Bacalhau a Lagareiro
Meus pais sao de origem portuguesa e me lembro que nas sextas feiras da quaresma nao se comia carne e que, na sexta feira santa, era dia de comer bacalhau….quando era criança nao gostava tanto do sabor forte do peixe…mas com o tempo comecei a gostar e aprecià-lo…Esta é uma receita tradicional portuguesa e rende um prato final muito delicado….é importante que o bacalhau seja muito bem dessalgado, ao menos durante 72 horas, trocando com frequencia a àgua que deve ser sempre gelada, mantendo o bacalhau em uma tigela de vidro coberta na geladeira.
(receita para 4 pessoas):
. 4 postas de bacalhau (cerca 600g) jà dessalgadas
. 240 ml de leite
. 4 dentes de alho cortados em rodelas finas
. 1 ou 2 ovos batidos
. farinha de rosca
. alguns pedacinhos de manteiga
. azeite de oliva
Depois de demolhado, retirar as peles e espinhas do bacalhau e cortà-lo em quadrados grandes. Colocà-lo em uma travessa e cobri-lo com o leite e com o alho em rodelas. Deixà-lo repousar por ao menos 2 horas em local fresco ou na geladeira.
Pré aqueça o forno a 180°C (médio). Escorra os pedaços de bacalhau, reservando o leite, e passe-os no ovo batido, envolvendo-os bem. Passe depois na farinha de rosca e coloque em uma travessa que possa ser levada ao forno. Sobre cada posta coloque um pedacinho de manteiga e regue com azeite de oliva(nao deve cobrir o bacalhau!!) e algumas colheradas do leite reservado. Leve ao forno e asse por 25-30 minutos até que fique dourado e testando com um garfo o bacalhau “lasque” facilmente. Acompanhe com batatas assadas….
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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