|
| Home
-> [Entrees, Exotic] -> [Bacalhau 'a bruxa de valpassos Recipe] |
| |
| |
Bacalhau 'a bruxa de valpassos
|
| Artist: |
_ |
| Categories: |
Entrees, Exotic |
| Yield: |
6 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 2
| lbs | Bacalhau, soaked, flaked | | | -bones and skin removed | | 6
| | Onions, md., peeled, sliced | | 1
| tbsp | Butter | | 2
| oz | Fresh lard, minced | | 1 1/2
| lbs | Potatoes, peeled, sliced | | 1
| | Bunch Parsley, fresh | | 2
| | Garlic cloves, slivered | | 1/2
| cup | Olive oil | | 3
| tbsp | Wine vinegar | | 3
| tbsp | Plain flour | | | Salt and pepper |
|
Procedures:
| 1 | Cover the bottom of a earthenware or oven-glass casserole with one third of the sliced onions, flaked cod, lard, butter, s&p, garlic, use just the leaves of parsley, hand ragged, & thickly sliced potatoes; sprinkle with 1/3 of the vinegar and 1/3 of the flour. | | 2 | Repeat twice, making sure you finish with a potato layer. | | 3 | Add the olive oil, cover, and bake on a moderate oven (350? for 30 minutes or until potatoes are done, basting often with its own juices |
|
|
|
| |
| |
| |
|
|
|
|
|
|