Bacalhau à Brás
A traditional Portuguese dish made from shredded salt cod (bacalhau), onions, thinly fried potatoes (straw potatoes), and scrambled eggs. It is usually garnished with black olives and fresh parsley.
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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Cod, particularly salted cod (bacalhau), became a staple in Portuguese cuisine due to its ability to be preserved and transported long distances, especially during Portugal's Age of Discoveries. Bacalhau à Brás is a relatively modern creation compared to other cod dishes, likely emerging in the late 19th or early 20th century in Lisbon.
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Bacalhau à Brás is a beloved comfort food in Portugal, commonly found in homes and restaurants across the country. It represents resourcefulness and culinary creativity, transforming a humble ingredient into a flavorful and satisfying meal. It's a staple for family gatherings and special occasions.
Cod as a Staple
Bacalhau is deeply ingrained in Portuguese culture. It's often said that there are more cod recipes than days of the year, reflecting its immense popularity and versatility.
Family Meal
Bacalhau à Brás is often prepared as a family meal, enjoyed together at the table. It's a dish that evokes feelings of warmth, nostalgia, and togetherness.
Restaurant Staple
From tascas (small, traditional restaurants) to upscale dining establishments, Bacalhau à Brás is almost always on the menu, showcasing its widespread appeal.
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Bacalhau à Brás boasts a harmonious blend of salty, savory, and creamy flavors, with contrasting textures from the tender cod and crispy potatoes.
The dish primarily showcases the saltiness of bacalhau (salted cod), which is balanced by the sweetness of caramelized onions. The eggs provide a creamy richness, while the thinly sliced, fried potatoes (straw potatoes) offer a satisfying crunch. Black olives add a briny, slightly bitter counterpoint. Aromatic parsley brightens the overall flavor profile. Some variations include garlic and nutmeg.
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Desalting the Cod
Proper desalting is crucial. Soak the bacalhau in cold water for 24-48 hours, changing the water several times, until it reaches the desired level of saltiness. Taste it to check.
Cooking the Eggs
The eggs should be cooked gently until they are just set and still creamy. Avoid overcooking, which will result in dry, rubbery eggs.
Potato Crispness
Use thinly sliced, store-bought straw potatoes for optimal crispness. If making your own, ensure they are very thin and thoroughly dried before frying.
Serving Immediately
Serve Bacalhau à Brás immediately after cooking to enjoy the contrasting textures of the creamy eggs and crispy potatoes. If it sits too long, the potatoes will soften.
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