{"id":283,"date":"2009-09-24T20:42:41","date_gmt":"2009-09-24T23:42:41","guid":{"rendered":"http:\/\/agenciaguia.com.br\/testeblog\/?p=283"},"modified":"2009-09-24T20:42:41","modified_gmt":"2009-09-24T23:42:41","slug":"bacalhau-a-espanhola","status":"publish","type":"post","link":"https:\/\/amesa.com.br\/index.php\/2009\/09\/24\/bacalhau-a-espanhola\/","title":{"rendered":"Bacalhau \u00e0 Espanhola"},"content":{"rendered":"<p style=\"text-align: justify;\"><strong>Ingredientes<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>750 g de bacalhau noruegu\u00eas<\/li>\n<li>2 piment\u00f5es vermelhos<\/li>\n<li>1 lim\u00e3o<\/li>\n<li>farinha de trigo<\/li>\n<li>azeite de oliva<\/li>\n<li>1\/2 kg de tomates maduros<\/li>\n<li>2 cebolas m\u00e9dias<\/li>\n<li>1 folha de louro<\/li>\n<li>tomilho<\/li>\n<li>sal e pimenta-do-reino a gosto<\/li>\n<li>1\/2 piment\u00e3o verde<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>Modo de Preparar<\/strong><\/p>\n<p style=\"text-align: justify;\">Deixe o bacalhau de molho em \u00e1gua fria de 12 a 24 horas, dependendo da espessura. Ap\u00f3s esse tempo, escorra-o, retire as peles e corte-o em peda\u00e7os, retirando as espinhas. Enxugue os peda\u00e7os de bacalhau e passe-os pela farinha de trigo. Frite-os no azeite quente, dourando-os igualmente. Coloque-os sobre papel absorvente, para que percam o excesso de gordura. Prepare o molho: corte os tomates em peda\u00e7os grandes e a cebola em rodelas e refogue no azeite quente. Tempere com sal a gosto, acrescente o louro, 1 pitada de tomilho e outra de pimenta-do-reino, e o piment\u00e3o verde bem picadinho. Adicione um pouco de \u00e1gua quente e cozinhe, em frogo brando, at\u00e9 que os tomates se desfa\u00e7am. Passe tudo pela peneira, volte ao fogo e, quando come\u00e7ar a abrir fervura, retire e empregue. Arme o prato: arrume os peda\u00e7os de bacalhau em uma travessa refrat\u00e1ria pr\u00e9-aquecida, cubra-os com o lim\u00e3o cortado em fatias finas eos piment\u00f5es vermelhos cortados em tiras grossas. Regue tudo com o molho quente e sirva imediatamente.<\/p>\n<p style=\"text-align: justify;\"><em>Rendimento: 6 por\u00e7\u00f5es <\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes 750 g de bacalhau noruegu\u00eas 2 piment\u00f5es vermelhos 1 lim\u00e3o farinha de trigo azeite de oliva 1\/2 kg de tomates maduros 2 cebolas m\u00e9dias 1 folha de louro tomilho sal e pimenta-do-reino a gosto 1\/2 piment\u00e3o verde Modo de Preparar Deixe o bacalhau de molho em \u00e1gua fria de 12 a 24 horas, dependendo &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],"tags":[121,363,536],"class_list":["post-283","post","type-post","status-publish","format-standard","hentry","category-frutos-do-mar","tag-bacalhau","tag-frutos-do-mar","tag-peixe","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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