{"id":9098,"date":"2017-04-05T09:47:04","date_gmt":"2017-04-05T12:47:04","guid":{"rendered":"http:\/\/revistaregional.com.br\/site\/?p=9098"},"modified":"2024-01-26T12:19:36","modified_gmt":"2024-01-26T15:19:36","slug":"receita-de-troisgros-para-a-semana-santa","status":"publish","type":"post","link":"https:\/\/revistaregional.com.br\/site\/2017\/04\/05\/receita-de-troisgros-para-a-semana-santa\/","title":{"rendered":"Receita de Troisgros  para a Semana Santa"},"content":{"rendered":"<p><a href=\"http:\/\/revistaregional.com.br\/site\/wp-content\/uploads\/2017\/04\/BRANDADE-COM-TORRADAS-ENTRADA-Credito-de-Helio-Nogueira.jpg\" rel=\"attachment wp-att-9099\"><img fetchpriority=\"high\" decoding=\"async\" class=\"alignright wp-image-9099\" src=\"http:\/\/revistaregional.com.br\/site\/wp-content\/uploads\/2017\/04\/BRANDADE-COM-TORRADAS-ENTRADA-Credito-de-Helio-Nogueira.jpg\" alt=\"\" width=\"307\" height=\"205\" \/><\/a>Claude Troisgros, um dos chefs mais famosos do Brasil, apresentador do \u201cQue Marravilha\u201d, programa exibido no GNT, d\u00e1 uma dica para os leitores da Revista Regional de uma deliciosa entrada para o almo\u00e7o da Semana Santa, uma Brandade de Bacalhau. Confira:<\/p>\n<p>&#8211; Brandade de Bacalhau<\/p>\n<p>Para 6 pessoas<\/p>\n<p>&#8211; Ingredientes:<\/p>\n<p>500grs\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lombo de bacalhau imperial<\/p>\n<p>2 dentes\u00a0\u00a0\u00a0\u00a0 Alho<\/p>\n<p>2 x\u00edcaras\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Leite, Tomilho, louro, alecrim<\/p>\n<p>1 x\u00edcara\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Azeite extra virgem<\/p>\n<p>200grs\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pur\u00ea de batata<\/p>\n<p>1 dente\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Alho picado<\/p>\n<p>1 x\u00edcara\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Creme de leite<\/p>\n<p>1 colher sopa\u00a0\u00a0\u00a0\u00a0\u00a0Cebolinha Francesa picada<\/p>\n<p>Gotas\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lim\u00e3o siciliano, Sal, pimenta<\/p>\n<p>12\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Torradas de focaccia<\/p>\n<p>&#8211; Mode de fazer:<\/p>\n<p>Dessalgar o bacalhau durante 48 horas, trocando a \u00e1gua sempre;<\/p>\n<p>Ferver o leite com 2 dentes de alho e as ervas;<\/p>\n<p>Colocar o bacalhau no leite, desligar o fogo e deixar assim por 15 minutos sem ferver;<\/p>\n<p>Desfiar o bacalhau e secar no fogo com 1 colher de azeite;<\/p>\n<p>Quando\u00a0formar uma pasta fina, acrescentar\u00a0o pur\u00ea de batata e o alho picado;<\/p>\n<p>Colocar devagarzinho o resto do azeite e o creme de leite;<\/p>\n<p>Juntar a cebolinha francesa, sal, pimenta e gotas de lim\u00e3o;<\/p>\n<p>Servir em cima de uma torrada.<\/p>\n<p><em>\u00a0foto: Helio Nogueira<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Claude Troisgros, um dos chefs mais famosos do Brasil, apresentador do \u201cQue Marravilha\u201d, programa exibido no GNT, d\u00e1 uma dica para os leitores da Revista Regional de uma deliciosa entrada para o almo\u00e7o da Semana Santa, uma Brandade de Bacalhau. Confira: &#8211; Brandade de Bacalhau Para 6 pessoas &#8211; Ingredientes: 500grs\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lombo de bacalhau imperial [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10601,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ngg_post_thumbnail":0,"_joinchat":[],"footnotes":""},"categories":[1,3],"tags":[464],"class_list":["post-9098","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-casa","category-destaques","tag-casa"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Receita de Troisgros para a Semana Santa - Revista Regional<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/revistaregional.com.br\/site\/2017\/04\/05\/receita-de-troisgros-para-a-semana-santa\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Receita de Troisgros para a Semana Santa - Revista Regional\" \/>\n<meta property=\"og:description\" content=\"Claude Troisgros, um dos chefs mais famosos do Brasil, apresentador do \u201cQue Marravilha\u201d, programa exibido no GNT, d\u00e1 uma dica para os leitores da Revista Regional de uma deliciosa entrada para o almo\u00e7o da Semana Santa, uma Brandade de Bacalhau. 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