{"id":1522,"date":"2011-07-12T18:30:50","date_gmt":"2011-07-12T21:30:50","guid":{"rendered":"http:\/\/www.amesa.com.br\/?p=1522"},"modified":"2011-07-12T18:30:50","modified_gmt":"2011-07-12T21:30:50","slug":"bacalhau-de-forno-a-moda-da-vo-helena","status":"publish","type":"post","link":"https:\/\/amesa.com.br\/index.php\/2011\/07\/12\/bacalhau-de-forno-a-moda-da-vo-helena\/","title":{"rendered":"Bacalhau de Forno \u00e0 Moda da V\u00f3 Helena"},"content":{"rendered":"<p style=\"text-align: justify;\"><strong>Ingredientes:<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>600 g de bacalhau demolhado durante 24 horas com troca de \u00e1gua a cada 6 horas<\/li>\n<li>200 g de cebolas<\/li>\n<li>200 g de tomates<\/li>\n<li>150 g de cenouras<\/li>\n<li>200 g de batatas<\/li>\n<li>3 dentes de alho fresco esmagado e picado<\/li>\n<li>1\/2 molho de salsinha resca<\/li>\n<li>10 g de alcaparras<\/li>\n<li>1 piment\u00e3o m\u00e9dio<\/li>\n<li>200 ml de vinho branco seco<\/li>\n<li>300 ml de azeite de oliva extravirgem<\/li>\n<li>sal<\/li>\n<li>pimenta do reino<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>Modo de Preparar:<\/strong><\/p>\n<p style=\"text-align: justify;\">Com a ajuda de uma faca corte a cebolas em rodelas m\u00e9dia, os tomates cortados em quatro com pele e sementes, as cenouras descascadas e cortadas em rodelas de 1\/2cm de espessura, as batatas cortadas em rodelas finas, s\u00f3 as folhas da salsinha e o piment\u00e3o cortado em cubos de 1 cm de lagura. Regue o fundo de um prato refrat\u00e1rio com azeite de oliva extravirgem e monte o bacalhau, por cima coloque metade das rodelas de cebola, metade do alho picado, metade dos tomates, metades das cenouras, metade das batatas, metade das folhas de salsinha, metade do piment\u00e3o, metade das alcaparras e tempere com\u00a0sal e a pimenta do reino. Repita as camadascom o restante dos ingredientes. Tempere com sal e a pimenta do reino, regue com o azeite de oliva e o vinho branco. Leve ao forno pre-aquecido e asse por 35 a 45 minutos. Sirva acompanhado com arroz branco.<\/p>\n<p style=\"text-align: justify;\"><em>Rendimento: 6 por\u00e7\u00f5es<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes: 600 g de bacalhau demolhado durante 24 horas com troca de \u00e1gua a cada 6 horas 200 g de cebolas 200 g de tomates 150 g de cenouras 200 g de batatas 3 dentes de alho fresco esmagado e picado 1\/2 molho de salsinha resca 10 g de alcaparras 1 piment\u00e3o m\u00e9dio 200 ml &hellip; <\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[35,48],"tags":[121],"class_list":["post-1522","post","type-post","status-publish","format-standard","hentry","category-frutos-do-mar","category-prato-principal","tag-bacalhau","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Bacalhau de Forno \u00e0 Moda da V\u00f3 Helena - 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