Baccalà Lagareiro
I miei sono di origine portoghese, e mi ricordo che i venerdì della quaresima non si mangiava la carne…e che il venerdì santo era giorno di mangiare baccalà…quando ero piccola non mi piaceva tanto il sapore, troppo deciso del pesce…ma con il tempo ho iniziato a gustarlo ed apprezzarlo…Questa è una ricetta tradizionale portoghese, rende il baccalà molto delicato…è importante che sia dissalato bene, almeno 72 ore prima, sempre con acqua ghiacciata, cambiando spesso l’acqua, e mantenendo il pesce in una ciotola di vetro, coperto, dentro il frigo…
(ricetta per 4 persone):
. 4 pezzi de baccalà già dissalato (600 g circa)
. 240 ml di latte
. 4 spicchi d’aglio tagliati in fettine
. 1 o 2 uova
. pangrattato
. pezzettini di burro per coprire
. olio di oliva
Togliere la pelle e le spine del pesce, tagliarlo in quadrati e metterlo in una ciotola. Coprire il baccalà con il latte e con gli spicchi d’aglio affettati e lasciarlo riposare per almeno 2 ore in luogo fresco.
Riscaldare il forno a 180°C. Togliere il baccalà del latte e sgocciolarlo bene, tenendo da parte il latte. Sbattere un uovo con la forchetta e avvolgere uno a uno i pezzi di baccalà nell’uovo sbattuto. Avvolgerli nel pangrattato e metterli in una pirofila per portarli in forno. Su ogni pezzo mettere un piccolo nocciolo di burro e irrorare con olio di oliva (non esagerato, non deve coprire il pesce!) e qualche cucchiai del latte tenuto da parte. Portare in forno e cuocere per circa 25-30 minuti fino a che diventi dorato (si può testare con una forchetta, il pesce dovrà essere facilmente perforato dalla forchetta). Durante la cottura si può aggiungere altro latte se si asciuga troppo. Si abbina bene a patate in forno….

Receita testada e aprovadíssima !
É delicioso , prático e rápido…
Foi um sucesso na sexta feira santa.
é importante saber que a receita foi aprovada, sobretudo vindo de uma familia lusitana! em breve novas receitas em torno ao tema bacalhau…:))
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