{"id":64192,"date":"2023-04-06T06:42:50","date_gmt":"2023-04-06T09:42:50","guid":{"rendered":"https:\/\/culinaria.antonini.psc.br\/?p=63872"},"modified":"2023-04-06T06:42:50","modified_gmt":"2023-04-06T09:42:50","slug":"bacalhau-com-leite-de-coco","status":"publish","type":"post","link":"https:\/\/culinaria.ddns.net\/?p=64192","title":{"rendered":"Bacalhau com leite de coco"},"content":{"rendered":"<p style=\"text-align: justify;\">Aprenda a fazer essa receita com bacalhau da TV Aparecida.<!--more--><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-63894\" src=\"https:\/\/culinaria.antonini.psc.br\/wp-content\/uploads\/2023\/04\/Bacalhau-com-Leite-de-Coco-483896_1496-841-0-0.webp\" alt=\"\" width=\"1496\" height=\"841\"\/><\/p>\n<p style=\"text-align: justify;\"><strong>Ingredientes:<\/strong><\/p>\n<ul>\n<li style=\"text-align: justify;\">500g de aparas de bacalhau dessalgado<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><em><strong>Ingredientes para o molho:<\/strong><\/em><\/p>\n<ul>\n<li style=\"text-align: justify;\">1 cebola<\/li>\n<li style=\"text-align: justify;\">2 tomates<\/li>\n<li style=\"text-align: justify;\">Azeite, sal e pimenta-do-reino a gosto<\/li>\n<li style=\"text-align: justify;\">1 vidro de palmito em rodelas<\/li>\n<li style=\"text-align: justify;\">1 vidro de azeitona preta s\/ caro\u00e7o<\/li>\n<li style=\"text-align: justify;\">1 pimenta dedo-de-mo\u00e7a<\/li>\n<li style=\"text-align: justify;\">1 pimenta de cheiro<\/li>\n<li style=\"text-align: justify;\">4 talos brancos da cebolinha verde<\/li>\n<li style=\"text-align: justify;\">1 talo de alho por\u00f3<\/li>\n<li style=\"text-align: justify;\">6 dentes de alho<\/li>\n<li style=\"text-align: justify;\">4 batatas em cubinhos fritas<\/li>\n<li style=\"text-align: justify;\">1 x\u00edcara ou 1\/4 de x\u00edcara de leite de coco<\/li>\n<li style=\"text-align: justify;\">Cebolinha a gosto<\/li>\n<li style=\"text-align: justify;\">2 claras em neve<\/li>\n<li style=\"text-align: justify;\">1 vidro de palmito em rodelas<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>Modo de preparo:<\/strong><\/p>\n<ol>\n<li style=\"text-align: justify;\">Em uma panela coloque azeite, o alho e deixe dourar, coloque a cebolinha branca, o alho por\u00f3 e as pimentas.<\/li>\n<li style=\"text-align: justify;\">Em seguida corte a cebola em tiras e a azeitona preta.<\/li>\n<li style=\"text-align: justify;\">Coloque tomate e o bacalhau, refogue bem at\u00e9 que volte a fritar.<\/li>\n<li style=\"text-align: justify;\">&nbsp;Adicione as batatas fritas, o leite de coco e deixe cozinhar at\u00e9 ficar cremoso.<\/li>\n<li style=\"text-align: justify;\">Coloque em um refrat\u00e1rio e finalize com cebolinha.<\/li>\n<li style=\"text-align: justify;\">Bata as claras em neve e coloque por cima do bacalhau e leve para gratinar no forno a 180\u00b0 por 15 minutos.<\/li>\n<li style=\"text-align: justify;\">Sirva.<\/li>\n<\/ol>\n<p style=\"text-align: justify;\">Receita <a href=\"https:\/\/www.a12.com\/tv\/programas\/santa-receita\/bacalhau-com-leite-de-coco\" target=\"_blank\" rel=\"noreferrer noopener\">aqui<\/a><\/p>\n<p style=\"text-align: center;\">[<a href=\"javascript:history.go(-1)\">Voltar<\/a>]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Aprenda a fazer essa receita com bacalhau da TV Aparecida.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[2],"tags":[],"class_list":["post-64192","post","type-post","status-publish","format-standard","hentry","category-culinaria"],"_links":{"self":[{"href":"https:\/\/culinaria.ddns.net\/index.php?rest_route=\/wp\/v2\/posts\/64192","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/culinaria.ddns.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/culinaria.ddns.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/culinaria.ddns.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/culinaria.ddns.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=64192"}],"version-history":[{"count":0,"href":"https:\/\/culinaria.ddns.net\/index.php?rest_route=\/wp\/v2\/posts\/64192\/revisions"}],"wp:attachment":[{"href":"https:\/\/culinaria.ddns.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=64192"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/culinaria.ddns.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=64192"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/culinaria.ddns.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=64192"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}