Bolinho De Bacalhau 6 Unidades
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Ilha de Pirão Restaurante
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Salt cod, or bacalhau, became a staple in Portuguese cuisine due to its ability to be preserved and transported easily during the Age of Exploration. It was a practical food source for long sea voyages and became deeply ingrained in Portuguese culinary tradition, particularly during periods of religious fasting when meat consumption was restricted.
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Bolinho de Bacalhau are a ubiquitous snack and appetizer in Portugal, deeply embedded in the country's culinary identity and enjoyed in various social settings.
Family Gatherings
Often made during family gatherings and celebrations, Bolinho de Bacalhau are a symbol of togetherness and shared meals.
Restaurant Staple
Found in nearly every tasca (small restaurant) and larger establishment across Portugal, they are a popular choice for a quick bite or part of a larger meal.
Street Food
They are commonly sold as street food, perfect for enjoying on the go.
Christmas Tradition
Bolinho de Bacalhau are often part of the traditional Christmas Eve dinner (Consoada).
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The primary flavors are savory and slightly salty from the cod, complemented by the creamy, earthy notes of the potato. Herbs and spices add aromatic complexity.
The flavor profile is dominated by the salt cod (bacalhau), which provides a distinctive briny and savory taste. Boiled potatoes contribute a creamy and slightly sweet counterpoint, while onions and garlic add aromatic depth. Parsley and sometimes other herbs like dill or cilantro contribute freshness. A touch of black pepper enhances the overall savory experience. Some recipes may include a hint of nutmeg for subtle warmth.
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Desalting the Cod
Proper desalting of the cod is crucial. Soak the cod in cold water for 24-48 hours, changing the water every 6-8 hours to remove excess salt. The soaking time depends on the thickness of the cod.
Shredding the Cod
Shred the cod finely after cooking. Avoid large chunks, as they will affect the texture of the bolinhos.
Potato Consistency
Use waxy potatoes for better binding. Mash the potatoes smoothly without overworking them to avoid a gluey texture.
Binding the Mixture
If the mixture is too loose, add a small amount of flour or breadcrumbs to help bind it. An egg can also be used, but sparingly, as it can make the bolinhos heavy.
Frying Temperature
Fry the bolinhos in hot oil (around 350°F or 175°C) until golden brown and crispy. Avoid overcrowding the pan to maintain the oil temperature.
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