{"id":14,"date":"2009-01-03T18:00:00","date_gmt":"2009-01-03T18:00:00","guid":{"rendered":"http:\/\/www.ana.weboeste.com\/blog\/?p=14"},"modified":"2024-03-07T19:28:54","modified_gmt":"2024-03-07T19:28:54","slug":"bacalhau-com-natas","status":"publish","type":"post","link":"https:\/\/www.ana.weboeste.com\/blog\/bacalhau-com-natas\/","title":{"rendered":"Bacalhau com Natas"},"content":{"rendered":"<h2>Bacalhau com Natas<\/h2>\n<div>O <span style=\"color: #000000;\">Bacalhau com Natas<\/span> \u00e9 uma iguaria portuguesa que destaca a versatilidade do bacalhau num prato cremoso e reconfortante.<\/div>\n<div><\/div>\n<div><strong>INGREDIENTES:<\/strong><\/div>\n<div><\/div>\n<ul>\n<li>600g de Bacalhau Demolhado.<\/li>\n<li>2 cebolas m\u00e9dias.<\/li>\n<li>60 g de farinha.<\/li>\n<li>30 g de <span style=\"color: #000000;\"><a style=\"color: #000000;\" href=\"https:\/\/pt.wikipedia.org\/wiki\/Margarina\" target=\"_blank\" rel=\"noopener\">margarina<\/a><\/span>.<\/li>\n<li>300ml de leite.<\/li>\n<li>250ml de natas.<\/li>\n<li>1\/2 Lim\u00e3o.<\/li>\n<li>Sal qb.<\/li>\n<li>Pimenta qb.<\/li>\n<li>Noz Moscada qb.<\/li>\n<li>Queijo ralado qb.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" id=\"BLOGGER_PHOTO_ID_5287433424587416962\" class=\"alignnone\" style=\"text-align: center; margin: 0px auto 10px; width: 320px; display: block; height: 214px; cursor: hand; border: 0px;\" src=\"http:\/\/1.bp.blogspot.com\/_YXyMKQU1-TE\/SWC8r4YPZYI\/AAAAAAAAABA\/X3kNcoDFWas\/s320\/bacalhau_com_natas.jpg\" alt=\"Bacalhau com Natas\" width=\"320\" height=\"213\" border=\"0\" \/><\/p>\n<p><strong>PREPARA\u00c7\u00c3O:<\/strong><\/p>\n<p>Em primeiro lugar cozer o bacalhau em \u00e1gua a ferver durante 5 minutos.<\/p>\n<p>Entretanto retirar, escorrer e retirar pele e espinhas, desfazendo o bacalhau em lascas.<\/p>\n<p>Em seguida cortar as batatas em palitos finos ou em rodelas finas, fritando-as levemente \u00e0 parte numa frigideira com \u00f3leo.<br \/>\nPara fazer o molho, levar ao lume a margarina, juntar a farinha e mexer bem. Adicionar o leite, lentamente, mexendo sempre, e deixar cozer, continuando a mexer com uma colher de pau.<\/p>\n<p>Por fim, temperar com sal e pimenta, noz moscada, e umas gotas de lim\u00e3o e juntar as natas, quando adquirir uma consist\u00eancia muito cremosa.<\/p>\n<p>Levar o <span style=\"color: #000000;\"><a style=\"color: #000000;\" href=\"https:\/\/www.ana.weboeste.com\/blog\/bacalhau-a-ze-do-pipo\/\">azeite<\/a><\/span> numa frigideira ao lume, juntando a cebola em rodelas para refogar.<\/p>\n<p>Assim que come\u00e7ar a alourar, juntar o bacalhau em lascas para que refogue um pouco.<\/p>\n<p>Num tabuleiro de ir ao forno, deitar o bacalhau, colocando uma camada das batatas fritas por cima.<\/p>\n<p>Por fim cobrir tudo com o molho, polvilhar com queijo ralado e levar ao forno a gratinar.<\/p>\n<p>Bom Apetite!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bacalhau com Natas O Bacalhau com Natas \u00e9 uma iguaria portuguesa que destaca a versatilidade do bacalhau num prato cremoso e reconfortante. INGREDIENTES: 600g de Bacalhau Demolhado. 2 cebolas m\u00e9dias. 60 g de farinha. 30 g de margarina. 300ml de leite. 250ml de natas. 1\/2 Lim\u00e3o. Sal qb. Pimenta qb. Noz Moscada qb. Queijo ralado qb. PREPARA\u00c7\u00c3O: Em primeiro lugar [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-14","post","type-post","status-publish","format-standard","hentry","category-bacalhau"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Bacalhau com Natas - A Cozinha da Ana<\/title>\n<meta name=\"description\" content=\"O Bacalhau com Natas \u00e9 uma iguaria portuguesa que destaca a versatilidade do bacalhau num prato cremoso e reconfortante.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ana.weboeste.com\/blog\/bacalhau-com-natas\/\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.ana.weboeste.com\\\/blog\\\/bacalhau-com-natas\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.ana.weboeste.com\\\/blog\\\/bacalhau-com-natas\\\/\"},\"author\":{\"name\":\"Ana Alves\",\"@id\":\"https:\\\/\\\/www.ana.weboeste.com\\\/blog\\\/#\\\/schema\\\/person\\\/260ea03288ded6ae99a190325d986019\"},\"headline\":\"Bacalhau com Natas\",\"datePublished\":\"2009-01-03T18:00:00+00:00\",\"dateModified\":\"2024-03-07T19:28:54+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.ana.weboeste.com\\\/blog\\\/bacalhau-com-natas\\\/\"},\"wordCount\":226,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/www.ana.weboeste.com\\\/blog\\\/#\\\/schema\\\/person\\\/260ea03288ded6ae99a190325d986019\"},\"image\":{\"@id\":\"https:\\\/\\\/www.ana.weboeste.com\\\/blog\\\/bacalhau-com-natas\\\/#primaryimage\"},\"thumbnailUrl\":\"http:\\\/\\\/1.bp.blogspot.com\\\/_YXyMKQU1-TE\\\/SWC8r4YPZYI\\\/AAAAAAAAABA\\\/X3kNcoDFWas\\\/s320\\\/bacalhau_com_natas.jpg\",\"articleSection\":[\"Bacalhau\"],\"inLanguage\":\"pt-PT\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.ana.weboeste.com\\\/blog\\\/bacalhau-com-natas\\\/\",\"url\":\"https:\\\/\\\/www.ana.weboeste.com\\\/blog\\\/bacalhau-com-natas\\\/\",\"name\":\"Bacalhau com Natas - 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