Pastel de Bacalhau com Queijo da Serra da Estrela
Codfish cake filled with Serra da Estrela cheese.
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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Casa Portuguesa do Pastel de Bacalhau
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Pastel de Bacalhau (Codfish cake) has a long history in Portugal, dating back centuries as a staple food, especially during times of religious observation when meat consumption was restricted. The introduction of Queijo da Serra da Estrela, a rich, sheep's milk cheese, adds a modern and luxurious twist to the traditional recipe, reflecting the evolving culinary landscape of Portugal.
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Pastel de Bacalhau is deeply ingrained in Portuguese culture, often enjoyed as a petisco (snack) or appetizer. Adding Serra da Estrela cheese elevates it from a simple dish to a more festive and gourmet experience.
Festive Occasions
While Pastel de Bacalhau is an everyday staple, the version with Serra da Estrela is often served during special celebrations, family gatherings, or holidays, adding a touch of indulgence.
Regional Pride
The inclusion of Queijo da Serra da Estrela highlights regional culinary pride, as this cheese is a protected designation of origin (PDO) product, representing a specific region and traditional production methods.
Petisco Culture
Like many petiscos, Pastel de Bacalhau com Queijo da Serra da Estrela is enjoyed in a relaxed and social setting, often accompanied by a glass of vinho verde or other Portuguese wine.
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The Pastel de Bacalhau com Queijo da Serra da Estrela offers a complex flavor profile, balancing the saltiness of the codfish with the creamy, intensely flavored Serra da Estrela cheese.
The primary flavor is the savory saltiness of the shredded bacalhau (salt cod), which is balanced by the starchy sweetness of the potatoes used in the base. The Serra da Estrela cheese provides a creamy, pungent counterpoint, with earthy and slightly tangy notes that melt into the cod and potato mixture. Depending on the recipe, herbs like parsley can add a fresh, bright element. The outer layer, typically lightly fried, contributes a crisp texture and slightly browned, nutty flavor.
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Codfish Hydration
Properly desalting the codfish is crucial. It should be soaked in cold water for at least 24-48 hours, with several water changes, until the excess salt is removed.
Cheese Selection
Use a high-quality Queijo da Serra da Estrela. The cheese should be ripe and creamy, but not overly runny. The center should be soft enough to melt beautifully when heated, but not so liquid that it makes the pastéis soggy.
Potato Consistency
Use a starchy potato variety and boil them until tender but not waterlogged. Mash them thoroughly to avoid lumps and achieve a smooth consistency.
Frying Temperature
Maintain the oil temperature at around 350-375°F (175-190°C) for frying to achieve a golden brown, crispy exterior without burning. Do not overcrowd the pan.
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