Você deve começar a preparar esta receita de 1 a 2 dias antes de servir, para dar tempo de dessalgar o bacalhau.
Vai precisar de…
350 a 400g de bacalhau desfiado
3 cenouras raladas
3 cebolas médias bem picadas
4 dentes de alho espremidos
2 pães franceses
200ml de leite
120ml de azeite de oliva
150ml de creme de leite fresco
Manteiga para untar
Sal se precisar
1 colher de cafezinho rasa de pimenta moída
Vamos começar!
1- Coloque o bacalhau em um recipiente com água e deixe por 1 a 2 dias na geladeira, trocando a água 4 vezes ao dia. O tempo que ele ficará na água vai depender do quão salgado ou alto ele está. O nosso ficou 1 dia e foi suficiente.
2- Depois de passar o tempo de dessalgar o bacalhau, comece o preparo! Retire-o da água, coloque-o em um pano de prato e esfregue com as duas mãos para desfiá-lo mais, para que ele fique bem fino. Se não quiser desfiá-lo com um pano, como se faz em Portugal, pode desfiar com as mãos, como é comum aqui no Brasil.
3- Coloque leite para amornar (não precisa ferver). Enquanto isso, retire o miolo dos pães. Quando o leite estiver morno, coloque por cima do miolo dos pães e reserve.
4- Rale a cenoura na face média do seu ralador, pique a cebola o menor que conseguir e esprema os dentes de alho. Pode colocar tudo no mesmo recipiente conforme for preparando.
5- Pré-aqueça o forno a 200ºC e unte uma travessa com manteiga. Na travessa deve caber todos os ingredientes depois de prontos.
6- Coloque azeite, cenoura, alho e cebola em uma panela e deixe em fogo médio até amolecer, por cerca de 10 minutos. Em seguida, coloque o bacalhau, misture, coloque o pão com leite e misture novamente. Abaixe o fogo, tampe a panela e deixe por mais 10 minutos, mexendo de vez em quando.
7- Enquanto isso, coloque pimenta no creme de leite fresco e misture.
8- Quando o recheio do bacalhau estiver pronto, coloque a metade do creme de leite na travessa untada, depois o bacalhau e, por último, o resto do creme de leite.
9- Leve ao forno pré-aquecido por 30 a 35 minutos, até que fique levemente dourado. Sirva quente e bom apetite!
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Comentários(38)
Fiz o Bacalhau Espiritual para o jantar de hoje a noite. Além de fácil de fazer é uma delícia! Foi um sucesso aqui em casa!!!
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Muito obrigado por sua entrada. Feliz semana.
Obrigada!