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Bacalhau com Natas ao Forno
Um clássico da culinária portuguesa: bacalhau dessalgado desfiado, batatas douradas e um rico molho béchamel com natas, mostarda e um toque de limão, tudo gratinado no forno. Ideal para almoço ou jantar festivo.
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Cost Breakdown
Critical Success Points
- • Cozinhar o bacalhau até ficar macio
- • Desfiar o bacalhau sem deixar pedaços muito grandes
- • Obter a consistência correta da béchamel (sem grumos e sem talhar)
- • Adicionar a gema de ovo ao molho sem coagular
- • Assar até que o topo esteja dourado, mas não queimar
Safety Warnings
- • Cuidado ao manusear água fervente e óleo quente
- • Ao adicionar a gema de ovo, o molho não deve estar em ebulição para evitar coagulação
- • Use faca afiada ao cortar batatas para evitar escorregões
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