{"id":4938,"date":"2021-06-14T17:35:36","date_gmt":"2021-06-14T15:35:36","guid":{"rendered":"http:\/\/brasil.polardemo.it\/bacalhoada-da-vovo-baccala-della-nonna\/"},"modified":"2021-06-14T17:44:44","modified_gmt":"2021-06-14T15:44:44","slug":"bacalhoada-da-vovo-baccala-della-nonna","status":"publish","type":"post","link":"https:\/\/www.saborbrasil.it\/en?p=4938","title":{"rendered":"Bacalhoada da Vov\u00f3 (Grandmother’s Codfish Recipe)"},"content":{"rendered":"\n

CLICK HERE TO WATCH THE VIDEO<\/a><\/strong><\/p>\n\n\n\n


There are so many salt dried cod recipes in Brazil, arrived with immigrants from all over the world. This one is my maternal (portuguese) grandmother’s recipe.
It is good practice to reserve apart the cod\u2019s boiled water to cook the potatoes and the others ingredients. The skinned and boned wet cooked salt cod weight is about the same as the dry salt cod weight.<\/p>\n\n\n\n


Ingredients<\/strong>
\u2022 500 g salt cod
\u2022 parsley, garlic clove and black pepper
\u2022 600 g potatoes
\u2022 250 g sliced sweet red pepper
\u2022 100 g wild cabbage, Kale Black Tuscany or 150 g spinach
\u2022 250 g sliced onion
\u2022 100 g black pitted olives
\u2022 3 hard-boiled eggs
\u2022 150 ml olive oil
\u2022 salt and black pepper
For the white sauce:
\u2022 80 g all-purpose flour
\u2022 80 g butter
\u2022 1 litre milk
\u2022 salt, black pepper and nutmeg<\/p>\n\n\n\n

Preparation method<\/strong><\/p>\n\n\n\n

  1. Soak the salt cod in cold water in covered pan for 24 hours, inside the fridge, changing the water every 6 hours.<\/li>
  2. Blanch the cod (with parsley, garlic clove and black pepper) over low heat for 10 to 15 minutes after boiling point. Allow it to cool inside the boiling liquid so it do not dry out. Set aside the cooking water.<\/li>
  3. Cook the peeled potatoes and the wild cabbage (wash and remove the leaves from the stem) into the salt cod cooking water.
    Bring it to the boil and cook until fork tender.<\/li>
  4. If you use the spinach, saut\u00e9 them with a drizzle of olive oil until just wilted, in a covered pan.<\/li>
  5. Saut\u00e9 the onion and sweet pepper slices with olive oil, season with salt and let them soften without browning.<\/li>
  6. Separate the cod from it\u2019s skin and any bones.<\/li>
  7. Slice the boiled potatoes and the hard-boiled eggs.<\/li>
  8. Grease a baking pyrex or any oven resistant pan with olive oil and place a layer of potatoes on the bottom; cover with layers of cod, saut\u00e9ed vegetables, hard boiled eggs and pitted olives. Sprinkle with the remaining oil.<\/li>
  9. Make the white cream sauce: melt the butter, add the flour, mix well and stir fry for 1 minute. Add the hot milk a little at a time, stirring constantly. Season with salt, pepper and nutmeg. Bring it to a boil and cook for 2 minutes, until thickened.<\/li>
  10. Cover with the white cream sauce and bake it in a hot oven for about 20 minutes, until golden brown.<\/li>
  11. Serve with white rice.<\/li><\/ol>\n\n\n\n

    Yield: 6 portions.<\/p>\n\n\n\n


    Posted on: 12 May 2012<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    CLICK HERE TO WATCH THE VIDEO There are so many salt dried cod recipes in Brazil, arrived with immigrants from all over the world. This one is my maternal (portuguese) grandmother’s recipe.It is good practice to reserve apart the cod\u2019s boiled water to cook the…<\/p>\n","protected":false},"author":2,"featured_media":4933,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46,55],"tags":[],"class_list":["post-4938","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes-en","category-savoury-dishes-en"],"_links":{"self":[{"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/posts\/4938","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4938"}],"version-history":[{"count":1,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/posts\/4938\/revisions"}],"predecessor-version":[{"id":4941,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/posts\/4938\/revisions\/4941"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/media\/4933"}],"wp:attachment":[{"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4938"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4938"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4938"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}