{"id":7876,"date":"2021-08-16T14:26:35","date_gmt":"2021-08-16T14:26:35","guid":{"rendered":"https:\/\/brasmar.com\/?p=7876"},"modified":"2022-09-21T09:20:58","modified_gmt":"2022-09-21T09:20:58","slug":"folhado-de-bacalhau-salada-de-rucula-e-cenouras-glaceadas","status":"publish","type":"post","link":"https:\/\/brasmar.com\/pt-pt\/folhado-de-bacalhau-salada-de-rucula-e-cenouras-glaceadas","title":{"rendered":"Folhado de Bacalhau, Salada de R\u00facula e Cenouras Glaceadas"},"content":{"rendered":"

[vc_row full_width=”stretch_row_content_no_spaces” css=”.vc_custom_1640701593492{background-image: url(https:\/\/brasmar.com\/wp-content\/uploads\/2021\/12\/folhado-bacalhau-tp.jpg?id=7883) !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”][vc_column_text][\/vc_column_text][\/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\tFolhado de Bacalhau, Salada de R\u00facula e Cenouras Glaceadas\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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50 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_1658249614520{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=”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
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  • 2 Lombos de Bacalhau Brasmar<\/li>\n
  • 150 g Massa folhada<\/li>\n
  • 1 Alho Franc\u00eas<\/li>\n
  • 1 dente de alho<\/li>\n
  • 12 cenouras baby<\/li>\n
  • 1 embalagem de r\u00facula<\/li>\n
  • 1 ovo<\/li>\n
  • 1 dl Vinho branco<\/li>\n
  • 6 c. de sopa de azeite<\/li>\n
  • 2 c. de mostarda<\/li>\n
  • 4 c. de sopa de vinagre<\/li>\n
  • Sal q.b.<\/li>\n
  • Pimenta preta q.b.<\/li>\n
  • 1 c. de sopa de manteiga<\/li>\n
  • 1 lim\u00e3o<\/li>\n<\/ul>\n<\/div>\n

    [\/vc_column_text][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1658249878199{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\tFolhado de Bacalhau, Salada de R\u00facula e Cenouras Glaceadas\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_1658249878199{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=”11149″ 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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    50 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_1658249647859{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_1658249647859{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
    • 2 Lombos de Bacalhau Brasmar<\/li>\n
    • 150 g Massa folhada<\/li>\n
    • 1 Alho Franc\u00eas<\/li>\n
    • 1 dente de alho<\/li>\n
    • 12 cenouras baby<\/li>\n
    • 1 embalagem de r\u00facula<\/li>\n
    • 1 ovo<\/li>\n
    • 1 dl Vinho branco<\/li>\n
    • 6 c. de sopa de azeite<\/li>\n
    • 2 c. de mostarda<\/li>\n
    • 4 c. de sopa de vinagre<\/li>\n
    • Sal q.b.<\/li>\n
    • Pimenta preta q.b.<\/li>\n
    • 1 c. de sopa de manteiga<\/li>\n
    • 1 lim\u00e3o<\/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]Limpar os lombos de bacalhau, reservando as espinhas para uma outra prepara\u00e7\u00e3o. Limpar o alho franc\u00eas, cortar em rodelas finas e regulares. Colocar um saut\u00e9 ao lume e adicionar um fio de azeite, um dente de alho esmagado e o alho franc\u00eas previamente cortado.[\/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]Quando come\u00e7ar a aparentar uma cor translucida, refrescar com vinho branco. Temperar a gosto de sal e pimenta e reservar. Corar os lombos de bacalhau de todos os lados para selar.[\/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

      Esticar a massa folhada e dispor uma camada de alho franc\u00eas e o lombo de bacalhau por cima, fechar bem todas as extremidades com a ajuda de um pouco de \u00e1gua e um pincel para que cole. Pincelar o folhado com o ovo batido. Levar ao forno durante 20 minutos a 190\u00ba, tendo em aten\u00e7\u00e3o que o tempo de cozedura depende do forno.<\/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

      Colocar uma panela ao lume com \u00e1gua, um pouco de sal um fio de azeite e deixar ferver. Adicionar as cenouras baby e deixar cozer durante 7 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=”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

      Retirar e reservar as cenouras em \u00e1gua e gelo para parar a cozedura. Com a ajuda de uma faca, com o verso, retirar a casca de todas as cenouras e levar bem. Num saut\u00e9 com uma colher de manteiga e um fio de azeite, adicionar as cenouras e mexer sempre at\u00e9 que adquiram o brilhante pretendido.<\/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

      Adicionar o azeite, o vinagre, a mostarda, o sumo de lim\u00e3o, sal e pimenta todo num inox e com a ajuda de umas varas misturar bem.<\/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_1658249659615{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]Limpar os lombos de bacalhau, reservando as espinhas para uma outra prepara\u00e7\u00e3o. Limpar o alho franc\u00eas, cortar em rodelas finas e regulares. Colocar um saut\u00e9 ao lume e adicionar um fio de azeite, um dente de alho esmagado e o alho franc\u00eas previamente cortado.[\/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]Quando come\u00e7ar a aparentar uma cor translucida, refrescar com vinho branco. Temperar a gosto de sal e pimenta e reservar. Corar os lombos de bacalhau de todos os lados para selar.[\/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

      Esticar a massa folhada e dispor uma camada de alho franc\u00eas e o lombo de bacalhau por cima, fechar bem todas as extremidades com a ajuda de um pouco de \u00e1gua e um pincel para que cole. Pincelar o folhado com o ovo batido. Levar ao forno durante 20 minutos a 190\u00ba, tendo em aten\u00e7\u00e3o que o tempo de cozedura depende do forno.<\/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

      Colocar uma panela ao lume com \u00e1gua, um pouco de sal um fio de azeite e deixar ferver. Adicionar as cenouras baby e deixar cozer durante 7 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=”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

      Retirar e reservar as cenouras em \u00e1gua e gelo para parar a cozedura. Com a ajuda de uma faca, com o verso, retirar a casca de todas as cenouras e levar bem. Num saut\u00e9 com uma colher de manteiga e um fio de azeite, adicionar as cenouras e mexer sempre at\u00e9 que adquiram o brilhante pretendido.<\/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

      Adicionar o azeite, o vinagre, a mostarda, o sumo de lim\u00e3o, sal e pimenta todo num inox e com a ajuda de umas varas misturar bem.<\/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=”masonryGrid_Default” grid_id=”vc_gid:1663752045730-457f702a-fd13-4″ taxonomies=”95″][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1658249711629{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:1663752045731-298745a1-66b9-0″ taxonomies=”95″][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

      Saiba como preparar Folhado de Bacalhau, Salada de R\u00facula e Cenouras Glaceadas com produtos Brasmar.<\/p>\n","protected":false},"author":1,"featured_media":12208,"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 Folhado de Bacalhau, Salada de R\u00facula e Cenouras Glaceadas com produtos Brasmar.","_seopress_robots_index":"","cybocfi_hide_featured_image":"yes","footnotes":""},"categories":[100,95],"tags":[],"class_list":["post-7876","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\/7876","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=7876"}],"version-history":[{"count":10,"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/posts\/7876\/revisions"}],"predecessor-version":[{"id":10238,"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/posts\/7876\/revisions\/10238"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/media\/12208"}],"wp:attachment":[{"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/media?parent=7876"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/categories?post=7876"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/tags?post=7876"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}