Bolinho de Bacalhau
Codfish cake. A very typical brazilian appetizer.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Bolinho de Bacalhau, also known as Pastel de Bacalhau in some regions of Portugal, has deep roots in Portuguese cuisine, dating back to a time when codfish became a staple due to its ability to be preserved through salting. This preservation method allowed for its transportation and consumption across the Portuguese empire, making it a significant part of the nation's culinary heritage.
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Bolinho de Bacalhau holds a significant place in Portuguese and Brazilian culture, often served as an appetizer or snack during gatherings, celebrations, and family meals. It's a comforting and familiar dish that evokes feelings of tradition and home.
Family Gatherings
Bolinho de Bacalhau is a frequent presence at family gatherings, particularly during holidays like Christmas and Easter. Preparing and sharing these cakes is often a cherished tradition passed down through generations.
Bar Snacks
In both Portugal and Brazil, Bolinho de Bacalhau is a popular snack found in bars and cafes. It's often enjoyed with a cold beer or a glass of wine.
Culinary Heritage
The dish represents a significant part of Portuguese culinary heritage, reflecting the nation's history of seafaring and the importance of codfish in its cuisine. Brazilians adopted this dish and made it a staple snack.
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Bolinho de Bacalhau offers a delightful combination of savory and slightly salty flavors, complemented by the soft, creamy texture of potatoes and the subtle aroma of herbs.
The primary flavor component is the salt cod (bacalhau), which contributes a distinct umami and salty taste. This is balanced by the starchiness and subtle sweetness of the potatoes. Eggs add richness and bind the mixture, while onions and parsley provide aromatic and herbaceous notes. The frying process imparts a crispy exterior and enhances the overall savory profile.
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Soaking the Cod
Properly soaking the salt cod is crucial to remove excess salt. Change the water multiple times over a period of 24-48 hours, tasting the cod to ensure it reaches the desired level of saltiness.
Shredding the Cod
Shred the cod very finely after cooking it. This helps create a smooth and cohesive mixture.
Consistency is Key
The mixture should be firm enough to hold its shape but still moist. Add breadcrumbs if it's too wet.
Frying Temperature
Fry the bolinhos in hot oil (around 350°F or 175°C) to achieve a crispy exterior without overcooking the inside.
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