5 de jun. de 2012

Bacalhau na nata

Em datas especiais rola aquela indecisão de o que cozinhar. Na maioria das vezes, o prato único é a melhor saída, por não dar muito trabalho. No Dia das Mães a Mari, minha irmã prendada, decidiu fazer esse bacalhau na nata delicioso. A receita é de um português conhecido dela e é boa porque dá para fazer o pré-preparo dias antes e vai ao forno, o que lhe dá certa mobilidade para dar escapadinhas da cozinha. Eu nunca tinha comigo e adorei. Receita leve e deliciosa. Para dias especiais por natureza ou para fazer de um dia comum especial. Ass.: blogueira filósofa.

Bacalhau na nata
Para 12 pessoas
O que usar:
- 1,5 kg de bacalhau (pode ser já em lascas);
- 1 kg de batata;
- 4 latas de creme de leite;
- azeite;
- 2 cebolas grandes;
- 3 caixas de molho branco pronto ou 2 col. de manteiga + 2 col de farinha de trigo + 2 xíc. de leite;
- noz moscada;
- folhas de louro;
- sal a gosto;
- parmesão ralado para finalizar;

Como fazer:
1. Dessalgue o bacalhau. Ou seja: dois dias antes coloque o bacalhau em uma vasilha com água e o deixe na geladeira. Troque a água a cada dia. No dia que for fazer o prato, ferva o bacalhau - e despreze a primeira água. Afervente novamente até ele ficar macio. Deixe esfriar e o desfie grosseiramente;
2. Refogue as lascas de bacalhau no azeite e em uma cebola picada;
3. Cozinhe as batatas e as corte em rodelas grossas;
4. Prepare um molho bechamel: derreta a manteiga em fogo médio, acrescente a outra cebola ralada, junte a farinha de trigo mexendo sempre. Acrescente o leite, folhas de louro, noz moscada e sal a gosto. Por fim, as latas de creme de leite sem soro;
5. Em um refratário, disponha uma camada de batatas, bacalhau em lascas, batata, bacalhau. Cubra com o molho, deixando-o penetrar até o fundo do refratário. Salpique com parmesão e leve ao forno até gratinar.

47 comentários:

  1. Que lindo ficou!
    Esta forma de fazer o bacalhau é a preferida pelos meus filhos.
    Uma ótima sugestão.
    Beijos

    ResponderExcluir
  2. Noooooooooooooooooooossa que delícia!!! Vou levar a receita! Beijos!! :D

    ResponderExcluir
  3. também dá para fazer com aquele bacalhau em postas grandes já dessalgado e congelado né? ai salivei, vou tentar fazer aqui em casa, beijos, Ana

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  4. Bacalhau aconselho inteiro Gadus morhua (Bacalhau do Atlântico) mais saboroso. Quando compramos desfiados de bacalhau, normalmente é feito de restos ou pedaços rejeitados ....

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  5. Bacalhau na Nata? cade a nata

    ResponderExcluir
    Respostas
    1. Essa receita é muito usada pelos portugueses a nata lla em Portugal é o creme de leite fresco, que voce pode usar o de caixinha que funciona perfeitamente.

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  6. Eu fiz hoje ficou uma delicia, todos amaram tambem.

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