{"id":15,"date":"2009-01-03T19:17:00","date_gmt":"2009-01-03T19:17:00","guid":{"rendered":"http:\/\/www.ana.weboeste.com\/blog\/?p=15"},"modified":"2024-03-08T19:39:27","modified_gmt":"2024-03-08T19:39:27","slug":"bacalhau-a-ze-do-pipo","status":"publish","type":"post","link":"https:\/\/www.ana.weboeste.com\/blog\/bacalhau-a-ze-do-pipo\/","title":{"rendered":"Bacalhau \u00e0 Z\u00e9 do Pipo"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Bacalhau \u00e0 Z\u00e9 do Pipo<\/h2>\n\n\n<p>O Bacalhau \u00e0 Z\u00e9 do Pipo \u00e9 um prato tradicional da culin\u00e1ria portuguesa, conhecido pela sua combina\u00e7\u00e3o de sabores ricos e texturas suaves.<\/p>\n<h3>Ingredientes:<\/h3>\n<ul>\n<li>4 postas de bacalhau demolhado.<\/li>\n<li>1 kg batatas.<\/li>\n<li>1 l de leite<\/li>\n<li>50 g de manteiga<\/li>\n<li>5 dl de azeite<\/li>\n<li>2 dentes alho<\/li>\n<li>Pickles de couve flor.<\/li>\n<li>5 cebolas m\u00e9dias.<\/li>\n<li>sal, pimenta e noz moscada, mostarda q.b.<\/li>\n<li>farinha q.b.<\/li>\n<li>3 gemas de ovo<\/li>\n<li>vinagre q.b.<\/li>\n<li>5 dl de \u00f3leo vegetal.<\/li>\n<\/ul>\n<div style=\"width: 330px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" id=\"BLOGGER_PHOTO_ID_5287154622447221026\" style=\"display: block; margin: 0px auto 10px; width: 320px; cursor: hand; height: 240px; text-align: center;\" src=\"http:\/\/2.bp.blogspot.com\/_YXyMKQU1-TE\/SV-_HdeH-SI\/AAAAAAAAAAw\/sRpb9hAYHCU\/s320\/bacalhauzidopipo.jpg\" alt=\"Bacalhau \u00e0 Z\u00e9 do Pipo\" width=\"320\" height=\"240\" border=\"0\" \/><p class=\"wp-caption-text\">Bacalhau \u00e0 Z\u00e9 do Pipo<\/p><\/div>\n<h3>Prepara\u00e7\u00e3o do Prato.<\/h3>\n<div class=\"flex-1 overflow-hidden\">\n<div class=\"react-scroll-to-bottom--css-adokh-79elbk h-full\">\n<div class=\"react-scroll-to-bottom--css-adokh-1n7m0yu\">\n<div class=\"flex flex-col text-sm pb-9\">\n<div class=\"w-full text-token-text-primary\" data-testid=\"conversation-turn-39\">\n<div class=\"px-4 py-2 justify-center text-base md:gap-6 m-auto\">\n<div class=\"flex flex-1 text-base mx-auto gap-3 md:px-5 lg:px-1 xl:px-5 md:max-w-3xl lg:max-w-[40rem] xl:max-w-[48rem] group final-completion\">\n<div class=\"relative flex w-full flex-col agent-turn\">\n<div class=\"flex-col gap-1 md:gap-3\">\n<div class=\"flex flex-grow flex-col max-w-full\">\n<div class=\"min-h-[20px] text-message flex flex-col items-start gap-3 whitespace-pre-wrap break-words [.text-message+&amp;]:mt-5 overflow-x-auto\" data-message-author-role=\"assistant\" data-message-id=\"074a52eb-41ef-49f3-90ed-426d790e8f57\">\n<div class=\"markdown prose w-full break-words dark:prose-invert light\">\n<p>Primeiramente, comece pelo escaldar das postas de bacalhau em \u00e1gua a ferver. Este passo \u00e9 importante. Ap\u00f3s este processo, escorra bem as postas antes de panar o bacalhau com farinha. Em seguida, frite as postas em azeite de qualidade, de forma a ficarem dourados.<\/p>\n<p>Numa frigideira, refogue as cebolas e dois dentes de alho laminados at\u00e9 que a cebola ficsar loura, adicionando o sal para real\u00e7ar o sabor. Posteriormente, acomode as postas de bacalhau fritas no centro de uma travessa pr\u00f3pria para forno, sobrepondo a cebola dourada e regando tudo com o azeite resultante da fritura. Reserve esse preparado para as pr\u00f3ximas etapas.<\/p>\n<p>Simultaneamente, inicie a cozedura das batatas em \u00e1gua e sal. Logo que cozidas escorra bem antes de pass\u00e1-las pelo passe-vite, adicionando a manteiga para aveludar. Leve ao lume e incorpore o leite gradualmente at\u00e9 atingir a consist\u00eancia desejada para o pur\u00e9 de batata, temperando por fim com pimenta e noz moscada.<\/p>\n<p>Posteriormente, realize a montagem ao cobrir as postas de bacalhau com o pur\u00e9 de batata, garantindo uma distribui\u00e7\u00e3o uniforme na travessa. Acrescente uma camada fina de maionese de alho e pickles picados. Para a decora\u00e7\u00e3o final, utilize azeitonas e pimentos vermelhos. Leve ao forno previamente aquecido a 190 graus para gratinar, por aproximadamente 20 minutos.<\/p>\n<p>Finalmente na prepara\u00e7\u00e3o da maionese de alho, use um copo da trituradora, adicione 1 ovo inteiro, 1 dente de alho, sal, mostarda e pimenta. Adicione 1 dl de azeite e 1 dl de \u00f3leo vegetal, triture at\u00e9 atingir uma textura bem ligada. Em seguida continue a adicionar \u00f3leo at\u00e9 obter aproximadamente 600 ml de maionese e, a gosto, adicione vinagre para que fique um paladar especial.<\/p>\n<p>Bom apetite!<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bacalhau \u00e0 Z\u00e9 do Pipo O Bacalhau \u00e0 Z\u00e9 do Pipo \u00e9 um prato tradicional da culin\u00e1ria portuguesa, conhecido pela sua combina\u00e7\u00e3o de sabores ricos e texturas suaves. Ingredientes: 4 postas de bacalhau demolhado. 1 kg batatas. 1 l de leite 50 g de manteiga 5 dl de azeite 2 dentes alho Pickles de couve flor. 5 cebolas m\u00e9dias. sal, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7,8,11],"tags":[91,123],"class_list":["post-15","post","type-post","status-publish","format-standard","hentry","category-bacalhau","category-peixes","category-regional","tag-bacalhau","tag-bacalhau-a-ze-do-pipo"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Bacalhau \u00e0 Z\u00e9 do Pipo - A Cozinha da Ana<\/title>\n<meta name=\"description\" content=\"O Bacalhau \u00e0 Z\u00e9 do Pipo \u00e9 um prato tradicional da culin\u00e1ria portuguesa, conhecido pela sua combina\u00e7\u00e3o de sabores ricos e texturas suaves.\" \/>\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-a-ze-do-pipo\/\" \/>\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-a-ze-do-pipo\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.ana.weboeste.com\\\/blog\\\/bacalhau-a-ze-do-pipo\\\/\"},\"author\":{\"name\":\"Ana Alves\",\"@id\":\"https:\\\/\\\/www.ana.weboeste.com\\\/blog\\\/#\\\/schema\\\/person\\\/260ea03288ded6ae99a190325d986019\"},\"headline\":\"Bacalhau \u00e0 Z\u00e9 do Pipo\",\"datePublished\":\"2009-01-03T19:17:00+00:00\",\"dateModified\":\"2024-03-08T19:39:27+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.ana.weboeste.com\\\/blog\\\/bacalhau-a-ze-do-pipo\\\/\"},\"wordCount\":369,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/www.ana.weboeste.com\\\/blog\\\/#\\\/schema\\\/person\\\/260ea03288ded6ae99a190325d986019\"},\"image\":{\"@id\":\"https:\\\/\\\/www.ana.weboeste.com\\\/blog\\\/bacalhau-a-ze-do-pipo\\\/#primaryimage\"},\"thumbnailUrl\":\"http:\\\/\\\/2.bp.blogspot.com\\\/_YXyMKQU1-TE\\\/SV-_HdeH-SI\\\/AAAAAAAAAAw\\\/sRpb9hAYHCU\\\/s320\\\/bacalhauzidopipo.jpg\",\"keywords\":[\"Bacalhau\",\"Bacalhau \u00e0 Z\u00e9 do Pipo\"],\"articleSection\":[\"Bacalhau\",\"Peixes\",\"Regional\"],\"inLanguage\":\"pt-PT\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.ana.weboeste.com\\\/blog\\\/bacalhau-a-ze-do-pipo\\\/\",\"url\":\"https:\\\/\\\/www.ana.weboeste.com\\\/blog\\\/bacalhau-a-ze-do-pipo\\\/\",\"name\":\"Bacalhau \u00e0 Z\u00e9 do Pipo - 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