{"id":1246,"date":"2026-04-04T23:50:50","date_gmt":"2026-04-04T23:50:50","guid":{"rendered":"https:\/\/chefdolar.online\/?p=1246"},"modified":"2026-04-04T23:50:51","modified_gmt":"2026-04-04T23:50:51","slug":"%f0%9f%90%9f-bacalhau-cremoso-de-pascoa-ao-forno","status":"publish","type":"post","link":"https:\/\/chefdolar.online\/?p=1246","title":{"rendered":"\ud83d\udc1f Bacalhau Cremoso de P\u00e1scoa ao Forno"},"content":{"rendered":"\n<p>Se tem uma coisa que atravessa gera\u00e7\u00f5es, \u00e9 o bom e velho bacalhau na P\u00e1scoa. Essa vers\u00e3o cremosa \u00e9 perfeita para reunir a fam\u00edlia no domingo, com aquele sabor marcante, simples e cheio de tradi\u00e7\u00e3o \u2014 do jeito que sempre funcionou.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83d\udcdd Ingredientes<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>500g de bacalhau dessalgado e desfiado<\/li>\n\n\n\n<li>4 batatas m\u00e9dias cozidas em rodelas<\/li>\n\n\n\n<li>1 caixa de creme de leite (200g)<\/li>\n\n\n\n<li>1\/2 x\u00edcara de leite<\/li>\n\n\n\n<li>2 colheres de sopa de manteiga<\/li>\n\n\n\n<li>1 cebola grande em rodelas<\/li>\n\n\n\n<li>3 dentes de alho picados<\/li>\n\n\n\n<li>1\/2 x\u00edcara de azeite de oliva<\/li>\n\n\n\n<li>100g de queijo mussarela ralado<\/li>\n\n\n\n<li>50g de queijo parmes\u00e3o ralado<\/li>\n\n\n\n<li>Sal, pimenta-do-reino e noz-moscada a gosto<\/li>\n\n\n\n<li>Azeitonas pretas a gosto<\/li>\n\n\n\n<li>Salsinha ou cheiro-verde para finalizar<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83d\udc69\u200d\ud83c\udf73 Modo de Preparo<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Prepare o bacalhau<\/strong><br>Refogue o bacalhau no azeite com alho e cebola at\u00e9 ficar bem arom\u00e1tico. Reserve.<\/li>\n\n\n\n<li><strong>Monte o creme<\/strong><br>Em uma panela, derreta a manteiga, adicione o leite e o creme de leite. Tempere com sal, pimenta e noz-moscada. Misture at\u00e9 formar um creme leve.<\/li>\n\n\n\n<li><strong>Monte o prato<\/strong><br>Em um refrat\u00e1rio, fa\u00e7a camadas:\n<ul class=\"wp-block-list\">\n<li>Batatas<\/li>\n\n\n\n<li>Bacalhau refogado<\/li>\n\n\n\n<li>Creme<br>Repita as camadas at\u00e9 acabar os ingredientes.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Finalize<\/strong><br>Cubra com mussarela e parmes\u00e3o, espalhe as azeitonas por cima.<\/li>\n\n\n\n<li><strong>Leve ao forno<\/strong><br>Asse em forno pr\u00e9-aquecido a 180\u00b0C por cerca de 25 a 30 minutos, at\u00e9 gratinar e dourar.<\/li>\n<\/ol>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83c\udf7d\ufe0f Sugest\u00f5es de Servir<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Sirva com arroz branco soltinho<\/li>\n\n\n\n<li>Acompanhe com salada verde simples<\/li>\n\n\n\n<li>Um bom azeite por cima finaliza com perfei\u00e7\u00e3o<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83d\udca1 Dica de Ouro<\/h2>\n\n\n\n<p>Se quiser deixar ainda mais especial, finalize com ovos cozidos fatiados \u2014 um toque cl\u00e1ssico que lembra as receitas antigas de fam\u00edlia.<\/p>\n\n\n\n<p><a href=\"https:\/\/chefdolar.online\">https:\/\/chefdolar.online<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Se tem uma coisa que atravessa gera\u00e7\u00f5es, \u00e9 o bom e velho bacalhau na P\u00e1scoa. Essa vers\u00e3o cremosa \u00e9 perfeita<\/p>\n","protected":false},"author":1,"featured_media":1247,"comment_status":"open","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout","footnotes":""},"categories":[89],"tags":[],"class_list":["post-1246","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pascoa"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/chefdolar.online\/index.php?rest_route=\/wp\/v2\/posts\/1246","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefdolar.online\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefdolar.online\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefdolar.online\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chefdolar.online\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1246"}],"version-history":[{"count":1,"href":"https:\/\/chefdolar.online\/index.php?rest_route=\/wp\/v2\/posts\/1246\/revisions"}],"predecessor-version":[{"id":1248,"href":"https:\/\/chefdolar.online\/index.php?rest_route=\/wp\/v2\/posts\/1246\/revisions\/1248"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chefdolar.online\/index.php?rest_route=\/wp\/v2\/media\/1247"}],"wp:attachment":[{"href":"https:\/\/chefdolar.online\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1246"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefdolar.online\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1246"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefdolar.online\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1246"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}