{"id":5315,"date":"2021-03-11T11:01:00","date_gmt":"2021-03-11T11:01:00","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=5315"},"modified":"2024-04-11T17:09:34","modified_gmt":"2024-04-11T15:09:34","slug":"bacalla-a-la-portuguesa","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/bacalao-a-la-portuguesa\/","title":{"rendered":"Bacall\u00e0 a la Portuguesa"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Temps de Quaresma temps d\u00b4un bon Bacall\u00e0 a la Portuguesa. Els portuguesos s\u00f3n els reis en cuinar aquest delici\u00f3s peix. Avui us mostrem una recepta molt coneguda i apreciada a la gastronomia portuguesa: el Bacall\u00e0 a la Portuguesa, ja veur\u00e0s que \u00e9s molt f\u00e0cil de preparar a casa. <\/p>\n\n\n\n<iframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/mU73Zd74dgE\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"><\/iframe>\n\n\n\n<p class=\"wp-block-paragraph\">Ja pots comprar el nostre primer llibre Com a casa de la mare&nbsp;<br>Edici\u00f3 en castell\u00e0 <a href=\"https:\/\/www.youtube.com\/redirect?event=video_description&amp;redir_token=QUFFLUhqbXkyM1NFekUyM1drNzZfY2k5Nnh5TnJLMGFkd3xBQ3Jtc0tsdHZNalBLaE5uNkRGUE1hY3I1Sl9KTjk0QkkzVFNiMGc2WEFIMDdtU1hUVU1tNXZZbDhfSy1WTmZNVFlWbnlFU1dwNTdjLWtHTXpHUUZibU8xZ2lpM0tkRHpTUXNNNHJSSlEzekoxa1AyMzJxQ29aSQ&amp;q=http%3A%2F%2Fbit.ly%2FComoCasaMama\" target=\"_blank\" rel=\"noopener\">http:\/\/bit.ly\/ComoCasaMama<\/a>\u200b&nbsp;<br>Edici\u00f3 en catal\u00e0 <a href=\"https:\/\/www.youtube.com\/redirect?event=video_description&amp;redir_token=QUFFLUhqbXZPSF9NQUxSaGt4c09oZWNmN05iWjF5WGNnUXxBQ3Jtc0tucHlxbkN2ZlFmLVJlWVF3enZYeEVLS2M5M0VRR2FkbVpBd09kc3FaU0xOdG1nT21FM1hqTE84czRoV2h3dWZCOVViU0JralVoWFcwUTJ4bTlUNl9fQXBkRWVPWl9PVndTRFlnVHdySFJxVXBLMlpYNA&amp;q=http%3A%2F%2Fbit.ly%2FComCasaMama\" target=\"_blank\" rel=\"noopener\">http:\/\/bit.ly\/ComCasaMama<\/a><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">INGREDIENTS:<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>4 Lloms de Bacall\u00e0 gruixuts dessalats<\/li><li>3 Patates<\/li><li>3 Cebes<\/li><li>150 ml. Vi Blanc<\/li><li>1 culleradeta de Pebre vermell de la Vera dol\u00e7a<\/li><li>Oli d&#039;Oliva<\/li><li>Sal i Pebre negre<\/li><li>Farina per enfarinar<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">ELABORACI\u00d3:<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Primerament dessalarem el bacall\u00e0 posant abundant aigua en un recipient i els guardarem al frigor\u00edfic un dia. Canviarem l&#039;aigua cada dia durant 3 dies i despr\u00e9s ho escorrerem.&nbsp;<\/li><li>Tallarem les cebes a juliana i les patates les tallarem a discos de \u00bd cent\u00edmetre aproximadament.<\/li><li>En una paella petita hi posarem abundant oli d&#039;oliva i fregirem les patates diverses vegades. Nom\u00e9s han de fregir una mica. A mesura que les tinguem fregides les passarem a una safata per anar al forn.<\/li><li>Seguidament ofegarem les cebes amb el foc baix. Salpebrarem i cuinarem durant uns 5 minuts. Agregarem el pebre vermell i remourem procurant que no es cremi el pebre vermell.<\/li><li>Afegirem el vi blanc i cuinarem uns 2 minuts m\u00e9s, movent la cassola perqu\u00e8 es vagi integrant tot.<\/li><li>Enfarinarem el bacall\u00e0, traient l&#039;exc\u00e9s de farina.&nbsp;<\/li><li>Posarem oli d&#039;oliva en una paella i quan estigui calent l&#039;oli fregirem el bacall\u00e0 pels dos costats, procurant que no quedi massa cuit, nom\u00e9s cal que estigui una mica daurat.<\/li><li>&nbsp;Salpebrarem les patates i per sobre posarem el bacall\u00e0. Cobrirem el bacall\u00e0 amb la ceba cuinada i tot el suc que hagi deixat anar.<\/li><li>Hem preescalfat el forn a 180 \u00ba cent\u00edgrads per dalt i baix i courem durant uns 15 minuts.<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Us aconsello que veieu el nostre v\u00eddeo de Bacall\u00e0 a la Portuguesa per a una millor comprensi\u00f3 de tot all\u00f2 explicat.<\/b><\/p>","protected":false},"excerpt":{"rendered":"<p>Tiempo de Cuaresma tiempo de un buen Bacalao a la Portuguesa. Los portugueses son los reyes al cocinar este delicioso pescado. Hoy os mostramos una receta muy conocida y apreciada en la gastronom\u00eda portuguesa: el Bacalao a la Portuguesa, ya ver\u00e1s que es muy f\u00e1cil de preparar en casa. Ya puedes comprar nuestro primer libro [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9108,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[423,92],"tags":[524,4057,4058,3357,4059,529,1050],"class_list":["post-5315","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-especial-cuaresma-y-semana-santa","category-segundos-platos-caseros","tag-bacalao","tag-bacalao-a-la-portuguesa","tag-cocina-tradicional","tag-como-hacer-bacalao","tag-platos-tradionales","tag-receta-cuaresma","tag-receta-de-bacalao"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/5315","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/comments?post=5315"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/5315\/revisions"}],"predecessor-version":[{"id":8699,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/5315\/revisions\/8699"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/9108"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=5315"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=5315"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=5315"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}