{"id":6814,"date":"2020-04-08T18:00:06","date_gmt":"2020-04-08T20:00:06","guid":{"rendered":"https:\/\/www.abip.org.br\/site\/?p=6814"},"modified":"2020-03-24T13:59:59","modified_gmt":"2020-03-24T15:59:59","slug":"semana-santa-receitas-para-inovar-com-bacalhau","status":"publish","type":"post","link":"https:\/\/www.abip.org.br\/site\/semana-santa-receitas-para-inovar-com-bacalhau\/","title":{"rendered":"Semana Santa: receitas para inovar com bacalhau"},"content":{"rendered":"<header class=\"entry-header\">\n<h1 class=\"entry-title\">Receita de Torta de bacalhau diferente<\/h1>\n<div class=\"entry-meta\"><span class=\"byline\"><span class=\"author vcard\">Por\u00a0<span class=\"fn n author-name\">Cheftime<\/span><\/span><\/span><\/div>\n<\/header>\n<div class=\"entry-content\">\n<figure id=\"attachment_82355\" class=\"wp-caption alignright\" aria-describedby=\"caption-attachment-82355\"><img fetchpriority=\"high\" decoding=\"async\" class=\"alignright size-full wp-image-82355 lazyloaded\" src=\"https:\/\/www.comidaereceitas.com.br\/wp-content\/uploads\/2015\/03\/torta_bacalhau.jpg\" sizes=\"(max-width: 420px) 100vw, 420px\" srcset=\"https:\/\/www.comidaereceitas.com.br\/wp-content\/uploads\/2015\/03\/torta_bacalhau.jpg 420w, https:\/\/www.comidaereceitas.com.br\/wp-content\/uploads\/2015\/03\/torta_bacalhau-250x167.jpg 250w\" alt=\"Foto: Cheftime\" width=\"420\" height=\"280\" align=\"center\" data-src=\"https:\/\/www.comidaereceitas.com.br\/wp-content\/uploads\/2015\/03\/torta_bacalhau.jpg\" data-srcset=\"https:\/\/www.comidaereceitas.com.br\/wp-content\/uploads\/2015\/03\/torta_bacalhau.jpg 420w, https:\/\/www.comidaereceitas.com.br\/wp-content\/uploads\/2015\/03\/torta_bacalhau-250x167.jpg 250w\" data-sizes=\"(max-width: 420px) 100vw, 420px\" \/><figcaption id=\"caption-attachment-82355\" class=\"wp-caption-text\">Foto: Cheftime<\/figcaption><\/figure>\n<p><strong>Ingredientes<\/strong><\/p>\n<ul>\n<li>500 g de farinha de trigo<\/li>\n<li>100 ml de leite<\/li>\n<li>50 ml de \u00f3leo de girassol<\/li>\n<li>15 g de fermento em p\u00f3<\/li>\n<li>1 pitada de sal de cozinha<\/li>\n<li>1 pitada de pimenta-do-reino<\/li>\n<li>1 folha de papel manteiga<\/li>\n<\/ul>\n<p><strong>Recheio<\/strong><\/p>\n<ul>\n<li>250 g de lascas de\u00a0<span class=\"il\">bacalhau<\/span><\/li>\n<li>300 ml de creme de leite fresco<\/li>\n<li>120 g de queijo parmes\u00e3o em p\u00f3<\/li>\n<li>120 g de queijo mussarela<\/li>\n<li>6 ramos de alecrim fresco<\/li>\n<li>10 g de pimenta rosa<\/li>\n<li>3 ovos<\/li>\n<\/ul>\n<p><strong>Modo de preparo<\/strong><\/p>\n<ul>\n<li>Coloque 1 ovo, o leite e o \u00f3leo de girassol na batedeira e comece a bater em intensidade baixa.<\/li>\n<li>Adicione a farinha de trigo, metade do parmes\u00e3o ralado, o sal e a pimenta do reino e aumente a intensidade para m\u00e9dia, batendo por mais 2 minutos.<\/li>\n<li>Desligue a batedeira, desgrude a massa e misture o fermento com ajuda de um p\u00e3o-duro ou esp\u00e1tula de silicone.<\/li>\n<li>Formando uma bola, retire toda a massa da batedeira, passe para uma folha de filme pl\u00e1stico e embrulhe bem.<\/li>\n<li>Deixe a massa descansar plastificada em temperatura ambiente.<\/li>\n<li>Em uma panela, despeje o creme de leite fresco, as lascas de bacalhau, metade da pimenta rosa e debulhe na mistura 2 ramos de alecrim, descartando os talos.<\/li>\n<li>Cozinhe em fogo m\u00e9dio por 20 minutos.<\/li>\n<li>Preaque\u00e7a tamb\u00e9m o forno a 180\u00baC.<\/li>\n<li>Aproveite para abrir um vinho e apreciar o momento enquanto a massa descansa e o bacalhau cozinha no creme.<\/li>\n<li>Sinta o aroma.<\/li>\n<li>Ao t\u00e9rmino do cozimento do bacalhau, desligue o fogo.<\/li>\n<li>Desembrulhe e abra a massa no fundo e nas laterais da forma antiaderente, apertando bem com os dedos.<\/li>\n<li>Forre a massa em seguida com a folha de papel manteiga e os feij\u00f5es para fazer peso e impedir que a massa cres\u00e7a ou des\u00e7a das laterais.<\/li>\n<li>Corte as sobras de papel e leve ao forno preaquecido por 10 minutos para pr\u00e9-assar.<\/li>\n<li>Enquanto isso, devolva o bacalhau no creme para a batedeira, adicionando os 2 ovos restantes, a mussarela e o restante do parmes\u00e3o.<\/li>\n<li>Misture em intensidade baixa por 2 minutos, e est\u00e1 pronto o recheio.<\/li>\n<li>Ap\u00f3s o t\u00e9rmino do tempo da massa, retire-a do forno com cuidado (mas n\u00e3o o desligue, e n\u00e3o esque\u00e7a de fech\u00e1-lo), tire o papel manteiga com os feij\u00f5es (que podem ser reaproveitados) e preencha a base da torta com o creme de bacalhau.<\/li>\n<li>Leve de volta a torta pronta ao forno por mais 20 a 25 minutos.<\/li>\n<li>Para verificar se est\u00e1 no ponto, basta conferir se a torta j\u00e1 est\u00e1 levemente dourada por cima e marrom nas bordas.<\/li>\n<li>Retire, passe para um prato, decore com o restante da pimenta rosa e dos ramos de alecrim, e sirva ainda quente.<\/li>\n<\/ul>\n<p>Rendimento: 6 por\u00e7\u00f5es<br \/>\nTempo de preparo: 60 minutos<\/p>\n<\/div>\n<p><strong>Fonte:<\/strong> <a href=\"https:\/\/www.comidaereceitas.com.br\/tortas-salgadas\/torta-de-bacalhau-diferente.html\">Comida e Receitas<\/a><\/p>\n<div class=\"td-post-header\">\n<header class=\"td-post-title\">\n<h1 class=\"entry-title\">P\u00e3o recheado com bacalhau e espinafres<\/h1>\n<\/header>\n<\/div>\n<div class=\"td-post-sharing-top\">\n<div id=\"td_social_sharing_article_top\" class=\"td-post-sharing td-ps-bg td-ps-notext td-post-sharing-style1 \">\n<div class=\"td-post-sharing-visible\">\n<div class=\"td-social-but-icon\"><\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"td-post-content tagdiv-type\">\n<div class=\"td-post-featured-image\"><a class=\"td-modal-image\" href=\"https:\/\/www.teleculinaria.pt\/wp-content\/uploads\/2015\/04\/P%C3%A3orecheado-com-bacalhau-e-espinafres-6.jpg\" data-caption=\"\"><img decoding=\"async\" class=\"entry-thumb\" title=\"P\u00e3o recheado com bacalhau e espinafres\" src=\"https:\/\/www.teleculinaria.pt\/wp-content\/uploads\/2015\/04\/P%C3%A3orecheado-com-bacalhau-e-espinafres-6.jpg\" sizes=\"(max-width: 696px) 100vw, 696px\" srcset=\"https:\/\/www.teleculinaria.pt\/wp-content\/uploads\/2015\/04\/P\u00e3orecheado-com-bacalhau-e-espinafres-6.jpg 1200w, https:\/\/www.teleculinaria.pt\/wp-content\/uploads\/2015\/04\/P\u00e3orecheado-com-bacalhau-e-espinafres-6-768x510.jpg 768w, https:\/\/www.teleculinaria.pt\/wp-content\/uploads\/2015\/04\/P\u00e3orecheado-com-bacalhau-e-espinafres-6-150x100.jpg 150w, https:\/\/www.teleculinaria.pt\/wp-content\/uploads\/2015\/04\/P\u00e3orecheado-com-bacalhau-e-espinafres-6-600x399.jpg 600w, https:\/\/www.teleculinaria.pt\/wp-content\/uploads\/2015\/04\/P\u00e3orecheado-com-bacalhau-e-espinafres-6-632x420.jpg 632w, https:\/\/www.teleculinaria.pt\/wp-content\/uploads\/2015\/04\/P\u00e3orecheado-com-bacalhau-e-espinafres-6-640x425.jpg 640w, https:\/\/www.teleculinaria.pt\/wp-content\/uploads\/2015\/04\/P\u00e3orecheado-com-bacalhau-e-espinafres-6-681x452.jpg 681w\" alt=\"P\u00e3o recheado com bacalhau e espinafres\" width=\"696\" height=\"462\" \/><\/a><\/div>\n<h3>J\u00e1 experimentou\u00a0este p\u00e3o recheado com bacalhau e espinafres?<\/h3>\n<p>Tem mesmo bom aspecto, n\u00e3o tem? O que acha de experimentar esta receita de p\u00e3o recheado com bacalhau e\u00a0<a href=\"https:\/\/www.teleculinaria.pt\/search\/espinafres\" target=\"_blank\" rel=\"noopener noreferrer\">espinafres<\/a>? Afinal,\u00a0<a href=\"https:\/\/www.teleculinaria.pt\/search\/bacalhau\" target=\"_blank\" rel=\"noopener noreferrer\">receitas de bacalhau<\/a>\u00a0s\u00e3o sempre deliciosas. Veja como fica delicioso! &#x1f609;\u00a0<a href=\"https:\/\/www.teleculinaria.pt\/\" target=\"_blank\" rel=\"noopener noreferrer\">Pode ver mais receitas aqui.<\/a> Bom apetite!<\/p>\n<div id=\"wpurp-container-recipe-19000\" class=\"wpurp-container\" data-id=\"19000\" data-permalink=\"https:\/\/www.teleculinaria.pt\/receitas\/peixes\/pao-recheado-com-bacalhau-e-espinafres\/\" data-custom-link=\"\" data-custom-link-behaviour=\"default\" data-image=\"https:\/\/www.teleculinaria.pt\/wp-content\/uploads\/2015\/04\/P\u00e3orecheado-com-bacalhau-e-espinafres-6.jpg\" data-servings-original=\"4\">\n<div class=\"wpurp-rows\">\n<div class=\"wpurp-rows-row\">\n<div class=\"wpurp-rows\">\n<div class=\"wpurp-rows-row\"><i class=\"fa fa-print\"><\/i><span class=\"wpurp-recipe-title\">P\u00e3o recheado com bacalhau e espinafres<\/span><\/div>\n<div class=\"wpurp-rows-row\"><\/div>\n<\/div>\n<\/div>\n<div class=\"wpurp-rows-row\">\n<div class=\"wpurp-responsive-desktop\">\n<table class=\"wpurp-columns\">\n<tbody>\n<tr>\n<td>\n<div class=\"wpurp-rows\">\n<div class=\"wpurp-rows-row\">\n<div class=\"wpurp-recipe-tags\">\n<div class=\"wpurp-recipe-tags-refei\u00e7\u00e3o\">\n<table class=\"wpurp-columns\">\n<tbody>\n<tr>\n<td>\u00a0<span class=\"wpurp-recipe-tag-name\">Refei\u00e7\u00e3o<\/span><\/td>\n<td><span class=\"wpurp-recipe-tag-terms\"><a href=\"https:\/\/www.teleculinaria.pt\/refeicao\/peixes\/\">Peixes<\/a><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<div class=\"wpurp-recipe-tags-grau-de-dificuldade\">\n<table class=\"wpurp-columns\">\n<tbody>\n<tr>\n<td>\u00a0<span class=\"wpurp-recipe-tag-name\">Grau de Dificuldade<\/span><\/td>\n<td><span class=\"wpurp-recipe-tag-terms\"><a href=\"https:\/\/www.teleculinaria.pt\/dificuldade\/facil\/\">F\u00e1cil<\/a><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<div class=\"wpurp-recipe-tags-custo-da-refei\u00e7\u00e3o\">\n<table class=\"wpurp-columns\">\n<tbody>\n<tr>\n<td>\u00a0<span class=\"wpurp-recipe-tag-name\">Custo da Refei\u00e7\u00e3o<\/span><\/td>\n<td><span class=\"wpurp-recipe-tag-terms\"><a href=\"https:\/\/www.teleculinaria.pt\/custodarefeicao\/medio\/\">M\u00e9dio<\/a><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"wpurp-rows\">\n<div class=\"wpurp-rows-row\">\n<table class=\"wpurp-columns\">\n<tbody>\n<tr>\n<td>\u00a0<span class=\"wpurp-title\">Tempo Prepara\u00e7\u00e3o<\/span><\/td>\n<td><span class=\"wpurp-recipe-prep-time\">50<\/span>\u00a0<span class=\"wpurp-recipe-prep-time-text\">Minutos<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<table class=\"wpurp-columns\">\n<tbody>\n<tr>\n<td>\u00a0<span class=\"wpurp-title\">Tempo Cozedura<\/span><\/td>\n<td><span class=\"wpurp-recipe-cook-time\">50 Minutos<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n<div class=\"wpurp-rows\">\n<div class=\"wpurp-rows-row\">\n<table class=\"wpurp-columns\">\n<tbody>\n<tr>\n<td>\u00a0<span class=\"wpurp-title\">Doses<\/span><\/td>\n<td>\n<div class=\"wpurp-rows\">\n<div class=\"wpurp-rows-row\"><span class=\"wpurp-recipe-servings-changer\"><input class=\"advanced-adjust-recipe-servings\" min=\"1\" type=\"number\" value=\"4\" data-original=\"4\" data-start-servings=\"4\" \/>\u00a0Pessoas<\/span><\/div>\n<div class=\"wpurp-rows-row\"><span class=\"wpurp-recipe-unit-changer\"><select class=\"adjust-recipe-unit\" onchange=\"RecipeUnitConversion.recalculate(this)\"><option value=\"0\">M\u00e9trico<\/option><option value=\"1\">US Imperial<\/option><\/select><\/span><\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n<\/td>\n<td>\n<div class=\"wpurp-rows\">\n<div class=\"wpurp-rows-row\">\n<div><img decoding=\"async\" class=\"wpurp-recipe-image\" title=\"P\u00e3o recheado com bacalhau e espinafres\" src=\"https:\/\/www.teleculinaria.pt\/wp-content\/uploads\/2015\/04\/P%C3%A3orecheado-com-bacalhau-e-espinafres-6-600x399.jpg\" alt=\"P\u00e3o recheado com bacalhau e espinafres\" \/><\/div>\n<\/div>\n<div class=\"wpurp-rows-row\">\n<div class=\"wpurp-rows\">\n<div class=\"wpurp-rows-row\">\n<div class=\"user-star-rating recipe-tooltip user-can-vote vote-attention\" data-recipe-id=\"19000\" data-icon-full=\"fa-star\" data-icon-half=\"fa-star-half-o\" data-icon-empty=\"fa-star-o\"><\/div>\n<\/div>\n<\/div>\n<div class=\"wpurp-rows\">\n<div class=\"wpurp-rows-row\"><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<div class=\"wpurp-rows\">\n<div class=\"wpurp-rows-row\">\n<div class=\"wpurp-rows\">\n<div class=\"wpurp-rows-row\"><\/div>\n<\/div>\n<div class=\"wpurp-rows\">\n<div class=\"wpurp-rows-row\"><strong><span class=\"wpurp-box\"><span class=\"wpurp-title\">Ingredientes:<\/span><\/span><\/strong><\/div>\n<div class=\"wpurp-rows-row\">\n<div class=\"wpurp-recipe-ingredients\" data-servings=\"4\">\n<div class=\"wpurp-recipe-ingredient-group-container wpurp-recipe-ingredient-group-container-\">\n<div class=\"wpurp-rows\">\n<div class=\"wpurp-rows-row\">\n<ul class=\"wpurp-recipe-ingredient-container\">\n<li class=\"wpurp-recipe-ingredient\"><span class=\"wpurp-recipe-ingredient-quantity\" data-normalized=\"1\" data-fraction=\"\" data-original=\"1\">1<\/span>\u00a0<span class=\"wpurp-recipe-ingredient-name\"><a href=\"https:\/\/www.teleculinaria.pt\/ingrediente\/pao-caseiro-grande-com-aprox-1-kg\/\">p\u00e3o caseiro grande com aprox. 1 kg<\/a><\/span><\/li>\n<li class=\"wpurp-recipe-ingredient\"><span class=\"wpurp-recipe-ingredient-quantity\" data-normalized=\"400\" data-fraction=\"\" data-original=\"400\">400<\/span>\u00a0<span class=\"wpurp-recipe-ingredient-unit\" data-original=\"g\">g<\/span>\u00a0<span class=\"wpurp-recipe-ingredient-name\"><a href=\"https:\/\/www.teleculinaria.pt\/ingrediente\/de-bacalhau-demolhado\/\">de bacalhau demolhado<\/a><\/span><\/li>\n<li class=\"wpurp-recipe-ingredient\"><span class=\"wpurp-recipe-ingredient-quantity\" data-normalized=\"100\" data-fraction=\"\" data-original=\"100\">100<\/span>\u00a0<span class=\"wpurp-recipe-ingredient-unit\" data-original=\"g\">g<\/span>\u00a0<span class=\"wpurp-recipe-ingredient-name\"><a href=\"https:\/\/www.teleculinaria.pt\/ingrediente\/de-espinafres\/\">de espinafres<\/a><\/span><\/li>\n<li class=\"wpurp-recipe-ingredient\"><span class=\"wpurp-recipe-ingredient-quantity\" data-normalized=\"2\" data-fraction=\"\" data-original=\"2\">2<\/span>\u00a0<span class=\"wpurp-recipe-ingredient-name\"><a href=\"https:\/\/www.teleculinaria.pt\/ingrediente\/cebolas-medias\/\">cebolas m\u00e9dias<\/a><\/span><\/li>\n<li class=\"wpurp-recipe-ingredient\"><span class=\"wpurp-recipe-ingredient-quantity\" data-normalized=\"2\" data-fraction=\"\" data-original=\"2\">2<\/span>\u00a0<span class=\"wpurp-recipe-ingredient-name\"><a href=\"https:\/\/www.teleculinaria.pt\/ingrediente\/dentes-de-alho\/\">dentes de alho<\/a><\/span><\/li>\n<li class=\"wpurp-recipe-ingredient\"><span class=\"wpurp-recipe-ingredient-quantity\" data-normalized=\"1\" data-fraction=\"\" data-original=\"1\">1<\/span>\u00a0<span class=\"wpurp-recipe-ingredient-unit\" data-original=\"dl\">dl<\/span>\u00a0<span class=\"wpurp-recipe-ingredient-name\"><a href=\"https:\/\/www.teleculinaria.pt\/ingrediente\/de-azeite\/\">de\u00a0azeite<\/a><\/span><\/li>\n<li class=\"wpurp-recipe-ingredient\"><span class=\"wpurp-recipe-ingredient-name\"><a href=\"https:\/\/www.teleculinaria.pt\/ingrediente\/coentros-q-b\/\">Coentros q.b.<\/a><\/span><\/li>\n<li class=\"wpurp-recipe-ingredient\"><span class=\"wpurp-recipe-ingredient-name\"><a href=\"https:\/\/www.teleculinaria.pt\/ingrediente\/sal-e-pimenta-q-b\/\">Sal e pimenta q.b.<\/a><\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"wpurp-rows-row\">\n<div class=\"wpurp-rows\">\n<div class=\"wpurp-rows-row\">\n<div class=\"wpurp-rows\">\n<div class=\"wpurp-rows-row\"><\/div>\n<\/div>\n<p><strong><span class=\"wpurp-box\"><span class=\"wpurp-title\">Instru\u00e7\u00f5es de preparo:<\/span><\/span><\/strong><\/div>\n<div class=\"wpurp-rows-row\">\n<div class=\"wpurp-recipe-instructions\">\n<div class=\"wpurp-recipe-instruction-group-container wpurp-recipe-instruction-group-container-\">\n<div class=\"wpurp-rows\">\n<div class=\"wpurp-rows-row\">\n<ol class=\"wpurp-recipe-instruction-container\">\n<li class=\"wpurp-recipe-instruction\">\n<div class=\"wpurp-rows\">\n<div class=\"wpurp-rows-row\"><span class=\"wpurp-recipe-instruction-text\">Coza o bacalhau em \u00e1gua, escorra-o, deixe-o amornar, rejeite-lhe as peles e as espinhas e lasque-o. Corte uma &#8221;tampa&#8221; ao p\u00e3o e retire-lhe o miolo, deixando o p\u00e3o inteiro.<\/span><\/div>\n<\/div>\n<\/li>\n<li class=\"wpurp-recipe-instruction\">\n<div class=\"wpurp-rows\">\n<div class=\"wpurp-rows-row\"><span class=\"wpurp-recipe-instruction-text\">Descasque e pique as cebolas e os dentes de alho, deite-os num tacho, junte o azeite, leve ao lume e deixe refogar at\u00e9 come\u00e7ar a ficar douradinho. Adicione o bacalhau e os espinafres, envolva, e deixe cozinhar at\u00e9 os espinafres ficarem macios. Junte metade do miolo do p\u00e3o, acrescente um pouco de \u00e1gua se necess\u00e1rio, tempere com sal e pimenta e mexa bem at\u00e9 ficar tipo uma a\u00e7orda.<\/span><\/div>\n<\/div>\n<\/li>\n<li class=\"wpurp-recipe-instruction\">\n<div class=\"wpurp-rows\">\n<div class=\"wpurp-rows-row\"><span class=\"wpurp-recipe-instruction-text\">Adicione um pouco de coentros picados, misture, recheie o p\u00e3o com este preparado e sirva quente. Se gostar, junte ovos escalfados ou estrelados por cima.<\/span><\/div>\n<\/div>\n<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"wpurp-rows-row\">\n<div class=\"wpurp-rows\">\n<div class=\"wpurp-rows-row\"><strong><span class=\"wpurp-box\"><span class=\"wpurp-title\">Recipe Notes<\/span><\/span><\/strong><\/div>\n<div class=\"wpurp-rows-row\">\n<div class=\"wpurp-recipe-notes\">\n<p>Nota do Chefe &#8211; pode levar o p\u00e3o recheado ao forno a 180\u00b0C at\u00e9 ficar douradinho.<\/p>\n<p>Fonte: <a href=\"https:\/\/www.teleculinaria.pt\/receitas\/peixes\/pao-recheado-com-bacalhau-e-espinafres\/\">Tele Culin\u00e1ria<\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Receita de Torta de bacalhau diferente Por\u00a0Cheftime Foto: Cheftime Ingredientes 500 g de farinha de trigo 100 ml de leite 50 ml de \u00f3leo de girassol 15 g de fermento em p\u00f3 1 pitada de sal de cozinha 1 pitada de pimenta-do-reino 1 folha de papel manteiga Recheio 250 g de lascas de\u00a0bacalhau 300 ml [&hellip;]<\/p>\n","protected":false},"author":101029,"featured_media":6816,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-6814","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receitas"],"views":1798,"_links":{"self":[{"href":"https:\/\/www.abip.org.br\/site\/wp-json\/wp\/v2\/posts\/6814","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.abip.org.br\/site\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.abip.org.br\/site\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.abip.org.br\/site\/wp-json\/wp\/v2\/users\/101029"}],"replies":[{"embeddable":true,"href":"https:\/\/www.abip.org.br\/site\/wp-json\/wp\/v2\/comments?post=6814"}],"version-history":[{"count":1,"href":"https:\/\/www.abip.org.br\/site\/wp-json\/wp\/v2\/posts\/6814\/revisions"}],"predecessor-version":[{"id":6817,"href":"https:\/\/www.abip.org.br\/site\/wp-json\/wp\/v2\/posts\/6814\/revisions\/6817"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.abip.org.br\/site\/wp-json\/wp\/v2\/media\/6816"}],"wp:attachment":[{"href":"https:\/\/www.abip.org.br\/site\/wp-json\/wp\/v2\/media?parent=6814"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.abip.org.br\/site\/wp-json\/wp\/v2\/categories?post=6814"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.abip.org.br\/site\/wp-json\/wp\/v2\/tags?post=6814"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}