junte os restantes ingredientes e triture bem at\u00e9 obter uma consist\u00eancia homog\u00e9nea. Coloque numa ta\u00e7a e regue com um fio de azeite.<\/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

      Para o pur\u00e9, coloque o funcho assado, regue com um pouco de sumo de laranja e triture at\u00e9 obter um pur\u00e9. Se necess\u00e1rio pode adicionar mais sumo de laranja at\u00e9 obter a consist\u00eancia desejada.<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4852″ 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

      Para servir, coloque os lombos de bacalhau sobre o pur\u00e9, finalize com o molho e decore com rama de funcho (opcional).<\/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_1658243880746{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=”masonryGrid_Default” grid_id=”vc_gid:1658244109663-9d014d50-98ac-5″ taxonomies=”95″][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1658243923670{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:1658244109665-f642926f-3e35-7″ taxonomies=”95″][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

      Saiba como preparar Bacalhau confitado com pur\u00e9 de funcho e laranja com produtos Brasmar.<\/p>\n","protected":false},"author":1,"featured_media":7849,"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 confitado com pur\u00e9 de funcho e laranja com produtos Brasmar.","_seopress_robots_index":"","cybocfi_hide_featured_image":"yes","footnotes":""},"categories":[95,100],"tags":[],"class_list":["post-7848","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receitas","category-bacalhau"],"_links":{"self":[{"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/posts\/7848","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=7848"}],"version-history":[{"count":12,"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/posts\/7848\/revisions"}],"predecessor-version":[{"id":16931,"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/posts\/7848\/revisions\/16931"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/media\/7849"}],"wp:attachment":[{"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/media?parent=7848"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/categories?post=7848"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/tags?post=7848"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}