{"id":41346,"date":"2018-11-11T19:01:12","date_gmt":"2018-11-11T19:01:12","guid":{"rendered":"https:\/\/www.flubu.com\/blog\/2018\/11\/11\/recipe-bacalhau-a-bras\/"},"modified":"2018-11-12T09:19:09","modified_gmt":"2018-11-12T09:19:09","slug":"recipe-bacalhau-a-bras","status":"publish","type":"post","link":"https:\/\/www.flubu.com\/blog\/2018\/11\/11\/recipe-bacalhau-a-bras\/","title":{"rendered":"[recipe] Bacalhau \u00e0 bras"},"content":{"rendered":"

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400 g salt cod
\n500 g potatoes
\n1 large onion
\n6 eggs
\nOlive oil
\nSalt and pepper, to taste
\nParsley and black olives, to setve<\/p>\n

To prepare Portoguese Bacalhau \u00e0 bras, start by soaking the salt cod for at least 24h, changing the water at least 3 times, then remove the skin and bones, and break it apart with your hands.<\/p>\n

Cut the potatoes into matchsticks and the onion into fine rings.<\/p>\n

Fry the potatoes in a pan and set them to one side, drying them on kitchen paper.<\/p>\n

In a deep pan, sweat the onions until golden, then add the pieces of salt cod, and cook for a few minutes, until it soaks up the oil.<\/p>\n

At this stage, add the potatoes and stir whilst adding the lightly beaten eggs with salt and pepper.<\/p>\n

Stir for a few minutes, turning off the heat before the eggs solidify and become an omelette.<\/p>\n

The Bacalhau \u00e0 bras has to be served hot, with parsley and black olives.<\/p>\n","protected":false},"excerpt":{"rendered":"

400 g salt cod 500 g potatoes 1 large onion 6 eggs Olive oil Salt and pepper, to taste Parsley and black olives, to setve To prepare Portoguese Bacalhau \u00e0 bras, start by soaking the salt cod for at least 24h, changing the water at least 3 times, then remove the skin and bones, and…<\/p>\n

Read More “[recipe] Bacalhau \u00e0 bras”<\/span> »<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[1],"tags":[22],"class_list":["post-41346","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-recipes"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p3u9vK-aKS","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/41346","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/comments?post=41346"}],"version-history":[{"count":1,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/41346\/revisions"}],"predecessor-version":[{"id":41350,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/41346\/revisions\/41350"}],"wp:attachment":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/media?parent=41346"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/categories?post=41346"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/tags?post=41346"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}