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Bacalhau à Gomes de Sá
Angolan Style
A beloved Portuguese-inspired dish adapted in Angola, featuring salt cod, potatoes, onions, and hard-boiled eggs, baked until tender and flavorful. This version emphasizes the rich, comforting flavors often found in Angolan adaptations of classic dishes.
🧂 Ingredienti
- 600 g Salt cod (bacalhau)(soaked overnight and desalted)
- 800 g Potatoes(peeled and sliced into 1/4-inch rounds)
- 3 large Onions(thinly sliced)
- 4 cloves Garlic(minced)
- 150 ml Olive oil
- 4 large Hard-boiled eggs(sliced)
- 1/2 cup Black olives(pitted)
- 1/4 cup Fresh parsley(chopped)
- 1 Bay leaf
- to taste Salt
- to taste Black pepper
👨🍳 Istruzioni
- 1
Preheat oven to 180°C (350°F). Grease a large baking dish with olive oil.
- 2
Boil the sliced potatoes in salted water until tender but not mushy. Drain and set aside.
- 3
In a large skillet, heat half of the olive oil over medium heat. Add the sliced onions and bay leaf. Sauté until softened and translucent, about 10-15 minutes. Add the minced garlic and cook for another 2 minutes until fragrant.
- 4
Flake the desalted cod into large pieces, discarding any bones.
- 5
In the baking dish, layer half of the potatoes, followed by half of the flaked cod, and then half of the sautéed onion and garlic mixture. Repeat the layers. Season with salt and pepper between layers.
- 6
Drizzle the remaining olive oil over the top. Cover the dish with foil.
- 7
Bake for 25 minutes. Remove the foil and bake for another 15-20 minutes, or until the top is golden and slightly crispy.
- 8
Garnish with sliced hard-boiled eggs, black olives, and chopped fresh parsley before serving.
💡 Consigli Professionali
- ✓Ensure the salt cod is thoroughly desalted by soaking it in cold water for at least 24 hours, changing the water several times.
- ✓Don't overcook the potatoes; they should be tender but still hold their shape.
- ✓Adjust the amount of olive oil to your preference; some Angolan versions are quite rich.
✨ Idee per Varianti
Ispirazione per la tua versione di questa ricetta
- Add a pinch of red pepper flakes to the onion mixture for a touch of heat.
- Some variations include bell peppers sautéed with the onions.