{"id":1525,"date":"2011-07-12T19:30:38","date_gmt":"2011-07-12T22:30:38","guid":{"rendered":"http:\/\/www.amesa.com.br\/?p=1525"},"modified":"2011-07-12T19:30:38","modified_gmt":"2011-07-12T22:30:38","slug":"bacalhau-a-moda-do-marinheiro","status":"publish","type":"post","link":"https:\/\/amesa.com.br\/index.php\/2011\/07\/12\/bacalhau-a-moda-do-marinheiro\/","title":{"rendered":"Bacalhau \u00e0 Moda do Marinheiro"},"content":{"rendered":"<p style=\"text-align: justify;\"><strong>Ingredientes:<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>600 g de bacalhau desfiado e demolhado por 24 horas com troca de \u00e1gua a cada horas<\/li>\n<li>100 g de cebola<\/li>\n<li>500 ml de leite de vaca<\/li>\n<li>50 g de manteiga<\/li>\n<li>30 g de farinha de trigo<\/li>\n<li>Noz-moscada<\/li>\n<li>100 g de queijo parmes\u00e3o ralado<\/li>\n<li>200 g de creme de leite fresco<\/li>\n<li>1 molho de espinafre (somente as folhas)<\/li>\n<li>800 g de batata<\/li>\n<li>sal e pimenta-do-reino mo\u00edda na hora<\/li>\n<li>Azeite de oliva extra virgem<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>Modo de preparar:<\/strong><\/p>\n<p style=\"text-align: justify;\">Descasque as batatas,\u00a0corte em peda\u00e7os irregulares, escorra e reserve. Em uma panela de fundo grosso derreta a manteiga e junte a farinha. Cozinhe esta misura (roux) at\u00e9 que fique dourada. Junte o leite em temperatura ambiente ou quente, aos poucos, de forma que a mistura (roux) absorva o leite. Tempere com sal, pimenta-do-reino, noz-moscada e a cebola inteira. Cozinhe por cerca de\u00a015 minutos em fogo brando, mexendo de vez em quando. Deixe esfriar,\u00a0 junte o creme de leite fresco e reserve.<\/p>\n<p style=\"text-align: justify;\">Em um refrat\u00e1rio coloque um pouco de molho branco, por cima as batatas, depois o bacalhau e as folhas de\u00a0espinafre. Tempere com um pouco de sal e pimenta-do-reino e regue bem com o molho branco restante. Polvilhe o quejo parmes\u00e3o e leve ao forno m\u00e9dio (180\u00baC) por 35 a 40 minutos. Regue com um pouco de azeite de oliva extra virgem e sirva guamecido por 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 desfiado e demolhado por 24 horas com troca de \u00e1gua a cada horas 100 g de cebola 500 ml de leite de vaca 50 g de manteiga 30 g de farinha de trigo Noz-moscada 100 g de queijo parmes\u00e3o ralado 200 g de creme de leite fresco 1 molho de &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-1525","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 - 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